07/10/14 recipe -Taste USA

Meatballs in Sour Cream Stroganoff Sauce

How to make Meatballs in Sour Cream Stroganoff Sauce Recipe - Sour cream in the sauce denotes to us a "Russian" flavor. Serve the meatballs in sauce over hot buttered noodles.

Ingredients:
Swedish Meatballs,
1/4 cup butter
1 small onion, minced
1/4 cup all-purpose flour
2-1/4 cups beef broth
1/2 pint dairy sour cream (1 cup)
1/2 teaspoon dill weed
Salt and freshly ground black pepper to taste

Method:
Prepare Swedish Meatballs; set aside. In a large heavy skillet, heat butter. Add onion.

Cook over low heat, stirring, about 5 minutes or until onion is translucent but not browned.

Blend in flour. Gradually stir in beef broth. Cook, stirring, until thickened.

Stir in sour cream, dill weed, salt and pepper. Add baked meatballs with pan juices. Heat to serving temperature or cool and reheat later.

Makes 6 to 8 main-dish servings, 20 appetizer servings.

Oriental Style Sweet and Sour Meatballs

How to make Oriental Style Sweet and Sour Meatballs Recipe - Sweet and sour sauce means Oriental- or Polynesian-style to us. For a main dish, serve the meatballs over hot fluffy rice and offer extra soy sauce as a condiment. These meatballs make an excellent party appetizer, too. Keep hot in a chafing dish and have frilled picks handy.

Ingredients:
Swedish Meatballs,
1 (16-ounce) can unsweetened pineapple chunks, packed in
natural juices
1 (10-3/4-ounce) can undiluted chicken broth
1/4 cup packed dark-brown sugar
1/4 to 1/2 cup white-wine vinegar or to taste
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1/4 cup cornstarch
1 cup sliced green onion
3 green bell peppers, seeded, cut into 1-inch squares

Method:
Prepare Swedish Meatballs; set aside.

Drain juice from pineapple into a large heavy skillet. Add chicken broth, brown sugar, vinegar, soy sauce, ketchup and cornstarch.

Whisk until blended. Stir over medium-high heat until mixture comes to a boil and thickens. Add onion and peppers. Cook 1 minute longer, stirring. Remove from heat.

Add pineapple and baked meatballs with pan juices. Heat to serving temperature or cool and reheat later.

Makes 6 to 8 main-dish servings, 20 appetizer servings.

Swedish Meatballs

How to make Swedish Meatballs Recipe - Meatballs are basic to the cuisines of many of the ethnic groups that settled in our country. The sauces that follow are a quick way to adapt this basic recipe to Oriental-, Indian-, Italian- and Russian-style meals.

Ingredients:
Sauce of choice, see pages 10 to 12
1-1/2 pounds extra-lean ground beef or ground chuck
1/2 pound ground pork
3 tablespoons finely minced onion
1/2 cup soft bread crumbs
1/2 cup milk
2 eggs
1-1/2 teaspoons salt
1/2 teaspoon ground allspice (optional)
1/4 teaspoon ground white pepper (optional)

Method:
Prepare sauce of choice; set aside. In a large bowl, combine ground beef, ground pork, onion, bread crumbs, milk, eggs, salt, allspice and pepper, if used, until evenly blended.

Preheat oven to 500F (260C). Shape meat mixture into balls the size of large marbles, using 1 tablespoon of mixture for each. Arrange meatballs on 1 or more large shallow baking pans. Bake 4 to 5 minutes or until lightly browned.

Remove and add to prepared sauce including pan juices. Serve immediately or cool, then refrigerate until serving time.

Reheat meatballs and sauce over low heat; keep warm in a chafing dish or over a candle warmer. Makes about 80 meatballs.

Note:
For weddings, family gatherings or other large, group occasions, multiply the quantities and bake the meatballs ahead. Freeze them in a single layer on a tray. When frozen, pack them into plastic bags and return to the freezer. Meatballs may be easily thawed by adding them, still frozen, to a hot prepared sauce for serving.