Meatball Mania - KMOV.com

Meatball Mania

Meatball Mania: Classic Beef Meatball Recipe
(Makes 24 one ounce meatballs)
Classic Beef Meatball Ingredients:
1 ½ lbs. - Ground beef
2 - Large eggs
½ cup - Bread crumbs
1 oz - Extra virgin olive oil
¼ cup - Grated parmesan cheese
1 tablespoon - Dry oregano
3 tablespoons - Chopped fresh basil
2 tablespoons - Black pepper
2 ½ tablespoons - Kosher salt

Chef's Notes:
1. Combine all ingredients together in a large bowl. Let sit in the refrigerator for 30 to 40 minutes to let flavors come together.
2. Take a small amount and form into a patty to sample, sear in a sauté pan till fully cooked, taste it to ensure that the seasonings are correct.
3. To form the meatballs, take a one-ounce ice cream scoop for a consistent measure. Once you scoop out all the mixture you can roll the balls in your hand to make them uniform in shape.
4. Pre-heat oven to 350°.
5. To cook the meatballs, you will need a large skillet or sauté pan.
6. Place the stove burner on medium to high and add a bit of canola oil.
7. Place meatballs in pan and sear them on all sides to get a nice brown crust, locking in the flavor and moisture.
8. Once all meatballs are seared, place them on a baking dish to finish in the oven for 7 to 10 minutes at 350°.
9. Add the Tomato Sauce (see below) to your meatballs and let simmer on low heat for 30 minutes.

Classic Tomato Sauce Ingredients:
7 cans - Crushed tomatoes (8oz cans)
1can Tomato paste (8oz can)
1 large - Yellow onions fine dice
½ cup Extra virgin olive oil
¼ cup - Chopped fresh garlic
2 tablespoons - Dried oregano
2oz - Chopped fresh basil
1 ½ cups - Red wine
2 tablespoons - Sugar
2 ½ tablespoons - Kosher salt
1 ½ tablespoons - Black pepper
Chef's Notes:
1. In a large sauce pan add the olive oil with heat on high.
2. Add the diced onions and cook till lightly browned.
3. Then add the garlic and cook until slightly browned; you do not want to burn your garlic.
4. Once your garlic is browned, add the red wine and reduce until wine is almost evaporated.
5. Next, add the crushed tomatoes, tomato paste, herbs and seasonings.
6. Reduce heat to medium and let simmer for 1 hour stirring occasionally.
7. Taste it as it simmers to ensure that the seasoning is to your liking.

Meatball Mania: Chicken Verde Meatball Recipe
(Makes 24 one ounce meatballs)
Chicken Verde Meatball Ingredients:
1 ½ lbs. - Ground Chicken
1 - Large egg
12 - Corn tortillas
4 oz - Whipping cream
1 large - Yellow onion
½ cup - Olive oil
2 tablespoons - Cumin
1 tablespoon - Dried oregano
2 - Poblano peppers diced
½ bunch - Cilantro chopped
½ - Cojita cheese grated
3 tablespoons - Kosher salt
1 tablespoon - Black pepper

Chef's Notes:
1. Combine egg, cream and tortillas in a blender and puree till smooth.
2. In a medium size sauté pan: sauté onions poblano pepper, cumin and oregano with the olive oil until soft. Let cool.
3. Now combine all ingredients together in a large bowl, do not over mix. Set in the refrigerator for 30 to 40 minutes to let flavors come together.
4. Take a small amount and form into a patty to sample, sear in a sauté pan till fully cooked, taste it to ensure that the seasonings are correct.
5. To form the meatballs, take a one once ice cream scoop and use it to give yourself a consistent measure. Once you scoop out all the mixture you can roll the balls in your hand to make them uniform in shape.
6. Pre-heat oven to 350°.
7. To cook the meatballs, you will need a large skillet or sauté pan.
8. Place the stove burner on medium to high and add a bit of canola oil.
9. Next, place meatballs in pan and sear them on all sides to get a nice brown crust, locking in the flavor and moisture.
10. Once all meatballs are seared place them on a baking dish to finish in the oven for 7 to 10 minutes at 350°.
11. Add your Salsa Verde Sauce (see below) to your meatballs and let simmer on low heat for 30 minutes.

Salsa Verde Sauce Ingredients:
7 cans - Crushed tomatillos (8oz cans)
½ cup - Olive oil
1 - Serrano chili fresh chopped
1 large - Yellow onions fine dice
½ bunch - Scallion minced
¼ cup - Chopped fresh garlic
2 tablespoons - Sugar
1 medium size chili and 3 tablespoons - Chipotle pepper in adobo sauce
1 ½ cups - Water
Juice from 2 fresh limes
2 ½ tablespoons - Kosher salt

Chef's Notes:
1. In a large sauce pan add the olive oil with heat on high.
2. Add diced onions and Serrano pepper and cook until soft.
3. Then, add the garlic and cook till just slightly browned; you do not want to burn your garlic.
4. Once the garlic is browned, combine the rest of ingredients except for the scallion and cream.
5. Reduce heat to medium and let simmer for 30 minutes stirring occasionally.
6. Next, taste it to make sure that seasoning is to your liking, it may be a bit spicy but the cream we will be added later and should help tone it down.
7. Blend the mixture with a hand blender until smooth.
8. Let mixture cool, then whisk in cream and scallion.
9. Serve hot

Thai Meatball Recipe
(Makes 24 one ounce meatballs)
Thai Pork Meatball Ingredients:
1 ½ lbs. - Ground pork
1 - Large egg
1 oz - Ginger fresh grated
1 - Garlic fresh minced
3 cups - Napa cabbage, julienned and lightly wilted
1 oz - soy sauce, low sodium
1 oz garlic chili sauce (sambal)
1 ½ cups panko bread crumbs
3 tablespoons - sesame oil
3 tablespoons - kosher salt
1 tablespoon - black pepper

Chef's Notes:
1. In a large sauté pan lightly wilt your julienned cabbage with a little vegetable oil, do not overcook. Put aside to cool.
2. Once the cabbage is cooled, squeeze as much liquid from it as you can.
3. Now combine all ingredients together in a large bowl, do not over mix. Hold in the refrigerator for 30 to 40 minutes to let flavors come together.
4. Next, take a small amount and form into a patty to sample, sear in a sauté pan till fully cooked, taste it to ensure that the seasonings are correct.
5. To form the meatballs, take a one once ice cream scoop and use it to give yourself a consistent measure. Once you scoop out all the mixture you can roll the balls in your hand to make them uniform in shape.
6. Pre-heat oven to 350°.
7. To cook the meatballs, you will need a large skillet or sauté pan.
8. Place the stove burner on medium to high and add a bit of canola oil.
9. Place meatballs in pan and sear them on all sides to get a nice brown crust, locking in the flavor and moisture.
10. Once all meatballs are seared, place them on a baking dish to finish in the oven for 7 to 10 minutes at 350°.
11. Add your Thai Barbeque Sauce (see below) to your meatballs and let simmer on low heat for 30 minutes.

Thai Barbeque Sauce Ingredients:
2 cups - sweet chili sauce (mae ploy)
2 cups - hoisin sauce
½ cup - Rice wine vinegar
2 oz - soy sauce
1 bunch - cilantro chopped
1 oz - ginger fresh grated
2 tablespoons - sesame seeds
2 ½ tablespoons - kosher salt
Chef's Notes:
1. Combine all ingredients.
2. Let mixture sit in refrigerator overnight to let flavors come together.

 

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