Lamb meatballs with sun-dried tomato polenta

Don’t be sheepish, it’s easy

Originally appeared in the December 08, 2011 edition of the Southside Times.

Ah, meatballs—those savory spheres of gastronomic goodness.  But sometimes a subtle change of pace is nice.  With a slight deviation in your typical butcher-counter encounter, you could easily trade out the ground beef for something a little more exotic.  Lamb offers just enough personality to wake up a plate without overpowering your palate.  More after the jump: (more…)

Published in: on December 8, 2011 at 9:26 pm  Leave a Comment  
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Turkey meatballs with spinach strozzapreti

Ready for turkey and strozzapreti?

Originally appeared in the June 23, 2011 edition of The Southside Times.

Ah, the humble meatball—steadfast in its penchant to please.  Meatballs have an enduring dossier:   easily identifiable, satisfying, and unpretentious.  It’s a technique that cuts across all culinary boundaries.  But during the summer, you may not be associating this ubiquitous comfort-food with warmer climes.  No worries.  Substituting turkey is a delicious (and leaner) deviation from the traditional trio of beef, veal, and pork.  Read more after the jump: (more…)

Classic meatballs

A memorable meatball

Originally appeared in the December 02, 2010 edition of the Southside Times.

The term “comfort food” is frequently repeated around this time of year, it’s sort of a catchall for describing dishes which are both sentimentally soothing and unapologetically hearty.  You know:  Meat-and-potatoes stuff.  And nothing embodies the cozy elements of comfort food better than the classic meatball.  When properly prepared, a simple meatball not only satisfies the most demanding appetites, but—like all comfort foods—holds the potential to produce a brand new batch of memories.  More after the jump: (more…)

Published in: on December 2, 2010 at 9:22 pm  Comments (1)  
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Turkey Meatloaf and Turkey Meatballs

Yields:  8, 7-ounce servings

  • 8 ounces onion, small dice
  • 3 ounces celery, small dice
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 ½ pounds ground turkey
  • 2 ounces wheat bran
  • 2 ounces ketchup
  • 1 tablespoon Worcestershire sauce
  • ½ cup flat-leaf parsley, chopped fine
  • 2 egg whites, beaten

1.  Sauté onions and celery in olive oil until translucent—do not brown.  Add the garlic, herbs, salt, and pepper and sauté for roughly 2 minutes.  Remove from pan and cool.

2.  Place turkey in a bowl and add the bran, ketchup, Worcestershire sauce, parsley and egg whites; mix well.  Stir in cooled onion mixture and adjust seasonings.

3.  Spray a 9-inch by 5-inch by 3-inch loaf pan with nonstick spray and fill the pan with the turkey mixture.

4.  Bake the loaf at 350°F to an internal temperature of 160°F (about 1 hour and 20 minutes).

5.  Allow the meatloaf to cool in the pan for 15 minutes.  Remove from the pan, slice and serve.

Note:  For turkey meatballs, use meatloaf recipe and form mixture into meatballs of desired size.  Brown meatballs in a sauté pan and finish in the oven.

Published in: on September 1, 2010 at 10:11 pm  Leave a Comment  
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