By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Meatballs are user-friendly for football fans, party-throwers and family cooks. They can be served as a main dish or as finger food.

You can choose any one of the four meatball recipes featured this week and not be disappointed.

Some have a little heat and pack a flavor punch. None are difficult to make, but the finished product gives the impression that you spent hours in the kitchen.

I hope you find these as flavorful as we did.

 

Swedish Meatballs

 

• 2 slices fresh white bread
• 1/4 c. milk
• 3 tbsp. clarified butter, divided
• 1/2 c. finely chopped onion
• A pinch plus 1 tsp. kosher salt
• 3/4 lb. ground chuck
• 3/4 lb. ground pork
• 2 large egg yolks
• 1/2 tsp. black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/4 c. all-purpose flour
• 3 c. beef broth
• 1/4 c. heavy cream

 

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided sauté pan over medium heat, melt one tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, one teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1-2 minutes.

Using a scale, weigh meatballs into one-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7-10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1-2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

 

 

Mexican Meatballs

 

For Meatballs

• 1 lb. lean ground beef
• 1/4 c. white cornmeal
• 1 egg, lightly beaten
• 1 clove garlic
• 1 small onion, minced
• 1/2 tsp. dried oregano, crumbled
• 1 tsp. salt
• 1/2 tsp. ground black pepper

For Sauce

• 1 tbsp. butter or margarine
• 1 small onion, chopped
• 1 clove garlic
• 2 tbsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano, crumbled
• 3 c. tomato juice
• Salt to taste

 

Mix meatball ingredients together; shape into small balls about 1/2-inch in diameter.

Sauce: In a large saucepan, melt butter or margarine. Add chopped onion and cook slowly until lightly browned.

Add garlic, chili powder, cumin, oregano, tomato juice, and salt to taste.

Bring to a boil; drop meatballs into boiling sauce; cover and simmer for about 10 minutes, or until meatballs are cooked.

Serves four.

Spicy Italian Meatballs

 

• 1 small onion, grated (on box grater)
• 1/2 c. chopped fresh flat-leaf parsley
• 2/3 c. grated parmesan
• 1/3 c. Italian bread crumbs
• 1 large egg
• 2 tbsp. ketchup
• 3 garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 8 oz. ground beef
• 8 oz. ground veal
• 2 oz. smoked mozzarella cheese, cut into 14-16 (1/2-inch) cubes

 

 

Position an oven rack in lower 1/3 of oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, parsley, parmesan, bread crumbs, egg, ketchup/tomato paste, garlic, red pepper flakes, salt, and pepper. Mix ingredients.

Add both meats to the bowl. Using your hands, combine all ingredients gently but thoroughly. You do not want to over-mix or your meatballs will be tough.

Shape the meat mixture into 14-16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet.

Make an indention in each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture.

Bake for 15-20 minutes or until cooked through. Cook time may vary depending on the size of your meatballs.

 

Chinese Sweet and Sour Meatballs

 

For The Meat

• 1 lb. ground pork
• 1 tbsp. sesame oil
• 1/3 c. cornstarch
• 1 egg
• 3 tbsp. soy sauce

For The Sauce

• 1 tsp. cornstarch
• 1/3 c. dry sherry
• 1/3 c. soy sauce
• 1/4 c. tomato paste
• 1/3 c. sugar
• 3 tbsp. white wine vinegar

For The Stir fry

• 3 tbsp. oil
• 1 c. canned pineapple chunks in syrup
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, julienned
• Hot steamed rice

 

Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well incorporated.

Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store

Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.

Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.

Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.

Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.

Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.

Serve with hot cooked rice.