Posts tagged meatballs
Celebrate Chinese New Year by making these crisped and sauced meatballs.
Recipe: Shanghai Meatballs
1 lbs. ground pork
6 slices bacon, chopped small
3 tbsp. green onions, diced
1 tbsp. fresh ground ginger
1 tbsp. soy sauce
1 tbsp. tart juice (cherry, cranberry)
¾ cup Panko bread crumbs
¼ tsp. white pepper
½ tsp. salt
Canola oil for frying
1 ½ cups water
4 tbsp. sugar
4 tbsp. vinegar (rice preferred)
2 tbsp. cornstarch
2 tbsp oil
1 tbsp. tart juice
1 ½ tbsp. soy sauce
Dash of red pepper for spiciness
- Place all ingredients into a large bowl. Mix with your hands.
- Form mixture into ½ inch balls (about 35).
- Place balls onto a baking sheet lined with waxed paper.
- Refrigerate balls while the oil heats.
- Add oil to fill wok 1/3 of the way full; turn heat to medium-high.
- Working in batches, fry the meatballs. Add 7 meatballs at a time to the hot oil.
- Drain on paper towels after removing from oil.
- In a bowl mix together all ingredients.
- Add mixture to a wok and bring to a boil until thickened.
- Toss meatballs in the sauce until coated. Serve.
Going for a gross-out dinner this Halloween! Break out the meatball mix, then.
This recipe didn’t start out as a Halloween meal. See, I had this great idea a few years ago that we’d study a different animal for two weeks at a time. To finish off our studies we’d have a meal where we focused on whatever animal the kids chose and we’d talk about what we learned. Well, the first animal my kids chose was a snake. I can’t remember what the kids learned about snakes–nope, what I remember is that my husband had this great idea to fashion meatball mix into rodents for our big meal. Now, we make these meatball rats to top spaghetti for Halloween each year.
You can too.
Here’s how it works:
- Use your favorite meatball recipe (I like The Pioneer Woman‘s)
- Shape the meatball mix into rodent shapes–rounded back side and a more pointed front
- BAKE the meatballs with pieces of olives for eyes and pieces of ham as the tails
- Serve the rodents over spaghetti topped with pasta sauce
Here’s a good reason to start hunting for a good Italian deli in your area–meatballs. Of course, fresh pizza dough, mozzarella, homemade sausage and pasta make the list too, but when I want a quick meal, I’ll often pick up meatballs and sauce at Alesci’s then all I have to do when I come home is make the pasta.
But meatballs have so many possibilities–why not as a pizza topping? I merged two of my kids’ favorite Italian meals–meatballs and margarita pizza for these mini-meals.
Prep time: 15 minutes
Servings: 4 mini-pizzas
1 bag pizza dough
1 1/2 cups marinara or pizza sauce
1 bunch basil
8-12 ounces fresh mozzarella
- Preheat the oven to 425 degrees.
- Divided the dough into four equal pieces using a floured knife.
- Roll each dough piece out into a 5-6 inch circle, then place on a cookie sheet lined with parchment.
- Slather each pizza with sauce.
- Place three meatballs, mozzarella, and fresh ground pepper on top.
- Bake for 10 minutes, remove pizza and add basil then cook for an additional 5-10 minutes or until cheese is golden. (You can leave the basil on the whole time if you don’t mind it getting a little crispy. I actually like the basil crisped so I put it on at the beginning of cooking, it’s up to you!)
*Tweak this mini-meatloaf recipe to make your own meatballs. Cut out the mustard, vinegar, Worcestershire, tabasco and add plenty of torn fresh basil and dried oregano instead.
Coming up later this week:
- Breakfast pizza failure
- Apple Gruyere pizza (a new favorite)