Orange Cocktail Meatballs

1 lb. ground round or chuck
1/2 cup water
1 egg
1 cup ground water chestnuts
1/2 cup bread crumbs
2 tablespoons horseradish

1/3 cup orange marmalade
1 clove garlic
2 tablespoon lemon juice
1/4 cup soy sauce
1/3 cup water

For meatballs, mix meat, water, egg, water chestnuts, bread crumbs and horseradish. Make into 1 inch balls. Put in shallow pan and bake 30 minutes at 350.

For sauce, mix orange marmalade, garlic. lemon juice, soy sauce and water. Bring ingredients to a boil and pour over baked meatballs and serve.

Can be frozen and heated in oven when ready to serve.

Pyrex Measuring Cup 4-piece Set

Dawood Basha Salsa Hara

1 pound ground beef
2 tablespoons fresh coriander, chopped
2 tablespoons parsley, chopped
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 onion, chopped
2 tablespoons white flour
2 tablespoons peanut oil
2 cups tomato sauce
2 tablespoons pine kernels
1 tablespoon parsley
salt and white pepper, to taste

Mix beef with herbs and chopped onions. Form into small balls of 1/2 ounce, dust with flour and fry in peanut oil until golden-yellow.

Heat the tomato sauce and spread evenly in a shallow dish. Add the meatballs and sprinkle with the pine kernels and parsley leaves.

(Note: The meatballs also can be deep-fried).

Simply Organic – Coriander – 2.29 oz.

No-Fuss Meatballs

1 (14 oz) pkg frozen cooked meatballs, thawed
1 tablespoon soy sauce
1/2 cup chili sauce
2/3 cup grape or plum jelly
1/4 cup Dijon-style mustard

In a skillet, cook the meatballs in the soy sauce until heated through.

Combine the chili sauce, jelly and mustard and pour over the meatballs. Cook and stir until the jelly dissolves and the mixture comes to a boil.

Reduce heat, cover and simmer for about 5 minutes.

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