Ingredients:

• 1 lb ground round
• 1/2 small onion, chopped
• 1/2 small green bell pepper, chopped
• 1/8 tsp pepper
• 1/4 cup cornmeal
• 1 tsp salt
• 1 tsp dried basil
• 1 1/2 tsp dry mustard
• 2 tsp chili powder
• 1/4 cup water
• 1 egg, slightly beaten
• 1/4 cup all-purpose flour
• 2 to 4 tbs cold-pressed olive oil
• 2 (8-oz) cans tomato sauce
• 1 cup water
• 2 tsp Worcestershire sauce
• 3 large potatoes, quartered
• 1 lb carrots, sliced in strips
• 2 large onions, quartered

Ingredients:

• 1 (15-oz) container ricotta cheese
• 1 (8-oz) container chive-and-onion flavored cream cheese, softened
• 1/2 cup chopped fresh basil
• 1/2 tsp garlic salt
• 1/2 tsp pepper
• 1 large egg, lightly beaten
• 2 cups (8 oz) shredded mozzarella cheese, divided
• 1 (3-oz) package shredded Parmesan cheese, divided
• 2 (26-oz) jars tomato-basil pasta sauce
• 1 (16-oz) package egg roll wrappers
• 60-64 frozen cooked Italian-style meatballs

Charleston Meatballs

Yield:  4 – 6 servings, 1 2/3 cups sauce

Ingredients for meatballs

• 1 lb lean ground beef
• 1 large egg, lightly beaten
• 1/2 cup onion, finely chopped
• 1/2 cup green pepper, finely chopped
• 1/2 cup cracker meal
• 1/4 cup ketchup
• Dash each of salt and pepper

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ingredients
1 pound ground around beef
one half small onion, chopped
one half small green Bell pepper, chopped
1/8 teaspoon freshly ground black pepper
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon dried basil
1 1/2 teaspoons dry mustard
2 teaspoons chili powder
1/4 cup water
one egg, slightly beaten
one quarter cup all-purpose flour
24 tablespoons cold pressed olive oil
2 (8 ounce) cans tomato sauce
1 cup water
2 teaspoons Worcestershire sauce
3 large potatoes, quartered
1 pound carrots, sliced thin strips
2 large onions, quartered

How to Make
combine 1st 11 ingredients. Mix and form into 12 to 14 meatballs. Roll in flour. Brown and hot olive oil. Remove and set aside. Add tomato sauce, water and Worcestershire sear sauce to pan drippings. Stir and bring to a boil. Remove from heat.
Preheat oven to 350°. Layer meatballs and vegetables in a deep 4-quart casserole dish. Pour sauce over all and bake covered for about 1 hour. Carrots should still be crisp.
Serve to hungry guests and enjoy!

Ingredients

2 tablespoons extra-Virgin olive oil
one medium onion, minced in a food processor.
One third of a small fennel, minced in a food processor (about 2/3 cup)
. Two fat garlic cloves, minced in a food processor.
Three-quarter teaspoon salt
3 pounds sweet Italian sausage (without fennel seeds)
three large eggs, well, beaten with a pinch of salt.
3 tablespoons chopped fresh Italian parsley
1/2 teaspoon freshly ground black pepper
2 tablespoons finely grated orange zest
1 teaspoon fresh thyme leaves, stripped from the stem.
One heaping cup find dried breadcrumbs
1 cup or more all-purpose flour
2 cups or more vegetable oil.
Salt for sprinkling
spread the flour about 1/4 inch deep in the center of a baking sheet.

How to Make.

Pour the olive oil into a medium skillet, drop in the minced onion and fennel, and set over medium-high heat. Stir them in the pan for a minute or two, until they begin to sizzle; clear a space for the garlic, and get it sizzling on the site for a minute or so. Sprinkle on half the salt, and stir all together. Turn down the heat and cook for 5 min., stirring occasionally, until the vegetables are wilted and slightly dried, but don’t let them color at all. Scrape them out of the pan to cool.

Meanwhile, take all the sausage meat out of the casing (if packet links), crumble it up well, and spread it out in a large mixing bowl. Pour the beaten eggs on top of the meat. Add the parsley, remaining salt, pepper, orange zest, thyme leaves, and. Spread over all the cooled onions, fennel, garlic, and the breadcrumbs. Now fold, toss, and squeezed the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly.

Forming, Flouring, and Frying Meatballs.

Spread the flour about 1/4 inch deep in the center of a baking sheet.
Pour vegetable oil into a large, heavy skillet or sauté pan – 12 inches in diameter if possible – to a depth of about 1/3 inch.
Scoop of a portion of meet with a small ice cream scoop, a large spoon, or your fingers. Lightly shake the meat between your palms in the to which balls, a bit larger than golf balls (or whatever size you like). Drop each ball onto the floured sheet, roll around until coated, then place it on another baking sheet. Form and flour all the meat into balls in this manner.
Set the skillet over high heat until the oil is very hot. With tongs or a spatula, carefully transfer meatballs to the pan, as many as you can, leaving at least and an inch between them. Cook for a minute or two, until they started to brown on the bottom then turned and them continuously – watch out for oil sweaters – until Golden-crusted on all sides, about 6 min. As they are done, transferred the fried balls to a baking sheet. When all the meatballs are on the tray, sprinkle salt lightly over them-just a couple of pinches and all.
Note: the meatballs will finish cooking in the sauce; they are fried just until a golden crust forms. So if you intend to eat them as is instead, be sure to Fry them longer, until there cooked through.
Before frying the next batch, turn off the heat and with a fine mesh skimmer or strainer, remove any browned bits from the oil. Add oil is needed to restore the 1/3 inch depth, and heat it up again.

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5 lbs hot sausage, regular or italian
1 jar Major Grey’s Mango Chutney
1 pint sour cream
1 cup dry cooking sherry

1. Preheat oven to 375 degrees.

2. Roll sausage into 1 to 1 1/2-inch balls and place on cookie sheet. Bake until thoroughly cooked.

3. Combine all other ingredients in small sauce pan and heat through. Serve as a dip for finger food, or toss sausage in sauce for a plated dish.

TIPS: Serve with your favorite crackers or toasted bread.

Sauce Ingredients:1-1/3 cups ketchup
4 tablespoons sugar
2 tablespoons Worcestershire Sauce
4 tablespoons white vinegar
1 teaspoon chili powder
Tabasco sauce

Meatballs Cooking Instructions:
For the meatballs, preheat the oven to 350 degrees. Mix the ground beef, bread crumbs, eggs, and garlic calt and knead together in a mixing bowl. Shape into about forty small meatballs. Place them on the ungreased cookie sheet. Bake for about twenty minutes, or unti browned. While the meatballs are baking, prepare the sauce.

Sauce Cooking Instructions:For the sauce, mix together the ketchup, sugar, Worcestershire sauce, vinegar, chili powder, and Tabasco sauce to taste in a large sauce pan. Add the browned meatballs to the sauce. Cover and simmer over low heat for about thirty minutes. Check occasionally to prevent scorching. Serve hot to your hungry guests with your favorite potato dish!

Ingredients:
2 slices white sandwich bread (crusts discarded) torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground chuck mixed with 1/4 pound ground pork or 1 pound ground chuck
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced (1 teaspoon)
3/4 teaspoon salt
Freshly ground black pepper
Vegetable oil for pan frying (about 1 1/4 cups)

Simple Tomato Sauce
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 tablespoon fresh basil leaves
Salt and ground pepper

1 pound spaghetti
Freshly grated Parmesan cheese

Method – The Procedure
Directions:
1. For the meatballs: combine bread and buttermilk in small bowl, mashing occasionally with a fork, until smooth paste forms, about 10 minutes.

2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of the mixture into 1 1/2-inch round meatballs, repeat with remaining mixture to form about 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on a large plate, loosely covered with plastic wrap and refrigerated for several hours.)

3. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

4. Meanwhile, heat 1/4-inch vegetable oil over medium-high heat in a 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling, but not smoking. Transfer browned meatballs to a paper towel lined plate; set aside. Repeat, if necessary, with remaining meatballs.

5. For the sauce: discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over a low flame.

6.Meanwhiile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain and return to pot. Ladle several spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
Serves 4 to 6.

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Ingredients
3/4 pound ground lamb
3/4 pound ground beef or veal
1 small yellow onion, minced
1 handful flat leaf parsley, chopped
salt and pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup dry white wine
1/2 lemon

Method – The Procedure
Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them.

Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs. Serve in a bowl.

Yield: 4 servings

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Ingredients
1 pound ground chicken
4 1/2 teaspoons cornstarch
1 egg
2 1/4 cups chicken broth
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
1 1/2 teaspoons dillweed
1/4 pound Monterey Jack cheese
Hot rice or noodles

Method – The Procedure
In a large bowl, combine chicken, 1-1/2 teaspoons cornstarch, egg, 1/4 cup broth, salt, lemon rind, and 1 teaspoon dillweed.

In a large skillet, bring remaining broth to a boil; drop level tablespoons of the chicken mixture into the broth. Cover and simmer for 4 minutes. With a slotted spoon, remove chicken to a bowl.

In a cup combine remaining cornstarch with 2 tablespoons water; mix until smooth. Stir into the broth. Turn heat to high; add cheese and cook, stirring constantly, until cheese melts.

Return chicken to broth, mix gently; heat for 1 minute. Divide rice or noodles into 4 serving bowls. Divide chicken and sauce over the top; sprinkle with remaining dillweed.

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