Scallop Meatballs Recipes

SCALLOP MEATBALLS

Steps:

• Preheat the oven to 200 C/ 400°F.
• Chop the onion, parsley and garlic finely, seed and chop the chilies. Soften everything in a frying pan with 10 ml of the olive oil.
• Rinse the sausages and you find that the skins will come off easily. Mix the sausage meat with the onion mixture, add some nutmeg and 20 ml cream.
• Strip the corals from the scallops and save them. Dry the scallops carefully and encase inside balls of sausagemeat. Brown in a frying pan to seal - this might require some practice to keep the ball-shaped and shut.
• Transfer to the oven and finish cooking for 5-7 minutes.
• For the sauce, finely chop the shallors and soften them in the remaining 10 ml olive oil, add corals and paprika and cook ubntil everything is beginning to colour.
• Add the stock and reduce by half.
• Add the wine and reduce by two thirds.
• Liquidise with a blender, and return to the pan.
• Thin the sauce with the remaining cream, adjust the seasoning and serve with the scallops.

SCALLOPED MEATBALLS

Steps:

• Parboil potatoes with carrots, onions, and 1 teaspoon salt in a small amount of boiling water for 5 minutes; drain.
• Mix ground beef with egg, breadcrumbs, milk, thyme and remaining 1 teaspoon sat.
• Shape into 16 meatballs.
• Brown in butter in a large frying pan.
• Remove meatballs with a slotted spoon and set aside.
• Pour off drippings.
• Stir soup, sour cream, and paprika into frying pan; heat stirring constantly, just until hot.
• Layer each half of the cooked vegetablemeat balls, and soup mixture into an 8-cup baking dish; repeat layer; cover.
• Bake at 375F about 30 minutes. or until bubbly hot in the center.

SPAGHETTI AND SHRIMP MEATBALLS

Steps:

• Red Sauce: Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Transfer one-third of onion mixture to a bowl and reserve for meatballs. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.
• Shrimp Meatballs: While sauce simmers, pulse shrimp to a paste in a food processor. Transfer to bowl with reserved onion mixture. Stir panko and milk into shrimp mixture until milk is absorbed. Add cheese, basil, scallions, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Refrigerate 30 minutes.
• Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1 1/2-inch balls. Drop into a pot of boiling salted water; cook until they turn opaque and float to top, 3 to 4 minutes. With a slotted spoon, transfer shrimp meatballs to skillet with red sauce and simmer until just cooked through, about 5 minutes.
• Meanwhile, cook pasta in same pot of boiling water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1 1/2 cups sauce. Serve, topped with meatballs, more sauce, cheese, basil, and scallion tops.