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 meatball sauce

Change Page: < 12 | Showing page 2 of 2, messages 31 to 41 of 41
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ann peeples

  • Total Posts: 8317
  • Joined: 5/21/2006
  • Location: West Allis, Wisconsin
Re:meatball sauce Wed, 12/22/10 4:32 PM (permalink)
Grape it is, my friends! As far as the sodium content of premade meatballs, I guess it will be eat at your own risk. I am a chef as a profession,super busy schedule up until Christmas eve, and I just wont have time to make a gazillion meatballs.Gotta cut corners somewhere which I normally dont do...
 
#31
    1bbqboy

    • Total Posts: 4542
    • Joined: 11/20/2000
    • Location: Rogue Valley
    Re:meatball sauce Wed, 12/22/10 4:46 PM (permalink)
    Well then do it right and skip the meatballs all together 
    and put vienna sausages or little smokies in the grape jelly like God intended.
     
    #32
      ann peeples

      • Total Posts: 8317
      • Joined: 5/21/2006
      • Location: West Allis, Wisconsin
      Re:meatball sauce Thu, 12/23/10 4:53 AM (permalink)
      Good idea, Mr.Voss!I happen to have a couple of packages of little smokies on hand.( I always do) So, my Christmas contributions this year are:
      Swedish meatballs
      Cocktail smokies in grape jelly/chili sauce
      Gingerbread trifle
      Broccoli bake
      Thanks to all-my head is so full right now that it is great to have you all help me with ideas, recipes AND desicions!!
       
      #33
        MellowRoast

        • Total Posts: 1937
        • Joined: 8/21/2007
        • Location: 'Nooga
        Re:meatball sauce Thu, 12/23/10 6:36 AM (permalink)
        Cocktail smokies in grape jelly-chili sauce is a great idea, but hey, whatever Ann cooks, I'll eat!
        <message edited by MellowRoast on Thu, 12/23/10 6:39 AM>
         
        #34
          mar52

          • Total Posts: 7609
          • Joined: 4/17/2005
          • Location: Marina del Rey, CA
          Re:meatball sauce Thu, 12/23/10 11:38 AM (permalink)
          I put the little smokies in to a bottle of Chris and Pitts barbecue sauce.  Simple and never one left.
           
           
           
          #35
            Foodbme

            • Total Posts: 9581
            • Joined: 9/1/2006
            • Location: Gilbert, AZ
            Re:meatball sauce Fri, 12/24/10 8:01 PM (permalink)
            Ann,
            Saw this recipe in Saveur Mag and thought of you:

            Swedish Meatballs
            SERVES 12
            These delicate meatballs, far from the American idea of "Swedish meatballs", are a smorgasbord staple—made small as an appetizer, or larger as a main dish.
            1⁄2 cup fine bread crumbs
            1⁄2 cup light cream
            1⁄2 lb. ground beef
            1⁄2 lb. lean ground pork
            2 tbsp. grated onion
            1 1⁄2 tsp. salt
            1⁄2 tsp. ground allspice
            1 egg, lightly beaten
            3 tbsp. butter

            1. Place bread crumbs in a large bowl. Add cream and 1⁄2 cup water. Mix and set aside to soften for 5 minutes. Add beef, pork, onions, salt, and allspice. Mix well, then stir in egg and bread crumb mixture. Mix, taking care that all ingredients are thoroughly incorporated, then gently shape into 1" meatballs. (Loosely packed meatballs are more tender.)
            2. Melt butter in a large skillet over medium heat. Cook meatballs, in batches if necessary, turning frequently, until well browned and cooked through, about 8 minutes. Transfer meatballs to a platter and serve warm as an appetizer.
            Variation—A simple sauce is served with slightly larger meatballs as a main course throughout the year in Sweden. Make the meat mixture as in step 1 above and shape into meatballs, about 2" in diameter. Cook as in step 2 above, increasing the cooking time by 1–2 minutes. Transfer cooked meatballs to a serving bowl and cover to keep warm. To make the sauce, melt 1 tbsp. butter in same skillet over medium-low heat. Add 2 tbsp. flour and cook, stirring with a wooden spoon, for 5 minutes. Add 2 cups beef stock and simmer, whisking occasionally, for about 5 minutes. Add 1⁄4 cup heavy cream and 2 tbsp. red currant jelly. Season with salt and pepper, mix well, pour over meatballs, and serve. Serves 4.

             
             
            #36
              ann peeples

              • Total Posts: 8317
              • Joined: 5/21/2006
              • Location: West Allis, Wisconsin
              Re:meatball sauce Sat, 12/25/10 5:35 AM (permalink)
              You guys are awesome!
               
              #37
                stricken_detective

                • Total Posts: 2330
                • Joined: 3/10/2004
                • Location: the 262
                Re:meatball sauce Sat, 12/25/10 4:24 PM (permalink)
                NYPIzzaNut


                Foodbme


                stricken_detective


                You ppl are all very very FAAAAAAAHNCY!!
                 
                Here ya go, Annie!
                 
                1 box frozen Italian style meatballs
                2 large cans cream of mushroom soup
                about a cup of milk mixed in
                1 bag shredded cheddar

                Put all ingredients into a crock pot & mix. Heat for at least 3 hours on the 3 or 4 setting. You can serve this on rolls, or not. Everyone I work w/always claims to be dieting, but whenever we have a potluck, there are never any left. *insert pig smiley here*

                You can't make SWEDISH Meatballs using frozen Italian meatballs. The DNA does not match resulting in a half-breed Slovakian Goulash!

                I am as shocked as you !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
                Sorry to have disappointed, but this is the closest I come to Swedish Meatballs. For me, it's puzzling not to have red sauce on meatballs.
                 
                And yes, boxed meatballs are VERY high in sodium, but if I make something for a potluck using my low sodium cooking skillz, NO ONE AT WORK EATS IT.
                 
                Now Annie, I am going to need that recipe for Gingerbread Trifle.

                 
                #38
                  ann peeples

                  • Total Posts: 8317
                  • Joined: 5/21/2006
                  • Location: West Allis, Wisconsin
                  Re:meatball sauce Sat, 12/25/10 7:48 PM (permalink)
                  Just wanted to report that the meatballs were awesome-not one left, and I made a double batch.And people loved the cocktail weiners...thanks again to all of you.
                   
                  #39
                    analei

                    • Total Posts: 533
                    • Joined: 10/9/2008
                    • Location: ONTARIO, CANADA
                    Re:meatball sauce Tue, 01/4/11 11:47 AM (permalink)
                    Might i suggest this, AnnPeeples. It is departure from the sauced versions, but quite tasty and the accompaniment is very good too.
                     
                    Royal Swedish Meatballs
                    http://www.createtv.com/C...ey%20Dressed%20Carrots
                     
                    #40
                      ann peeples

                      • Total Posts: 8317
                      • Joined: 5/21/2006
                      • Location: West Allis, Wisconsin
                      Re:meatball sauce Tue, 01/4/11 1:36 PM (permalink)
                      Looks very good, analei-a great way to incorporate cooked carrots as I usually dont care for them. I will be trying this recipe!
                       
                      #41
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