Friday, July 07, 2006

Spicy Meatballs © 1974

For variety, add one of the seasonings below to make meatballs more flavorful. They're delicious hot or cold — wonderful in a lunch box or for a picnic. Just pack the still frozen meatballs and they'll keep safely a few hours and be thawed just right for lunch. Or you can warm them and use as appetizers (no need for a dip) or as the meat for a meal.

Seasoning Variations

1 to 3 teaspoons curry powder
2 to 3 tablespoons minced canned red or green chilies (for hot-pepper fans!)
1 to 2 cloves finely minced or crushed garlic or garlic powder to taste
1 to 2 teaspoons ginger
• Substitute teriyaki sauce or sherry for 3 tablespoons ie water in basic recipes
1/2 cup finely minced water chestnuts, walnuts, pecans, blanched almonds or sautéed mushrooms
1 to 3 teaspoons of chili powder
1/2 to 1 teaspoon hot pepper sauce
1/2 cup grated (not shredded) fresh coconut and 1-1/2 teaspoons crushed fenugreek or curry powder
1 teaspoon poultry seasoning (makes meatballs taste like sausage meat), leaf thymem oregano or marjoram, or 2 teaspoons leaf sage or rosemary, crushed
1/2 cup grated Parmesan or Romano cheese and 1 clove minced or crushed garlic (optional)
1/4 cup crushed imitation or real bacon bits
1 teaspoon monosodium glutamate and 1/4 cup minced green onions or chives

Woman's Day • December 1974 • 38th Year • 3rd Issue


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