National Meatball Day

raw meatballs on a cutting board with vegetables and herbs on wooden rustic background - National Meatball DayCloudy with a Chance of MeatballsWho remembers the movie – Cloudy With A Chance of Meatballs? We personally seen the movie, as we enjoy movies with a twist of culinary action in it (other greats: No Reservations).

A meatball is a small or large ball of ground meat, especially beef, often mixed with other ingredients of choice, like breadcrumbs, eggs, and seasonings

The preparing of meatballs is an individual’s expression of culinary creativity. Everyone who loves cooking has a different meatball recipe. 

There is no rule to cooking meatballs, as they are cooked by frying, baking, steaming, or braising in sauce.

The meatball dates back all the way to between 221 BC to 207 BC in China, with their culinary – Four Joy Meatballs.

Yes, there really is true love for a meatballs. How so? Just look at the different ways of taking ground beef (or meat of choice) and preparing them into little balls.

This list is not complete, but there are many meatball recipes out there.

Do you question the hedgehog meatballs? Well, it really isn’t hedgehog, but as Anglea Day Kitchen says, “This recipe is so called, because when cooked, the rice sticks out, making them look like hedgehogs.”

Hedgehog Meatballsceramic baking dish with Hedgehog Meatballs

2 1/4 pounds ground beef (can also use chicken, turkey, lamb, or pork)

3/4 cup uncooked long-grain white rice

1 onion, finely chopped

1 green pepper, finely chopped

1 cup grated cheddar cheese

1 teaspoon garlic, minced

salt and pepper

Sauce:

1 teaspoon olive oil

1 onion, chopped

1 40 ounce can of chopped tomatoes

3 tablespoons tomato paste

1/2 cup chicken stock

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 tablespoon chopped fresh sage

salt and pepper

pinch of sugar

Combine the ingredients for the meatballs and mix well. Shape into balls about the size of a golf ball. Prepare sauce, and place meatballs into an ovenproof baking dish, then pour sauce over the meatballs.

Cover with foil and bake at 350 degrees for 30-40 minutes.

Remove the foil for the last 10 minutes of baking.

SAUCE:
Heat the oil in a small saucepan and fry the onion for about 5 minutes.
Add the tomatoes, tomato paste, stock, herbs, seasoning and sugar.
Simmer for 15 minutes.

Remove from the heat and pour into a blender or food processor, and puree to a smooth sauce.
Pour the sauce over the meatballs.

Meatballs Are Not Only For Spaghetti

Spaghetti with meatballs is not an authentic Italian dish. As is bowls of olive oil set out for for dunking bread at Italian restaurants (USA), so is spaghetti served with a red sauce and topped with meatballs, both an American creation. The pasta recipe may have made its appearance in New York or New Jersey (USA) in the late 19th century.

Sue, owner and writer of “The View From Great Island” says, I love meatballs.  They’re like little soldiers, all lined up, just waiting to be of service…” She even like’s these little bite sized Bourbon Meatballs which are drenched in apricot chili bourbon sauce, and she says, “They’re perfect for the cocktail hour.”

Bourbon Meatballs on a small white plate with dipping sauce

Image credit: The View From Great Island

3/4 pound ground beef

3/4 pound ground pork

1/2 cup  Ritz Cracker, finely crushed into crumbs (you can opt for plain bread crumbs)

1/2 cup finely chopped onion

1/2 teaspoon salt

lots of fresh cracked pepper

1 egg

2 tablespoon olive oil

Bourbon Sauce

1 jar apricot preserves

1/4 cup brown sugar

3 tablespoon hot chili sauce

1/2 cup bourbon

1/2 cup barbecue sauce

1/4 cup water

Set oven to 350F

Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. Form into small 1 inch balls.

Heat 2 tablespoons of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through, about 160 degrees.

Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.

To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.

Sue even makes Herbed Meatballs and says, “You can eat these meatballs on pasta, on a split French roll with sauce and melted mozzarella, or all by themselves in a little bowl.”

Yes, meatballs are not just for topping a plate of spaghetti any more.

Orange Ginger Pork Meatball SoupOrange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

There’s even a – Meatball Stuffed Baked Potato – recipe found here at Homemade By Elle.

Enjoy some meatballs however you choose, this day – National Meatball Day!!

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Spaghetti Carbonara

Spaghetti CarbonaraAs with many recipes, the origins of the dish Spaghetti Carbonara and its name are uncertain or ambiguous. There are countless speculations as to the origin of the name, which some have concluded the name Spaghetti Carbonara may be more recent than the dish itself.

The name is derived from carbonaro, Italian for charcoal burner. Some believe the dish was first made as a pasta meal for Italian charcoal workers. Another theory is American soldiers who combined bacon and eggs with pasta, after they had occupied Italy in the post-war era.

Yet another theory is Ippolito Cavalcanti a highly influential chef of nineteenth-century and Neapolitan cook book author, “Cucina Teorico-Pratica” (1839) which included a recipe for pasta with eggs and cheese.

The third edition book “On Cooking” (2003) written by  Sarah Labensky, writes about techniques from expert chefs., and included are the variations of Spaghetti Carbonara. She says outside of Italy may chefs include the addition of other ingredients with Spaghetti Carbonara, such as peas, broccoli, mushrooms, or other vegetables.

Here at Splendid Recipes and More we tried to stick to the original recipe, though we did not include any black pepper. Here is what you will need.

1 lb. spaghetti

12 slices thick bacon, cut into 1 inch slices

4 large eggs

¾ cup grated Parmesan cheese

½ cup heavy cream

salt and pepper to taste (optional)

boiling water to cook pastaCook the spaghetti according package instructions. In a large measuring cup or small mixing bowl, combined the eggs, cream, and cheese, then set aside.

cutting bacan for Spaghetti CarbonaraNext, prepare bacon, and in a large skillet, cook cut bacon over medium heat, stirring occasionally, until crisp. Transfer bacon to a paper-towel-lined plate, and set aside.

cooked pastaDrain pasta, leaving some water clinging to it. Do not rinse pasta, but quickly add hot pasta back to a heated skillet and add the egg mixture along with the bacon, and toss to combine. The heat from the hot pasta will cook the eggs, though you don’t want the eggs to have a scrambled look.

Spaghetti Carbonara

Plate Spaghetti Carbonara on to a platter and serve immediately. You can sprinkle with additional Parmesan cheese, if you desire.

 

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