Pork Meatballs With Alfredo Sauce Rsc Food

MEATBALLS AND ALFREDO SAUCE

Steps:

• Prepare meatballs according to package directions. Meanwhile, in a large saucepan heat together Alfredo sauce, wine, and green onion. Add meatballs and toss together. Place in serving dish and sprinkle with freshly snipped basil, if desired.

PORK MEATBALLS WITH ALFREDO SAUCE #RSC

Steps:

• Meatballs:.
• In a bowl mix the first 5 ingredients.
• Roll into balls approx 1 1/2" to make 12 meatballs (set aside).
• In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
• Cook pasta according to the package directions.
• Meanwhile prepare the sauce:.
• In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min); add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
• In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
• Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
• Remove the meatballs from the broth (discarding the broth) and spoon the meatballs into the pasta sauce.
• Serve with salad and bread. Enjoy!

PORK MEATBALLS WITH SPICY SAUCE

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.
• Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.
• Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.
• Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.
• Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.

PORK MEATBALLS

Steps:

• Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
• Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
• Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
• Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

PORK MEDALLIONS ALFREDO

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.
• Add cream cheese, broth, dressing, Parmesan and lemon juice; cook 5 to 7 min. or until cream cheese is melted, sauce is thickened and meat is done, stirring constantly.
• Spoon over noodles; top with basil. Serve with peas.

MINCED PORK MEATBALLS WITH SOY SAUCE SOUP

Steps:

• Combine pork, soy sauces, white pepper, ginger, sesame oil, and water in a large bowl, mixing well to evenly disperse seasonings in the pork. Though the water is not strictly necessary, it will give the meatballs a softer texture.
• Let sit for 10-15 minutes to allow the pork to marinade in the seasonings.
• Form the pork mixture into loose bite-sized balls and set aside.
• Bring chicken stock to a boil. Once boiling, add the pork meatballs to the stock.
• When stock returns to a boil and the meatballs float to the top, the soup is done.
• Serve with a large handful of coarsely chopped cilantro.

PORK MEATBALLS

Steps:

• Mix together the pork, breadcrumbs, lemon zest, half the basil, anchovies, onion and egg. Roll into meatballs (3-4 cm across). Heat the olive oil in a pan and fry the meatballs on a medium heat until brown, turning frequently.
• Add the garlic and cook for a further two minutes. Then add the passata, the stock cube and the rest of the basil and season with salt and pepper. Bring to the boil, cover and simmer for at least 30 mins.
• Serve over pasta.

BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE SALAD)

Steps:

• In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
• In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
• Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
• When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
• Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
• Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.

SWEDISH MEATBALLS ALFREDO

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients. Stir in meatballs. Cook, covered, on low until meatballs are heated through, 2-3 hours., Sprinkle with paprika. Serve with noodles.

HOMEMADE ITALIAN SAUSAGE MEATBALLS WITH ALFREDO SAUCE RECIPE - (5/5)

Steps:

• Combine all spices and turkey thigh. Mix well. Prepare meatballs by rolling them into 2.5 inch balls. Bake at 350 in a preheated oven, in a covered casserole dish, for about 50 minutes. For the alfredo sauce, begin by sauteing the garlic in the butter and parsley. Add the milk and half and half, and garlic salt. Stir in cheese. Add bouillon. Cook uncovered until bouillon dissolves. Add enough flour to slightly thicken, about 1 to 2 tablespoons. Serve over meatballs.

TAPAS PORK MEATBALLS WITH TOMATO & ORANGE SAUCE

Steps:

• Put all the meatball ingredients into a bowl and mix until well combined.
• Shape the mixture into small meatballs (you should be able to make about 40 of them) then fry in a little olive oil until golden all over and cooked through.
• Heat 3 tbsp olive oil in a separate pan and cook the onion, garlic and carrots for 8 minutes or until soft but not brown. Add the thyme and paprika and fry for 20 seconds. Then add the wine and bubble up for a few minutes.
• Add the tomatoes, orange zest and juice along with the stock, then cook until the sauce has reduced and thickened. This should take approx 45 minutes.
• Mix together the sauce and the meatballs and cook until heated through. Finish with a sprinkling of fresh oregano.

CRISPY SHRIMP STUFFED PORK MEATBALLS! #RSC

Steps:

• In a bowl, mix bread crumbs, parmesan & 1 tablespoon Hidden Valley Original Ranch Dip mix. Set aside.
• Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,.
• mix pork with half of the bread crumb mixture & egg. Mix well. Add 1/2 of chives to remaining bread crumbs.
• Place one shrimp in the center of a scoop of pork & tightly form into balls. Roll balls in remaining.
• bread crumbs. Fry meatballs in a non stick skillet for 10-12 minutes until cooked thoroughly. While.
• meatballs are cooking, add remaining Hidden Valley Original Ranch Dip mix & remaining chives to greek.
• yogurt. Mix well.
• Drizzel yogurt in martini glasses. Place meatballs in glass & serve immediately. Serves 4.

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE

Steps:

• Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
• While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
• Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
• Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.