Recipes tagged with « Meatballs »
Sesame Pork Meatballs with Cucumber Salad
Lean pork combined with panko soaked in milk and eggs. Toasty sesame oil and chili paste add depth. Quick cucumber and carrot ribbons dressed in rice vinegar balance rich meatballs. Sauce reduced thick, sticky from soy, brown sugar, and sesame seeds. Oven-baked, golden brown crust with soft center. A touch of fresh coriander finishes. Substitutions included for pantry gaps and texture twists. Timing and sensory cues emphasized over clocks. Practical, hands-on approach breaks down every step for reliable results in any kitchen.
Stuffed Veal Balls with Gruyere
Ground veal mixed with soaked bread, egg, garlic, chives, and shredded Gruyere forms balls stuffed with cheese cubes. Pan-seared in butter, roasted with cherry tomatoes that burst when done. Mushrooms and shallots cooked down into a thick sauce with cognac and tomato paste, finished with peppery arugula. A nuanced take on a classic stuffed meatball, focused on technique, texture, and deep aroma development.
Quinoa Pork Meatball Soup
Savory broth with tender quinoa and pork meatballs enriched by aromatic ginger, coriander, and a balanced soy-hoisin glaze. Includes tender udon noodles and crunchy sprouts for texture contrast. Modest spice from chili paste, subtle depth from mirin, and toasted sesame oil. Balanced umami notes with fresh herbs. Adjust seasoning to taste; swap pork for turkey or chicken for leaner alternatives. Simple, flexible broth with mild heat. Quick blanching and pan-frying create a caramelized glaze on meatballs. Precision in textures crucial—quinoa moisture control prevents sogginess, onions add brightness.
Sticky Pork Meatballs Basil Apple
Pork meatballs glazed with a thick, sweet-savory lacquer using low sodium soy, honey, and sake. Fresh green apple adds crisp contrast with basil's herbal punch. Breadcrumbs swapped for crushed rice crackers for texture variation. Sambal oelek swapped out for a splash of grated ginger for warmth without heat. Mirin replaced by sake, cassonade lowered. Timing adjusted. Cook meatballs until springy but cooked through, toss in syrupy glaze, skewer alternating basil, meat, apple. Clear layers of flavor, tactile contrast, and glossy finish. Technique focuses on visual cues and texture over rigid timing. Practical notes included for substitutions, moisture control, and plating finesse.
Sausage Zucchini Orzo Bake
Savory pork meatballs mixed with fresh shredded zucchini roasted in a slow-reduced tomato sauce. Orzo cooked al dente then finished with broccoli grated fine and butter for richness. Balanced textures from golden browned meat to tender al dente pasta and veggie crunch. A practical meal using common ingredients with flexible swaps like turkey sausage or kale. Timing varies with oven and stove; visual cues prioritize doneness over strict minutes. Robust Parmesan flavor binding the meatballs and pasta. Broccoli added at end preserves bright green color and fresh taste. Broil step adds crisp crust, hallmark for this dish.
Honey-Glazed Turkey Meatballs with Apples
Turkey meatballs, glazed in a sticky honey-apple sauce. Ground turkey swapped with ground chicken to lighten the flavor; fresh pear replaces apple for a twist. A hint of smoked paprika for depth. Ground oats stand in for gluten-free breadcrumbs. Quick pan-sear, then finish in sauce. Caramelized edges signal readiness. Offbeat sweetness balanced by lemon zest. Every step tunes texture and flavor. No eggs, dairy, or nuts needed. About 40 minutes active, 45 to cook mostly slow glaze. Roughly 60 mini meatballs.
Eggplant Meatball Spaghetti
Roasted eggplant mixed with chia seeds and breadcrumbs transformed into tender meatballs. Simmered in spiced tomato sauce with garlic, bay leaf, and crushed red pepper flakes for depth. Served over al dente spaghetti. Vegan, nut-free, dairy-free, and eggless. Simple, no-fuss, built on sauté, roast, blend, and simmer techniques. Visual cues for roasting eggplant until golden edges and soft inside; sauce thickens and smells fragrant. Includes tips on substitutions like breadcrumbs alternatives and ways to rescue watery sauce. Time adjusted to suit typical kitchen flow.
Childhood Meatballs
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.