Now That’s a Spicy Meat-a-ball!
December 2, 2005
Everybody loves meatballs. You’ll find some form of meatball in almost every cuisine the world round, and rightly so; they take inexpensive ground meats to their highest possible form. A meatball consists of ground meat, seasoning and a binder of some sort, usually bread crumbs, egg, grain or cornstarch. When blended with the right ratio, and a little love, meatballs are serendipity on a plate. Here are some tasty variations on meatballs. Practice a couple and then experiment with your own – they always taste better when mom/dad puts a little love into the dish. Buon Appetito – Salùte! – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods / Tony Rosacci’s Fine Catering (www.TonysMarket.com). Swedish Meatballs with Mustard and Lingonberry Sauce 3/4 pound ground beef3/4 pound ground pork1 1/4 cups fresh bread crumbs or panko1 large egg, lightly beaten 1/2 cup finely chopped onion 1/2 teaspoon ground allspice1/4 tsp cardamom 1 teaspoon Kosher salt Freshly ground black pepper
1/3 cup Dijon mustard 1/3 cup packed brown sugar 3 tablespoons cider vinegar 2 tablespoons finely chopped fresh flat-leaf parsley leavesLingonberries, or lingonberry preservesFresh dill Combine the first nine ingredients in a large bowl, and mix gently with your fingers to combine, but don’t mash or overwork the blend. Shape into bite-sized meatballs and place on a parchment-lined pan with low sides. Mist with oil and roast in a 350-375 degree oven until juices run clear, about 10-15 minutes. Oiled meatballs can also be rolled in bread or cracker crumbs and misted with oil. Whisk together mustard, sugar, vinegar and parsley until dissolved, and transfer to a dipping dish. Spoon Lingonberries into a second dipping dish. Display meatballs and dipping sauces using fresh dill as a garnish. Serves about 10.Italian Cocktail Meatballs12 oz ground veal12 oz ground beef12 oz Italian sausage1 egg, beaten3/4 tsp seasoned salt1 TBS dry Italian herb medley
1 to 1 1/2 cups bread crumbsolive oilpasta saucePlace ground meats in a bowl, top with egg and sprinkle with seasonings, mix together gently with your fingers. Add 1 to 1 1/2 cups bread crumbs (enough to take away the stickiness) and blend in by hand. Do not mash or over mix. Shape into meatballs.Brown meatballs in a large skillet, or roast in the top of a 425 degree oven (fan on if you have one) until lightly browned and about half-done. Transfer to a pan of sauce and simmer slowly for 15-20 minutes before serving. All Star Pork Meatballs 1 pound ground pork1 tablespoon onion flakes3/4 cup crushed corn flakes1/2 teaspoon salt1/8 teaspoon ground black pepper1 egg1/4 cup ketchup3 tablespoons brown sugar
1 teaspoon dry mustardHeat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed. Serves 6. Porcupine Bison Meatballs1 lb ground bison 1/2 cup uncooked instant rice 2 eggs slightly beaten 1 envelope dry onion or vegetable soup mix 1/4 cup finely chopped green pepper 1 12-oz. can stewed tomatoes 12 oz. can or bottle of light beer 2 tsp chile powder 3 TBS flour Mix together the meat, rice, eggs, dry soup and pepper. Shape into 8 large balls. In a Dutch oven, combine tomatoes, beer, and chile powder. Heat to boiling over medium heat. Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs and thicken sauce with 3 TBS flour mixed with some cold water. Delicious served with corn bread or muffins. Serves 5-6.