Meatballs

Happy New Year! Well, almost.

I was never much for New Years resolutions, but in 2014 I decided I needed a way of keeping track of the wonderful food dishes I've created and wanted to share my experiences with anyone who wanted to join. This blog was my resolution and I'm happy and even a little surprised to say I stuck with it. 15, well I guess now 16, posts over the course of a year, I averaged over the 1 per month quota I gave myself and for that I am proud.

So now for 2015 I will to continue to resolve to cook more delicious food and document it for not only myself, but for those who are there to eat it or want to attempt to make it themselves. Or for those who just enjoy reading and supporting my journey.


Now, let's eat!


Meatballs 

I am a homemade meatball purist; I have to admit I cringe a little at the sight of a package of frozen meatballs. OK, I admit, I'm am kind of a meatball snob. But I blame it on the technique I've learned my from my step-dad, which I will share today. I do have to brag, these are my favorite variety. My roommate has another family recipe, which supposedly came from Gene Stapleton somehow, that comes in at a close second. Both use the same basic formula, but have different and unique flavors. So when meatballs are being made at my house, it's usually a meatball-off, one versus the other.

From the piece of notebook paper on my fridge, here is my version, adapted from Damian Schmitt's recipe.

3 lbs ground chuck
2 sleeves of saltine crackers, finely crushed
1 medium onion, finely chopped
2 eggs
1-2 cloves minced garlic
salt and pepper
fresh basil, finely chopped




And from the mind of my roommate, adapted from Gene Stapleton's recipe

3 lbs ground chuck
1 sleeve of cocktail rye bread, crumbled
1 medium onion
2 eggs
salt and pepper
2-3 tbsp caraway seeds (optional and can add more or less depending if you like them or not)

For both varieties, add all ingredients into a large bowl and mix by hand. Form into balls, about 1,5 to 2 inches round. Size consistency is the key to them cooking evenly. Place on a foil lined cookie sheet and bake in a 400 degree oven for 20-25 minutes or until golden brown.

Even though these meatballs are delightful on their own, they are best stewing in a sauce. Plus, each variety has to have their own unique sauce.

For the saltine variety, I've learned to make a simple and savory sauce that consists of equal parts Coke-a-Cola and ketchup. I add oregano, more finely chopped basil, salt and pepper, garlic powder. I think the seasoning change every time until it tastes right. And there you have it.

For the rye bread variety, if your in a pinch, you can use a can of cream of mushroom soup from your shelf in the pantry, but if you want to be super fancy, which I often want to be, you can make your own.

This sauce was adapted from Alton Brown's Green Bean Casserole recipe, where you make your own mushroom soup for the dish. Half and half and butter are used. Need I say more?

Cream of mushroom soup sauce

2 tbsp butter
12 oz of mushrooms, finely chopped (I use the food processor)
2 garlic cloves, minced
2 tbsp flour
1 cup chicken broth
1 cup half and half
salt and pepper
1/2 tsp nutmeg

Melt the butter in a large skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.



Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally.

Yeah, remember how I said my version of meatballs were my favorite, well after adding this sauce to the second version, I have to say they stand on even pedestals now. If we would have had more left over, I would have loved to add these to the top of egg noodles and made a Swedish meatball concoction. But, alas, there were about 3 left by the time my friends dug into them.