|Pat Chapmans Balti Bible|
Opening with a visit to the balti lands, this cookbook goes on to look at the basic ingredients needed for balti.
Results 1 - 10 of 49 for appetizer meatball
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In a bowl, ... about 30 small meatballs. In large ... Keep meatballs hot; serve on wooden picks and dip in warmed barbecue sauce. Makes about 30 meatballs.
Combine all ingredients and pour over the meatballs. Cook in ... the freezer section or meat counter of the grocery store. Turkey meatballs work as well.
Mix first 5 ingredients; make balls and brown in 350°F oven. Put into slow cooker and add chili sauce, grape jelly and water. Cook on high for 1 hour ...
Combine ground beef, ... a walnut. Place meatballs into two 13x9 ... degree oven for 1 hour. To serve: Transfer to a chafing dish. Makes about 100 meatballs.
In a mixing ... medium-high heat. Add meatballs and brown. Combine ... occasionally. Serve hot in a chafing dish with toothpicks. Makes about 50 meatballs.
Mix into bite size meatballs and brown in skillet. Put in ... or glass casserole. Pour sauce over them and bake at 350 degrees for 1 hour or until done.
Combine meat with ... Cook, stirring constantly, until thickened. Add pineapple and meatballs; heat through. Serve with toothpicks. Makes 35 to 40 meatballs.
Form 1 inch balls. Brown in 1/4 cup oil in skillet. Sauce: Pour off excess fat. Combine in 12 ounce chili sauce and 10 ounce grape jelly until jelly ...
Combine above ingredients ... into 1 inch meatballs. Brown meatballs, ... sauce. Pour over meatballs and simmer 15 to 20 minutes. Makes 45-50 meatballs.
Combine the cream and water in a small bowl, then add crumbs, mixing until crumbs are moistened. Combine the basil, pepper, salt, beef, pork and ...
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