Pineapple Meatballs

 

Who doesn’t love a good meatball? Whether they’re served as a main dish or an appetizer, meatballs always seem to be crowd pleasers. I like them so well that, with the posting of this recipe, I will have an even dozen different varieties featured on this blog. These pineapple meatballs are unique in that pineapple is a key ingredient, making them tangy and delicious. I served these as a main dish on top of Hawaiian sticky rice with a side of peas, and it was a delicious meal. Pineapple Meatballs

For the Meatballs:

1 lb. ground chuck

½ c. plain bread crumbs

1 extra large egg

1 T. dried minced onions

1 t. hot sauce

¼ c. whole milk

½ t. salt

¼ t. freshly ground black pepper

 ¼ t. freshly grated nutmeg

 For the Sauce:

1 T. oil

1/3 c. finely chopped onion

½ green bell pepper, chopped

½ t. salt

1/3 c. ketchup

2 T. cider vinegar

½ t. cornstarch

1 8-oz. can crushed pineapple in syrup (reserve syrup)

 For the Meatballs:

Preheat oven to 350°F. 

 

Mix all meatball ingredients together in a large bowl. Form into small meatballs according to your size preference. Place meatballs on a foil or Silpat-lined balking sheet and bake for 40 minutes if large, or 20 minutes if small.

For the Sauce:

In a large skillet, heat oil. Add onion, green pepper, and salt. Cook until tender.  In a small bowl, combine ketchup and vinegar, mix well. Add to skillet. In another small bowl, whisk together reserved pineapple syrup and cornstarch. Add to skillet and cook for 3-5 minutes, or until mixture thickens. Stir in crushed pineapple, and simmer for 3 minutes.

Add meatballs and cook until heated through.

Put into a serving bowl, garnish with green onions, and serve.

 Makes 10 large meatballs or 20 appetizer meatballs.

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Bavarian Meatballs

I was rummaging around in my mother’s recipe box as I have often mentioned doing, and came across a recipe that I had not noticed before. It had been written on one of those pieces of stationery that fold into an envelope, and are then stamped and mailed. For this reason I know that her friend Shirley Fick sent it to her on the 21st of April 1979, at a cost of 13¢. Because my mother was such a good cook on her own, when she asked for a recipe from someone that meant that she really enjoyed it, so I thought I should try this for myself.

Including sauerkraut in a meatball was new to my experience, but it worked. Surprisingly, it did not do a whole lot to alter the taste, something I found a tiny bit disappointing. I enjoyed mine a couple of times in a variety of ways: first, as you see here on top of egg noodles, second, on top of mashed potatoes, thirdly, on top of mashed potatoes and topped with sauerkraut. I even had leftovers as a meatball sandwich slathered with stone ground mustard and topped with thinly sliced red onion. Clearly this recipe is versatile and I can tell you that I enjoyed them all of these ways.

 Because I always tend to think that I know better than everyone else, I altered this recipe just a tiny bit to give it more flavor. These are easy to make, and something that I think the entire family would enjoy, however you plan to serve them. I do find that they make quite a striking presentation in these beautiful black au gratin dishes.

 Bavarian Meatballs

For meatballs:

½ c. beef stock

1 t. caraway seeds

2 lb. ground chuck

1 lg. egg

1 c. drained, chopped sauerkraut

1 T. dried minced onions

¼ t. lemon pepper seasoning

1/8 t. dry mustard

½ t. salt

¼ t. freshly ground black pepper

3 T. flour

2 T. olive oil

For sauce:

2/3 c. sour cream

2 T. whole milk

½ t. caraway seeds

Pour beef stock over 1 teaspoon caraway seeds and let stand for five minutes. Combine ground chuck, sauerkraut, onions, lemon pepper seasoning, dry mustard, egg, salt, pepper, and stock/caraway seed mixture. Mix well and shape into 18 balls. Roll balls in flour; set aside.

Heat oil over medium/high heat in the bottom of a 12-inch skillet. Add meatballs and brown on all sides. Reduce heat to medium/low and cook slowly for 30 minutes until cooked through. (Meatballs may have to be done in batches.)

Combine sour cream, milk, caraway seeds, and salt in a medium saucepan and heat until hot. Remove meatballs to platter (or individual au gratin dishes) and top with sour cream.

Garnish with chopped parsley and a few gratings of lemon pepper seasoning.

Makes six servings.

 

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Swedish Meatballs

It’s dark, cold, and snowy outside, with the snow coming from the east instead of the west, which seems almost apocalyptic in nature. When such a scene is set, it calls for some serious comfort food. What is more comforting than meatballs?

In learning of the impending weather, Mr. O-P headed out with the rest of the region on a milk-and-bread run. This run also included diced tomatoes for tomato sauce but, somehow, this didn’t quite make it into the cart, what with the 12-pack of Sam Adams and all. So, Swedish Meatballs it is!

This is my favorite recipe, and it’s really a combination of all of my favorite kinds of meatballs rolled into one. What makes these Swedish Meatballs unique are the warm spices. This is what also makes them taste so good!

Swedish Meatballs

2 tablespoons olive oil, divided

1 cup finely chopped onion

1 extra-large egg

1/2 cup panko bread crumbs

2 tablespoons milk

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

3/4 pound ground beef

¼ pound ground pork

1 tablespoon butter

1/4 cup flour

3 cups beef stock

1/4 cup heavy cream

1 tablespoon cognac

1 tablespoon chopped fresh parsley

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions to the pan, reduce heat to medium, and cook until softened; cool.

In a large bowl beat egg, stir in milk, salt, pepper, nutmeg, and allspice until combined. Add cooled onion. Mix in bread crumbs and stir in the ground beef and ground pork. Form the mixture into 1 to 1-1/2 inch balls. I use a cookie scoop for this.

Heat the remaining olive oil in the skillet over medium heat and carefully place the meatballs into the pan. Brown the meatballs on all sides, about 6-8 minutes. Transfer the meatballs to a warm platter. Drain off all but 1 tablespoon of fat from the skillet and return to the heat; add butter and allow to melt. Add the flour to the pan and whisk until golden brown, approximately 3-4 minutes. Slowly add the beef stock and whisk until the sauce begins to thicken. Whisk in the cream and continue to cook until the gravy is desired thickness. Stir in cognac. Return the meatballs to the pan and simmer until heated through. Serve with egg noodles and top with parsley.

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