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Photo by Meat Legs

Cooking Level: Beginning

Meat Legs is looking for: (2 recommendations)
Russian style spaghetti? Just got back from another Keys vacation with our friends from Russia. One night they made Russian style spaghetti (so they called it!). She sort of made meatball/almost looked like small burgers. I think it was sort of made like we make meat loaf here, but I don't think she put ketchup and that stuff in there. She put her mixture into the blender, too. So, the meatballs were like really soft. Then they were trying to say they eat if with salsa? (She knows NO english so kind of hard to communicate). We made our own spaghetti sauce to go with it. Anyone know, or had anything like this and how to make it? It was sooo good.

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Last updated: Aug. 19, 2012 8:10 pm
Posted: Aug. 19, 2012 8:42 am
Commented by: Don
Aug. 19, 2012 9:29 am
Hi, Never done it with meat but turned the fish one into a burger. Can make mini ones and then make salsa sauce to go tomato/dill etc. First the fishy one. cheers. Spanish Style Salmon Hamburguesa Simple recipe for 4 people 2 slices fresh Salmon (large enough for four) - skin and bones removed and finely chopped 100gr Smoked Salmon - finely chopped ½ Onion - finely chopped 1 Egg - Lightly beaten 1 tbsp Dill - finely chopped Touch of lemon Juice - to taste; Quantity Potatoes - cooked & mashed Plain Flour Veg/Sunflower Oil Salt & freshly ground Black Pepper Directions Mix Salmon with smoked salmon (If you want, can blitz with blender); Mix in onion, dill, lemon juice, egg and seasoning; Add potatoes to thicken mixture sufficiently to roll into balls; Roll balls in flour and flatten into burger shapes Fry in oil on medium heat turning to ensure brown on both sides
Aug. 19, 2012 9:33 am
Now as to meatballs, I have taken my hamburger, as is, blitzed, then added some potato, as in fishy ones, and made into mini, mini burgers. Then chilled a while, made a tomato sauce and mixed together. worked well with spaghetti. Hope helps cheers.
Aug. 19, 2012 9:34 am
Mediterranean Hamburgers Makes 4 to 6 depending on size 750 g Mixta (Mixture of minced Pork and Beef) or Just Beef Mince (The mixture adds a richness to the flavour) 1 clove Garlic - finely chopped 1 Spring Onion (Scallion) - finely chopped 4 tbsp Fresh Basil - Finely chopped 2 tbsp Fresh Parsley - Finely chopped Big Splash Worcestershire Sauce - to taste 1 Egg - lightly beaten 40 g Butter Salt and freshly ground Black Pepper Apart Butter, mix all ingredients together and form into hamburger shapes. Melt butter in frying pan and cook hamburgers on medium heat. When browned on one side turn over and cook steadily until ready. Serve on rolls with fries, tomato sauce and side salad or anything you like – Tomatoes, Sauces/Ketchups etc If want more healthy can grill or barbeque without using butter but in frying pan it feels devilish. Cheers
Aug. 19, 2012 9:41 am
Remember to "blitz" and thicken for the meatballs.
The Ultimate Pasta Sauce 2tbsp Extra Virgin Olive Oil 100g Pancetta (or Unsmoked Streaky Bacon) - chopped 1 clove Garlic - finely chopped 3tbsp Onion - finely chopped 2tbsp Carrot - finely chopped 2tbsp Celery - finely chopped 2tbsp Red Pepper - finely chopped Dried Spice Mix: 1 ½tsp Basil - 1 ½tsp Oregano - ¼tsp Coriander(cilantro)and few twists of the Pepper Mill. 1tbsp Tomato Puree 2 x 400gr tins Italian Plum Tomatoes - chopped 250ml White Wine 400g Pasta (Tagliatelli/Spaghetti/Maccheroni) Parmesan Cheese - Grated for spreading. Heat oil in large pot or frying pan; Add pancetta and fry gently for 4 or so minutes until brown but not crisp; Add onions, garlic, and fry gently stirring for 1 min; Add carrot, red pepper and celery and continue frying for further 2 minutes stirring occasionally or until veggies have softened a bit; Stir in the spice mix and continue cooking, stirring frequently, for a further 2 minutes; Add wine, turn up heat and reduce by half; When wine reduced, add puree, stirring in quickly to avoid burning; Add tomatoes, stir to break down further and bring to boil; Reduce heat and simmer, stirring occasionally, for about 1 hour, or longer if you want a thicker more intense flavoured sauce; For meatballs, I “blitz” and thicken to desired consistency. Cheers.
Meat Legs
Aug. 19, 2012 12:38 pm
thanks don =)
Commented by: Susan
Aug. 19, 2012 4:24 pm
For soft meatballs, use Progresso Bread crumbs & add water to the meatball mixture before rolling. You add quite a bit of warm/cool water to it, mix it up and they will be soft like you are talking about. Also cooking the meatballs in the sauce will make them softer too.
Aug. 19, 2012 8:10 pm
I expect theres not a lot of advances on Italian Marinara sauce. On the other hand, there are "meatballs". Up here, we can access what I call "triple mix"; think of anbout a pound of ground pork, ground beef and ground veal. Let that come to room temp, and add an egg, a cup of bread crumbs, a half cup of sour cream, and the "usual suspects" of seasoning (s+p, basil, oregano, rosemary and so on) and mix these thoroughly; form golf ball sized meatballs, and bake at 350 for 30 minutes... You can't go wrong by ading these to your basic tomato sauce, that is purely vegetarian, but has peppers, onions, mushrooms and the like...
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