Mouthwatering Meatball Peas Food

MOUTHWATERING MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• Pour milk into a saucer and pour over sliced bread. Turn the bread to coat with milk. Allow the bread to sit and absorb the milk. Once the herbs are chopped squeeze out excess milk from the slices of bread.
• Mix all ingredients well, ensuring that the mixture is thoroughly mixed.
• Form the meat mixture into 1 ½ - 2-inch balls (about ¼ cup of the meat mixture for each). Place the meatballs on a broiling pan and bake, until golden on the outside (about 20 to 30 minutes).
• When the meatballs are done, add them to your favorite spaghetti sauce and simmer for about 30 minutes.

CHICKPEA VEGETARIAN MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
• Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
• Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
• Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

MOUTHWATERING MEATBALL & PEAS!

Steps:

• Make the meatballs: Preheat the broiler, mix the chuck, pork, egg, onion, bread crumbs, cheese, thyme, water, salt and pepper with your hands in a bowl. Form the mixture into 24 meatballs.
• Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400 degrees and bake for an additional 5 minutes. Transfer the meatballs to a baking dish and then add the wine.
• Make the Sauce: In a saucepan, heat the oil and then add the onion and garlic. Cook over med heat for about 5 minutes. Next add the tomatoes and oregano and cook for 5 more minutes. Finally add the thawed frozen peas, salt and pepper and cook for an additional 5 min until the sauce is thickened.
• Pour sauce over the meatballs and bake for 30 min, until the sauce is bubbling. Take out of oven and let it rest for 10 minutes, then serve with rice, pasta, or mashed potatoes.

QUICK HOMEMADE TOMATO SAUCE

Steps:

• Heat olive oil over medium heat. Add chopped onions; you could also use shallots if you had them. Cook until soft, a few minutes. Add garlic and saute for about a minute.
• Add tomatoes, tomato paste, sugar, salt and pepper. Bring to boil, then reduce heat to the point where the sauce still simmers. Add dried herbs. Simmer for 15-20 minutes. (While it's simmering, you can smash the sauce up a bit with a ricer or pastry blender, to break up some of the tomatoes--depends on how chunky you like your sauce.) If using fresh basil, add now.

AFRICAN MEATBALLS W/ TOMATO SAUCE

Steps:

• SAUCE.
• Heat 3 tblsp palm oil in a frying pan. Fry onions for a few minutes.
• Stir in onions,tomato paste, 3 tomatoes. Add water as necessary to make a smooth sauce.
• Season to taste with bay leaf, nutmeg, salt, black pepper, cayenne pepper.
• Stir. Bring to a slow boil, then reduce heat and let simmer for ten minutes while you prep meatballs.
• MEATBALLS.
• Mix first 7 ingredients together, season to taste then form into 6cm balls.(turn off sauce).
• Chill these in the freezer for at least 10 min,(Boil rice ).
• fry meat balls in enough oil to cover the bottom of a pan.
• Once browned all over, add enough tomato sauce to cover the meatballs then add a few splashes of hot pepper sauce to flavor.
• Bring to a boil, reduce to a simmer then tightly secure a lid and cook for 20 minutes.
• Serve on a bed of rice.

STUFFED SHELLS WITH PROSCIUTTO AND PEAS

Steps:

• Preheat oven to 350 degrees.
• Make creamy tomato sauce: in a large saucepan, melt butter. Saute onion until tender, about 3 minutes. Stir in tomato sauce, condensed chicken broth, Parmesan cheese, and pepper. Simmer, uncovered, for about 20 minutes, or until sauce is slightly thickened. Add cream; simmer 5 minutes longer, whisking occasionaly. Set aside.
• Meanwhile, cook shells according to package directions until al dente; drain well. Place shells in a single layer on a flat surface until ready to fill.
• Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
• Carefully fill each shell with about 1/4 cup cheese mixture.
• Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
• Bake 30 minutes or unil sauce is bubbly.