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In a casserole dish, meatballs become a quick solution to tonight's dinner or an interesting sauce can turn them into a tasty appetizer when entertaining guests.

1 egg
½ cup bread crumbs/rolled oats
¼ cup finely chopped onions
1 clove garlic, minced
2 tsp Worcestershire sauce
½ tsp EACH of salt and pepper

Mix all ingredients and shape into 1 inch balls. Arrange meatballs in a large, shallow baking pan. Bake in 500°F oven 8 to 10 minutes or until no longer pink in the centre. Remove meatballs to plate; use immediately, refrigerate or freeze. To freeze, place meatballs in a freezer bag, squeeze out excess air and store in freezer up to 6 months.
Makes about 24 - 1 inch meatballs for appetizers or split into 4 single servings for freezing.


Honey Garlic Sauce
Melt 1 tbsp butter in a saucepan; saute 4 cloves of crushed garlic until tender. Add ¾ cup ketchup, ½ cup liquid honey and ¼ cup soy sauce. Bring to a boil. Add meatballs, reduce heat and simmer 5 minutes, stirring occasionally, until sauce thickens slightly. Serve as an appetizer with cocktail forks or fancy toothpicks or serve as a meal over a bed of rice and with a garden salad.

Quick Mushroom Wine Sauce
Combine 1 cup white wine with 1 can (10 oz) mushroom soup in a medium sauce pan. Stir well and bring to a boil. Add a batch of oven warmed meatballs and simmer over low heat until heated throughout. Serve as an appetizer with fancy toothpicks.

Hot 'N Tangy Sauce
Combine ½ cup (grape or apple jelly, ½ cup chili sauce and 2 tbsp soy sauce in a sauce pan. Cook at high for 2 minutes, until well blended. Add the above cooked basic meatballs. Serve on a serving plate with fancy toothpicks.

Note: Remember to thaw meatballs before using in any of these recipes and some may require that you heat meatballs in the oven or microwave.

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