Mix the meat and the rest of the meatball ingredients lightly, working it as little as possible to get it thoroughly mixed. Shape into 16 meatballs. Place on a foil lined broiler pan and make the sauce.
For the sauce, melt the butter in a skillet. Saute the onion until it is softening. Add the coriander, ginger and cayenne and stir it in until the onion is fully tender. Add the remaining ingredients, stirring constantly for a couple of minutes. Remove from the heat.
Place the meatballs under a preheated broiler 4 inches from the heat. Broil for 3 minutes. Brush on the sauce and continue broiling for 3 minutes. Turn the meatballs and brush more sauce on. Broil for 3 or 4 more minutes, until cooked through.
You may also brown the meatballs in a skillet, then add them to the sauce in its skillet. I do this when I double or triple the sauce. Once browned, I simmer them, stirring often, until they are done.
This is good served with rice or pasta.
By Free2B from North Royalton, OH
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My husband is allergic to Parmesan cheese. Most of the meatballs in the freezer section have Parmesan. I make my own meatballs.
Mix all ingredients in bowl. Then pack into meatballs. In large frying pan, brown some garlic with olive oil. Then brown the meatballs in pan.
Mix all ingredients in bowl. Then pack into meatballs. In large frying pan, brown some garlic with olive oil. Then brown the meatballs in pan.
Make Stove Top according to directions. Mix with hamburger and milk. Form into balls; makes 20. Place in 9x13 inch pan with lid.