Meat Balls I

Meat Balls I Recipe - Ground Round, Instant Rice, Buttermilk & More

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Meatballs are a classic comfort food that can be enjoyed in a variety of ways. This recipe for Meat Balls I is a simple and delicious way to prepare this timeless dish.

History

Meatballs have been a staple in many cultures for centuries. They are believed to have originated in ancient Rome, where they were made with a mixture of ground meat, bread crumbs, and spices. Over time, meatballs have evolved and are now enjoyed in various forms around the world.

Ingredients

2 cups lean ground round (15% fat)
1 tbsp salt
0.75 cup instant rice
1 cup water
0.25 cup prepared breadcrumbs
1.5 cups buttermilk
1 tbsp diet margarine
0.5 tbsp arrowroot starch

How to prepare

In a mixing bowl, combine beef, crumbs, salt, 0.5 cup of buttermilk, and rice.
Shape the mixture into two dozen meatballs, each about 1 inch thick.
Heat margarine in a large skillet and brown the meatballs on all sides.
Pour water over the meatballs and cover the skillet tightly.
Allow the mixture to boil for approximately 30 minutes, or until the rice is tender and the meatballs are cooked through.
Remove the meatballs from the skillet.
In a separate bowl, mix the remaining 1 cup of buttermilk with arrowroot until a smooth paste forms.
Stir the buttermilk and arrowroot mixture into the liquid remaining in the skillet.
Continuously stir the mixture until the gravy thickens, being careful not to let it boil.
Return the meatballs to the skillet and gently heat them.
Serve the meatballs with the gravy.

Variations

Use ground turkey or chicken instead of beef for a lighter option.
Add herbs and spices such as parsley, garlic, or oregano for extra flavor.
Serve the meatballs with marinara sauce or a creamy mushroom sauce for a different twist.

Cooking Tips & Tricks

Make sure to brown the meatballs on all sides to ensure they are cooked through.

- Be careful not to overmix the meatball mixture, as this can result in tough meatballs.

- Use lean ground beef for a healthier option.

- Adjust the seasoning to suit your taste preferences.

Serving Suggestions

Serve Meat Balls I with mashed potatoes, steamed vegetables, or a side salad for a complete meal.

Cooking Techniques

Browning the meatballs before simmering them in the gravy helps to seal in the flavors.

- Thickening the gravy with arrowroot starch creates a smooth and velvety texture.

Ingredient Substitutions

Regular milk can be used instead of buttermilk.

- Regular breadcrumbs can be used instead of instant rice.

Make Ahead Tips

The meatballs can be prepared in advance and stored in the refrigerator for up to 2 days before cooking.

Presentation Ideas

Serve the meatballs in a shallow bowl with the gravy drizzled over the top. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Meat Balls I pairs well with a glass of red wine or a cold beer. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Meat Balls I contains approximately 250 calories.

Carbohydrates

Each serving of Meat Balls I contains approximately 15 grams of carbohydrates.

Fats

Each serving of Meat Balls I contains approximately 10 grams of fat.

Proteins

Each serving of Meat Balls I contains approximately 20 grams of protein.

Vitamins and minerals

Meatballs are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (buttermilk) and gluten (breadcrumbs).

Summary

Meat Balls I is a protein-rich dish that is relatively low in carbohydrates and fats. It is a satisfying and nutritious meal option.

Summary

Meat Balls I is a classic and comforting dish that is easy to prepare and full of flavor. Whether served as a main course or as an appetizer, these meatballs are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Johnson, pick ripe tomatoes from her garden. As a thank you for my assistance, she invited me into her kitchen and taught me how to make her famous Meat Balls.

Mrs. Johnson was a master chef, and her kitchen was always filled with delicious aromas and the sound of sizzling pots and pans. She had learned to cook from her own grandmother, who had passed down the recipes through generations. Mrs. Johnson was generous with her knowledge and was always eager to share her culinary secrets with anyone willing to learn.

As she gathered the ingredients for the Meat Balls, Mrs. Johnson explained each step of the process to me. She showed me how to mix the ground beef with breadcrumbs, eggs, and a secret blend of herbs and spices. She then shaped the mixture into perfectly round balls and placed them in a skillet to brown.

As the Meat Balls cooked, Mrs. Johnson told me stories of her childhood and the many recipes she had learned from her grandmother. She spoke of family gatherings and holiday feasts where the food was always the highlight of the celebration. I could see the love and passion she had for cooking reflected in every dish she prepared.

When the Meat Balls were golden brown and cooked through, Mrs. Johnson placed them on a platter and drizzled them with a rich tomato sauce. The aroma that filled the kitchen was mouth-watering, and I couldn't wait to taste the finished dish.

As we sat down to eat, Mrs. Johnson handed me a fork and encouraged me to try the Meat Balls. The first bite was a revelation - the flavors were bold and savory, and the texture was perfectly tender. I savored each bite, knowing that I had just learned a recipe that would become a staple in my own kitchen.

After our meal, Mrs. Johnson gave me a handwritten copy of the Meat Balls recipe to take home. She told me to practice making them on my own and to share them with my family and friends. She knew that food had a way of bringing people together, and she wanted me to experience the joy of sharing a beloved recipe with others.

Over the years, I have made Mrs. Johnson's Meat Balls countless times, each time with a sense of pride and gratitude for the lessons she taught me. I have shared the recipe with my children and grandchildren, passing down not just a recipe, but a piece of family history and tradition.

As I sit in my own kitchen now, preparing a batch of Meat Balls for a family gathering, I can't help but smile at the memories of that summer day spent with Mrs. Johnson. Her generosity and passion for cooking have inspired me to continue learning and experimenting in the kitchen, always with a sense of wonder and appreciation for the flavors that bring people together. And for that, I will always be grateful.