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#meatballs

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Public
Jes

A friend had a bofaectomy, so naturally I had her over for some meatballs.

The full presentation of the meal included a 2nd bowl, long rounded rectangle, and a small sprinking of cheese. For the sake of avoiding content warnings, I shall abstain from sharing it.

A bowl with two big meatballs, drowned in tomato sauce and garnished with basil leaves
#meatballs#cooking#trans
Public
hormar

Ricotta and Oregano Meatballs

Ingredients:

30 ml (2 tablespoons) olive oil
2 white onions, finely diced
2 cloves garlic, minced
several sprigs oregano, leaves roughly chopped
30 ml (2 tablespoons) tomato paste
80 ml (1/3 cup) red wine
400  g tin chopped tomatoes
600 ml chicken stock
500 g free-range beef mince (lean)
100  g fresh brown breadcrumbs (about 2 thick slices)
250 g ricotta
60 g parmesan, grated
1 egg plus 1 yolk, lightly whisked together
several stems flat leaf parsley, roughly chopped
salt and freshly ground black pepper

Instructions:

Heat 15 ml oil in a pan and sauté the onion until softened, about 8-10 minutes. Remove half the onion and set aside for the meatballs.
Add the garlic and oregano to the onions in the pan and cook for another minute or two, then add the tomato paste and stir through. Pour in the wine and reduce by half.
Add the chopped tomatoes and half the stock. Season lightly with salt and pepper, cover partially and simmer for 10-15 minutes.
For the meatballs, combine the beef, breadcrumbs, ricotta, parmesan and reserved onions in a mixing bowl. Season with 3/4 teaspoon salt and black pepper. Add the egg mixture and parsley and mix together by hand. Shape into evenly sized balls. You’ll get about 18 per batch.
Heat the remaining oil in a non-stick pan. Brown the meatballs on both sides, turning gently with a spoon. Place the meatballs in the tomato sauce, add the remaining stock, cover and simmer until the sauce is thickened and the meat, cooked through, about 25-30 minutes.
For the crispy oregano: Heat 20ml olive oil in a pan and fry 3-4 sprigs oregano until crisp. Scatter the oregano over the meatballs and drizzle the pan oils over, too.

#ricotta#meatballs#recipe
Public
hormar

Swedish Meatball Pasta Bake

Ingredients
1 large egg

1/4 cup fine dry bread crumbs

1/4 cup finely chopped onion

2 tablespoons milk

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

1 pound 85% lean ground beef

1 tablespoon olive oil

8 ounces dried bowtie pasta

2 1/2 cups lower sodium beef broth

1 cup whipping cream

4 teaspoons Worcestershire sauce

1 cup shredded Gruyere cheese

1 tablespoon chopped fresh dill

lemon wedges for serving

Directions
Gather all ingredients. Grease a 7x11-inch baking dish.

Lightly beat egg in a medium bowl. Stir in bread crumbs, onion, milk, salt, nutmeg, allspice, and cayenne pepper. Add ground beef and mix well. Shape 1 1/2 tablespoon portions of the mixture into meatballs.

Heat oil in a 12-inch skillet over medium-high heat. Add meatballs and brown on all sides, about 8 minutes. They won’t be done at this point, but will get done as they bake.

Meanwhile, cook pasta according to package directions. Drain and add to the prepared baking dish. Nestle meatballs atop the pasta.

Preheat the oven to 375 degrees (190 degrees C).

Pour beef broth into the same skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour in whipping cream and Worcestershire sauce to and bring to a boil. Reduce heat to medium and simmer until sauce has slightly thickened and reduced to 2 1/2 cups, 6 to 8 minutes.

Pour sauce over meatballs and pasta in the baking dish. Cover dish with foil.

Bake in the preheated oven until hot and bubbly, 20 minutes.

Uncover and sprinkle with cheese. Bake, uncovered until cheese melts, 3 to 5 minutes. Garnish with dill. Squeeze lemon wedge over the dish.

#swedish#meatballs#pasta
Public
Julia
Urfa Cololak — meatballs roasted with eggplant. This version of a forgotten dish from Armenia is a compilation of several recipes from different Armenian cookbooks — both in Russian and in English.

Urfa Cololak can be eaten with knife and fork. We happened to have a sheet of lavash. Torn into pieces, it served as a wrapping material to deliver meatballs into mouth by hand.

The dish pairs well with tomato sauce and Armenian jajik, a yogurt dip similar to Greek tsatziki and Turkish cacik.

WHAT WENT IN
— 5 eggplants 7-8” long, 2.5” in diameter, sliced 3/4” thick;
— 3 cups basic chunky tomato sauce: olive oil, tomatoes, garlic, basil;
— a couple of red fresno peppers, halved and seeded;
— green longhorn pepper cut into 1” pieces:
— chopped parsley.

MEATBALLS
— 3 Tbsp butter
— 1 large onion, finely chopped
— 5 garlic cloves, minced
— 3/4 cup raisins (green are the best — they are acidic)
— 3/4 cup pine nuts
— 1 lb lamb
— 1 lb beef
— 2 large eggs, lightly beaten
— 1/3 cup breadcrumbs
— 1/2 cup of water
— 1 tsp urfa pepper
— 1 tsp cumin
— 1 tsp turmeric
— 1/2 cup chopped cilantro
— 1/2 cup chopped parsley
— 1 tsp kosher salt

THE PROCESS
1. Salt eggplant slices lightly and, after an hour, wipe them dry with paper towels. Fry them in oil until golden.
2. Saute onion in butter until soft, add garlic, nuts, and raisins and cook on low until nuts and onion are golden. Let the mix cool and combine with the rest of the ingredients. I do this in a stand mixer with a paddle attachment to emulsify water and fat.
3. In a frying pan over medium high heat, give the meatballs some color. Don’t worry about cooking them through.
4. Preheat the oven to 400°F.
5. Cover the bottom of the roasting dish with tomato sauce.
6. Alternating eggplant slices and meatballs, arrange them over the sauce and scatter green and red pepper slices throughout.
7. Cover with foil and bake for 30 minutes.
8. Uncover to give it another 20 minutes.
9. Garnish with parsley.

#food #cooking #meatballs
#meatballs
Public
Julia
What makes these pearly meatballs from Fuchsia Dunlop’s Revolutionary Chinese Cookbook different?

First, it’s the mixture itself. There is not only ground pork but water chestnuts for crunch, chopped dried shrimp for umami, a lot of ginger for flavor, and egg with potato starch for texture.

Then, the coating that is soaked overnight long grain glutenous rice, mixed with finely chopped ham and shiitake mushrooms.

And a note on ham. The recipe identifies it as dark pink. But the book was published in the US in 2007 and, at the time, not only the cuisine it describes, the book itself was revolutionary. Back then, Chinese food was mostly lumped into chop suey, sweet & sour, and the notorious pu pu platter. Now the complexity of Chinese gastronomy is slowly coming to light. When working on a batch of XO sauce, I learned about Jinhua ham, a salted and fermented pork with a very distinct flavor and aroma that has been a Chinese delicacy for thousands of years. The closest substitute here would be prosciutto or jamòn. Cooked ham will not do.

To serve, the recipe suggests to drizzle the meatballs with sesame oil. However if to mix some hot Chinese mustard into sesame oil, it becomes a dip of the next level.

#food #cooking #meatballs #chinesefood #homemadefood #onmytable #delicious #cookingtherapy
#CookingTherapy
Public
Julia
Persian Beef and Duck Meatballs in Walnut-Pomegranate Sauce from Shuk book.

The sauce of these meatballs is robust with pomegranate juice, pomegranate molasses, and that unmistakable tang of dried black limes and a touch of cumin. Chopped walnuts and pomegranate seeds make the texture of it thick grainy and crunchy.

The meatballs themselves are quite simple — grated onion, garlic, chopped parsley, dried coriander. Although ground duck stands out with its sweetness and gamey notes.

#cooking #homemadefood #meatballs #blacklimes #pomegranatejuice #lovetocook #cookingtherapy #dinnertonight
#dinnertonight
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