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valchemist
05-08-2002, 04:19 PM
If you like horseradish, I thought I would share a yummy recipe I made for dinner tonight. Both the meatballs and the sauce call for horseradish -- DH loves it, so this recipe caught my eye. I used a heaping tablespoon of it in the meat mixture and in the sauce, instead of the one tablespoon called for. That worked well. These are great meatballs with a nice kick. I served them with rice.

(For dessert, I made my first "dump cake" after reading about dump cakes on the bb a few weeks ago. My dump cake has cherries, pineapple, coconut, and a box of yellow cake mix. oh yeah, it also has a stick of butter. :eek: can't wait to try it.)

Here is the meatball recipe...


* Exported from MasterCook *

Horseradish Meatballs

Serving Size : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 tbsp prepared horseradish
1/2 c dry bread crumbs
1/4 c chopped green onions
1/2 tsp salt
1/4 tsp pepper
2 lbs ground turkey
sauce:
1/2 c water
1/2 c ketchup
1/2 c chili sauce
1 sm onion -- finely chopped
1/4 c packed brown sugar
1/4 c cider vinegar
1 tbsp prepared horseradish
1 tbsp worcestershire sauce
1 clove garlic
1 tsp mustard powder
1/4 tsp hot pepper sauce

In a large bowl, combine the first six ingredients. Crumble meat over mixture; mix well.

Shape into 1 1/2 inch balls. Place in a greased 15x10 baking pan. Bake at 350 for 35-40 minutes or until no longer pink.

In a large saucepan, combine sauce ingredients. Bring to a boil, stirring often. Reduce heat; simmer, uncovered for 10 minutes. Add meatballs. Stir gently to coat.

yield: 3 dozen

Source:
"Taste of Home, Feb/March 2002, page 41"
Yield:
"36 meatballs"


Per Serving (6 meatballs): 358 Calories; 15g Fat (37.0% calories from fat); 30g Protein; 26g Carbohydrate; 1g Dietary Fiber; 182mg Cholesterol; 709mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

NOTES :
"These spicy meatballs with their thick savory sauce are a popular party food. I also serve them with rice and a salad for a hearty meal." -Joyce Benninger

one serving (2 meatballs) prepared with egg substitute:
130 calories, 5 g fat, 454 mg sodium, 11 g protein, trace fiber.

Hoosier65
05-08-2002, 04:31 PM
My DH and I both like horseradish and the meatballs sound really good. The sauce is another matter. I can't do the ketchup and chili sauce, any other ideas on serving these meatballs?

valchemist
05-08-2002, 05:10 PM
I loved the sauce but I understand that some people can't do tomato saucey things...

I think the horseradish in the sauce is an excellent compliment to the meatballs, so I would use a sauce that incorporates horseradish. I found a couple in mastercook that look good...

val


* Exported from MasterCook *

Cranberry Jezebel Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cooking Light 1994 Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12-ounce) bag fresh, or frozen cranberries
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
Fresh mint sprigs -- (optional)

Combine the first 3 ingredients in a medium saucepan; stir well.

Bring to a boil over medium heat; add cranberries. Return to a boil, and cook 10 minutes, stirring occasionally.

Spoon into a bowl; let cool to room temperature. Stir in horseradish and mustard; cover and chill.

(serving size: 1/4 cup)

Source:
"Cooking Light, Nov/Dec 1994, page 158"
Copyright:
"Cooking Light"
Yield:
"2 1/2 cups"

Per Serving (excluding unknown items): 100 Calories; trace Fat (1.4% calories from fat); trace Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Garnish with fresh mint, if desired.

NOTES : Serve with beef or pork, or pour over cream cheese and serve with crackers.




* Exported from MasterCook *

Horseradish Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cooking Light 1994 Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
1 1/2 teaspoons prepared horseradish

Combine all ingredients in a small bowl, and stir with a wire whisk until blended. Cover and chill.

(serving size: 1 tablespoon)

Source:
"Cooking Light, Jul/Aug 1994, page 94"
Copyright:
"Cooking Light"
Yield:
"1 cup"


Per Serving (excluding unknown items): 12 Calories; trace Fat (27.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 14mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Hoosier65
05-08-2002, 05:14 PM
Thanks for the recipes, they both sound good. Not being able to do the tomato thing really infuriates me. I love tomatoes and really miss all the sauces. Maybe someday I'll out grow it. One can always hope.

eas11
05-08-2002, 06:12 PM
Thanks Val, I LOVE Horseradish! I printed this recipe to try soon.

Ellyn

Dewey
05-08-2002, 08:06 PM
Another big thanks, Val! I'm especially intrigued by the Cranberry Jezebel Sauce -- sounds yummy on pork chops!

Laurie

Peggy C.
05-09-2002, 06:22 AM
Thanks Val, this looks good, I'll give it a try soon.

valchemist
05-09-2002, 07:13 AM
I meant to say...

the original recipe called for 1 1/2 pounds lean ground beef and a half pound of turkey. or vice versa, I can't remember which.

but I just used all turkey.

Wendy w
05-09-2002, 08:50 PM
Thanks Val! I love horseradish!!!