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Posts Tagged ‘ketchup’

by Caitlin Saniga

This time of year, my family’s usually having some sort of get-together. Whether it’s my brother’s birthday, Fourth of July or visits from out-of-town relatives, we’ve got plenty of reasons to celebrate. And we tend to gather outside at a park or the picnic shelter down by the pond at my house. Slowly but surely, carloads of relatives show up, unloading a cooler of this or a glass Pyrex dish of that. This meatball recipe would be a hit at one of these events. Prepare the meatballs ahead of time, and bring them along to the party, keeping them warm in a plugged-in slow cooker. They’ll be gone before they have time to cool off anyway.

For the meatballs:

  • 3/4 pound lean ground turkey
  • 3/4 pound ground pork
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup panko

For sauce:

  • 1 1/2 cups ketchup
  • 1 cup maple syrup
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon quick-cooking tapioca
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon dry mustard
  • 1 20-ounce can pineapple chunks in juice, drained

Lining the baking sheet with parchment makes for easy cleanup.

Preheat the oven to 400 degrees. To make the meatballs, use your hands to combine all of the ingredients in a medium mixing bowl until just incorporated. Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet about 2 inches apart. Bake 20 minutes or until golden and cooked all the way through.

See what I mean?

In the meantime, combine the ketchup, syrup, soy sauce, tapioca, allspice and mustard in the bowl of a large slow cooker. Stir the mixture together. Carefully add the pineapple chunks and meatballs, coating them in the sauce.

Cover the slow cooker with a lid, and cook on low for 5 to 6 hours. Serve with toothpicks.

Makes about 24 meatballs.

Meatballs recipe adapted from: Alton Brown
Slow cooker recipe adapted from: Crock-Pot Cookbook

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by Sarah Steimer

Reuben sandwiches are a great, portable option to corned beef and cabbage when you need to eat on the run while you bar crawl this Saturday for St. Patrick's Day. Or whatever it is you do.

  • corned beef brisket, with spices
  • sauerkraut
  • rye or marble rye bread

For the sauce

  • 1/2 cup mayonnaise
  • 1/3 cup or so ketchup
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon dill pickle relish (I just added a little dried dill instead)
  • 1/2 teaspoon sweet pickle relish
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon finely chopped garlic

    Cooking corned beef is the easiest. You just throw it in the crock pot with a little water and wait for it to fall apart. Make everything in advance and just heat it all up on a panini maker the day you plan to eat it.

  • salt and pepper to taste

Combine all sauce ingredients and let sit overnight.

Cook the corned beef brisket in a crock pot with enough water to come about halfway up the brisket. Cook on low for 5-7 hours, depending on the size of your brisket. It will shrink to about half of its size. Let the brisket rest before cutting it. Remove the fat on the outside of the meat and cut, going against the grain, into about 1/2 inch-wide slices.

Lightly toast the rye bread before assembling the sandwich. Top the corned beef with a handful of sauerkraut and a nice schmear of the sauce (which, yes, is just a homemade Thousand Island dressing).

Makes about four sandwiches – or more, depending on the size of the brisket.

Sauce recipe adapted from: Food.com

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