Meatball Mania

Meatballs. Meatballs. Meatballs everywhere.

Growing up in a large family, the spaghetti that was served had a meat sauce. The sausage or ground beef was browned first and added to my Dad's homemade sauce. Making meatballs for 8 family members was too time consuming - just get dinner on the table.

With a long holiday weekend ahead of me, I had time to whip up a batch of meatballs. They were sitting in the refrigerator just waiting for consumption. An obvious way to to enjoy them is with a fresh marinara sauce and sandwiched on a soft roll (my lunch on Saturday).

I suggest that you mix up a batch and stash them in the refrigerator or the freezer. Then dinner will be ready in a snap with the addition of a tasty sauce. Try Sesame and Soy Glazed Meatballs. Or have Happy Hour with a couple friends and serve Meatballs with Pinot Noir Sauce or my Dad's famous Charlie's Christmas Meatballs. Pack them for lunch with Mushroom and Sage Gravy and your co-workers will be begging for a bite.


My Meatballs
a food processor makes this recipe a snap

makes about 40 meatballs

2 1/2 pounds meatloaf mix - a combination of 1/3 ground beef, pork and veal
1 cup onion, minced in food processor
1 cup celery, minced in food processor
1/4 cup fresh parsley, finely chopped
2 cloves garlic, minced in food processor
3/4 cup seasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs, beaten

Preheat oven to 375 degrees.

Combine all ingredients in a large bowl. Form into about 40 meatballs and put on a large baking sheet. Bake for about 30 - 40 minutes or until cooked through.

Cool and package for storage in the refrigerator or freezer.


Option #1

Sesame and Soy Glazed Meatballs

a batch of the meatballs you have already made

Sauce
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1/2 teaspoon sesame oil
1 teaspoon brown sugar
1 garlic clove, minced
2 teaspoons ginger root, grated
3/4 cup beef broth
1 tablespoon corn starch
cooked rice
cooked edamame
2 scallions, sliced thin
sesame seeds

In a saucepan, over medium high heat, combine soy sauce, hoisin sauce, sesame oil, brown sugar, garlic, and ginger root, beef broth, and corn starch. Bring to a boil and then reduce to a simmer. Add meatballs and heat through.

Serve glazed meatballs over rice and a side of steamed edamame. Sprinkle with scallions and sesame seeds.

Note - if you like a lot of sauce with your meatballs, double the recipe.


Option #2

Meatballs with Pinot Noir Sauce

a batch of the meatballs you have already made

Pinot Noir Sauce:
1 (16-ounce) can whole cranberry sauce
3/4 cup firmly packed brown sugar
1/2 cup Pinot Noir wine or other red wine
2 teaspoons hot Chinese mustard or Dijon mustard

In a medium size saucepan over medium heat, add cranberry sauce, brown sugar, Pinot Noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Add meatballs and heat through. Serve.

Option #3

Charlie's Christmas Meatballs

a batch of the meatballs you have already made

2 tablespoons olive oil
1 medium onion, diced
2 cups ketchup
1 cup bottled chili sauce - like Heinz 57 brand
1/2 cup cider vinegar
1 cup brown sugar
1 teaspoon Italian spices
1 tablespoon Worcestershire sauce

In a large saucepan, heat oil and cook onions until tender, about 5 - 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat, add meatballs and simmer until heated through.

Option #4

Meatballs with Mushroom and Sage Gravy

a batch of meatballs you have already made

2 tablespoons butter
2 shallots, minced
about 2 cups mushrooms, sliced thin
2 tablespoons flour
1/4 cup sherry or white wine
1 teaspoon Dijon mustard
1 1/2 cups beef broth
1/2 cup half and half or cream
1 teaspoon dried sage or 1 tablespoon fresh sage
salt
pepper
cooked wide, flat egg noodles
chopped fresh parsley

Heat a saucepan to medium high and add butter. When melted, add the shallots and mushrooms and cook for about 3 - 4 minutes until softened. Whisk in the flour and cook for about a minute. Whisk in the mustard, sherry or wine, beef broth, and half and half or cream. Bring to a gentle boil and then simmer to thicken, about 5 - 6 minutes. Stir in the sage and season to taste with salt and pepper.

Serve over noodles and sprinkled with parsley.