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Swedish meatballs
There are many different types of meatballs and they are classified by what ingredients go into them. Swedish meatballs are made with ground bee, pork and oftentimes, veal. They usually contain breadcrumbs soaked in milk. They also have onions, broth, and cream. They originated in Sweden.
Hard to say, since we generally do not feed people breadcrumbs by themselves. Breadcrumbs are used as the "breading" to coat certain meats, or added to other ingredients, such as meat, in order to make meatballs or meatloaf. It will depend on what you are making.
It depends on how big you make your meatballs and how much of the other ingredients you add. If you use just meat and nothing else and make 2 oz meatballs (in my opinion, the best size) you'll get about 160 meatballs. If you add things like eggs, parmesan cheese, breadcrumbs, etc, you'll get even more than that.
It depends on the size of meatball, if you make 12 meatballs per lb, you would need 50lbs of meat. 25-50 eggs, 50 slices of bread, crumbed.
Some good recipes to make healthy spaghetti are as follows. Using quick meat sauce instead of using a sauce from a jar and serve it with steamed broccoli and garlic bread. You could also try the classic spaghetti and meatballs but with changes to the meatballs by using whole wheat breadcrumbs for the meatballs and baking them instead of frying them.
Corriander is the seed for cilantro, so it might be pretty strong. Use just a tablespoon.
Cheesy Bacon Surprise Meatballs and MarinaraIngredients:Meatballs:10 slices bacon1 pound ground beef1 tablespoon Worcestershire sauce1 package onion soup mix1/2 cup bread crumbs1 tablespoon coarse black pepper1 tablespoon beef broth10 bocconcini mozzarella ballsMarinara:1/4 cup olive oil1 yellow onion, finely diced2 tablespoons minced garlic2 tablespoons basil2 tablespoons oregano1 tablespoon coarse black pepper2 14-ounce cans crushed tomatoes2 14-ounce cans diced tomatoes1/2 teaspoon crushed red pepper flakes1 tablespoon chicken bouillonProcedure:Meatballs:Preheat the oven to 400 degrees F.Arrange the bacon slices on the rack of a broiling pan. (so grease can drain into the pan)Bake until crisp, about 8 to 10 minutes.Remove bacon from pan to a cutting board. Chop and set aside.In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, broth and chopped bacon.Form the meat around the bocconcini, making smooth balls.Place the meatballs on the rack of a broiling pan and bake until thoroughly browned, about 10 to 15 minutes.Marinara:In a medium saucepan, heat oil over medium-high heat.When the oil is hot add the onion, garlic, basil, oregano and pepper.Saute for a few minutes.Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.
He was in meatballs III
A plus. Meatballs is rated PG.
Porcupine meatballs
to say meatballs in french you say: boulettes