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Posts Tagged ‘meatballs’

by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Sarah Steimer

Simple beef meatballs with a white wine and chive tomato sauce

This is the meatball recipe my mom has always used. It’s simple enough to whip together in a hurry — and one of the first meals I think I remember mom letting me “make” (i.e. mush the ingredients together and roll into balls). I probably also made these meatballs for all of my roommates. The only difference today? I created a new sauce.

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by Caitlin Saniga

These meatballs were super tender and juicy, and the sauce was to die for. I served mine on a bed of big basil leaves. Overkill, perhaps. But I'm in summer withdrawal.

These meatballs were super tender and juicy, and the sauce was to die for. I served mine on a bed of big basil leaves. Overkill, perhaps. But I’m in summer withdrawal.

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by Caitlin Saniga | photos by Joel Hawksley

Lamb meatballs with feta, pine nuts and Moroccan spices

These Moroccan meatballs are packed with lots of surprises. I loved the soft pine nuts, mild lemon flavor and pockets of tangy feta cheese.

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by Sarah Steimer

Spanish-style duck meatballs with red pepper sauce

My friend Drew made these meatballs at a restaurant he used to work at in Chicago, and they were always awesome. When I got my hands on some ground duck — and I knew this meatball guide was on the horizon — I shot Drew a text and he was kind enough to not only send me the recipe, but convert it down from massive restaurant portions.

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by Sarah Steimer

This dish was the result of waking up late from a nap and realizing I had no plan for dinner, but just odds and ends in the fridge, including leftover ground chuck that needed to be cooked ASAP. Worked out pretty well, I’d say.

  • 1/2 pound ground chuck
  • 1 egg
  • 1/2 tablespoon red pepper flakes
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • olive oil
  • 1 red pepper, roasted and chopped
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 1 banana pepper, chopped
  • 1 tomato, chopped
  • salt and pepper
  • 6 1/2-inch slices of precooked polenta (the kind that comes in a tube)
  • 1/2 ball fresh mozzarella

In a medium bowl, mix together the ground chuck, red pepper flakes, egg, breadcrumbs and oregano. Season with salt and pepper. Form the mixture into meatballs that are smaller than a golf ball, about 1 inch in diameter.

Heat enough olive oil over medium heat in a sauté pan to cover the bottom of the pan. Add the meatballs to the pan and cook until browned on all sides, turning as they cook. The meatballs should only take about 10 minutes to cook, but cut one in half to ensure it is cooked through. Remove the meatballs from the pan and let drain on a paper towel.

Clean out the pan and heat more oil over medium-low heat. Add the onions and garlic to the pan, letting both soften. Add the roasted red pepper, banana pepper and tomato. Season lightly with salt and pepper. Cook until the banana pepper has begun to soften, about 8-10 minutes, stirring occasionally.

Transfer the mixture to a blender and pulse just enough times to create a lumpy sauce. Return the mixture to the pan and adjust the seasoning (just salt and pepper in this case).

Arrange the polenta slices on two plates, three slices per plate. Microwave just until warm, about 20 seconds.

Top the polenta with slices fresh mozzarella. Add the meatballs on top, followed by the pepper-tomato sauce. Serve immediately.

Makes two servings.

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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

One of my best friends came to visit recently and she loves Italian food. I had this meatball recipe bookmarked for a while and this was the perfect chance to try it. AND I made homemade pasta to go with it, which Anna - a pasta pro herself - helped me with.

  • 1 1/2 15-ounce cans cannellini beans, drained and rinsed
  • 1 roasted red bell pepper, roughly chopped
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped Italian parsley
  • 1 1/2 teaspoons dried oregano
  • 1 egg
  • 1/2 cup dried breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • pasta sauce

Place beans and roasted red peppers in a food processor and pulse until chopped, not pureed. Transfer the mixture to a medium bowl.

Using a wooden spoon, mix the onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper into the beans mixture until well combined.

I actually used mozzarella to top the meatballs, totally forgot to pick up Parmesan.

Coat the bottom of a glass cooking dish with olive or vegetable oil. Work the bean mixture into balls that are slightly larger than golf balls. Because of the consistency of the “meatballs,” it requires more of a pressing motion than a rolling motion to form the balls. Place “meatballs” on the prepared dish, allowing for about an inch in between each.

Bake at 350 degrees for about 15 to 20 minutes, or until the meatballs are firm to the touch and lightly golden brown. Remove from the pan and serve with pasta sauce and spaghetti, topping with shredded Parmesan if you so choose.

Makes about four servings.

Recipe adapted from: Cookin’ Canuck

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by Sarah Steimer

After my friend Nick made pepperoni rolls, I started brainstorming what else you could roll up in pizza dough. Squash, feta, onions and sage? Why not.

My friends have had some pretty fabulous parties over the years, everything from a Black Friday Party (where everyone dressed in black the day after Thanksgiving) to Christmas sweater extravaganzas. One of the most recent parties was a Fall Dip Party with assorted appetizers. We ate way, way too much, drank hot spiked cider (thank you, Ashley) and carved pumpkins. It was a total success. Here are just a handful of recipes from the party:

Autumn pizza rolls

  • pizza dough (I halved this recipe but didn’t let it rise)
  • small butternut squash
  • 1/3 cup of sage, chopped roughly
  • 1/2 red onion, chopped
  • 3/4 cup of feta
  • egg white from one egg

Cut the squash in half, lengthwise, and remove seeds. Place on a glass baking dish with the open sides facing down. Cook at 350 for about a 30 to 45 minutes until you can insert a knife easily into the skin. Cut the squash into 1/4-inch thick, 1-inch diameter pieces. I only used about half of my squash for the roll and stored the rest in the refrigerator.

Mix pizza dough and set aside (unless you just bought the dough, then just make sure it’s thawed). Caramelize the onion in a small pan with about a tablespoon of butter or oil. Add sage to this when the onions are almost done. Roll out pizza dough to about 1/8 to 1/4-inch thickness. Try to keep the dough rolled in a fairly rectangular shape.

This isn't even everything. We had to keep rearranging the table all night as more people came bearing food.

Layer the ingredients as though making a pepperoni roll: Sprinkle some of the feta across the top, followed by some of the onions and sage. Add the squash pieces across this. Fold dough over and continue to layer the ingredients and fold over the dough until the end. Place the roll on a cookie sheet and brush the egg whites over top. Cook at about 375 until the roll is golden brown, about 20 minutes. Allow to cool then cut.

Recipe: Sarah Steimer (in a moment of genius)

Crab-ulous Dip (vegan)

  • 1 (12-ounce) can artichoke hearts, drained
  • 12 ounces firm tofu, drained, patted dry and broken up
  • 1/2 cup vegan mayonnaise
  • Old Bay seasoning

Chop the artichoke hearts and place in a bowl. Add the tofu, mayonnaise and approximately 1 tablespoon of Old Bay. Microwave for 1 1/2 minutes, checking to see if the top is slightly bubbly. If it’s not, microwave for another 1 1/2 minutes. Top with another sprinkle of Old Bay and serve warm with crackers.

Recipe: PETA’s Vegan College Cookbook: 275 Easy, Cheap, and Delicious Recipes to Keep You Vegan at School (via Tom Flavin)

Slow cooker meatballs in peanut chile sauce

  • 40 already cooked meatballs (frozen or fresh)
  • 2 tablespoons chunky peanut butter
  • 1 cup canned coconunt milk
  • 1 tablespoon red chile paste
  • 2 teaspoons fish sauce
  • 1 1/2 tablespoons sugar

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in red chile paste, then add fish sauce and sugar. Stir as well as you can to combine — it won’t be perfect because the peanut butter will still be clumpy.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Recipe adapted from: A Year of Slow Cooking (via David Richie)

Photos: Sarah Steimer

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