Courier Cookbook Meatballs

Meatballs are a delicious bundle of flavor. Eat them alone, on a hoagie roll smothered in tomato sauce or barbeque sauce for your 4th of July BBQ, add them to ramen, cook them in tomato sauce or serve them with toothpicks as an appetizer. They take on any flavor you like. The key is keeping them in a ball which is best done with bread or cracker crumbs, and often with an egg for binding.

BEANIE'S MAGICAL MEATBALLS

Submitted by Joe Maddon, former manager of the Chicago Cubs, the California Angels, and the Tampa Bay Rays, and famous for his spaghetti and meatballs. Joe is a great cook but a little light on measurements.

"In the name of my mother, as well as all my Italian aunts who taught me how to do this....may God bless you all."

These meatballs are meant to be cooked in Beanie's Magical Italian Tomato Sauce which the Courier will feature in the future.

Ingredients:

1 lb. ground beef

1 lb. ground pork

"A layer" of Italian seasoning

"A bunch" of shredded Romano cheese

"A bunch" of shredded Parmesan cheese

pepper to taste

garlic powder to taste

½-3/4 container of Italian breadcrumbs

2 eggs

Enough water to make it workable

Directions:

Combine ingredients. Roll into meatballs. I prefer smaller rather than larger, but it is up to you.

Cook meatballs in the tomato sauce for at least an hour. No frying first.

THE BEST MEATBALLS FOR RAMEN SOUP

Submitted by Peggy B. Graham

"You can make these three days ahead, cool, and refrigerate. Shichimi togarashi is a chile-pepper-based Japanese seasoning blend (available on Amazon.com). Add to ramen soup or eat on their own."

Ingredients:

½ lb. ground pork

3 tbsp. panko breadcrumbs

1 tbsp. soy sauce

1 tsp. toasted sesame seeds

1 tsp. peeled, minced fresh ginger

½ tsp shichimi togarashi (optional)

½ tsp. sesame oil

½ tsp unseasoned rice vinegar

½ tsp. mirin

1 green onion, minced

1 clove minced garlic

2 tbsp. vegetable oil

Directions:

In a medium bowl, combine the ingredients except the vegetable oil and form into ten balls. In a skillet over medium heat, heat the vegetable oil. Add meatballs. Cook, turning occasionally, for 8 – 10 minutes or until done.

SAVOY CABBAGE SOUP WITH TINY MEATBALLS

Submitted by Alyson Varvel Bell

Adapted from myrecipes.com

"This is one of our favorite soups ever! A bit laborious, and totally worth it!"

Ingredients:

1/3 cup bread crumbs

1/4 cup milk

3/4 teaspoon kosher salt

3/4 teaspoon pepper

1/4 teaspoon plus 1/8 tsp. nutmeg

5 tablespoons minced flat-leaf parsley

1/2 pound ground pork

1/2 pound ground beef (more than 20% fat gives more flavor)

2 tablespoons olive oil

1 tablespoon butter

2 medium carrots, sliced

2 medium leeks (white and pale green parts only), trimmed, halved lengthwise, rinsed well, and sliced into half-moons

1 small head savoy cabbage (about 1 1/2 lbs.), cored and thinly sliced

7 cups chicken broth (reduced-sodium)

1/4 cup heavy whipping cream

Directions:

Make meatballs: In a medium bowl, stir together bread crumbs and milk. Add 1/2 tsp. each salt and pepper, 1/4 tsp. nutmeg, 1 tbsp. parsley, pork, and beef. Mix gently but thoroughly with your hands. Scoop mixture by slightly rounded teaspoons and roll into small balls, dipping spoon occasionally in water to keep mix from sticking.

Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil and swirl to coat. Brown half of the meatballs, turning once and reducing heat if they start browning too fast, 5 to 8 minutes. Transfer to a plate. Repeat with remaining oil and meatballs.

Make soup: Melt butter in a large pot over medium heat. Add carrots and leeks and cook, stirring, until leeks are soft but not browned, 8 to 10 minutes.

Stir in cabbage and remaining 1/4 tsp. each salt and pepper and cook until slightly wilted, 3 to 5 minutes. Add broth, cover, and bring to a simmer over high heat. Reduce heat and simmer until cabbage is quite tender, about 20 minutes.

Gently stir browned meatballs into soup and cook, stirring occasionally, until meatballs are cooked through and flavors are blended, about 5 minutes. Stir in cream, 3 tbsp. parsley, and remaining 1/8 tsp. nutmeg and ladle into bowls. Sprinkle with remaining 1 tbsp. Parsley.

MOM'S SWEDISH MEATBALLS

Submitted by Karen Sherlock

"Our staunch Norwegian home makes this every Christmas Eve as a an entree served with boiled potatoes, lefse, lutefisk, peas and onions and coleslaw. It has been a tradition in our family for many generations."

Meatballs:

1 lb. ground beef

1 lb. sausage

1 lb. ground veal

1 egg

parsley

onion

breadcrumbs - 2 slices of bread

1/4 tsp. allspice

1 dash/plop steak sauce

Gravy:

1 c mushroom soup

1 c milk

1 tsp. A-1 steak sauce

1 tsp. Worcestershire sauce

Directions:

Mix together meatball ingredients. Roll 1" balls and place in a 11x13" glass pan. Brown at 375 degrees for 30 minutes.

In the meantime, combine gravy ingredients. Once meatballs are browned, pour off excess fat. Cover with gravy then aluminum foil. Cook till warmed through approximately 30 minutes at 350 degrees.

MEATBALLS

Submitted by Deborah Cameron

"These meatballs are used in any sauce. I like a sauce made from red or yellow tomatoes and garlic."

Ingredients:

1 lb. ground beef

1/2 cup of loosely crushed saltines

3 minced garlic cloves

pinch of coarse salt

1/2 tsp. ground pepper

1 Tbsp. dried italian seasoning

1/4 cup rough chopped basil

Directions:

Prep the ingredients in advance. Mix the meat with the saltines. Then add the remaining ingredients.

Then roll them into 2 or 3 inch sections. I typically get the best feel for this using my hands.

Cook in a 375 degree oven until the meatballs are firm, have contracted and have released their grease. This is generally between 30 and 45 minutes, but it varies depending on the size of the meatballs.

When finished, drain on paper towels and then add them to sauce. I can also make them in advance and reheat them if I need a quick dinner.

Next week, we will take a deep dive into candied and spiced nuts. Send your recipes to [email protected].