Bisquick Meatball Recipes

• In a large mixing bowl combine two pounds of ground pork or beef, one cup of parmesan cheese, one-quarter cup of minced onion, one-half cup of milk, two teaspoons of garlic salt, and one-half teaspoon of pepper. Mix well and shape into meatballs. You should have forty-eight to fifty meatballs when done
• Cut the mozzarella cheese into cubes, equalling the number of meatballs you have prepared. Push a cube of cheese into the center of each meatball, covering with the meat so that none of the cheese is exposed
• Place one-half cup of Bisquick into a bowl, and roll each meatball until evenly coated
• Brown the meatballs in a skillet using one-quarter cup of cooking oil over medium-high heat. Drain any excess oil. Pour in two twenty-eight-ounce jars of pizza or marinara sauce
• Reduce heat, cover, and let cook for an additional thirty minutes
• Serve on pasta or buns and enjoy

Meatballs

• In a mixing bowl, combine two cups of ground pork, one minced onion, one tablespoon of parsley, one-half teaspoon of allspice, one teaspoon of salt, and one teaspoon of pepper
• Mix well, and roll into sixteen meatballs. Place one-quarter cup of Bisquick into a bowl and coat each meatball evenly
• Heat two tablespoons of olive oil in a skillet and brown over medium-high heat. Remove from heat and set aside while preparing the soup

Soup

• Heat two tablespoons of olive oil in a soup pot and add four minced garlic cloves and one finely chopped onion
• Cook until the onions are translucent. Add the carrots and celery, and cook for an additional three minutes
• Pour in two cans of diced tomatoes, one-quarter cup of tomato paste, four cups of beef broth, two cups of chicken broth, and one tablespoon of coriander. Bring to a boil
• Reduce the heat and simmer for at least one hour, stirring often
• Add meatballs, four cups of shredded cabbage, and salt and pepper. Enjoy!

Puff Pastry

• Sift four and one-half cups of Bisquick and one-half teaspoon of salt. Stir in the water gradually, until dough-like consistency forms. Roll into a ball and flatten. Set aside for fifteen minutes to rest.
• Place two cups of butter between two pieces of parchment paper and roll flat with the use of a rolling pin. Refrigerate for approximately thirty minutes.
• Roll out the dough on a lightly floured surface to one-half-inch thick. Remove the chilled butter from the refrigerator and place it in the center of the rolled-out dough. Fold the ends of the dough over so that none of the butter is exposed. Roll out the butter-encased dough. (Make sure the butter does not break through the dough.) Fold the dough in half and roll out again to one-half-inch thick. Repeat this process two more times. Place the dough onto a baking sheet and refrigerate for one hour.
• The dough can now be used

Meatballs

• Mix one pound of ground turkey, one cup of grated parmesan cheese, one-quarter cup of Bisquick, one egg, one clove of minced garlic, one teaspoon of salt, and one teaspoon of pepper
• Shape the meat mixture into thirty-six meatballs
• Heat four tablespoons of canola oil in a skillet and brown the meatballs on all sides
• Preheat the oven to three hundred and fifty degrees. Grease enough muffin pans to hold thirty-six pastries
• Remove the dough from the refrigerator and cut into thirty-six strips
• Wrap one strip around each meatball, stretching and sealing around the bottom. Place the dough-wrapped meatballs into the prepared pan and bake for twenty minutes
• Remove from oven and serve with the marinara sauce for dipping