meatballs so endearing? It could be their diminutive size, that even little
hands can manage, or maybe it’s the endless possibilities of flavor
combinations. Pretty much any meat or seafood—even vegetables—can be
turned into a delicious, spherical supper.
Meatballs, of course, make excellent party fare, too.
Photograph by Finding Tasty
with Pineapple Sauce
being a great way to use up leftover ham, these savory, tangy meatballs are
delicious served for dinner with steamed rice and stir-fried veggies or piled
into a crockpot and ready to party!
shallot, peeled and quartered
2 fat garlic
left-over cooked ham, cut into large chunks
1 pound bulk
(uncooked) pork or turkey breakfast sausage
3/4 cup Panko
2 extra large
eggs, lightly whisked
1 tbs brown
1 tbs Dijon
1 tsp salt
1/4 tsp ground
1) Drop shallot pieces and garlic into
the feed tube of a food processor as it runs. Once minced, turn off processor
and add in ham chunks. Process until finely minced, then turn that mixture out
into a large bowl and combine with the remaining ingredients. Mash around with
your hands until evenly combined. If you have time, cover and set in the
refrigerator for 1- 24 hours to allow the flavors to develop.
2) Pre-heat oven to 350º. Roll ham
mixture into golf ball-size rounds and set into a 9" x 13" baking dish (that has
been sprayed with non-stick spray). You should have between 36-48 meatballs.
Cover with foil and bake for 45 minutes, then remove foil and pour sauce over
(recipe below), turn each meatball to coat in the sauce and continue baking,
uncovered for 15 minutes, turn the meatballs in the sauce again and continue
cooking for 10 minutes longer. Serve hot. Makes 36–48 meatballs.
1 cup pineapple
1/2 cup sugar
(brown or white)
1/2 cup sherry
vinegar (or apple cider or white wine vinegar)
1 tbs Dijon
1 tbs ketchup
everything together in a small pot and set over medium heat. Bring just to a
gentle simmer and cook for 15 minutes.
Mini Meatballs: These wee
meatballs make cute appetizers, but are also right at home on top o’ spaghetti
for a family dinner.
really popular meat dish in Turkey (as well as parts of the Middle East), köfte are made with equal parts lamb and beef (or sometimes just one of the
two), they can be shaped into ping-pong ball size for meatballs, or mashed down
to form mini-burgers. They are also sometimes shaped into logs about the size
of a hotdog then skewered and cooked. Grilled, broiled, baked or sautéed,
köftes are savory and delicious.
ounces ground lamb
ounces ground beef
tablespoons finely minced shallot
cloves garlic, minced or pressed
cup chopped parsley
packet Saltine crackers, pulverized (or ¼ cup cracker or bread crumbs)
teaspoon ground cumin
teaspoon ground black pepper
Mix everything together with your hands until well combined. You can cook
right away or stash in the refrigerator, covered for up to 24 hours (a couple
of hours in the fridge will allow the flavors to meld).
When you are ready to cook: Shape the meat into ping-pong ball-size rounds. Set
a large, nonstick skillet over medium heat. Allow it to get hot. Do not add
any oil if the meat you used is fatty, but if you use lean meat, add a bit of veg oil to
coat the bottom of the pan. Place the meatballs into the pan, cover (with lid
cracked) and cook until brown on one side (about 3-5 minutes), then flip, cover
and cook on the other side for 4-5 minutes more. Keep warm in a very low oven
while you cook the rest.
about 35 small meatballs. Serve with tahini-köfte sauce, crisp lettuce, ripe
tomatoes and warm pitas.
tbs hot water
tbs lemon juice
pinch of salt
Mix everything together, thinning with more water or milk if you like.
until use. Drizzle over köftes. Makes approximately 1/2 to 2/3 cup.