Bottlegourdballsinspicysaucemockmeatballs Recipes

Steps:

• Hydrate bread crumbs in a mixing bowl by pouring water (1/2 to 3/4 cup) over them.
• To cook en papillote (in the oven, enclosed in foil), use a large foil oven pouch, or make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the center through which to place the sauce and meatballs. Shake flour in the pouch to coat the inside, and (for safety reasons) place in a roasting pan. Preheat oven to 450 degrees F.
• To cook en papillote on the grill, follow the same procedure with the foil pouch and preheat grill to medium-high heat. (The foil pouch method is great for cooking and cleanup, but because the liquids inside will become very hot, use a roasting pan to support the weight of the pouch for safety reasons.)
• To the bowl of hydrated bread crumbs, add ground beef, onion, egg, salt, pepper, nutmeg, and allspice. With an electric mixer, beat the meat mixture until fluffy. Heat oil in a large skillet to sear off meatballs. (In the episode, we seared the meatballs in a deep-fryer.) Form meat mixture into small meatballs, and sear them in the skillet or deep-fryer. Remove to paper toweling to drain briefly. Add butter, beef stock, sherry, cream and bay leaf to foil pouch (which you have placed into a roasting pan for safety reasons to support the weight of the "floppy" pouch). Transfer meatballs to the oven pouch and seal the pouch. Bake for about 20 to 25 minutes, or grill for about 15 to 20 minutes. Use extra care in dealing with the hot liquids in the foil pouch or oven bag.
• Pour the sauce from the bag into a small saucepan. Remove bay leaf from sauce before serving. Whisk in Dijon mustard and honey mustard and heat for a few minutes to thicken, and serve with meatballs.

Steps:

• Mix all meatball ingredients and gently shape into 1 1/2 inch balls.
• Melt shortening in large skillet and brown meatballs.
• Remove meatballs from skillet and pour off fat.
• Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted.
• Add meatballs and stir until thoroughly coated.
• Simmer, uncovered, 30 minutes.
• Serve in chafing dish.

Steps:

• Pre heat oven to 350.
• I mention using a food processor but you can just chop everything by hand, just make sure it's chopped very fine.
• In a food processor add your white onion and garlic and pulse a few times. Then break up your cooked bacon and pulse again. Add your ground meat pulse, add egg, pulse until combined well. If meat is warm or room temperature then place in the fridge for a few minutes. Using your hands make 5 large meatballs the size of baseballs or you can make 10 small golf ball sized meatballs. In a large skillet warm some oil and brown each side of the meatballs, place in a baking dish and bake for about 15 minutes in the oven. You may need to bake less or more depending on the size you choose to make.