2 more meatball recipes that are very good, meaty, and yummy:
Chief's favorite meatballs:
1 lb. ground round, or chuck (beef cuts)
1 lb. Italian Sausage, hot or mild, your choice (actually, I use cudaghi sausage)
1 extra large egg
1/4 cup whole milk
1/4 cup bread crumbs
1 onion, finely diced
1 tsp, granulated garlic powder, or 4 cloves minced garlic
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1 tbs. black pepper
Combine all ingredients, make into 1 inch meatballs that are placed in rows on a parchment paper lined cookie sheet. Place in 400'F oven for 25 minutes, or until browned.
DW's Favorite meatballs:
1 1/2 lbs. ground chicken
1 stalk of celery, minced
1 onion, finely minced
1 tsp. granulated garlic powder
1 large egg
1/4 cup milk
1/4 tsp. Chinese 5-spice powder
3 tbs, soy sauce
1/4 cup panko bread crumbs
Combine everything but the bread crumbs. Shape into meatballs, and roll in the bread crumbs. Place on parchment paper line cookie sheet and bake at 375'F until the bread crumbs are browned and crispy. Serve with pineapple sweet and sour sauce.
Pineapple Sweet & Sour Sauce:
1 can crushed pineapple, with juice
1/2 onion, finely diced
1/2 tsp. garlic powder
2 dashes Chines 5-spice powder
2 cups chicken broth
1/2 cup dark brown sugar
2 tbs. soy sauce
vinegar to taste
3 tbs. corn starch
1/2 cup water
Combine all ingredients except the vinegar, corn starch and water into a pot. Bring to a boil. Taste it and adjust until you get a balanced, sweet and yummy flavor. Add a splash or two of the vinegar, stir and taste. It should have a good balance between sweet and sour. Add more vinegar, or brown sugar to your liking, a little at a time. Stir and taste it again. When you have the flavor you want, stir together, in a bowl, the corn starch and water. Add it to the boiling sauce to thicken. Serve with stir fries, or chicken meatballs.
Seeeeeeya; Chief Longwind of the North