Saucy Meatballs-

 Saucy Meatballs-As with our American neighbours, the heritage of many Canadians is best described as Heinz 57.

This recipe is from Heinz 57 Sauce and has been a 4 star favourite for years.

Ingredients

 1 lb. lean ground beef            1 Tbsp flour

2/3cup grated

Parmesan cheese              1can (28 oz) tomatoes, cut into bite size pieces

1/2 cup seasoned, dry

bread crumbs               1/3 to 1/2 cup Heinz 57 sauce

1/2 cup milk                    1 Tbsp. sugar

1 egg, slightly beaten              1/2 tsp salt

2 Tbsp. shortening                    Hot buttered noodles

Instructions

          Combine the first 5 ingredients. Shape into 20 meatballs using rounded Tbsp. for each. Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs, stir gently to coat meatballs. (You are making a roux).Combine tomatoes, Heinz 57 Sauce, sugar and salt, pour over meatballs. Simmer uncovered 25 minutes or until sauce is desired consistency. Serve meat balls and sauce over noodles. Yield 5 serving (about 3 cups sauce).     

Pressure Cooker Chinese Beef Rice Baby Meatballs

 Pressure Cooker Chinese Beef Rice Baby Meatballs-You will also find this same recipe under Asian foods. Because it is so much superior to ordinary Porcupine Meat Balls, I list it there as well.

I lb chopped ground chuck

4 shallots, minced

 1 tsp. finely minced fresh ginger root (or 1 tsp. ground ginger if fresh is not available)

 2 whole eggs, slightly beaten

 1/4 cup water chestnuts, finely minced

2 tsp. sugar

2 Tbsp. (about) dry sherry

1 cup standard rice, soaked for 30 minutes in warm water

3/4 cup dry white wine

3 Tbsp. vinegar

 2 to 3 drops Tabasco

1 clove garlic, crushed and minced

 2 tsp light soy sauce

1 tsp. sesame oil

Instructions:

          If you know Chinese food and have a Chinese grocery in your neighbourhood, you can prepare this recipe in the Chinese way with "glutinous sticky rice" and fresh ginger root. This type of rice will need only 20 minutes of soaking and 20 minutes less cooking time at 15 lbs. It is important to set the rice covered balls in the pressure cooker at least 1/4 inch apart, to allow for the expansion of the rice.

Use a 6-quart or smaller pressure cooker and if necessary, cook the meatballs in batches. In a mixing bowl, lightly but thoroughly work together the beef, green onion, ginger, eggs, water chestnuts, and 1 tsp. of the sugar. Now dribble over and blend in the dark soy sauce and up to 2 Tbsp. of the sherry. You should have a mixture that remains just firm enough for the balls to hold together. Dip your hands in warm water and shape the mixture into small balls, about the size of cherry tomatoes. Spread the cup of rice out evenly on a tray and roll each ball into the rice until it is fully covered. Put the base rack in your pressure cooker; pour in the wine and arrange the balls about 1/4 inches apart. Put on the lid, bring up the pressure to 15 lbs. and cook for exactly 6 minutes. Meanwhile, prepare the SWEET-SOUR sauce. In a mixing bowl, blend together the vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, the remaining Tbsp. of sherry and the final tsp. of sugar. Taste and adjust the flavour by adding a tiny bit more of any or all of the ingredients. Reserve the sauce until the balls are ready. When the timer rings, turn off the heat, reduce pressure immediately, take out the balls and dribble the sauce over them, then serve at once, hot. Yield 4 servings.

Meatballs Stroganoff

 Meatballs Stroganoff

Ingredients:

1-1/2 to 2 lbs.   ground top round or chopped sirloin

1 tsp.                        salt

1/4 tsp.             pepper

4 tsp.                        steak sauce

1/3 cup             dry bread crumbs

1                      egg

2 Tbsps              butter

Sauce:

2 Tbsps.             butter

8 oz.                 mushrooms, sliced

2 Tbsps.             flour

1 tsp.                        ketchup

1 can                       condensed beef broth, (10-1/2 oz.)

1 pkg.               dry onion soup mix

1 cup                        sour cream

Method:

Meatballs:

          In a large bowl, combine ground beef with salt, pepper, steak sauce, crumbs and egg, mixing gently until well blended. Shape into large 1-1/2to 2 inch meatballs. Brown meat balls in a large skillet in the butter. Reduce heat and continue cooking for about 10 minutes. Remove meatballs and set aside. Pour off all but about a tbsp. of the drippings.

Sauce:

          Add 1 Tbsp. butter to the skillet, sauté mushrooms and remove from heat. Stir in flour and ketchup; add broth gradually. Add onion soup mix, bring to a boil, then reduce heat and add meatballs. Stir in sour cream; heat through but do not boil. Serve with hot buttered noodles, mashed potatoes, or rice. Serves 6.

 Ground Beef Fluffs-The lightest meat ball ever

1 lb. ground beef                     1/2 medium onion, minced

2 Tbsp. flour                             Pinch thyme

1/2 tsp. Worcestershire                     Pinch marjoram

1/2 tsp. pepper                  3/4 cup undiluted evaporated milk

1 tsp. salt                         3/4 cup water

        Put beef in large bowl; add all ingredients, except milk and water. Use a hand whip or electric mixer to whip mixture. Add milk and water gradually, beating constantly. When all liquid has been absorbed, cover bowl, and let stand in refrigerator a few hours. (Mixture can be cooked at once, but texture improves on standing).Drop 16 mounds on well-greased griddle. Brown 1-1/2 minutes on each side. Makes 4 servings

East Indian Meat Balls

East Indian Meat Balls

Ingredients:

1 large onion, diced

(reserve 2 Tbsps. for                 

meat mixture)                 1/4 cup slivered blanched almonds

                                        1-1/2 cups water

                                                       

2 Tbsps. butter                  1/2 cup soft bread                                                                    crumbs

1/2 tsp. each cinnamon

and mace                                1/4  cup milk

3/4 tsp. curry powder               1 lb. ground beef

1 tsp. whole black pepper

(in spice bag)                  2 Tbsps minced parsley

1/3 cup seedless raisins    1              egg

                                        1 tsp.        Worcestershire                                                                     sauce

                                        1/4 tsp. pepper

Method:

In large skillet, cook onion in butter until lightly browned. Add next 7 ingredients and 1/2 tsp. salt.  Cover and simmer 15 minutes. Remove spice bag. Mix 1 tsp. salt and remaining ingredients. Shape in 1' balls. Brown on all sides in a second skillet using small amount of fat, and add meat balls to first mixture. Cover, and simmer 20 minutes. Makes 4 servings.

Blue-cheese Meat Loaf

Blue-cheese Meat Loaf

Ingredients

3 cups crumbled blue cheese            1/4 tsp pepper

2 lbs ground chuck                  1 tsp. Worcestershire

1 clove garlic, crushed

and minced                             1 can (1 lb.) tomatoes, partially drained

Instructions

        Let cheese stand about 15 minutes, to bring to room temperature. Mix well with the remaining ingredients. Pack in 9"x5"x3" loaf pan. Bake in moderate oven, 350 degrees F., about 1 hour. Serves 6.

BBQ Aussie Style Meatloaf-

  This is an excellent recipe, very highly recommended

Ingredients

          Meatloaf                          Sauce

1 lb lean ground chuck         1 onion, minced very finely

1 lb. sausage meat           1/4 cup water

1 cup fine bread crumbs  1/2 cup ketchup

2 medium onions,

diced fine                                1/4 cup red wine OR good

                                        beef stock

1 Tbsp. curry powder                1/4 cup Worcestershire sauce

1/2 cup water                   2 Tbsp. vinegar

1 Tbsp parsley minced              1 Tbsp. instant coffee.

1 egg, beaten                   1/4 cup brown sugar, packed

1 clove garlic, crushed            1 oz. margarine

1/2 cup milk                    2 tsp. lemon juice

Instructions

Combine meats, bread crumbs, onions, salt, pepper, garlic, parsley, curry, and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased roasting pan. Bake 30 minutes at 375 degrees F.

Sauce

Sauté, do not fry, onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes (Great also with ribs or Chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, and bake 45 minutes more basting often with remaining sauce. Serve loaf hot in thick slices with the remaining sauce. Also makes great sandwiches. Yield 8 servings.

 Bacon Double Cheese Loaf

Ingredients:

 4 slices    bacon

1-1/2 lbs. lean ground chuck

1 cup        firm fresh white bread crumbs

1 cup        coarsely shredded sharp Canadian Cheddar                  cheese (about 4oz.).

1              large sweet onion, diced

2 Tbsp..     mayonnaise

2 Tbsp.      sweet pickle relish

2 tsp.                dry mustard

3/4tsp.      salt

1/2 tsp.     freshly ground pepper

1              egg

1/4 cup     ketchup

 Instructions;

          Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Put the mixture into a shallow, 2 -quart baking/roasting pan. Spread the top of the loaf with the Ketchup. Then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. It is now recommended that the internal temperature be 155 degrees F. let the meat stand in the roasting pan for 10 minutes, cut into squares to serve.             Yield 6 servings.

----Meat Loaves, Basic Recipe----

----Meat Loaves----

 Basic Recipe

 Baked Meat Loaf

Ingredients

1-1/2 lbs ground chuck    

2 cups bread crumbs

soaked in milk               

1 small onion, minced            

        Salt and pepper                

2 eggs, beaten                  

4 hard-cooked eggs
1 cup tomatoes
1/2 cup sliced onion 
1 Tbsp. fat
1 cup water


Instructions

          Press meat through food processor twice. Combine with bread, onion, seasonings and beaten egg. Pat out meat into a sheet, arrange hard- cooked eggs- cooked carrot or other vegetables may also be used, in many interesting shapes- end to end across center of meat and roll meat mixture around them. Place the roll in roasting pan. Combine tomatoes, sliced onions, butter and water and pour over meat. Bake in moderate oven (350 F.) about 2 hours, basting frequently. In serving, slice the roll crosswise. The hard cooked eggs may be omitted. Serves 6.