a little of each

A family's cookbook

Susan Yellen’s Meatballs February 25, 2015

Filed under: Appetizers,Main Dishes — alittlemoreofeach @ 12:08 pm
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Susan, beloved wife of Clifford Yellen, passed away in 2007. Since then, Clifford and his and Susan’s children walk in her honor and memory in the Hartford Race for the Cure. You can join Clifford on team “Yellen For a Cure” at komenct.org. He’d love your support.

Susan used to make these meatballs at the holidays.

Ingredients

4 lbs ground chuck or sirloin
6-8 slices white bread, crusts removed
couple of garlic cloves, chopped fine
small/medium yellow onion, chopped fine
1 Tbl Worcestershire sauce
1 tsp ground pepper
1 tsp salt
small can evaporated milk
3 eggs

Directions

In a large bowl combine bread, eggs (beaten slightly), garlic, onion, Worcestershire sauce, and enough evaporated milk to make the mixture soft. Add ground beef mixing well by hand. (It’s messy but the only way to get it right.)  Roll the mixture into small balls and then roll each ball in flour to coat. Bake on cookie sheet at 350 for 10 minutes or until done.

Sauce:

Mix one bottle organic ketchup and one jar of grape jam in a pan over low heat, stirring until combined and the mixture begins to bubble.

The meatballs can be made ahead of time and frozen, while the sauce is best made when needed.

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Chipotle Meatballs April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:19 pm
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From “Mexican Everyday.” Serves four.

 

These are quite spicy and best accompanied by something cool: sour cream and salad. It has been added to our list of new favorites.

 

Ingredients

3 slices bacon in 1-inch pieces

3 garlic cloves, peeled

2 large eggs

½ cup bread crumbs

Salt

1 ¼ lbs ground pork

½ cup (loosely packed) coarsely chopped mint leaves, more for garnish

1 (28-oz) can diced tomatoes (preferably fire-roasted), drained of all but ¼ cup juice

1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved

1 teaspoon dried oregano

About 1½ cups beef or chicken broth.

 

Directions

Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor. With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes. While meatballs bake, combine tomatoes, ¼ cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and ½ teaspoon salt in a blender or food processor. Process to a smooth purée. When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes. Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

Lemon Rosemary Turkey Meatballs December 24, 2012

Filed under: Main Dishes — alittlemoreofeach @ 10:06 am
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MeatBall Army

MeatBall Army (Photo credit: Mr. Usaji)


Ingredients

  • 1 medium onion, cut into chunks (I omitted)
  • 2 large cloves garlic, smashed and peeled
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
  • 1 pound ground turkey
  • 3/4 cup fresh breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 egg
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/4 cup all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup dry white wine (or substitute more chicken broth)
  • 1 (14 oz) can chicken broth
  • 4 teaspoons lemon juice
  • 1 tablespoon butter

Instructions

Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).

Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, egg, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)

Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.

Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.

Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.

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