Sicilian-Style Herbed Meatballs with Herbed Polenta

April 6th, 2012 § 0 comments § permalink

Serves 6-8

Meatballs

Ingredients

Olive oil
1 lb ground beef
1 lb spicy Italian sausage, ground
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grains Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Sauce

Ingredients

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 lbs plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

Directions

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper and chili flakes. Use fingers to mix well and squish ingredients together. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal and the currants and again mix very well using fingers. Add the beaten eggs and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind and stick together.

Form mixture into about 1 to 1¼ inch balls and set aside.

In a large, deep heavy bottom pan heat a few tablespoons of olive oil to a high heat. Sauté meatballs in batches by rolling them around on all sides until well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan and add another tablespoon of olive oil if necessary. Sauté the garlic until translucent about 1-2 minutes. Add the fresh herbs and tomatoes, stirring well so to loosen the meatball scraps from the bottom of the pan. Add the red wine and the salt and pepper, again stirring to deglaze the pan. Bring to a low boil for about five minutes. Turn the burner on low and add the meatballs to the sauce stirring gently until the meatballs are covered in the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Herbed Polenta

Serves 6

Ingredients

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

Directions

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

Herby Moose Meatballs

February 14th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

For the Meatballs

2 pounds ground moose
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

Directions

To make the meatballs, mix ground moose with garlic, fresh herbs, salt, pepper, and chili flakes. Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bing together.
Form mixture into about 1 to 1¼-inch balls, and set aside.
In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.
After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoon of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.
Serve over polenta or pasta with freshly grated parmesan cheese!
The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Turkey Pesto Meatballs

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

For the Meatballs

1 pound ground turkey
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the Sauce

Olive oil
2 tablespoons chopped garlic (reserved from meatballs)
2 (28-ounce) cans diced tomatoes
Salt and pepper

Directions

To assemble meatballs, use hands to squeeze together ground turkey, basil, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls.
Heat olive oil in a havy bottom skillet. Sauté garlic for a few minutes, and add meatballs, and cook until browned on all sides. Add the tomatoes, and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Sicilian Style Herbed Meatballs

February 14th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

For the Meatballs

1 pound ground beef
1 pound spicy Italian sausage, ground
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

Directions

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper, and chili flakes.
Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should case the mixture to bind together.
Form mixture into about 1 to ¼-inch balls, and set aside.
In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.
After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoon of olive oil in necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to delgaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.
Serve over polenta or pasta with freshly grated parmesan cheese!
The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Preserved Lemon-Chili Chimichurri Meatballs

August 10th, 2011 § 0 comments § permalink

Makes about 30 meatballs

Ingredients

1 to 2 garlic cloves
¼- ½ cup preserved lemons
1 cup fresh flat-leaf parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped, superfine
â…“ cup champagne vinegar
½ cup extra virgin olive oil
Salt, to taste
2 pounds ground turkey
1 egg, beaten
Olive oil
Fresh mint, chopped

Directions

Combine all ingredients except the turkey and egg in blender and pulse until smooth. In a large mixing bowl combine the chimichurri, turkey and the beaten egg until soft and mix. Form the mixture into about 30 little meatballs. Heat a little oil in a large frying pan and sauté until browned and cooked through, rolling to get all sides, approximately about 7-10 minutes. Drain on paper towels and serves garnished with fresh mint leaves.

Italian Wedding Soup with Spring Greens

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.

Corriander Tomato Gehaktballen

April 26th, 2011 § 0 comments § permalink

Makes about 20 meatballs

Meatballs are one of the most popular dishes in Holland, with traditional and fusion type recipes due to the ever changing population. This version gives a fresh new take on meatballs with the bright additive of cilantro!

INGREDIENTS

½ cup breadcrumbs
1 cup fresh coriander (cilantro), chopped fine
¼ cup fresh parsley, chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
½ pound ground beef
½ pound ground veal
Olive oil
2 tablespoons butter
1 cup tomato sauce
Black pepper, freshly ground
Fresh cilantro, for garnish

DIRECTIONS

In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the yellow onion, the egg and the ground beef and veal and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and the meatballs back to the skillet, add the tomato sauce and stir, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, simmer on low uncovered for about 2-4 minutes. Garnish with fresh chopped coriander (cilantro).

Chicken Pesto Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the Sauce

Olive oil
2 tablespoons chopped garlic (reserved from meatballs)
2 (28-ounce) cans diced tomatoes
Salt and pepper

PREPARATION

To assemble meatballs, use hands to squeeze together ground chicken, basil, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes, and add meatballs, and cook until browned on all sides. Add the tomatoes, and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk
Olive oil

For the Tomato Cream Sauce

1 (12-ounce) can plain tomato sauce
1 (12-ounce) container heavy whipping cream

PREPARATION

To assemble meatballs, use hands to mix sausage, garlic, fennel seeds, chili flakes, and parsley until well combined. Add the milk to meatball mixture, and combine. Form into 1-inch balls, and set aside. Heat olive oil in a heavy bottomed skillet over high heat. Sauté meatballs, until all sides are well browned. Add the can of tomato sauce, mix gently, and cook on medium-low heat for approximately 5 minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat, and add heavy whipping cream, stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Sicilian Style Herbed Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Meatballs

1 pound ground beef
1 pound spicy Italian sausage, ground
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

PREPARATION

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper, and chili flakes.
Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind together.

Form mixture into about 1 to 1¼-inch balls, and set aside.

In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoons of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta or pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Albondigas Tradicional (Traditional Moorish Meatballs)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 8

INGREDIENTS

For Meatballs:

8 oz ground pork
8 oz ground beef
4 cloves garlic, chopped fine
1 cup breadcrumbs
2 teaspoon coriander seeds (freshly ground)
2 teaspoon freshly ground nutmeg
1 teaspoon cumin seeds (freshly toasted and ground)
Pinch of ground cinnamon
1 egg
¼ cup fresh flat leaf parsley, chopped fine
Salt and pepper
2 tablespoons olive oil

For Spicy Tomato Sauce:

1 medium yellow onion, chopped fine
3 cloves garlic, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
½ cup white wine
1 tablespoon tomato paste
2 cups (15 oz can) crushed tomatoes
½ cup chicken stock
1 teaspoon cayenne pepper

PREPARATION

In a large mixing bowl combine pork, beef, breadcrumbs, garlic, parsley, spices, egg and salt and pepper. Mix thoroughly by hand until the mixture is smooth. Cover and refrigerate for about 30 minutes.
Turn mixture into small 1-inch balls. Heat a large sauté pan with olive oil on medium high heat and cook the meatballs, rolling until all sides are golden brown, drain on paper towel. Add the onions and garlic and sauté until translucent about 5 minutes. Add parsley and white wine and reduce liquid a little. Add tomato paste and mix well, add the crushed tomatoes, stock and cayenne and mix well. Add meatballs back into the pan and cook for another 10 minutes on medium low heat. The sauce should get thick. Serve warm.

Albondigas Tradicional (Traditional Moorish Meatballs)

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs

INGREDIENTS

½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below

PREPARATION

Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce

INGREDIENTS

¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes

PREPARATION

In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

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