Gather Round for Meatballs

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kitchen_at_shomreiBelieve it or not, it’s winter. Winter means comfort food and parties. What’s more comforting with pasta or perfect for a party than tasty meatballs? This selection of meatball recipes has something for everyone’s taste: a sophisticated wine-flavored French style meatball, a turkey meatball with holiday flavors and a vegan meatball packed with spices. Don’t want meatballs for dinner? Just make them a bit smaller and serve them as a hearty party appetizer with toothpicks. Making meatballs is also a great family kitchen activity. Kids love to roll the meatballs and then count them.

kitchen.meatballsfrenchFRENCH STYLE MEATBALLS
Serves 4-6
Ingredients
2 eggs
1 teaspoon garlic salt (or to taste)
1 cup Burgundy wine (divided) or other full-flavored red wine
1 ½ pounds lean ground beef
¾ cup dry breadcrumbs
2 Tablespoons shortening
1 envelope beef onion soup mix or plain onion soup mix
1 ½ cups beef broth (preferably reduced sodium)
1 heaping teaspoon herb de Provence seasoning
1 pound wide egg noodles, preferably Polish style

Directions
1. In a large bowl, combine eggs, garlic salt and 1/2c wine. Add beef and breadcrumbs. Mix well.
Shape into small meatballs using a rounded tablespoon or a small cookie scoop.
2. Heat shortening in a large deep skillet over medium-high heat. Add the meatballs, a few at a times and cook while turning with a wooden spoon until browned on all sides. Remove from pan and repeat until all meatballs are browned.
3. Drain the skillet of any excess grease. Deglaze the pan with the remaining ½ cup wine, scraping up browned bits from the bottom of the pan.
4. In a medium bowl combine the onion soup mix, beef broth and herb de Provence seasoning. Pour into the skillet and mix well.
5. Return the meatballs to the pan. Simmer uncovered about 20 minutes or until the meatballs are cooked through and the wine sauce is slightly reduced.
6. While the meatballs are cooking, cook egg noodles according to the package directions. Drain and place in a serving bowl. Pour the meatballs and wine sauce over the noodles and serve.

NOTE: This would also be good with rice or almost any pasta. You might try it with turkey instead of beef. Serve with green beans.

kitchen.meatballsapple2CRANBERRY TURKEY MEATBALLS
Makes 24-28 meatballs, about 4-5 servings
Ingredients
1 pound lean ground turkey
½ cup plain breadcrumbs
1 tablespoon extra-virgin olive oil
1 large egg, lightly beaten
1 cup unpeeled shredded tart apple (Granny Smith)
1 ½ tablespoons finely chopped fresh sage (or ¾ tablespoon dried)
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon kosher salt
½ teaspoon black pepper
Chopped fresh parsley for garnish, optional
1 cup whole berry cranberry sauce
¼ c unsweetened applesauce
2 tablespoons maple syrup
Zest of one orange
1 tablespoon freshly squeezed orange juice

Directions
1. Place a rack in center of the oven and preheat oven to 425 degrees. Place an ovenproof baking rack on the top of a large, rimmed baking sheet; then lightly coat the rack with cooking spray. Set aside.
2. In a large mixing bowl, combine the turkey, breadcrumbs, olive oil, and egg, apple, sage, garlic powder, onion powder, salt and pepper. Lightly mix to combine, being careful not to compact the meat. Hands are bests for this task.
3. Roll the mixture into 1 ½ inch balls, using a small cookie scoop for consistency. Arrange the meatballs on top of the baking rack. Bake for 12-14 minutes, until just cooked through.
4. While the meatballs are baking, prepare the sauce. In a saucepan large enough to hold the meatballs, combine the cranberry sauce, applesauce, maple syrup, orange zest, and orange juice. Heat over medium heat to warm through. Add the cooked meatballs to the sauce, then spoon the sauce over them to coat. Transfer to a serving platter. Garnish with fresh parsley.
5. Serve over linguine.

NOTE: For easy clean-up, use foil pans and non-stick racks. These can be kept warm in a slow cooker set a lowest heat. Serve with roasted squash or carrots.

kitchen.meatballsmilletSwedish Milletballs
Serves 6-8
Ingredients
2 tablespoons flaxseed meal
2 stalks celery
2 medium carrots
1 clove garlic
1 tablespoon plus 2 teaspoons nutritional yeast, divided
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup millet
1 cup walnuts
1 tablespoon tahini

Directions
1. Preheat the oven to 350 degrees.
2. In a small bowl, combine flaxseed meal and 1/3 cup water; set aside.
3. Roughly chop celery and carrots. Blend in food processor with garlic, 2 teaspoons nutritional yeast, allspice, nutmeg and black pepper. Process until the mixture forms a thick paste.
4. Heat millet in a large pot over medium heat. Keep lid on pot and heat until millet starts to brown and toast, 4-5 minutes. Immediately add 1 cup water and pureed vegetable mixture. Bring to a boil. Cover, lower heat and simmer until the millet is tender, about 20 minutes.
5. Uncover and stir in flaxseed meal; cook, stirring frequently, until the mixture is very thick. Remove from heat and let rest until cool enough to handle.
6. Line a sheet pan with parchment paper. Using a tablespoon or small cookie scoop, make about 24 balls. Place on the prepared baking sheet and bake until golden brown and form, about 20 minutes.
7. Meanwhile, in a food processor, process walnuts, tahini and remaining 1 tablespoon nutritional yeast and ¾ cup water until smooth. When ready to serve, heat walnut sauce in a large skillet over medium heat until hot; add a few tablespoons of water if sauce is too thick. Gently add meatballs and toss until coated.

NOTE: Lovely as an appetizer or with a grain for a hearty meal.

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