2 Killer Meatball Recipes From Italy And Mexico... - Food

Meatballs... how fine they are... particularly when they are from Italy and Mexico...

Miam miam...

Mexican Meatball and RiceYield: 6 servingsMexican Rice:

~four oz (1 can) Chopped Green ~three cups Cooked Seasoned Rice ~1/2 lb Monterey Jack Cheese cut into stripes~1 pint Dairy Sour Cream

For the Meatballs:

~four oz (1 can) Green Chilies, (drained)~2-1/2 tbsp Unbleached Flour ~2 tsp Salt ~2 tbsp Butter or Margarine ~2 lb Ground Beef ~2 c Sliced Onion ~19 oz (1 can) Tomatoes (un-drained)~1/four tsp Powdered Cumin~1/2 cup Sliced Ripe Olives~1/2 cup Milk ~1 x Mexican Rice~1 tsp Chili Powder~1 ea Large Egg, Slightly Beaten ~1 ea Clove Garlic, Crushed ~1 cup Crushed Corn Chips Directions for the Meatballs:

In massive bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, employing 2 rounded tbsp meat mixture for each. Lightly roll meatballs in 2 tbsp flour, coating fully. In massive frying-pan, cook meatballs in hot butter, half at a time, stirring till evenly browned.

Get rid of meatballs from frying-pan as they are browned. In very same frying-pan, cook onion and garlic about five minutes, stirring sometimes. In smaller bowl, combine remaining 1/2 tbsp flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives.

Bring to a boil, stirring continually lessen heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce more than hot Mexican Rice.

Now directions for the Mexican Rice:

Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and leading with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and leading with meatballs and sauce. Continue baking for five minutes or till cheese melts.

Italian Meatballs in a Basket

Yield: 8 servings

Italian Bread Basket:

~1/four cup Parmesan Cheese, Grated~1/four cup Margarine, Melted~1 Loaf (16 oz) Italian Bread

For the Meatballs:

~2 tbsp Unbleached Flour~2 tbsp Margarine ~2 lb Ground Beef Chuck ~16 oz (1 can) Stewed Tomatoes ~1/four tsp Thyme~1/2 tsp Basil~1 x Italian. Bread Basket~1 x Green pepper rings ~1 x Cherry Tomatoes~1 ea Medium Onion, Chopped ~1 ea Medium Green Pepper, Chopped

Directions for Meatballs:

Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in massive frying-pan, about five minutes. Add the green pepper and onion to meatballs cook five minutes, stirring sometimes. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/four c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly five minutes.

Mix reserved tomato liquid with flour, stirring till smooth. Stir into meatballs, cover tightly and cook five minutes or till slightly thick. Meanwhile prepare Italian Bread Basket and spot on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired.

Directions for the Italian Bread Basket:

Cut a three/four slice from leading of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Spot loaf on foil in shallow baking pan. Brush leading, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes.

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