BBQ Meatballs

I Know what your thinking "these are those little gut bombs that I had at the last what ever party from the wholesale place." WHOA not so fast! I promise you these are not even close to those dreaded frozen in the bag ho hum marbles. These are are the food of the BBQ gods. Tender and  moist packing big time flavor. I think of them as BBQ Crack, one bite and your hooked . This is big time comfort food that at home on the plate with some mashed potatoes or Mac & Cheese that will chase the Blues away.

The thing I like about these is their versatility, I have baked them in the oven, smoked them in my wood fired BBQ Pit, and slow cooked in the Crock pot. What ever route you decide to go you will be richly rewarded.
The first time I had these was at a potluck supper. I passed on them at first but my date that night was adventurous and insisted I have a taste, to say I was pleasantly surprised is to understate the Happy Dance my taste buds where preforming. I was on a mission and left that evening with the recipe. I was amazed by it's simplicity and surprisingly few ingredients. Over time I Tried a few things, small changes here and there and have developed this into a real show stopper. Enjoy!

Perp time: 40 min                        cook time : 2 1/2 hrs             Yield 2 dzn

Tools: 1/2 cup all-purpose flour, small bowl, wax paper

Ingredients:

Meatballs

1 1/2 lb Ground chuck 80/20
3/4 cup rolled oats
1 cup milk
1 1/2 tsp kosher salt
1 tsp lemon pepper
3 tbl finely diced onion
2 tbl Worcestershire sauce
1/2 tsp powdered mustard
2 tbl lt brown sugar
1tsp ground ginger

BBQ Sauce:

1 cup ketchup
1/4 cup molasses
1/2 cup apple cider vinegar
1/2 cup water.
2 tbl Worcestershire sauce
1 tbl lemon pepper
1/2 tsp kosher salt
1 tsp onion powder
2 good dashes Louisiana hot sauce
2 tbl grape jam
1/3 cup water

Directions:

Break up the ground chuck in a mixing bowl  add the dry spices, Worcestershire, oats and milk mix to combine. place the meat in the freezer for 15 min to firm up.

In a sauce pan over medium heat combine the ingredients for the BBQ sauce except for the water and simmer for 15-20 min. Remove from the heat and set aside.

Heat the largest skillet you have over med low heat with 2 tbl of vegetable oil.
Remove the meat from the freezer roll approximately 2 tbl spoons of the meat into a ball ( the mix will be tacky a light touch is required) and drop into the small bowl of all-purpose flour  to coat then place on the wax paper.

Brown the meatballs on all sides to firm the exterior.

If you are going to cook these in the oven place then in a 13x 9" baking dish  add the 1/2 cup water to the BBQ sauce give it a quick stir and pour over the meatballs, place the meatballs in your oven and set it to 225 deg and bake uncovered 2 - 2 1/2 hours.

If you will be using a Crock Pot put the browned meatballs in the crock, prepare the sauce like above cook on low 4 hrs or high for 2-1/2 hrs lay a wooden spoon across the crock at 1 end raising the lid to allow the sauce to thicken.

If you are going to do these in a smoker put the meatballs in a disposable aluminum pan NO sauce! Run the smoker at 225- 240 for 1 1/2 hours then add the sauce with only 1/4 cup of water. Continue to smoke
for 45 min to an hour.

Tex-Mex Paella>Where's the Seafood?

 

Tex-Mex is a fusion of Mexican Cuisine meets Gringo ingredients, came into being in southern TX from San Antonio south to the Rio Grande. Though it has migrated north and can be found in most any city in  the U.S. it is truly as Texan as Long Horn Cattle of Shiner Bach Beer.

This recipe for Tex-Mex Paella has no seafood and from where it came I haven't a clue. I found it in a notebook that my mom kept with recipes that where her standbys. I ate this dish growing up and I enjoy it now as much as I ever did. 

Mild not spicy but full of flavor with many textures, it is like a Fiesta in your mouth. Enjoy!

Prep time: 30 min                                   Cook time: 45 min

Ingredients:

1 lb round sirloin

1 egg

1cup bread crumbs

2 tbl chili powder

1 tsp Kosher salt

1/2 tsp black pepper

2 tsp cumin (divided)

1/4 cup cold water

1 cup long grain rice

1 chili poblano (roasted)

1 cup tomato large dice 

1 medium onion( sliced thin)

2 cups chicken stock

4 tosadas

2 cups re-fried beans

1 cup cheddar or Colby Jack cheese (grated)

Tools: mixing bowl,sheet pan, aluminum foil, heavy bottom skillet with lid.

Directions:

Pre heat your oven to 350 deg F and prepare a sheet pan by lining it with aluminum foil.

In the mixing bowl combine the ground sirloin  and bread crumbs mix to combine, add the chili powder, salt, pepper 1/2 of the cumin and the egg and water and mix with your hands. 

Form meat balls about the size of a golf ball (an ice cream scooper work really well here) and place on a sheet pan. I normally get about 1 dz. Bake at 350 for 12 min.

While the meatballs are baking put the skillet on over med hi heat add the chicken stock, tomato, chili poblano and onion bring to a simmer cover and reduce heat to maintain a slow simmer 20 min until the vegetables are softened.

After the meat balls have baked 12 min. turn off the heat and leave them in the oven.

Once the vegetables have softened add the rice and the meatballs to the skillet cover and simmer about 20 min. until rice is cooked.

While the rice is cooking spread the tostadas with the re-fried beans and put on serving plate.

Once the rice is cooked remove from the heat spoon the rice onto the tostadas and then the meat balls. Top with the cheese and place under the broiler in your oven to melt the cheese. Remove from the broiler and garnish with crema and cilantro.

Italian Meatballs

When most  folks think of Italian food more often than not Spaghetti and Meat balls is what comes to mind. The star of the show is the meat ball. The perfect meat ball should be full flavor tender and yielding in texture, and still be able to stand up to extended periods of a slow simmer in a tomato sauce. This recipe comes from an aunt who married into an Italian family, Her mother in law was from a town outside of Rome and was a professional cook. She made sure that her son was properly fed by holding private cooking classes for her new daughter-in-law. I thank them both for this recipe, they have long ago gone on to the Big Kitchen in the Great Beyond. So I guess that would allow this to qualify for an Heirloom Recipe. Enjoy!

Prep time: 15 min                                Cook time: 1 hr.                     Sevres: 8



Ingredients:

1 lb.Ground Sirloin
1/2 LB Ground Pork
3 lrg. Eggs
2 Slices of Bread(crust trimmed off and cubed)
1/3 cup Milk
1/4 cup Chopped Flat Leaf Parsley (3 tbs dried)
1/3 cup grated Parmesan cheese
1 tsp Kosher salt
1/4 tsp Black pepper
2 tsp Granulated Garlic
1 tsp onion powder
1tsp Dried Basil
1 tsp Dried Oregano
1/2 cup breadcrumbs
*Note: I find that the use of dried herbs and garlic an onion blend flavors better than fresh in this recipe.

Tools: Mixing bowl, Measuring cups & Spoons, Med Ice cream scoop, Baking sheet, cooking spray. Aluminum foil.


Directions:

In a large mixing bowl place the cubed bread and 1/3 cup of milk allow to stand 5 min for the bread to adsorb the  milk

                        

Add the rest of the ingredients(except for the bread crumbs)  and mix well. If egg whites are still visible add some of the bread crumbs. The mix should be wet and a little tacky but not sticky. The best tool s for this job are a pair of very clean hands, mix thoroughly but do not over mix(Don't bruise the chopped meat).

                                         










I normally remove a small amount and fry it up so I can check the flavor and make any adjustments to the seasoning. This is the time to check it.

 Line the sheet pans with Aluminum foil (makes cleanup a snap) and give each a spray with the cooking spray.
Preheat your oven to 350 º F  
Using the Ice cream scoop (it keeps the portions equal) dip out a scoop full and form into a ball and place on the baking sheet. I normally get between 16-18
 Bake at 350º F for 20 min.The meat balls will be almost done through. At this point I transfer the amount I need to a pot of basic tomato sauce to finish and add additional flavor to the sauce. After about a 15 min cool down the remainder get place in a freezer bag and frozen for another meal. At which time they can go from freezer to sauce to thaw and finish cooking.