Tag Archives: meatballs

Meatball Tagine

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In Bon Appétit’s weeknight-friendly take on Moroccan tagine, it taps classic flavor powerhouses to create the robust sauce: peppery harissa (if yours is mild, you may to throw in a pinch of crushed red pepper flakes for balance), sweet dried fruit, briny olives, and warming spices like cinnamon and cumin. If lamb isn’t your bag, feel free to swap in ground beef or chicken instead. But hey, lamb is our bag!

Incorporating dried dates instead of apricots (that’s what we had on hand), will result in a darker sauce. And we made our tri-colored couscous with homemade chicken stock for an additional bump of flavor.

You’ll get about 30 meatballs, so the dish could possible feed a fifth diner.

Ingredients

Meatball Tagine

  • Servings: 4
  • Difficulty: easy
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  • 1 large egg, beaten to blend
  • 5 garlic cloves, 1 finely grated, 4 thinly sliced
  • 1 lb. ground lamb, OR ground beef or chicken
  • 1 cup panko
  • ½ tsp. smoked paprika
  • ¼ tsp. ground cinnamon
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 tsp. cumin, divided
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 1 large onion, coarsely chopped
  • ½ cup pitted green olives
  • ¼ cup coarsely chopped pitted Medjool dates, OR dried apricots
  • ⅓ cup mild (or spicy) harissa paste
  • Freshly ground pepper
  • 2 Tbsp. red wine vinegar
  • Cooked Moroccan couscous, mint leaves, and parsley leaves with tender stems (for serving)

Directions

  1. Place 1 large egg, beaten to blend, 1 garlic clove, finely grated, 1 lb. ground lamb, 1 cup panko, ½ tsp. smoked paprika, ¼ tsp. ground cinnamon, 3 Tbsp. extra-virgin olive oil, 1 tsp. cumin, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a large bowl. Using your hands, gently mix until combined, then break into golf-ball-size pieces and roll into balls.
  2. Heat remaining 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook meatballs in a single layer, undisturbed, until browned underneath, about 3 minutes. Turn over and cook until browned underneath, about 3 minutes (they will not be cooked through). Using a slotted spoon, transfer meatballs to a plate.
  3. Pour off all but 2 Tbsp. fat from pot; discard. Add 1 large onion, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook over medium-high, stirring occasionally, until onion is softened and starting to brown around edges, about 3 to 5 minutes.
  4. Add 4 garlic cloves, thinly sliced, ½ cup pitted green olives, ¼ cup coarsely chopped pitted Medjool dates or dried apricots, and remaining 1 tsp. cumin. Cook, stirring often, until fragrant, about 1 minute.
  5. Add ⅓ cup mild harissa paste and season with freshly ground pepper. Cook, stirring occasionally, until slightly darkened in color, about 2 minutes. Add 2½ cups water and bring sauce to a vigorous simmer. Cook, stirring occasionally, until slightly reduced, 10–12 minutes. Taste and season with salt.
  6. Add meatballs to sauce, reduce heat to medium, and simmer until meatballs are cooked through and sauce is thickened, 7–9 minutes. Remove pan from heat and stir in 2 Tbsp. red wine vinegar.
  7. Serve meatballs over cooked Moroccan couscous, topped with mint leaves and parsley leaves with tender stems.

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Adapted from a recipe by Kendra Vaculin for Bon Appétit

Coq Au Vin Meatballs

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From Food & Wine, this riff on Coq au Vin, a classic French dish of chicken braised in a red wine stew, swaps out the chicken for ground turkey, leans on white wine, and transforms the dish into a semi-quick weeknight dinner. Tender turkey meatballs are browned and then finished in a simple and lightly acidic pan sauce speckled with earthy mushrooms and smoky bacon.

When making these meatballs, you can substitute ground chicken for ground turkey. Be sure to source ground chicken that is a mix of white and dark meat, not just ground chicken breast, which is very lean and will result in dry meatballs. Keep the meatballs chilled until you are ready to cook to help them hold their shape.

*Our meatballs ended up being quite dense, probably because they were too lean at 99%. So, just as you should not purchase all white chicken meat, buy ground turkey that’s no more than 93% lean, and try not to overwork them when creating the balls. We also suggest that after you place the meatballs back into the skillet with the sauce that you partially cover the pan. This should ensure the sauce won’t reduce too much and the meatballs will get to temperature quicker and stay more moist.

The original recipe indicates it feeds four, three 1 1/2-inch meatballs per guest. We had our doubts, thinking so few meatballs per person would be a bit on the shy side. However, served over noodles or pasta, it was quite filling (we also paired with a side salad). Meatballs can be prepared through Step 1 up to one day in advance. Proceed with the recipe as directed when ready to cook.

Coq Au Vin Meatballs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. lean ground turkey (see above*)
  • 1 large egg, beaten
  • 1/3 cup panko
  • 1 tsp. kosher salt, plus more to taste
  • 1 Tbsp. minced garlic, divided
  • 1/2 tsp. black pepper, divided
  • 4 thick-cut bacon slices, chopped
  • 8 oz. cremini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 1/2 cup plus 2 Tbsp.  chicken broth, divided
  • 1 Tbsp.  all-purpose flour
  • 1 cup (8 oz.) dry white wine
  • 2 Tbsp.  Dijon mustard
  • 1 Tbsp.  fresh thyme leaves, plus more for garnish
  • 1/2 cup heavy cream

Directions

  1. Stir together ground turkey, egg, panko, salt, 1 teaspoon garlic, and 1/4 teaspoon pepper in a medium bowl until evenly combined. Shape mixture into 12 (about 1 1/2-inch) meatballs; transfer to a parchment paper–lined baking sheet. Cover and refrigerate until ready to cook.
  2. Cook bacon in a large skillet over medium-high, stirring often, until crisp and rendered, about 8 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon. Reserve 1/4 cup drippings in skillet; discard remaining drippings, or reserve for another use.
  3. Return skillet with drippings to medium-high. Cook meatballs, turning occasionally, until browned on all sides, about 6 minutes. Transfer meatballs to a plate, and set aside.
  4. Add mushrooms to skillet with drippings, and cook over medium-high, undisturbed, until browned on 1 side, about 3 minutes; stir and cook 2 more minutes. Add onion, 2 tablespoons broth, and remaining 2 teaspoons garlic. Cook, scraping up browned bits from the bottom of the skillet, until onion is just tender, about 3 minutes. Add flour; cook, stirring constantly, for 1 minute. Add wine, mustard, thyme, and remaining 1/2 cup broth; bring to a boil over medium-high.
  5. Add meatballs and half of reserved bacon to skillet; simmer over medium-low, partially cover and turn meatballs occasionally, until a thermometer inserted into meatballs registers 165°F and sauce is thickened, 8 to 10 minutes. Stir in cream and remaining 1/4 teaspoon pepper. Season to taste with salt. Sprinkle with remaining bacon, and garnish with additional thyme leaves.

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Original recipe from Anna Theoktisto for Food & Wine

Italian Wedding Risotto

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For a more substantial, main-course variation on Italian wedding soup, serve this garlicky meatball and spinach risotto with a drizzle of olive oil, grated Parmesan, and parsley. Pair with a side salad—dinner done.

Inspired by the classic soup, this heartier Italian wedding risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this dish in a flash. Remove the risotto from the heat while it’s still a little soupy — it will thicken slightly as it rests. 

A few changes we made started with baking (instead of broiling) the meatballs. The size of the meatballs was reduced slightly, creating 25 instead of 20. We preferred a less liquidy finish, so we reduced the water by 1 cup. And the fact that baby spinach wilts down to nothing, we used the entire package of 5 ounces. These alterations are all noted below.

While the original recipe said the total prep/cook time was 45 minutes, it realistically took over an hour; perhaps due to the fact that we baked the meatballs instead of broiled them.

Italian Wedding Risotto

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. ground pork
  • 1/2 cup panko
  • 1 1/2 oz. Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup), divided, plus more for garnish
  • 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
  • 1 large egg, lightly beaten
  • 4 garlic cloves, finely chopped, divided
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. black pepper, plus more to taste and for garnish
  • 4 cups chicken stock or broth, preferably homemade
  • 1-2 cups water (depending on how liquidy you want it to be)
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1/4 cup unsalted butter (2 oz.), divided 
  • 1 medium-size yellow onion, finely chopped (about 2 cups)
  • 1 medium celery stalk, finely chopped (about 1/3 cup)
  • 1 1/2 cups uncooked arborio rice (about 10 1/2 oz.)
  • 3/4 cup dry white wine
  • 5 oz. packed fresh baby spinach

Directions

  1. Preheat oven to 375°F. Combine pork, panko, 1/3 cup Parmigiano-Reggiano cheese, parsley, egg, 2 teaspoons chopped garlic, salt, and pepper in a medium bowl. Mix gently with hands until just combined.
  2. Roll mixture into 20-25 meatballs (about 1 1/2 to 2 tablespoons each). Place meatballs 1 inch apart on a parchment-lined baking sheet.
  3. Bake until browned and cooked through, 18-22 minutes, or until the internal temperature reads 160°F. Set cooked meatballs aside at room temperature until ready to serve.
  4. Combine stock and 1 cup water in a medium saucepan; bring to a simmer over medium. Reduce heat to medium-low.
  5. Heat oil and 2 tablespoons butter in a large saucepan over medium. Add onion, celery, and remaining chopped garlic; cook, stirring often, until softened, about 5 minutes.
  6. Add rice and cook, stirring constantly, until translucent, 1 to 2 minutes.
  7. Add wine and cook, stirring often, until almost completely reduced, 1 to 2 minutes.
  8. Add 1 cup warm stock mixture and cook, stirring constantly, until most of the liquid has been absorbed.
  9. Add remaining stock mixture, 1 cup at a time, stirring until liquid has been absorbed after each addition, until rice is al dente, about 20 minutes.
  10. Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds.
  11. Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and black pepper.

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Adapted from a recipe by Justin Chapple for Food & Wine

Marsala Chicken Meatballs

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If you are fond of Chicken Marsala, then this dish may be one for you. It keeps the same flavor profile, but presents it in a different fashion. And it tends toward more of a slight sweet than savory finish.

Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce.

Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off.

This recipe is dairy-free as written, but if you’d like to finish the dish with a few pads of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness. Serve plain as is, or over a bed of mashed potatoes, polenta, orzo, or other pasta of choice.

*NOTE: Chop onions for the meatballs finely in a food processor and squeeze out most of the water using a kitchen towel before adding to chicken.

Marsala Chicken Meatballs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large yellow onions (about 10 oz. each), finely chopped
  • ⅓ cup bread crumbs
  • 1¼ cups dry Marsala wine
  • 1¾ cups of chicken stock
  • 5 Tbsp. extra-virgin olive oil
  • Salt and pepper
  • 1 lb. ground chicken
  • 1 lb. sliced button or cremini mushrooms
  • 2 Tbsp. all-purpose flour
  • 1 tsp. dried Italian herb seasoning
  • 3 Tbsp. butter
  • Chopped flat-leaf parsley, for serving

Directions

  1. To a medium bowl, add 1 cup of chopped onion, plus the bread crumbs, ¼ cup wine, 2 tablespoons olive oil, a hefty pinch of salt and a few grinds of pepper; mix until combined. Add the chicken and mix until combined. Form the meat mixture into 14 balls (about 3 tablespoons each), setting them on a sheet pan or plate.
  2. Heat a large (12-inch) heavy skillet or braiser over medium-high, and add the remaining 3 tablespoons of olive oil.
  3. Sear the meatballs for 2 to 3 minutes, until a dark brown crust forms on the bottoms, then flip, and continue searing for 2 minutes on the other sides. Return the meatballs to the sheet pan or plate.
  4. Adjust heat to high. Add the remaining onions to the skillet and cook, stirring every 2 minutes, until golden, translucent and slightly darker on the edges, about 6 minutes, turning the heat down as necessary.
  5. Add the mushrooms and cook for 6 minutes, stirring occasionally, until reduced in volume and slightly darker in color. Sprinkle the flour on top, mix to coat the mushrooms and onion and continue cooking for 1 minute, lowering the heat as needed.
  6. Carefully pour the remaining 1 cup of wine into the skillet while constantly stirring. Using a wooden spoon, scrape the caramelized bits off the bottom of the pan and cook for 2 minutes, until the wine reaches a thicker, honey-like consistency. Add 1¾ cups of chicken stock and bring to a vigorous simmer. Season with a hefty pinch of salt.
  7. Return the meatballs to the skillet. Adjust heat to medium, partially cover and simmer for 12 minutes, until the sauce has thickened slightly and the meatballs are cooked through.
  8. Add the butter, stirring in until all melted. Taste and season with salt. Sprinkle parsley on top and serve.

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Adapted from a recipe by Carolina Gelen for NYTimes Cooking

Pork and Porcini Meatballs

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When the cooler weather starts hanging around for good, we gravitate away from al fresco dining and grilled fare to comfort food meals such as braises, casseroles, and roasted meats with sides of mashed potatoes and gravy.

Then there are meatballs. Those round succulent tasty balls of ground meat packed with a variety of herbs and spices. This Pork and Porcini Meatballs recipe was by Nancy Oakes for a recent Food & Wine magazine.

Her original recipe called for fresh or frozen porcini mushrooms, neither of which we have ever seen in our plethora of local supermarkets. Therefore, we went with dried porcinis that had to be reconstituted. That liquid was then used in place of the 1/4 cup of water*. You can buy a half (.5) ounce clamshell package of the funghi which is the perfect amount. Porcini mushrooms are a type of seasonal mushroom known for their meatier texture and rich, nutty flavor. They pop up from late summer into late autumn, peaking between September and October.

Also, the meatballs are supposed to be covered and refrigerated for 1, or up to 24 hours. We didn’t have that time, so we placed the rimmed baking sheet in the **freezer for 12-15 minutes. Then popped them directly into the heated oven.

The Hubs said that he liked the meatballs so much that they will now be our default meatballs, and are very versatile as to what you can do with them.

One recipe reviewer commented “These meatballs have a lingering savoriness, a heady aroma, and a juicy center. The porcini mushrooms add in a nuanced savoriness, and the cheeses add to that. The meat is so tender.”

Pork and Porcini Meatballs

  • Servings: 28 meatballs
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. plus 2 tsp. olive oil, divided, plus more for serving
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 1/4 cup chopped fresh or frozen porcini mushrooms
  • 1 garlic clove, finely chopped
  • 3/4 cup panko
  • 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving 
  • 2 oz. Pecorino Romano cheese, grated (about 1/2 cup)
  • 2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh mint
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 lb. ground pork
  • 1 large egg, beaten
  • 1/4 cup water* or use some of the liquid from the reconstituted porcinis
  • Cooked polenta or orzo, for serving

Directions

  1. Preheat oven to 400°F. Heat 1 tablespoon oil in a medium skillet over medium-low. Add onion, mushrooms, and garlic; cook, stirring often, until onion is softened, 5 to 6 minutes. Remove from heat; let cool 5 minutes.
  2. Stir together panko, Parmesan, Pecorino Romano, parsley, rosemary, mint, salt, and pepper in a large bowl until combined. Stir in pork, egg, and cooled onion mixture until thoroughly combined. Slowly add 1/4 cup water, stirring until incorporated. Cover mixture, and refrigerate at least 1 hour or up to 24 hours. **We didn’t have the time, so we put the sheet pan of meatballs in the freezer for about 12 minutes.
  3. Line a large rimmed baking sheet with aluminum foil; coat with remaining 2 teaspoons oil. Shape pork mixture into 28 (1-ounce) meatballs; transfer to baking sheet. Bake in preheated oven until an instant-read thermometer inserted in center of meatball registers 160°F, 15 to 17 minutes.
  4. Serve meatballs over polenta; drizzle with additional olive oil. Sprinkle with Parmesan and parsley; serve hot.

http://www.lynnandruss.com

Adapted from a recipe by Nancy Oakes for Food & Wine Magazine

Baked Harissa Meatballs with Cherry Tomato Sauce

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A go-to pantry flavor solution does double duty when both meatballs and sauce are added into the mix. For a taste of North Africa use the spice paste harissa described here, or depending on your mood and what you have on hand, give the dish a Mexican flair with smoky-spicy chipotle chilies in adobo instead.

Cherry tomatoes are roasted until they burst—their juices mingling with the seasonings to form a luscious sauce. Then the meatballs are nestled into the tomatoes and everything is roasted in the same pan. Serve with crusty bread for dipping in the sauce.

TIP: Refrigerate the meatballs before cooking; this firms them up so they’ll hold their shape as they roast.

Let’s talk about portion size. The original recipe states it feeds four—and that’s without any rice or pasta. Realistically, we felt 4 meatballs over orzo made for a decent serving, therefore comfortably feeding three people.

Baked Harissa Meatballs with Cherry Tomato Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 pints cherry OR grape tomatoes
  • 6 medium garlic cloves, 4 cloves smashed and peeled, 2 cloves finely grated, reserved separately
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. harissa paste, divided
  • Kosher salt and ground black pepper
  • ⅓ cup panko breadcrumbs
  • 1 lb. ground lamb, OR 90 percent lean ground beef
  • Chopped fresh cilantro OR flat-leaf parsley, to serve
  • Crumbled feta cheese, as topping

Directions

  1. Heat the oven to 425°F with a rack in the middle position. In a 9-by-13-inch baking dish, toss together the tomatoes, smashed garlic, oil, 1 tablespoon harissa, ¼ teaspoon each salt and pepper and ¼ cup water. Bake, uncovered, until the tomatoes have broken down, 30 to 35 minutes; stir once about halfway through.
  2. Meanwhile, in a medium bowl, combine the panko and ½ cup water. Let stand until the panko softens, about 5 minutes, then use your hands to mash to a smooth paste. Add the beef, grated garlic, remaining 1 tablespoon harissa and ½ teaspoon each salt and pepper; mix thoroughly with your hands. Divide into 12 portions, rolling them into smooth balls. Place on a large plate and refrigerate until ready to use.
  3. Remove the baking dish from the oven and nestle the meatballs in the tomato sauce. Bake, uncovered, until the meatballs are browned and the centers reach 160°F, about 15 minutes. Taste and season the sauce with salt and pepper. Sprinkle with cilantro and feta cheese crumbles.

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Adapted from a recipe by Courtney Hill for Milk Street

Chicken Meatballs With Greens

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Let me just start by saying that the original recipe title was “One-Pot Chicken Meatballs…” However, we found that to be a bit misleading since the entire ordeal used 2 large bowls, a baking sheet and a skillet. So we just did away with that terminology in the title.

An ingenious trick to streamline efforts for weeknight cooks, this is an upside down take on typical skillet meatballs. These juicy garlic-and-herb filled balls are smothered in greens rather than being cooked on top or alongside them.

The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.

The Hubs knew the chard stems would take much longer to cook than the leaves would to steam. So after browning the meatballs, he moved them over to a sheet pan, threw the chopped stems into the skillet and cooked, stirring often until tender, about 5 minutes. Then the meatballs went back into the pot, along with the greens mixture.

As written, there is not much sauce to spoon over, so we decided to add 1/2 cup of white wine which deglazes the skillet with the chopped chard stems. And many reviewers commented that they added chicken stock at the end, so we put in 1 cup of chicken stock.

Yes, you could say that was the meal. However, we wanted a bed of pasta on which to spoon over the meatballs and greens. Our choice was pappardelle. Other options might be rice, egg noodles, or some other form of pasta…

Chicken Meatballs With Greens

  • Difficulty: easy
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Ingredients

  • ½ cup panko bread crumbs
  • ⅓ cup full-fat thick yogurt (preferably Greek or Icelandic)
  • 2 garlic cloves, minced or grated
  • 2 scallions, white and light green parts thinly sliced
  • 2 tsp. dried oregano
  • ¼ tsp. crushed red pepper
  • Salt
  • 1 lb. ground chicken
  • ½ cup white wine
  • 6 Tbsp. olive oil, plus more as needed
  • 1 cup chicken broth, preferably homemade
  • 1 lb. rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
  • 1 lemon, halved, ½ thinly sliced
  • 1 tsp. ground cumin

Directions

  1. In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.
  2. Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.
  3. Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 4 tablespoons (1/4 cup) of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes. Cook the other side until a bit browned, a few minutes more.
  4. Remove the meatballs to a side plate. Add the chopped chard stems and wine to the same pan, scraping up the browned bits and deglazing the pan.
  5. Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.
  6. Smother the meatballs with the greens and lemon slices. Add in the chicken stock, cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
  7. Use a soup ladle to scoop up the meatballs, resting them on the greens, and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving; top with grated parm, if desired.

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Adapted from a recipe by Yasmin Fahr for NYTimes Cooking

Creamy Coconut Curry Meatballs

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Another weeknight meal done in under an hour. And who doesn’t like meatballs? This is not a typical meatball and sauce combination, but rather exudes an Indian profile. We paired ours with a side of baby spinach and sliced garlic stir-fried in a wok.

Taken from an article in Bon Appétit Magazine, it informs us that puréeing onions allow you to harness all of that punchy allium flavor with none of the chopping and tears. Here, they’re blended up with yogurt and aromatics to create a mixture inspired by onion-and-yogurt pastes used in Mughal-style cooking.

Added to both the base of the curry and the meatball mixture; the purée thickens and seasons the sauce while keeping the meatballs tender and sweet. Take care to cook out the paste for the curry until drops of fat bead on the surface, which ensures that the final product will taste rich and rounded.

This coconut curry sauce is incredibly versatile. Not a red meat fan? Try cooking canned chickpeas, cubes of seared tofu, or browned 1″ pieces of skinless, boneless chicken thighs in it instead of the meatballs. Just make sure to cook the full amount of purée in the pan before adding the coconut milk and water; it will take a minute or two longer.

Creamy Coconut Curry Meatballs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small onion, peeled, quartered through root end
  • 6 garlic cloves
  • 1 1″ piece ginger, peeled
  • 1 serrano chile, halved lengthwise
  • ½ cup plain whole-milk Greek yogurt
  • 2 Tbsp. mild curry powder (preferably S&B)
  • 1 tsp. sugar
  • 1 tsp. plus 1 Tbsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided
  • 1 lb. ground lamb or ground beef chuck (20% fat)
  • ¼ cup panko
  • 1 tsp. freshly ground pepper
  • ¼ tsp. baking soda
  • 2 Tbsp. vegetable oil, divided
  • 1 13.5-oz. can unsweetened coconut milk
  • 6 scallions, dark green parts only, thinly sliced
  • Cooked rice or flatbread and lime wedges (for serving)

Directions

  1. Purée 1 small onion, peeled, quartered through root end, 6 garlic cloves, one 1” piece ginger, peeled, 1 serrano chile, halved lengthwise, and ½ cup plain whole-milk Greek yogurt in a blender until smooth. Transfer ¼ cup onion purée to a large bowl. Add 2 tablespoons mild curry powder, 1 tsp. sugar, and 1 tsp. Diamond Crystal or ½ teaspoon Morton kosher salt to remaining purée in blender and blend briefly to combine; set aside. 
  2. Add 1 pound ground lamb or ground beef chuck (20% fat), ¼ cup panko, 1 teaspoon freshly ground pepper, ¼ teaspoon baking soda, remaining 1 tablespoon Diamond Crystal or 1¾ teaspoon Morton kosher salt, and ¼ cup water to ¼ cup purée in bowl; mix vigorously with your hands until smooth and meat is beginning to stick to sides of bowl. Wet your hands and roll lamb mixture into 1½”-diameter balls (you should have about 16).
  3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Cook half of meatballs, turning occasionally, until browned on all sides, about 5 minutes total (meatballs will still be raw in the center); transfer to a plate with a slotted spoon. Repeat with remaining meatballs and 1 tablespoon vegetable oil.
  4. Reduce heat to medium; add reserved onion purée to same skillet (stand back; mixture will spatter) and cook, stirring often, until purée thickens significantly and beads of oil form on the surface, 6–8 minutes. Add one 13.5-ounce can unsweetened coconut milk and ½ cup water, stirring to combine. Return meatballs to skillet, cover, and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until meatballs are cooked through, 8–10 minutes.
  5. Transfer meatball curry to a large shallow bowl; top with 6 scallions, dark green parts only, thinly sliced. Serve with cooked rice or flatbread and lime wedges alongside.

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Recipe by Shilpa Uskokovic for Bon Appétit Magazine

Slow-Cooker Sweet and Savory Meatballs

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Very similar to the “retro meatballs” of yore, this sauce goes beyond just grape jelly and chili sauce. With the additional ingredients, the depth of flavor is slightly more pronounced.

If you grew up with go-go boots, hot pants, princess phones, and avocado green kitchens, you probably remember when saucy meatballs first became the rage at neighborhood parties in the ‘burbs. The secret ingredient was (drumroll, please)… grape jelly!

According to Southern Living, it’s still the secret ingredient, bringing a sweetness to the heat and spice of companion ingredients like chili sauce and barbecue sauce. And we still love those sweet-tangy-saucy little bites. They’re always crowd pleasers in the South (hey, in the North too), and they’re strictly a dump-and-stir proposition, leaving plenty of time to attend to other party chores.

Our preferences lean toward savory as opposed to sweet, so we upped the chili sauce by 25%. The recipe is easily finessed to appeal to your personal preferences. For instance, you could reduce the amount of grape jelly to lower the sweetness factor even more; double the mustard to 2 teaspoons; and/or use a tangier BBQ sauce. Another change we made was to the quantity of meatballs. The original recipe called for two pounds and we used three-and-a-quarter pounds, but did not increase the other ingredients.

Easy-Peasy, just whisk together the sauce and give your slow cooker a spritz of cooking spray. In go the meatballs, in goes the sauce. Toss. Cook. Done.

Sprinkle chives on top before serving. Actually, you don’t even have to serve them. Just place a container of toothpicks next to your slow cooker, and guests can serve themselves. Try them and find out why this groovy appetizer from back in the day is once again a hit.

Slow-Cooker Sweet and Savory Meatballs

  • Servings: 104 meatballs
  • Difficulty: easy
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Ingredients
  • 1 1/2 cups grape jelly, such as Smucker’s
  • 12 oz. bottle of chili sauce, such as Heinz
  • 1/2 cup barbecue sauce
  • 2 tsp. Dijon mustard
  • 1 tsp. Sriracha chili sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Cooking spray
  • 3 1/4 lbs. frozen meatballs (about 104)
  • 2 Tbsp. finely chopped chives
Directions
  1. Whisk together grape jelly, chili sauce, barbecue sauce, mustard, Sriracha, salt, and pepper in a medium bowl. Lightly coat slow cooker with cooking spray.
  2. Place frozen meatballs in slow cooker. Pour jelly sauce over meatballs, and toss to coat. Cover and cook on HIGH until sauce is thickened, 2 to 2 1/2 hours, stirring halfway through.
  3. Top with chives, and serve immediately.

http://www.lynnandruss.com

Adapted from a recipe for Southern Living

Roasted Turkey Meatballs With Mozzarella and Scallions

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These meatballs are straightforward to make and a welcome addition to many meals. The combination of mozzarella, scallions and jalapeño is cheerfully reminiscent of jalapeño poppers, and those ingredients—along with crushed Ritz crackers instead of bread crumbs — add fat and moisture for tenderness (which also makes them irresistible to nibble on while making dinner).

Our jalapeños were the size of small cucumbers, so our better judgement told us to use only one of them. In the end, the balls were only slightly spicy. But if you just can’t take any level of heat, omit the jalapeño(s) for a milder meatball.

You can eat these with Italian, Mexican or Middle Eastern flavors; their versatility is limitless. Dip them into green sauce, ketchup or tahini; swaddle them in tortillas, pitas or hero rolls; or plop them on top of rice, refried beans, mashed sweet potatoes or sturdy salad greens. In the end, we paired them with a curly pasta shape, and a favorite jarred marinara sauce.

TIP: We used individually-wrapped 1-ounce pieces of mozzarella and shredded them on a box grater, and it worked great.

Roasted Turkey Meatballs With Mozzarella and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup crushed buttery crackers, like Ritz
  • 1 large egg
  • 1½ tsp. ground cumin
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 6 scallions, coarsely chopped
  • 2 jalapeños, seeded if desired, coarsely chopped
  • 1 lb. ground turkey
  • 2 oz. chopped mozzarella, preferably fresh (about ½ cup)

Directions

  1. Heat the oven to 425 degrees and line a sheet pan with parchment paper.
  2. In a large bowl, stir together the cracker crumbs, egg, cumin, 1 teaspoon salt and a few grinds of pepper until a paste forms. Stir in the scallions and jalapeños, if using (reserve a little of each for garnish, if you like).
  3. Add the turkey and use your hands to mix until combined. Add the mozzarella and mix just until combined. The mixture will be loose and sticky.
  4. Using wet hands, roll into 12 meatballs (3 tablespoons each) and place on the prepared sheet pan. Bake until cooked through and bottoms are golden, 15 to 20 minutes.
  5. Garnish with optional reserved scallions and jalapeños, if you like.

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Recipe by Ali Slagle for NYTimes Cooking

Soutzoukakia: Greek Baked Meatballs In Tomato Sauce

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Over the course of nearly 9 years writing this blog, I have posted numerous meatball recipes from many different cultures. Until The Hubs recently came across this one from The Mediterranean Dish, we had never heard of Soutzoukakia, football-shaped Greek meatballs.

Soutzoukakia is not an easy word to enunciate, so try this “soot-zoo-KAH-kee-ah”. Flavor-packed meatballs with loads of aromatics, fresh parsley, and a special blend of spices, including ground cumin and a touch of cinnamon baked in a rich tomato sauce.

Soutzoukakia are delicious meatballs made with ground beef, onions, garlic, fresh herbs, and a unique spice combination, the star of which is cumin. The cumin’s warm and distinctive flavor with bitter, lemony undertones provides a great earthy base here. Adding to the flavor is the epic tomato sauce scented with bay, garlic and a touch of cinnamon.

The meatballs are baked in the sauce to create a dish that is comfort food at it’s finest. The secret to making great meatballs that are extra tender and juicy? Add pieces of milk-soaked bread and use a light hand when mixing and forming the meatballs. (With no whole wheat bread slices on hand, we incorporated a toasted hamburger roll.)

When you first eyeball all of the ingredients, you may say “No way!” But if you look a little closer, you’ll notice that 4 of those ingredients repeat in both the meatballs and in the sauce. Plus, there is no need to brown the meatballs, which is a time-saver in itself.

To make ahead, you can prep both the sauce and meatball mixture the day before. Mix the meatball mixture and keep it in the fridge for up to one day in advance. When you’re ready, form the meat into oblong shapes, place them in an oiled baking dish, and pour the sauce over. Bake and serve. Quickly cook up some rice or orzo and heap meatballs and sauce atop them. Dinner done.

Soutzoukakia: Greek Baked Meatballs In Tomato Sauce

  • Servings: Yields 16 meatballs
  • Difficulty: easy
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Ingredients

For Meatballs

  • 2 slices whole wheat bread, toast-size, toasted to a medium-brown (or use gluten free bread if you need)
  • ⅓ cup whole milk
  • 1½ lbs. lean ground beef
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 medium eggs
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. dried oregano
  • ½ cup chopped fresh parsley
  • Kosher salt and black pepper
  • Extra virgin olive oil, to grease the baking dish

For Red Sauce

  • 2 Tbsp. extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dry red wine
  • 30 oz. canned tomato sauce, that’s 2, 15-oz. cans of sauce
  • 1 bay leaf
  • ¾ tsp. ground cumin
  • ½ tsp. cinnamon
  • ½ tsp. sugar
  • Kosher salt and black pepper

Directions

  1. In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
  2. Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
  3. Preheat oven to 400°F.
  4. While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly.
  5. Now add red wine and cook to reduce by about ½, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
  6. Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
  7. Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 ½ tablespoons of the meat mixture and form into large elongated meatballs (football-shaped). You should have 12 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce. Be sure to have removed the bay leaf from the sauce.
  8. Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through. Check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.
  9. Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

http://www.lynnandruss.com

Adapted recipe from Suzy Karadsheh

Jalapeño-Turkey Meatballs and Spaghetti

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Intrigued with this odd combination found in a recent Fine Cooking Magazine, we were pleasantly surprised at the results. Despite two large jalapeños and some chili powder, it was only slightly spicy. Of course, if you did want to ramp up the heat, don’t discard the jalapeño seeds.

Our meatballs did stick to the foil, so we suggest using parchment or coating the baking sheet with an oil spray such as Pam. Also, to thicken the sauce, we added about 2/3 of the shredded Gouda to the cream cheese/milk mixture, then sprinkled the remainder on top.

If you have leftovers, top with some milk and/or olive oil to add moisture before popping in the microwave.

Jalapeño-Turkey Meatballs and Spaghetti

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 egg whites, lightly beaten 
  • 2 Tbsp.s olive oil 
  • 1 Tbsp. milk
  • 2 tsp. chili powder
  • 2 lbs. uncooked ground turkey breast or ground turkey
  • ⅓ cup finely chopped onion 
  • ¼ cup fine dry bread crumbs
  • 2 jalapeño peppers, seeded and minced
  • 1 tablespoon chopped fresh cilantro
  • 1 14-16 oz. package dried multigrain, whole wheat or regular spaghetti
  • 6 oz. packages cream cheese
  • 2 cups milk
  • Salt (optional)
  • 4 oz. Gouda cheese, shredded
  • Fresh cilantro

Directions

  1. Heat oven to 375 degrees F. In bowl stir together egg whites, oil, milk, chili powder, 1 tsp. black pepper, and 1/2 tsp. salt.
  2. In large bowl combine turkey, onion, bread crumbs, jalapeños, and chopped cilantro. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture in 1-1/2-inch balls. Place on a foil-lined 15x10x1-inch baking pan. Bake 20 minutes or until no longer pink (170 degrees F).
  3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.
  4. In same pan used for pasta melt cream cheese over low heat. Add milk. Cook, stirring, until bubbly. Return spaghetti to pan; toss to coat with cream cheese mixture.
  5. Serve spaghetti with meatballs, cheese, and cilantro.

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Recipe from Fine Cooking

Puttin’ on the Ritz with Chicken Parmesan Meatballs

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Considering that both chicken Parmesan and meatballs with marinara are popular choices, why commit yourself to just one? Here, Cook’s Country captures the best flavors of both dishes while minimizing the effort—and with fabulous results I must report. The Hubs is already planning to remake them for an upcoming retreat.

Starting with the meatballs, they use a flavorful mixture of Parmesan cheese, dried oregano, garlic powder, salt, and pepper to perk up the flavor of mild ground chicken. When shaping the meatballs, it’s a good practice to keep a small bowl of water nearby to dunk your fingertips in, it helps keep the mixture from sticking to your hands.

In place of a panade (a seasoned mix of starch and liquid), crushed Ritz Crackers (we used the garlic butter variety) and an egg are stirred into the ground chicken. This paste adds enough structure to skip the browning step (which helps meatballs hold together) and still have meatballs that hold their shape and remain tender.

The sauce is kept simple with seasoned crushed tomatoes and tomato sauce with a generous amount of fresh garlic, dried oregano, and pepper flakes. After a brief simmer, pour the sauce over the meatballs and top it with a crown of mozzarella (for its gooey meltability) prior to baking. When the saucy meatballs finally emerged from the oven, a sprinkle of savory Parmesan cheese, crunchy panko, and fragrant basil impart that familiar chicken Parmesan vibe.

You can make this dish ahead up to the point of topping with the shredded mozzarella. Cover and refrigerate until ready to bake. Bring to room temperature as you preheat the oven, then continue with the remaining directions. Remember, the dish will need to rest for 15 minutes before you add the panko/parm topping.

As there was already crushed crackers and panko topping involved, I opted to serve the meatballs simply with a side of fresh green beans and a tossed salad. But if you’re not concerned with carbs, or want to stretch the meal, you can add cooked pasta and some crusty bread to help sop up all of the wonderful sauce.

Chicken Parmesan Meatballs

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. extra-virgin olive oil, divided
  • 5 garlic cloves, sliced thin
  • 1 28-oz. can crushed tomatoes
  • 1 15-oz. can tomato sauce
  • 2¼ tsp. dried oregano, divided
  • 1½ tsp. table salt, divided
  • ¼ tsp. red pepper flakes
  • 22 Ritz crackers
  • 5 oz. Parmesan cheese, grated (2½ cups), divided
  • 1 large egg, lightly beaten
  • 2 tsp. garlic powder
  • 1 tsp. pepper
  • 2 lbs. ground chicken
  • 8 oz. whole-milk block mozzarella cheese, shredded (2 cups)
  • 1 cup panko bread crumbs
  • ¼ cup torn fresh basil

Directions

  1. Heat 3 tablespoons oil in large saucepan over medium heat until shimmering. Add sliced garlic and cook until lightly browned, about 1 minute.
  2. Stir in crushed tomatoes, tomato sauce, ¼ teaspoon oregano, ¼ teaspoon salt, and pepper flakes. Bring to simmer; reduce heat to medium-low; and cook until slightly thickened, 10 to 15 minutes, stirring occasionally. Remove from heat and cover to keep warm.
  3. Adjust oven rack to middle position and heat oven to 350 degrees. Place crackers in large zipper-lock bag, seal bag, and crush fine with rolling pin (you should have about 1 cup crumbs).
  4. Combine crumbs, 2 cups Parmesan, egg, garlic powder, pepper, remaining 2 teaspoons oregano, and 1 teaspoon salt in large bowl. Add chicken and mix with your hands until thoroughly combined.
  5. Divide mixture into 20 portions (about ¼ cup each). Using your hands, roll each portion into ball, and transfer to 13 by 9-inch baking dish.
  6. Pour sauce over meatballs, then sprinkle with mozzarella. Bake until meatballs register at least 160 degrees and mozzarella is melted and beginning to brown, 40 to 45 minutes. Let cool for 15 minutes.
  7. Meanwhile, combine panko, remaining 2 tablespoons oil, and remaining ¼ teaspoon salt in bowl. Microwave until panko is light golden brown, 1 to 3 minutes, stirring every 30 seconds.
  8. Sprinkle meatballs with panko mixture, remaining ½ cup Parmesan, and basil. Serve.

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Recipe from Cook’s Country