Recipe: Basic Meatballs with Italian, Oriental and Scandinavian Variations

BASIC MEATBALLS
Makes 12 meatballs

1 lb ground beef
1/2 cup fresh breadcrumbs
1 egg, beaten
2 tbsp onion, finely chopped
1/2 tsp salt

Place ground beef, bread crumbs, egg, onion, and salt in bowl. Add specified ingredients to prepare either Italian, Oriental or Scandinavian Meatballs.

Follow remaining procedures as directed in desired recipe (bellows).

VARIATIONS:

ITALIAN MEATBALLS

Basic Meatball mixture (above recipe)
1 clove garlic, crushed
1 1/2 teaspoons Italian Seasoning, divided use
1 tablespoon vegetable oil
1 (14 1/2 ounce) can stewed tomatoes with celery, onion, and green pepper
1 (6 ounce) can tomato paste
1/4 cup water
1/4 teaspoon sugar
2 cups spaghetti, cooked
2 tablespoons grated Parmesan cheese

Combine ingredients of Basic Meatball Mixture with garlic and 1/2 teaspoon Italian seasoning, mixing lightly but thoroughly. Shape beef mixture into 12 meatballs.

Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings.

Add stewed tomatoes, tomato paste, water, remaining 1 teaspoon Italian seasoning and sugar to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes.

ORIENTAL MEATBALLS

Basic Meatball Mixture (recipe above)
1/4 cup water chestnuts, finely chopped
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1 1/2 teaspoons cornstarch
1 cup unsweetened pineapple juice
2 tablespoons catsup
2 tablespoons vinegar
4 teaspoons brown sugar, packed
1/4 cup sliced green onion
2 cups rice, cooked

Combine ingredients of Basic Meatball Mixture with water chestnuts and ginger, mixing lightly but thoroughly. Shape mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Dissolve cornstarch in 1 tablespoon pineapple juice; reserve. Add remaining pineapple juice, catsup, vinegar and brown sugar to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Stir in reserved cornstarch mixture; continue cooking until thickened, stirring constantly. Stir in green onion. Serve over hot cooked rice.

SCANDINAVIAN MEATBALLS

Basic Meatball Mixture
1/8 teaspoon ground cardamom
1 tablespoon vegetable oil
1 1/4 cups ready to serve beef broth
1/4 teaspoon dill weed
1 tablespoon cornstarch
2 tablespoons dry white wine
2 cups noodles, cooked

Combine ingredients of Basic Meatball Mixture with cardamom, mixing lightly but thoroughly. Shape mixture into 12 meatballs.

Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings.

Add beef broth and dill weed to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes.

Dissolve cornstarch in white wine. Add to skillet and continue cooking until thickened, stirring constantly.

Makes 12 meatballs, 4 servings
Source: National Cattlemen's Beef Association and Susan Parenti