State of Superior Cusiine: Yooper Food: Meatballs



	Yooper Food

Meatballs

Beef Balls

1 lb. ground beef
1 cup bread crumbs, soaked
1 tsp. onion, chopped
2 tbsp. butter
1½ tsp. salt
½ tsp. pepper

Mix all of the ingredients except for the butter, and shape into small, round balls. Melt the butter in a baking pan, and brown the meat balls in it, shaking the pan from side to side to brown evenly. Once the meat has been browned, cover the pan and cook on low heat for 30 minutes.

Beef Lamb Balls

½ lb. ground beef
½ lb. ground lamb
3 eggs, separated
1 tsp. yoghurt
1 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
1 tsp. paprika

Mix the beef and lamb together thoroughly, and season with the salt and pepper. Form into meat balls the size of golf balls. Heat the olive oil in a deep skillet, and brown the meat balls on all sides. Meanwhile, beat the egg yolks until they are light and lemon colored. Stir the yoghurt into the egg yolks and mix well. Add the paprika, and mix again. Beat the egg whites until they stand in peaks. Fold into the yoghurt-egg mixture. Remove the meat balls from the skillet, and place them in a deep baking dish. Pour over this the yoghurt-egg mixture. Cook at 350 F for about 20 minutes, or until the sauce is thickened. Serve with mashed or boiled potatoes.

Chick Peas & Meatballs

1 lb. hamburger
1 lb. soup bone (approximately)
4 strips bacon, cut into ¼-inch pieces
2 eggs, beaten
1 cup chick peas, soaked overnight in 3 cups water
1 stalk leek, cut into fine pieces
1 large carrot, sliced thin
2 medium potatoes, unpeeled, diced into ½-inch pieces
1 small green pepper, chopped fine
1 small onion, chopped fine
½ tsp. salt
¼ tsp. pepper

Place the soup bone and bacon in the water, and bring to a rolling boil. Drain the soaked chick peas and add them. Skim the froth from time to time as it rises to the top. Boil for one hour, or until the chick peas are tender. Remove the soup bone and discard. Add the leek, carrot, and raw potatoes. Simmer for a half hour. Meanwhile, mix the hamburger, green pepper, onion, salt, pepper, and eggs very well. Form into meat balls the size of golf balls, and drop into the simmering chick pea mixture. Simmer for another half hour, turning the mixture from time to time to keep it from sticking to the bottom of the pan, and to ensure even cooking of the meat balls. Garnish with paprika, and serve.

Hot Meatballs

1 lb. hamburger
2 tbsp. flour
3 cups meat stock
1 tbsp. butter
1 tsp. salt
¼ tsp. pepper
1 tsp. Accent
1 tbsp. brown sugar
½ tsp. cocoa
2 tbsp. dry mustard

Mix the hamburger with the flour, salt, and pepper. Add the Accent, and mix thoroughly. Melt the butter in a deep skillet. Form the ground meat into meat balls the size of golf balls. Place in the skillet, and cook until golden brown. Add the meat stock, and simmer for 10 minutes; then remove about ¾ cup of the broth; and stir the mustard, brown sugar, and cocoa in it. Return it to the meat mixture, and simmer again. Baste the meat balls with the sauce so that they will be evenly flavored. If you like a sweet-sour mustard sauce, add 1 tablespoon cider vinegar just before serving. Serve with boiled potatoes, rice, or buttered noodles.

Meatball Kabobs

1 lb. ground round steak
1 small can small potatoes (#2 can)
8 cherry tomatoes, halved
1 can boiled onions (#2 can)
2 green peppers, sliced in 4 pieces
½ cup mild Cheddar cheese, grated
1 tsp. garlic powder
1 tsp. salt
¼ tsp. black pepper
½ tsp. cinnamon

Mix the ground meat, cheese, salt, garlic powder, pepper, and cinnamon. Form into meat balls the size of golf balls On shish kabob skewers, put a potato first, then a meat ball, then a cherry tomato, then an onion, another meat ball, and then a green pepper, folded in half. Repeat until all of the ingredients are used up. Place on a broiling rack under the broiler and cook until the meat is browned on all sides. Serve immediately.

Meat Balls & Pine Nuts

1 lb. hamburger
1 cup mashed potatoes
¼ cup pine nuts
1 tbsp. black currants
oil for deep frying
¼ tsp. thyme
¼ tsp. dill seeds
1 tbsp. dehydrated parsley
½ tsp. salt
¼ tsp. black pepper

Mix all of the ingredients, except for the cooking oil, thoroughly. Form into meat balls the size of golf balls. Drop into deep-frying oil one at a time, and fry until they are golden brown. Remove and dry on a paper towel. Serve with chili sauce or catsup.

Meat Balls in Red Wine

2 lbs. ground chuck
1 egg, slightly beaten
3 tbsp. flour
1 clove garlic, sliced
1 bay leaf
1 stalk celery, cut fine
1 can small onions (#2 can)
1 can mushroom stems and pieces (#2 can)
8 oz. wide noodles
4 tbsp. butter
3 cups red wine
2 bouillon cubes dissolved in ¼ cup warm water
3 quarts rapidly boiling water, slightly salted
¼ tsp. thyme
½ tsp. paprika

Mix the ground meat with the egg. Form into meat balls about the size of golf balls. Mix the flour and paprika, and roll the meat balls in this mixture. Melt 3 tablespoons butter in a skillet, and brown the meat balls on all sides. Remove them from the skillet, saving the drippings. Place the meat balls in a casserole dish. Over them, pour the red wine. Add the garlic, bouillon, bay leaf, thyme, and celery. Cover, and place in a 350 F oven for 45 minutes. Reheat the drippings in the skillet, and add the drained onions and mushrooms. Sauté until they are slightly browned. Add to the meat ball mixture, and continue to braise at 350 F for 15 minutes longer. Boil the noodles in 3 quarts of water. Drain, and add the remaining butter. Place the noodles on a large, heated serving platter. Cover with the meat balls, and serve.

Meatballs in Sauerbraten Gravy

2 lbs. hamburger
1 egg
3-4 ginger snaps
1 cup soft bread crumbs
¼ cup flour
¼ cup onion, chopped fine
1 bay leaf
2 tbsp. butter
2 bouillon cubes dissolved in 1 cup water
¼ cup water
2 tbsp. cider vinegar
¼ tsp. nutmeg
1/8 tsp. ground cloves
1 tsp. salt
¼ tsp. black pepper
1 tbsp. dehydrated parsley
2 tbsp. sugar

Mix the hamburger with the egg, salt, pepper, onion, and parsley. Add the bread crumbs. Mix and knead very well. Form into meat balls the size of golf balls. Plunge into boiling water immediately, to seal in the flavor, and help the meat balls to retain their shape. Then roll them in flour, which acts as a browning agent. Melt the butter in a large skillet, and brown the meat balls on all sides. Add the dissolved bouillon, and simmer for 5 minutes. Mix the water, vinegar, sugar, nutmeg, and cloves, and add to the meat. Break the bay leaf into 4 pieces, and add it. Let simmer for 10 minutes longer. Crush the ginger snaps, and add. Turn each meat ball over so that it is coated with gravy. For a more sour gravy, add another tablespoon of cider vinegar. Simmer for an additional 10 minutes. If the gravy gets too thick, add more water. Serve on a heated platter over buttered noodles or dumplings.

Meat Dumplings

Filling

½ lb. lean ground beef
½ lb. lean ground pork
½ lb. lean ground veal
1 tbsp. minced onion
½ tsp. salt
¼ tsp. pepper
¼ tsp. nutmeg
¼ tsp. marjoram

Dumpling Mix

1 cup flour
1 egg
½ tsp. salt
½ tsp. baking powder
3 tbsp. cold water

Mix the beef, pork, and veal thoroughly. Double grind the meat, if possible. Add the onion, salt, pepper, nutmeg, and marjoram. Mix until the onion and seasonings are thoroughly blended throughout the meat. Set aside while you make the dumplings. Place the flour in a mixing bowl, stir in the salt and baking powder. Break the egg into the center, add the water, and mix thoroughly. Knead into a stiff dough. Now, roll the dough out onto a floured board until it is about as thin as pie crust. Using a 2-inch round cookie cutter, cut circles. Place a teaspoonful of the meat mixture into the center of each circle. Fold up the sides and press the edges together, carefully sealing in all of the meat mixture. You may re-roll the portions of the dough left around the circles without fear of its getting tough. Drop the dumplings into a kettle of rapidly boiling salted water. When the dumpling rises to the top, remove from the water with a slotted spoon. Place the cooked dumplings on a heated platter. These dumplings are delicious just as they are, but if you want to be festive, pour ¼ cup melted butter over them.

Mushroom Meat Balls

1 lb. ground chuck
1 egg
½ cup soft bread crumbs
¼ cup milk
3 tbsp. butter
½ tsp. salt
¼ tsp. black pepper
Mushroom sauce

3 cups small fresh mushrooms
1 tbsp. flour
10½ oz. beef consommé
1 lemon, juice only
1 tbsp. sugar

Mix all of the ingredients except for the butter and the mushroom sauce ingredients. Form the mixture into meat balls about the size of golf balls. Melt the butter in a skillet, and brown the meat balls in it, shaking the pan to brown the meat balls evenly. When browned, remove them from the skillet and make the mushroom sauce. Clean the mushrooms under running water, and drain. Stir the flour into the butter left in the skillet. When blended, add the consommé, and cook for 5 minutes over moderate heat until thickened. Add the sugar and lemon juice, then stir in the mushrooms, being careful not to break them. Simmer for 10 minutes, turning so that the mushrooms are all coated and tender. Add the meat balls and simmer for 5 minutes. Arrange on a heated platter, garnished with parsley.

Potatoes & Meatballs

1 lb. ground chuck
2 potatoes, scrubbed but unpeeled
1 medium onion
2 eggs, beaten
3 cups water
3 beef bouillon cubes
½ tsp. caraway seeds
½ tsp. grated lemon peel
1 tsp. seasoned salt
¼ tsp. black pepper
3 tbsp. flour
1 tsp. paprika
1 tbsp. dehydrated parsley

Cut the potatoes into chunks and put it into your food blender. When it is chopped very fine, add the onion and continue to blend for a few seconds longer. Add the blended potato-onion mixture to the ground meat, along with the salt, pepper, eggs, and parsley. Mix it all very well, and form into meat balls the size of golf balls. Mix the flour and paprika thoroughly, and roll the meat balls in it. Make sure they are thoroughly coated with flour. Bring the water to a rolling boil and carefully drop in the meat balls. Add the bouillon cubes and turn the heat down to simmer. Cover tightly, and simmer for 35 minutes. At the end of this time, stir in the caraway seeds and the lemon peel. Continue to simmer for 10 minutes longer. If the gravy is no thick enough, leave the cover off during this last 10 minutes. Serve with noodles, rice, or plain boiled potatoes.


	Spaghetti & Meatballs Meatballs 1 lb. lean hamburger 1 cup white bread crumbs, soaked in ½ cup water 1 tbsp. minced onion 1 clove garlic, minced 1 tbsp. fresh parsley, chopped 2 eggs 4 tbsp. olive oil 2 tsp. salt Sauce 2 medium onions, sliced thin 1 can tomatoes (#2 can) 6 oz. tomato paste ¾ cup warm water 2 tbsp. light brown sugar ¼ tsp. basil 1 pinch thyme 1 pinch oregano ½ tsp. salt ¼ tsp. pepper Spaghetti 1 lb. spaghetti ½ cup Parmesan cheese 6 quarts rapidly boiling salted water Place the hamburger in a large mixing bowl. Add the soaked bread crumbs, without squeezing or draining. Add the onion, garlic, parsley, and salt. Beat the eggs until they are lemon colored, and stir in the meat mixture. After dipping your hands in flour, form the meat into balls the size of golf balls. There should be about a dozen of them. Heat the olive oil in a skillet and brown the meat balls, shaking the pan from side to side to brown evenly. After they are browned, remove them from the oil and set aside in a warm place. Add the slices of onion to the olive oil that remains in the pan, and cook until they are transparent. Add the tomatoes, tomato paste, brown sugar, and water; stir, and bring to a simmer. Add the basil, thyme, rosemary, oregano, salt, and pepper. Cover tightly, and let simmer for 45 minutes. Then add the meat balls and cook for another 20 minutes. Cook the spaghetti in the 6 quarts of water, being careful to ensure that it does not overcook. Drain, and place on a heated platter. Pour the meat balls and sauce over the mound of spaghetti. Serve the Parmesan cheese on the side as a garnish. Spaghetti & Meatballs Meatballs 1 lb. lean hamburger 1 lb. Italian sausage ¼ cup flour ½ cup bread crumbs 3 eggs, beaten 2 cloves garlic, minced 4 tbsp. olive oil Sauce 3 tbsp. dehydrated onion flakes 2 cans tomato soup 1 cup water 1 tsp. white sugar 1 pinch basil ½ tsp. salt ¼ tsp. pepper Spaghetti 1 lb. spaghetti 6 quarts rapidly boiling water, salted Place the hamburger in a large mixing bowl. Remove the sausages from their casings, and add to the hamburger. Add the garlic. Mix the bread crumbs with the eggs and let stand for a few minutes, until they are very soft. Add the bread crumbs and egg mixture to the meat mixture, and mix. Form the meat mixture into very small meat balls, using about one teaspoon of meat for each. Roll them into the flour until they are coated. Heat the olive oil in a skillet and put in the meat balls. Shake the pan back and forth until they have browned evenly on all sides. Add the tomato soup, onion flakes, water, sugar, and basil. Add the salt and pepper, and simmer for a half hour. Cook the spaghetti in the 6 quarts of boiling water, being careful not to overcook. Place the spaghetti on a heated platter, and pour the meat balls and sauce over it. Serve immediately. Spicy Meatballs ½ lb. ground chuck ½ lb. ground veal ½ lb. ground pork 3 slices bread soaked in ½ cup milk 1 egg, beaten 1 lb. spaghetti ¼ cup grated Parmesan-Romano cheese 2 tbsp. cornstarch 24 oz. V-8 vegetable juice 2 tbsp. olive oil 6 quarts rapidly boiling salted water ¼ cup water ½ tsp. salt ¼ tsp. pepper ½ tsp. allspice ¼ tsp. nutmeg Mix the meat together. Add the egg to the soaked bread, and mix it into a thick paste. Add this to the meat mixture, and mix it together. Add the salt, pepper, allspice, and nutmeg; and mix again. Form into meat balls the size of golf balls. Heat the olive oil in a skillet and brown the meat balls evenly on all sides, shaking the pan from side to side. Add the V-8 juice and bring it to a simmer. Allow it to simmer for a half hour. Mix the cornstarch with ¼ cup water and stir into the meatball mixture to make it thicken. Be careful not to let it stick to the bottom of the pan. Boil the spaghetti in the 6 quarts of water, being careful not to overcook. Drain the spaghetti and place it on a heated platter. Pour the meat balls and sauce over it. Sprinkle the cheese over the top, and serve. Swedish Meatballs 1 lb. ground beef ¼ lb. ground veal ¼ lb. ground pork ½ cup soft bread crumbs ½ cup light sweet cream 1 tbsp. onion juice 1 tbsp. melted butter 2 tbsp. butter for frying 1 tsp. salt ¼ tsp. pepper ¼ tsp. nutmeg ½ tsp. white sugar Soak the bread crumbs in the cream. Meanwhile, mix all of the meat together very well. Add the onion juice, salt, nutmeg, pepper, and sugar. Stir the melted butter into the milk-bread mixture. Using the large end of a melon ball maker, form the meat mixture into little balls, and place in a skillet containing 2 tablespoons of butter. From time to time, shake the skillet back and forth to brown the meat balls on all sides. Swedish Meatballs 1 lb. ground chuck 1 tbsp. onion flakes ½ cup bread crumbs ½ cup milk 5 tbsp. cream cheese 2 tbsp. butter 1 can cream of mushroom soup 1 tsp. salt ½ tsp. black pepper ¼ tsp. ginger ¼ tsp. nutmeg Soak the bread crumbs and onion flakes in the milk. Meanwhile, mix the meat with the salt, pepper, ginger, and nutmeg. Add the milk, onion, and bread crumb mixture to the meat, and stir lightly. Stir in the cream cheese. Using the large end of a melon-ball maker, form into little meat balls and place in a skillet, along with the melted butter. Shake the pan back and forth while browning, in order to retain the round shape of the meat balls. After the meat balls have become golden brown on all sides, pour the mushroom soup over them. Turn the heat down to a very low simmer until the soup is all melted and thoroughly distributed. Serve with boiled potatoes. Swedish Meatballs 1 lb. ground chuck 1 lb. ground lean beef 1 cup bread crumbs ¾ cup mashed potatoes 2 eggs, beaten 1 cup condensed milk 2 cups half and half cream 3 tbsp. butter 1 tsp. salt ½ tsp. black pepper 1 tsp. brown sugar ¼ tsp. cloves ¼ tsp. ginger ¼ tsp. nutmeg ¼ tsp. allspice Mix all of the ingredients except for the butter and the cream. Using the large end of a melon-ball maker, form the mixture into meat balls. Sauté the meat balls in the butter until well browned, shaking the pan from side to side so that they brown on all sides. Pour off any excess drippings, and stir in the cream. Simmer for 20 minutes, or until the sauce is thickened. Serve with boiled potatoes or broad noodles. Swedish Meatballs in Crusts ½ lb. ground beef ½ lb. ground ham 1 cup instant flour ½ package dry yeast 2 eggs, beaten 1/8 cup milk 1 tbsp. vegetable shortening ½ tsp. salt Mix the ham and beef very thoroughly. Form into 20 little meatballs, using the large end of a melon-ball maker. Place the meatballs in a skillet over low heat, and let them brown. Shake the pan back and forth so that they will remain round. When all are browned, set aside. Put the flour in a mixing bowl, mix in the salt, and cut in the shortening. Warm the milk just slightly, and stir in the yeast. Pour two-thirds of the beaten egg into the center of the flour, mix slightly, and then add the yeast and milk mixture. Kneed into a dough. Form dough into 20 little balls and place into a greased cookie pan. Put into a warm place for about 45 minutes, or until the balls have doubled in size. Brush them with the remaining third of the beaten egg. Place dough balls in a preheated 375 F oven for 10 minutes. Remove, and let cool until you are able to handle them. With a very sharp knife, cut the bread balls in half. With the tip of a teaspoon, remove the soft dough, leaving only the other half of the bread ball and return the balls to the cookie pan. Place them in a 375 F oven again, until the outsides are golden brown. Sweet & Sour Meatballs 1 lb. ground beef ½ lb. lean ground pork 2 eggs 3 onions, sliced thin 1 cup celery, sliced thin 2 cups instant rice 2 tbsp. almonds, chopped 1 tbsp. pimento, chopped 2½ cups water ¼ cup lemon juice 1 tsp. bead molasses 1 tbsp. soy sauce 1 tsp. Accent ½ tsp. salt ¼ tsp. black pepper ¼ cup light brown sugar Mix the beef, pork, eggs, Accent, salt, and pepper thoroughly. Form into meat balls the size of walnuts. Plunge the meat balls into very rapidly boiling water, one at a time, removing to drain them as soon as they are firm. This will keep them round during the remainder of the cooking time. Brown the meat balls in a large skillet, moving the pan back and forth so that they roll while frying and browning. When they are a golden brown, add the onions and the celery. Continue to cook until the onions are transparent and the celery is tender. Mix ½ cup water, lemon juice, sugar, molasses, and soy sauce; then pour the mixture over the meat balls. Bring to a boil, then turn the heat down to simmer for 20 minutes. Cook the rice in the remaining 2 cups of water for 3-5 minutes, uncovered; then cover and set aside for 5 minutes. Serve mounds of fluffy rice with the meat ball mixture poured over it. Garnish with the almonds and pimento.



			Visit our Sister Site: Pasties, Plain & Simple