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Meatballs are infinitely versatile; they can be filled with lots of vegetables (think chopped carrots and celery) and they can be dressed in different sauces. They can be made with ground chicken, turkey, beef, lamb, or veal (or even a combination). I hope these six meatball variations inspire you in the kitchen to reinvent this dinner staple. My basic recipe yields 35 1-inch balls.
35 1-inch meatballs, uncooked (recipe)
3 tablespoons oil
1 onion, sliced
1 15-oz. can Gefen Tomato Sauce
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 cup water
2 cups rice, cooked according to directions
4-5 basil leaves
To prepare meatballs, heat oil in a large pan over a medium flame. Sauté onion until translucent.
Add tomato sauce, garlic, oregano, salt, pepper, paprika, and water. Bring to a boil.
Add meatballs and cook for 5 to 7 minutes on each side. Reduce flame to a simmer, cover, and cook for 20 to 25 minutes.
Serve meatballs over white rice, and garnish with basil leaves.
Mix up a batch of my Basic Meatballs, and then continue cooking here.
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