AwesomeBites

Tag: meatballs

  • Meatball Bourguignon aka Meatball Burgundy


    This is a Alyce Shultz’s recipe and her boys love it. It is their all time favorite and most requested dinner for a birthday or celebration!
    Thank you Alyce for sharing this recipe with me.

    Meatballs
    1 pound of ground beef (buy sirloin or grind your own chuck roast if you dare)
    1/2 cup dry bread crumbs
    1/2 cup milk
    1/4 cup grated onion
    1 1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    1/4 cup salad oil

    Sauce
    3 Tbsp Flour
    2 beef bouillon cubes or Veal Demi glace
    2 cups beef stock
    1 cup Burgundy wine (or Pinot Noir)
    1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    Combine ground beef, bread crumbs, milk, onion, salt and pepper. Shape into small meatballs.
    Brown meatballs in hot oil and set aside.
    Blend flour in the hot oil until browned being careful not to burn stirring constantly. When it reaches a nice brown, pour in wine and beef stock and demi glace.
    Return meatballs to the pan and simmer 30 minutes until thickened and smooth and the raw taste of alcohol is gone. Stir occasionally. Speed the process with the best boner meat grinder and other meat tools for your meal.
    Salt and Pepper to taste.
    Serve over buttered egg noodles or mashed potatoes. Yummy! So delicious!

    I like to serve with sauteed mushrooms and carrots on the side, so picky eaters are happy too!
    4-6 servings

    I have made as much as 5 pounds of meatballs at a time. Great for leftovers or a big gathering.

  • Lamb Meatballs with Orange and Mint

    2 tablespoons olive oil
    1 clove garlic, minced
    1 jalapeño, seeded and minced
    1 large shallot, minced
    1 pound ground lamb
    4 ounces salt pork or bacon, ground or finely minced
    Zest of 1 orange
    2 tablespoons chopped mint
    Freshly ground black pepper
    sea salt

    Greek yogurt for dipping (or combine with minced cucumber, garlic, and dried dill for tzaziki sauce
    Pita bread cut into triangles and warmed or toasted

    In a small pan, heat half the olive oil over medium heat until shimmering. Add shallot, jalapeno, and garlic. Cook, stirring constantly, for just one minute to soften. Allow to cool.

    In the meantime, combine lamb, pork, orange zest, mint, 4-5 turns of ground black pepper, and a 1/2 teaspoon of salt. Mix well with hands to thoroughly combine. (The saltiness of the salt pork can vary, so begin with this amount of salt and form a small patty to cook for testing purposes. Adjust salt as needed.)

    Form mixture into small meatballs and transfer to a sheet pan. Heat remaining oil over medium heat in a large (12-inch), heavy skillet, such as cast iron, and brown meatballs in batches until cooked through and golden, 8-10 minutes.

    Serve with Greek yogurt or tzaziki and warm pita.

  • Grilled Chicken Meatballs – Yakitori

    Place three meatballs on a scewer and barbecue on the grill.  Serve with dipping sauce and a nice green salad. 

    Recipe: Grilled Chicken Meat Balls (Yakitori)

    Ingredients:

    11 oz skinless chicken (minced)
    2 eggs
    1/2 teaspoon salt
    2 teaspoons plain (all-purpose) flour
    2 teaspoons corn starch
    6 tablespoons dried bread crumbs
    2 inches fresh ginger root (grated)
    Bamboo skewers

    For the “tare” yakitori sauce:

    4 tablespoons sake
    5 tablespoons shoyu (soy sauce)
    1 tablespoon mirin
    1 tablespoon sugar
    1/2 teaspoon corn starch blended with 1 teaspoon water

    Method:

    1. Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
    2. Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
    3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp.
    4. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
    5. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
    6. Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown.
    7. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.