KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
MEATLESS MEATBALLS IN MARINARA SAUCE
This is from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”
Yield: 4 to 6 servings; Time: 45 minutes, plus chilling
This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.
Ingredients
1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Preparation
In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
SPICY BUFFALO-STYLE MEATBALLS
Recipe Yield: Makes 32 appetizer servings.
View this inline at https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs.
Ingredients
1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks
Directions
Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.
Nutritional Information Per Serving: Calories: 33; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg; Protein: 3 g; Carbohydrates: 1 g
ITALIAN WEDDING SOUP
This is from the infamous long-since-forgotten-emailing-list.
Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10
Ingredients
1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese
Directions
Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and serve.
Top with Parmesan cheese.
Tips
The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!
MEATBALL SANDWICH
This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.
The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"
Ingredients
For the meatballs:
1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes
1/2 cup milk
2 cloves garlic, minced
3 tablespoons olive oil, divided
8 ounces ground turkey
8 ounces ground pork
2 tablespoons tomato paste or ketchup
1/2 teaspoons red pepper flakes
1 teaspoon kosher salt
1 tablespoon fresh basil, chopped
1/2 cup Parmesan, shredded
1 large egg
For the sandwiches:
4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each
1/4 cup pesto
12 ounces fresh mozzarella, sliced into 8 to 12 pieces
2 cups tomato sauce
Preparation
Makes 4 Sandwiches
Assembling the meatballs:
Preheat the oven to 400°F, and line a baking sheet with parchment paper.
Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.
In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.
Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.
Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.
Assembling the sandwiches:
Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.
Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.
In a small saucepan over low heat, warm the tomato sauce.
Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.
Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!
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