Featured Recipe
Childhood Meatballs
By Kate
"
Ground lean beef mixed with cooked wild rice and diced shallots. Meatballs bathed in a blend of condensed mushroom soup and pureed red bell peppers, baked until tender. Intermediate cooking step to baste the meatballs for enhanced moisture. Garnished with chopped cilantro. Six to eight portions, simple oven preparation. Traditional side pairing includes mashed potatoes or roasted root vegetables.
"
Prep:
25 min
Cook:
Total:
Serves:
6 to 8 servings
meatballs
beef
comfort food
baked dish
Introduction
Lean beef, wild rice, sharp shallots. Mushrooms swap for tomatoes. Red bell peppers add color, sweetness. Oven timer set, mid-cooking splash keeps moisture up. No eggs, no dairy, no gluten. Meatballs formed by hand, chunked large or small, 16 pieces counted. Sauce coats generously. Aromatic cilantro finishes, fresh green punch. Side thoughts roam mashed potatoes, root veg roast. Mid-century flavor, simple stove to table. Comfort food minus allergens. Kitchen smells mingle, earthy and sweet. Quiet wait, slow bake. Plates warm, hands eager. Spoon sauce deep, savor hints of peppered sweetness.
Ingredients
About the ingredients
Ground beef lean, less fat means better texture but drier meat usually. Wild rice substitutes long grain white rice, chewy, nutty flavor, better bite. Shallots chosen for sweetness, softer than onions, small dice improves cooking balance. Condensed mushroom soup replaces tomato base, richer, earthier, thicker sauce. Pureed roasted red bell peppers add smoky sweet depth, no acidity. Cilantro for freshness, chopped fine or rustic chunks, personal preference. Salt and pepper basic seasonings, adjust to taste before shaping. Rice precooked, cooled keeps meat mixture from over-moisture. Use fresh ground beef from trusted butcher or supermarket.
Method
Technique Tips
Oven rack in middle, temp steady at 175 C. Use large mixing bowl, hands work best to mix everything evenly. Don’t overmix or meatballs get tough. Measuring sauce ingredients before mixing saves time. Meatballs sized uniform to ensure consistent baking. Pour sauce evenly, covers all pieces to lock in moisture during baking. Baste midway allows re-moistening, keeps crust soft. Baking times flexible, check texture after one hour; meatballs should be firm but juicy. Garnish last minute to avoid drying herbs. Serve hot immediately or keep warm with foil tent. Wash hands thoroughly after raw meat handling, clean surfaces. Use kitchen towel or parchment in dish for easier cleanup.
Chef's Notes
- 💡 Mix ingredients gently. Use hands for best results. Don’t overwork the meatball mix. Makes tougher texture. Aim for uniform size, 45 ml each. Helps with even cooking. Shape carefully. Rest meatballs for a bit before cooking. Allows flavors to meld.
- 💡 Basting mid-bake crucial. Keeps meatballs juicy, prevents drying out. Use sauce from baking dish. Spoon over. Not too much, just enough. Oven heat consistent, watch for browning. Timing matters. Check halfway, adjust if necessary.
- 💡 Sauce plays key role. Mushroom soup gives richness. Pureed red peppers add depth. Blend well before pouring. Make sure everything coated smoothly. Don’t skimp on sauce. It contributes flavor and moisture. Serve with sides that absorb sauce well.
- 💡 Cilantro as garnish! Adds fresh flavor. Be generous but also adjust to taste. Some love it, others not so much. Always a personal touch. Serve hot. Keep in mind to use foil if there’s longer wait. Avoid cooling down too much.
- 💡 Cooking times flexible. Ovens differ. Check texture after an hour. Meatballs should feel firm, not dry. Adjust time if needed. Last tip, store leftovers properly. Refrigerate in airtight container. Lasts around three days. Reheat thoroughly before serving.
Kitchen Wisdom
What meat is best for meatballs?
Lean beef, ground fresh. Others can work too. Pork or turkey changes flavor. Use what you prefer. Just consider fat content.
Can I use different rice?
Sure, any cooked rice works. White or brown, they change texture. Wild rice adds chewiness. Adjust proportions if changing types.
What to do with leftovers?
Store in fridge. Airtight container works best. Keeps fresh for few days. Reheat in microwave or oven.
Can I freeze the meatballs?
Yes, freeze before cooking or after. Wrap tightly, use freezer bags. Last for a month. Thaw fully before cooking. Even better fresh.
