Meatballs and Mushroom Gravy
Meatballs in Creamy Mushroom Sauce
Meatballs (Swedish)
Konigsberg Meatballs, (Germanic)
Santa's Spicy Balls
Baby Porcupines



I hope these are some of what you are looking for.
Terry S

From: "Margarita Childers" >
I am hoping some of you will send recipes for fancy meatballs. Something
like Thai meatballs or Sweddish meatballs. Thanks




Meatballs and Mushroom Gravy

1 pound ground beef
4 slices soft white bread
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced onion
1 can cream of mushroom soup
1/3 cup water

Pull apart bread into small pieces. Combine beef, bread, salt, pepper and
minced onion in large bowl. Shape into med. sized meatballs. Brown
meatballs in hot skillet. (See note) Place meatballs in crockpot. Add soup
and water. Cook on low for 6 to 12 hours or high for 6 hours. Note: Use
small amount of oil; make sure the oil is hot, but not smoking. Turn them
occasionally so all sides are brown.



Meatballs in Creamy Mushroom Sauce

1/2 cup seasoned bread stuffing crumbs
2 tablespoons minced onion
1/2 cup milk
1 pound lean ground beef
1 large egg
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
2 teaspoons butter
1 jar (about 12 ounces) mushroom gravy
1/4 cup half-and-half or evaporated milk
1/2 teaspoon dried dill weed
Hot cooked noodles

In a medium mixing bowl, combine stuffing crumbs, chopped onion, and milk.
Let stand for a few minutes. Add ground beef, egg, and Worcestershire
sauce; mix gently to blend. Shape into about 24 small meatballs. Heat oil
and butter in a large skillet over medium low heat; add meatballs and
cook. Gently turn meatballs to brown on all sides. Stir in mushroom gravy
and dill; cover and simmer for about 15 minutes. Stir in cream and heat
through. Serve meatballs over or with hot cooked noodles. Yields: 4
servings.



Meatballs (Swedish)

1 pound hamburger
1 large egg
1/2 cup dry bread crumbs
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chopped onion
1 cup sour cream
2 tablespoons butter
1/2 cup chopped green pepper
salt and pepper

Mix hamburger, egg, bread crumbs, salt and pepper to taste; form into
meatballs. Cook in skillet on low to medium heat until done. Drain any
grease. Add butter, onion and green pepper and cook another 2 to 3
minutes. In separate bowl, combine the soups and sour cream together and
mix. Turn heat down to low and add the soup mixture. Let simmer on low for
20 minutes. Serve with rice or mashed potatoes




Konigsberg Meatballs, (Germanic)

Meatballs:
1 cup fresh breadcrumbs
1 pound lean beef, minced
1/2 pound pork, minced
2 spring onions, chopped
1/2 teaspoon grated lemon rind
Juice of 1/2 lemon
1 tablespoon juice from jar of capers
2 anchovy fillets, chopped (optional)
1 teaspoon salt
Freshly ground black pepper
2 large eggs, beaten
1 egg white from large, beaten
3 to 4 cups beef stock

Soak the breadcrumbs in water, then squeeze out and add to the minced beef
and pork. Mix well together. Add the spring onions, lemon rind, lemon and
caper juice, anchovies, salt and pepper. Combine all ingredients, then add
the beaten eggs and egg white. When the mixture is smooth, form it into 1
to 2 inch meatballs. Bring the stock to a boil and while it is boiling
rapidly, add the meatballs, making sure not to add too many at one time.
Cook them for approximately 15 minutes until they rise to the surface.
Remove the meatballs with a slotted spoon and keep them warm. Strain the
cooking juice and set aside.


Caper Sauce:

2 tablespoons butter
1 spring onion, chopped
2 tablespoons flour
1/2 cup white wine
1 egg yolk
1 tablespoon capers
Juice of 1/2 lemon
Salt
Freshly ground pepper

Melt the butter in a saucepan. Add the spring onion and cook until it is
soft. Stir in the flour and cook for a few minutes. Add 2 1/2 to 3 cups of
the strained cooking juice. Add the wine and simmer for a few minutes
until the mixture is smooth and thick. Reduce the heat and add the egg
yolk. Make sure that the sauce does not boil as it will curdle. Add the
capers, lemon juice and season to taste. If the sauce is too thick, add
more stock. To serve: Add the meatballs to the sauce and keep them warm
until they are ready to be served. Traditionally, they are served with
potatoes and a green bean salad.



Santa's Spicy Balls

2 slices white bread
1/4 cup milk
1 package ground beef (1 to 1 1/2 pounds)
1/2 cup parmesan cheese, shredded
1 teaspoon oregano, dried
1/2 teaspoon garlic salt
1 large egg
1 tablespoon olive oil
2 cans Ro-tel tomatoes and chilies, extra hot

Soak bread in milk until soggy, squeeze out milk and discard. Mix bread
together with meat, parmesan, oregano, and garlic salt. Combine egg with
mixture, form into small meatballs about the size of a quarter or a little
bigger. In a large pot over medium heat, add oil and saute onions until
they are soft and translucent, a few minutes. Add both cans of Ro-tel,
bring to a simmer, reduce heat to low. Add meatballs, cook 30 to 45
minutes, until meat is no longer pink in the center. We had to test
several meatballs to make sure they tasted good!



Baby Porcupines

1 pound ground round steak
1 cup bread crumbs
1 large egg
4 tablespoons chopped onions
2 tablespoons chopped green peppers
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup raw rice
1 cup tomato soup or tomato puree
2 cups water

Mix all but last 3 ingredients. Shape into small balls and roll in the
uncooked rice, Heat tomato soup and water in heavy pan with a tight
fitting cover. Dutch oven is the best for this. Place the meatballs into
tomato mixture. Cover and cook slowly for 45 minutes or until meat is
tender and the rice is done.


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