Meatballs

 
 

This is the base. Once the first part of the recipe is done, you can add your flavoring to your liking. If you want a more dense meatball, exclude the breadcrumbs, egg and heavy cream, then you have more freedom to add whatever liquid, or spices you want.

Yield 4-6 portions


1 1-2 lb Ground beef, chicken, Or Lamb

1/2 tsp Ground black pepper

1/2 cup Bread crumbs - Japanese Panko works great, can be substituted with gluten-free breadcrumbs

1 ea Eggs

1/2 cup Heavy cream

1 tsp Salt

1/4 tsp Black pepper

In a medium mixing bowl, add the eggs, breadcrumbs, salt, heavy cream, and black pepper. Allow to soak for 5 minutes. Once soaked, add the ground meat of your liking, then it is time for the flavoring. I have added some suggestions below.

Korean

1-2 Tbls Gochujang paste

2 Tbls Finely chopped scallions

The amount of gochujang depends on the spice level you like. Start with 1 Tbsp and make a small patty, sear it off, and taste.

Middle Eastern

1 Tbls Shwarma spice mix

2 Tbls Chopped Italian Flat-leaf Parsley

I searched for the Shwarma spice and what is in it, just in case you want to blend your own.

Shwarma Middle Eastern spice blend

Common ingredients

  • Base spices: Cumin, coriander, paprika (often smoked paprika)

  • Warm and sweet spices: Cinnamon, cardamom, nutmeg, cloves

  • Savory spices: Garlic powder, onion powder, black pepper

  • Other common additions: Turmeric, ginger, cayenne pepper, sumac, and oregano 

Greek

2 Tbls Greek strained yogurt, whole milk

1 ea Zest from a lemon

1 tsp Dried Oregano

2 Tbls Fine Chopped scallions

Thai inspired

1-2 Tbls Red Curry paste (laksa)

1 tsp Palm sugar

1 Tbls Fine Chopped Scallions

2 Tbls Chopped cilantro

1 ea Lime Zested, not juice

I added the Mexican meatballs here also, just in case you want a more in depth recipe

MEXICAN MEATBALLS (ALBONDIGAS)

Meatballs Make 4-6 portions       

Ingredients

455 g Ground beef

455 g Ground pork/ chorizo

2 Tbls Butter 

90 g White Onion, minced

2 ea Eggs

10 g Parsley, chopped fine

2 Tbls Olive oil

1 Tbls salt    

1 ea garlic clove, chopped   

Cook the minced onion in the butter, and cool down.

Mix all the rest of the ingredients and let it sit for 10 minutes, before scooping and rolling the balls. In the same oil you fried the chilies, add the tomatoes and cook over medium to high heat until skin brown

Sear the meatballs in the sautee pan with butter, just to get a sear on the outside for 2-3 minutes.

Finish in the sauce below.

Morita Chile sauce      

2 ea Moritas chilies, dried, deseeded     

1.5 cup Vegetable oil    

8 ea Plum tomato    

1 ea white onion, chopped    

2 ea Garlic cloves

1 tsp Mexican oregano    

1/2 tsp Salt

1/2 cup olive oil   

Black pepper to taste    

 

Fry the chilies, in the oil, and lift them out with a slotted spoon.    

Put the chilies in a blender      

In the same oil you fried the chilies, add the tomatoes and cook over medium to high heat until the skin turns brown      

Transfer the tomatoes to the blender jar      

Add garlic, and onion to the oil and saute until translucent, pour the onion, garlic, and oil into the blender  Add salt, oregano, and into the blender and puree everything together.       

Heat up the olive oil, add the blended puree into the hot oil, allow to sear, then add meatballs, and cook until done. After about 20 minutes the meatballs have cooked through, allow to cool down in sauce or serve immediately. The sauce might separate, but this is ok since there is a lot of oil. Add water or stock, or use as is   eature 3

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