Scalloped Meatballs Recipes

10 WAYS TO USE LEFTOVER MEATBALLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatball dish in 30 minutes or less!

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.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.