Savory Meatballs

I admit it, i squealed like a band-crazed teenager when the SmittenKitchen cookbook arrived on my doorstep.  I spent the evening pouring over it’s pages, reading recipes and oooing over pictures.   It helped that I was sitting in a friend’s basement with a floppy sleepy baby was curled up in my lap and Ryan working on my bookcase.

I am very thankful that Ryan will try almost anything I serve him for dinner once.  (I think he would rebel if I tried to serve him butternut squash soup again…but that just means there’s more for me!)  But he loves simple food, and simple Italian food the most.   He is happiest with a big dish of pasta and sauce.   So flipping through the cookbook on an un-inspired evening, we decided to give the meatballs a try.  I love the high ratio of vegetables, it doesn’t feel at all like biting into a mass of ground beef.  And the glaze carmelized so nicely over the top.

Ryan made the glaze.

Simmer for a few minutes:

TBLS of butter
A couple tablespoons of tomato sauce or paste
1 T apple cider vinegar
a good squirt of honey
a good dash of Worcestershire sauce
dab of Dijon mustard
salt and pepper

Meatballs:

finely chop in the food processer and then saute in butter until limp:
1/2 onion
1/2 carrot
stalk of celery
1 garlic clove

Then add and mix together:

a slice of bread made into breadcrumbs in the food processor
1 tsp salt
plenty of fresh ground pepper
2/3 to 1 lbs of ground beef
1/2 tsp of paprika
1 tsp of Dijon
1 T of Worcestershire

Form into 6 round meatballs and place in a baking dish. (I sauteed my vegetables in my cast iron skillet, and then put the meatballs back into it to bake)

Spoon the glaze over the top of each one and then bake at 350 degrees for 25 minutes.  A thermometer poked into the center of one should register 160 degrees. The recipe serves them with Brown Butter Mashed POtatoes, which sound delicious.  I was out of potatoes, so we ate them with pasta seasoned generously with butter, garlic, and basil.

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