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National Meatball Day

March 10, 2017

Yesterday was national meatball day! What kind of meatballs did you make to celebrate? In case you missed it, here’s a few suggested recipes. Make sure to use Marshalls Creek Spices. Since all the ingredients are pure, and there are no additives, you will TASTE the difference.

Chinese Meatballs

Did you know meatballs are believed to have originated in China around 200 B.C.?  In homage to their creation, this will be the first recipe.

Meatballs

  • 1 lb lean ground beef
  • 1/2 white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 TBS soy sauce
  • 1 TBS sesame oil
  • 1/4 tsp Marshalls Creek ground coriander
  • 1/4 tsp ground cardamom
  • 1 tsp ground ginger
  • 1 egg
  • 1/4 cup oil (vegetable or coconut oil)

Sauce-

  • 1 tsp cornstarch
  • 1/4 tsp garlic powder
  • 1/4 tsp Marshalls Creek onion powder
  • 2 TBS Marshalls Creek raw wildflower honey
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • In a large bowl, use freshly washed hands to mix together the ground beef, chopped onion and garlic, 2 TBS of soy sauce, sesame oil, coriander, cardamom, ginger and the egg.
  • Divide meat mixture into 26 one inch meatballs, rolling them between your hands.
  • Heat oil on medium high in a large skillet. Fry meatballs in batches, making sure not to crowd them in the skillet.
  • Let the meatballs brown on one side, then use tongs to turn them until they’re browned all over. Remove to a paper towel lined plate.
  • As the last batch of meatballs is cooking, make your sauce by whisking together the 1/4 cup soy sauce, rice vinegar, honey, onion powder, garlic powder and cornstarch. Heat on high, stirring until the sauce thickens. Remove from heat.
  • Place meatballs and cooked vegetable of your choice over rice and drizzle with sauce to serve.

We found this recipe here.

 

Italian Meatballs

1 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 cloves garlic, minced

2 eggs

1 cup freshly grated Romano cheese

1 1/2 tablespoons Marshall’s Creek parsley

salt and ground black pepper to taste

2 cups stale Italian bread, crumbled

1 1/2 cups lukewarm water

1 cup olive oil

  1. Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs.
  3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

(recipe from AllRecipes)

Swedish Meatballs

Sweden takes us somewhere completely new on this meatball journey!

2 slices day-old white bread, crumbled

1/2 cup heavy cream

1 teaspoon butter

1 small onion, minced

2/3 pound ground beef

1/3 pound finely ground pork

1 egg

1 tablespoon brown sugar (optional)

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon ground ginger (optional)

1 tablespoon butter

1/4 cup chicken broth

3 tablespoons all-purpose flour, or as needed

2 cups beef broth, or as needed

1/2 (8 ounce) container sour cream

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  4. Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  5. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

This incredible recipe was found on AllRecipes



 

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