Lion's Head Meatballs for Chinese New Year

From the kitchen of One Perfect Bite...The Silver Fox and I use the 15 days of Spring Festival to enjoy some of our favorite Chinese dishes. Over the years, I've collected a huge number of recipes for Asian food, particularly Chinese. These meatballs are a personal favorite of mine, and I always make them during the holiday, as much for their symbolism as their wonderful flavor. There is discussion, sometimes contentious, about the origins of this dish. I favor Shanghai, but the beautiful city of Yangzhou is also a contender. Children love this dish and it's whimsy. For some, the four large meatballs represent the cardinal points of north, south, east and west. For others, they represent the blessings of felicity, prosperity, longevity and happiness. The meatballs are braised with a mild Asian cabbage in a delicious brown sauce. The finished meatballs, festooned with shreds of cabbage, do resemble a lion's head. When there are no children at the table, I opt for smaller meatballs. There are hundreds of recipes for Lion's Head; this version is based on one developed by Jacki Passmore. If you do not eat pork, or abstain from meat, you might like to try this recipe using a product called Gimmee Lean. In Shanghai these meatballs are served as an appetizer. They're also great for church suppers and other potlucks.

Orange-Glazed Turkey Meatballs

From the kitchen of One Perfect Bite...I really like these meatballs. Depending on circumstance or fancy, they can be served as an appetizer or main course, and I think you'll find that they'll appeal to both the young and old young eaters who gather at your table. The recipe comes from the McCormick recipe collection and I think a quick glance through the instructions will convince you that they are really easy to make. They are also delicious. If served with a side of rice or a simple noodle salad, they are substantial enough to serve as a meal, but they truly shine when they are served as a small plate meal starter. Their unique flavor comes from poultry seasoning and the sweetness of the orange marmalade that forms the base of the glaze that naps them, is cut by the addition of vinegar and cayenne pepper. The end result is pleasantly sweet but not cloying and the glaze gives the meatballs a unique flavor. I do hope you'll give this recipe a try. Here is how the meatballs are made.

Orange-Glazed Turkey Meatballs...from the kitchen of One Perfect Bite courtesy of McCormick test kitchens

Ingredients:
1 egg
1/4 cup milk
1/2 cup plain bread crumbs
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 pound ground turkey
1 tablespoon olive oil
1/2 cup chicken broth
1 cup orange marmalade
1 tablespoon white wine vinegar
Pinch red pepper

Directions:
1) Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey and mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
2) Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.
3) Mix orange marmalade, broth, vinegar and red pepper in skillet on medium beat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency. Serve as an appetizer or as an entree. Yield: 15 appetizer or 5 main course servings.

      

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             One Year Ago Today:                                                        Two Years Ago Today:

                Hazelnut Biscotti                                                   Turkish Eggplant Stew with Tomatoes
                  

             Three Years Ago Today:                                                     Four Years Ago Today: 

       Autumn Date and Hazelnut Bread                                           Mushroom Lasagna Florentine

Asian-Style Meatballs with Spicy Rice Noodles

From the kitchen of One Perfect Bite...This recipe is unusual. It is vaguely Asian, but it can't be categorized as a Thai or Chinese creation. I found the recipe in an old issue of Cooking Light magazine and it appealed to me because of the ingredients it used and the ease with which they came together. The dish may seem strange because the noodles are dry-fried and served without a sauce. They have a lovely flavor, but if those at your table prefer "wet" noodles, you might want to keep some extra broth on hand to add moisture to the finished dish. The noodles have some heat which balances nicely with the flavor of the ginger and cilantro meatballs. While the original recipe uses pork, ground turkey can also be used to make them. They will not brown as nicely, but the meatballs have such balanced flavor that the leaner protein will not affect the final taste of the dish. I enjoy this entree and make it once or twice a year. I must admit that I cheat a bit when I prepare it, and add about 1/2 cup of stock to the noodles just before I serve them. I do hope you'll give this recipe a try. It is easy, economical and very tasty. Here is how the dish is made.

Asian-Style Meatballs with Spicy Rice Noodles...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
Meatballs
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
Noodles
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup thinly sliced green onions

Directions:
1) Place a foil-lined jelly-roll pan in oven. Preheat oven to 450 degrees F.
2) Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake for 20 minutes or until done.
3) Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place an equal portion of noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Sausage and White Bean Casserole

Two Years Ago Today: Apple and Walnut Bundt Cake

Three Years Ago Today: Assorted Creams and Ices

Four Years Ago Today: Apfel Sahne Torte 

Frugal Foodie Friday - Glazed Sweet and Spicy Meatballs

From the kitchen of One Perfect Bite...These meatballs were originally featured as an appetizer in Better Homes and Gardens magazine. Over time, at least in my kitchen, they have morphed into a main course that works really well for a family dinner, especially when there are children at the table. The meatballs are glazed with a sauce that is both sweet and hot. The sweetness comes from a reduction of apple juice and brown sugar, while the heat, which you can regulate, comes from a sparing use of cayenne pepper. While this dish is inexpensive to prepare, the ingredients needed to make it were too costly for it to be included in our SNAP challenge menus. It is, nonetheless, a bargain meal, so I wanted to include it as a Frugal Friday feature. We are well past the stage where apple juice is stocked in our fridge, but because I use it in my cooking, I do keep juice concentrate in the freezer and measure out the quantity I need to reconstitute for the recipe at hand. It helps control costs and waste and assures I'll always have the juice when I need it. The meatballs are wonderful and should the sweet glaze not be to your liking, they lend themselves to a variety of other sauces. You can have this dish on the table in 30 minutes. I serve it with rice or noodles and a small green salad. I hope you'll give this recipe a try. Here is how the Sweet and Spicy Meatballs are made.

Glazed Sweet and Spicy Meatballs...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
Meatballs
1 egg
1/4 cup milk
2 slices white or whole-wheat bread, torn
1 pound 85% lean ground beef
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
Apple Glaze
1 cup apple juice or pear nectar
1/4 cup reduced-sodium soy sauce
2 to 3 tablespoons packed brown sugar
1-1/2 teaspoons cornstarch
1 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
6 green onions, chopped

Directions:
1) For Spicy Meatballs: Whisk egg and milk together in a large bowl. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly with hands or wooden spoon. Shape beef mixture into 24 meal-size or 48 appetizer-size meatballs.
2) Heat oil in a 12-inch skillet set over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a dish; cover to keep warm. Drain fat from skillet and wipe it out.
3) For Apple Glaze: Combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl. Pour into skillet in which meatballs were browned. Cook, stirring, until mixture thickens and bubbles. Cook at full boil for about 2 minutes, or until syrupy bubbles form on the surface. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish. Top with green onions. Serve with rice or noodles. Yield: 12 appetizer or 6 dinner servings.









One Year Ago Today: Curried Coconut and Avocado Soup














Two Years Ago Today: Fast and Easy Filipino_Style Adobo Chicken


















Three Years Ago Today: Morning Glory Muffins

Asian Meatballs with Sesame Lime Dipping Sauce

From the kitchen of One Perfect Bite...Now that school is back in session, I thought it would be nice to find some new dishes for weeknight meals. When I began my search, I knew any recipe I selected had to be easy to make. I was also looking for entrees that were new or uncommon variations of dishes my family already enjoyed. My gang loves meatballs and when I saw this Asian riff, I knew I had to give it a try. The meatballs met all my criteria and once the ingredients were assembled, it took about 40 minutes to get them on the table. Clean-up is easy because the meatballs are baked rather than fried and their mildly Asian flavors should appeal to all but the youngest members of your family. I like to serve these with a rice noodle salad, but a plain steamed rice will also work well. I'll post the recipe for the salad tomorrow. I think those of you who try the meatballs will enjoy them. They are easy to make if you keep your hands moist as you shape them. The recipe can be doubled or tripled and that makes it a great candidate for a covered dish supper. Here's how the meatballs are made.

Asian Meatballs with Sesame Lime Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine

Ingredients:
1/4 cup whole milk
1/4 cup fine dry bread crumbs
3/4 pound ground pork
3/4 pound ground beef or veal
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
1/2 teaspoon salt
1/2 cup chopped fresh cilantro + 1/4 cup sprigs
5 tablespoons soy sauce, divided use
4 teaspoons Asian sesame oil, divided use
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
Suggested accompaniment: steamed white rice or rice noodle salad

Directions:
1) Put oven rack in middle position and preheat oven to 500 degrees F.
2) Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
3) Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
4) Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs. Serve meatballs with remaining sauce. Yield: 4 servings.

One Year Ago Today: Spiced Applesauce Cake with Hard Sauce

Two Years Ago Today: Toasted Coconut and Lime Layer Cake

Three Years Ago Today: Spicy Steamed Shrimp

Meatballs in Caramelized Onion Gravy

From the kitchen of One Perfect Bite...These meatballs, especially when paired with buttered noodles or creamy mashed potatoes, have the makings of a fine family dinner. When my children were young, they shared my love for them and it seems their children have, in turn, inherited that errant gene that makes meatballs so appealing. This is a straight foreward recipe that is quick to put together. The thing that sets this dish apart from others like it, is the wonderful onion gravy the meatballs simmer in. This is an easy recipe to double or triple if you have a gang to feed. While the novelty quickly fades, young children love to assist with the meatballs, and you'll have a corp of assistants willing to assist you for the first 5 minutes or so. After that you'll probably be on your own, but their creations, which can range from pea to softball size meatballs, will inspire you. I do hope you'll try this recipe. Here's how the meatballs and their gravy are made.

Meatballs in Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 lbs lean ground beef, room temperature
2 eggs, lightly beaten
3/4 cup panko
1/2 cup buttermilk
1 teaspoon garlic salt
1-1/2 teaspoons Italian seasoning, divided use
1/2 teaspoon black pepper, divided use
2 tablespoons olive oil
1 very large (softball size) onion, halved and thinly sliced
2 tablespoons flour
2 (10.5-oz.) cans condensed beef broth
1/4 teaspoon ground nutmeg
salt, to taste

Directions:
1) Heat oven to 350 degrees F. Place a wire cooling rack on a baking sheet and coat with nonstick cooking spray.
2) Place bread crumbs (panko) and buttermilk in a small bowl. Let sit for 10 minutes. Add eggs, garlic salt, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Mix well.
3) Place ground beef in a large bowl. Add egg mixture and mix to combine. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet. Bake meatballs for 20 minutes.
4) Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onions, cover pan, and cook, shaking pan occasionally, until onions have wilted, about 10 minutes. Remove cover and cook until onions area deep golden brown, about 20 minutes longer. Sprinkle flour over mixture, stir and cook for 1 minute. Gradually add about 2 cups of condensed beef broth, stirring until flour is completely incorporated into liquid. Bring contents of pan to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg. Add salt to taste. Return meatballs to skillet, lower heat to medium-low, and simmer, stirring occasionally, for about 10 minutes, or until meatballs are heated through. Serve with mashed potatoes or buttered noodles. Yield: 4 to 5 servings.

One Year Ago Today: Frozen Pistachio Cream Cake

Two Years Ago Today: Flaked Parsley Salad with Black Olives and Feta Cheese

Three Years Ago Today: Navajo Blue Corn Fried Chicken with Ancho Chili Sauce

Spaghetti and Meatballs

From the kitchen of One Perfect Bite...This might seem an unlikely choice for a summer meal, but after a day on the water or hiking in the woods, a meal like this really hits the spot. Our older grandsons, who suffer from what we who love them call hollow leg syndrome, consume an amazing amount of food and a meal like this really helps keep their hunger at bay. This recipe is a scaled back version of one developed by Cook's Illustrated and if you have not yet tried this recipe, I hope you soon will. These are some of the best meatballs I've ever tasted and the sauce is wonderfully flavorful and robust without being heavy. Don't let the length of the ingredient list mislead you into thinking this is a difficult recipe to prepare. It most decidedly is not. The various elements of this dish can be tackled separately and put together for a final simmer just before serving. All the ingredients used here can be found in any grocery store and none of them are exotic. I suspect the use of gelatin may be puzzling to some of you, but the editors at Cook's Illustrated explain that it is used to keep the meatballs soft and tender. While I don't understand the chemistry of this, I can tell you that it works. As with all of the vacation recipes I'm featuring this month, the quantities used here can be doubled or tripled if you have a gang to feed. I do hope you'll try this version of spaghetti and meatballs. It really is delicious and I know you will enjoy it. Here's the recipe.

Spaghetti And Meatballs...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Ingredients:

Meatballs

3/4 cup panko bread crumbs
1/2 cup buttermilk
1 large eggs, lightly beaten
12-oz. 85 percent lean ground beef
4-oz. ground pork
2 ounces thinly sliced prosciutto, chopped fine
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 medium garlic clove, minced or pressed through garlic press
1/2 teaspoon powdered gelatin dissolved in 1 tablespoon cold water
Salt and ground black pepper

Sauce

1 tablespoon extra-virgin olive oil
1/2 cups grated onion (I used the grating blade on my food processor)
2 medium garlic cloves, minced or pressed through garlic press
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 cups tomato juice (bottled)
1 (28-ounce) cans crushed tomatoes
2 tablespoons dry white wine
Salt and ground black pepper
12 to 16-oz. spaghetti
3 tablespoons minced fresh basil leaves
1 tablespoons minced fresh parsley leaves
Granulated sugar
Grated Parmesan cheese, for serving

Directions:
1) To make meatballs: Place a wire racks in 1 foil-lined rimmed baking sheet. Adjust one oven rack to middle position and preheat oven to 450 degrees.Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes.Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bread crumb mixture. Gently mix everything with your hands until thoroughly combined. Spray wire rack with nonstick cooking spray (or rub with olive oil). Form meatballs using about 1/4 cup of meat mixture per meatball, and space the meatballs out on the rack as you form them. You should end up with 10 to 12 meatballs. Roast until browned, about 30 minutes, rotating tray from front to back halfway through.

2) To make the sauce: While meatballs roast, heat olive oil in a large Dutch oven or other pot over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes.Add garlic, red pepper flakes, and oregano, and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1/2 teaspoons salt, and pepper to taste. Increase heat to medium-high, and bring to a simmer. Reduce heat to medium-low, and simmer until slightly thickened, about 15 minutes.

3) To complete: Remove meatballs from oven, and lower oven temperature to 300 degrees. Add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

4) Shortly before serving: Cook pasta according to package directions in boiling salted water. Drain pasta and return to cooking pot. Stir basil and parsley into sauce and adjust seasoning with sugar, salt and pepper to taste. Add a 1/2 cup of sauce to pasta and toss until lightly coated. Serve pasta from a serving bowl. Pass meatballs and remaining sauce at table with a separate bowl of Parmesan cheese. Yield: 4 to 5 servings.

One Year Ago Today: Fresh Salmon Quiche

Two Years Ago Today: Banana Mousse

Three Years Ago Today: Chocolate Soup

Asian-Style Chicken Meatballs with Peanut Sauce

From the kitchen of One Perfect Bite...Arrangements for the yearly gathering of the clan have finally been ironed out. The family usually stays with us, but as the older grandsons have grown, space has become tight. We aren't yet tripping over one another, but quiet spots and privacy are getting harder to come by, so, this year we are trying something new. We've rented a house on a New Hampshire lake where we vacationed when our children were quite young. Hopefully, this will give everyone breathing room and there will be activities to keep the children, young and old, occupied and happy. Each year, around this time, I go back to the drawing board and try to put together menus for large family dinners that the older boys, who like to cook, can help prepare. These meatballs are the first new dish I've tested for the gathering this year and I think it will work well. I've never come across a child who does not like meatballs and this recipe is so simple that even inexperienced and young cooks can follow it without frustration. Unfortunately, my guys have seen Emeril toss food in a skillet, so, I'll have to be on standby and curb their enthusiasm while they brown the meatballs. Once that's done, however, they'll be on their own. This recipe is straight forward and the only tip I have to share with you is the need to keep hands wet when forming the meatballs. I suspect that some of the ingredients we use to make our meals will not be available in a small vacation community, so I plan to create a "care" package that I'll mail to myself about 10 days before our arrival. That way I don't have to worry about things like coconut milk being available when I need them. I found this recipe in Family Circle magazine and I think those of you who try it will be really pleased. The recipe can be doubled if you have a gang to feed and the meatballs, which are of the soft variety, reheat nicely. Here's the recipe.

Asian-Style Chicken Meatballs with Peanut Sauce...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound ground chicken
1/2 cup plain bread crumbs
1/2 cup finely diced onion
1/2 cup finely diced sweet red pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1-1/2 teaspoons grated ginger, divided use
2 tablespoons vegetable oil
1 cup light coconut milk
1/3 cup reduced-fat chunky peanut butter
1/2 cup low-sodium chicken broth
2 tablespoons low sodium soy sauce
3 cups cooked basmati rice

Directions:
1) Combine chicken, bread crumbs, onion, red pepper, cilantro, egg, salt, cayenne and 1 teaspoon of ginger in a large bowl. Mix well and form into 20 meatballs.
2) Add 1 tablespoon of the oil to a large, lidded saute pan over medium heat. Add half of meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil and remaining meatballs; set aside.
3) In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger. Stir constantly over medium heat to melt peanut butter. Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through.
4) Serve meatballs and peanut sauce over rice. Garnish with cilantro, if desired. Yield: 20 meatballs.

One Year Ago Today: Walnut and Butterscotch Brownies

Two Years Ago Today:Caramelized Onion, Blue Cheese and Walnut Pizza

Three Years Ago Today: Blue Lemonade

Moroccan Meatball Tagine

Orcas Island Trilogy


From the kitchen of One Perfect Bite...Orcas Island is a wonderful place for those who love fresh air, water sports and nature. At this time of year the weather is beautiful and the island is still quiet, though residents are bracing themselves for the onslaught of summer visitors. A day on the water is sure to stimulate the appetite and when the sun sets it's really nice to have a meal that will warm the body and the soul. This tagine is a perfect way to end the day and it is an easy dish to prepare, even in a strange kitchen. The meatballs are what makes this a special meal. They are moist, tender and extremely flavorful. If you like Moroccan cooking, I really think you'll love them. I certainly hope you will give them a try. The dish improves with age, so whenever possible, I'll make it the day before I plan to serve it. That gives all the flavors a chance to meld and it also allows me to degrease the sauce. The meatballs are made with 80% ground beef so, I can guarantee you'll want to degrease the sauce. If you use ground meat with less fat, the meatballs will be dry and unappealing. The sauce, by the way, will be thin. I usually will thicken it with a tablespoon or two of an instant-blending flour just before I serve it. The tagine should be ladled over bowls of couscous or rice, though on occasion I've been known to serve it in pita pockets. This is a great family meal that teens will enjoy, though I don't think the spicing will appeal to younger children. I do hope you'll give this a try. Here's the recipe.

Moroccan Meatball Tagine...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:

Meatballs

1-1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)*
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
Stew
1 tablespoon olive oil
3-1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 (14.5-ounce) can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Garnish
Chopped cilantro
Lemon wedges

Directions:
1) To make meatballs: Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1-1/2-inch meatballs. Arrange meatballs on sheet.
2) To make stew: Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
3) Preheat oven to 350 degrees F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Serve over couscous or rice. Yield: 6 servings.

This post is being linked to Outdoor Wednesday, a weekly feature on the blog, A Southern Daydreamer.

One Year Ago Today: Smoked Salmon and Scrambled Egg Pizza with Red Caviar

Two Years Ago Today: Cream Cheese and Pepper Jelly Spread

Three Years Ago Today: Swiss-Style Two Grain Bread

Spiced Meatballs in Sherry Wine Sauce

From the kitchen of One Perfect Bite...We had meatballs for dinner this evening. We've been entertaining a young neighbor and he stayed with us through supper tonight. He is a notoriously poor eater, and while I don't fret about food when he visits, I have been known to follow the path of least resistance when I cook for him. I cheat a bit and only make things I know he will eat, so, dishes like tonight's "Viking" meatballs usually appear on the table when he is here. Meatballs are standard fare in Scandinavia, and while this version contains sherry and is spiced a bit differently than most, the Vikings would have loved to down these between rounds of mead or ale. I like them because they are easy to prepare and make a great family supper. The meat mixture used here is very loose and it helps to use wet hands when shaping it. I also like to strain the pan gravy before I spoon it over the meatballs. While my personal preference will always be good old-fashioned Swedish meatballs, these are a really nice alternative and I think you will like them. The sauce is mildly sweet and sherry flavored but neither the sugar nor the wine overpower the brown sauce in which the meatballs cook. I like to serve these with noodles, but rice or mashed potatoes also work well. I hope you will give these a try. Here's the recipe.

Spiced Meatballs in Sherry Wine Sauce ...from the kitchen of One Perfect Bite

Ingredients:
1 large clove garlic
2 small onions
1/4 cup chopped parsley
1 pound lean ground pork
1/2 pound lean ground beef
1/2cup panko bread crumbs
1/2 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs,lightly beaten
1/2 cup + 2 tablespoons dry sherry, divided use
1 tablespoon butter
1 tablespoons vegetable oil
3/4 cup low-sodium chicken broth
1 to 2 tablespoons brown sugar
1 tablespoon instant blend flour (i.e. Wondra)

Directions:
1) Pulse onions, garlic and parsley is a small food processor until they form a paste. Scrape into a large mixing bowl.
2) Add pork, beef, bread crumbs, nutmeg, cinnamon, allspice, salt, pepper, eggs and 2 tablespoons sherry to herb mixture. Mix well. Form the mixture into 1-inch balls.
3) Heat butter and oil in a large skillet. Workingin batches, brown meatballs on all sides. Remove from skillet.
4) Deglaze pan with reserved 1/2 cup sherry. When wine has nearly evaporated, whisk in broth, sugar and instant blending flour. Bring to a boil and cook until lightly thickened. Strain at this point if a smooth sauce is desired. Return meatballs to pan, cover, and simmer until fully cooked, about 10 minutes longer. Serve immediately. Yield: 6 servings.

One Year Ago Today: Strawberry Panna Cotta with Stawberry Compote

Two Years Ago Today: Spinach and Pancetta Strata

Three Years Ago Today: Coq Au Vin

Moroccan Lamb Meatball Tagine and Ras El Hanout

From the kitchen of One Perfect Bite...Over the next few weeks I'll be featuring a series of recipes for Moroccan-style entrees. Our original travel plans for the year included an extended trip to North Africa. That, of course, meant lots of time would be spent in Morocco, becoming familiar with its history and culture and sampling the cuisine for which it is so justly famous. Fate is fickle. Just before we contractually committed to that adventure, we were notified that spots had open on an Amazon trip that the Silver Fox, who, by the way,  will be home from the hospital on Monday,  has wanted to take for years. So, guess who will be trekking in Brazil and Peru rather than touring in Spain and Morocco. I'm thrilled, but in anticipation of the original trip, I had been collecting and testing recipes for Moroccan food. This wonderful tagine is one of them. The recipe was developed by Kerry Saretsh who writes a weekly feature for Serious Eats. The dish is very easy to make, but it does use some spices that may be difficult to find in your neighborhood grocery store. Piment d'Espelette is a Basque chili pepper that has a unique flavor. For those of you who don't have  time to search it out, Hungarian hot paprika or New Mexico red chili powder can be used as substitutes. Ras el hanout is a Moroccan spice blend that's made with more than 30 individual spices. It, too, can be difficult to find. I make a reasonable facsimile  and have included a recipe for it  following the instructions for the tagine.  These meatballs and the sauce in which they cook are  wonderful and I do hope you will try this stellar tagine.  It has become a favorite of mine. Now, all I have to do is figure out what they eat in Peru. I have a friend, now enrolled in a remedial PC program, who suggested conquistadors. Life is never boring in these climes.


Moroccan Lamb Meatball Tagine...from the kitchen of One Perfect Bite courtesy of Kerry Saretsky via Serious Easts.com

Ingredients:
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 egg (beat one whole egg and use half)
1 shallot, finely minced (about 2 tablespoons), and 4 shallots, sliced (about 1/2 cup)
1 tablespoon chopped fresh mint, plus 10 leaves, roughly chopped
2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
3 teaspoons ras el hanout, divided
1/8 to 1/4 teaspoon piment d’Espelette or hot paprika or New Mexico red chili powder
Sea salt
Freshly cracked black pepper
1 pound ground lamb
2 tablespoons flour
2 tablespoons olive oil, divided
2 teaspoons chopped garlic
1 medium carrot, peeled and thinly sliced on a bias (about 1/2 cup)
1 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, drained
1-1/2 cups canned or homemade low-sodium beef broth
2 tablespoons golden raisins

Directions:
1) Preheat oven to 350 degrees F. In a large bowl, stir together breadcrumbs and milk until the milk is absorbed into bread. Add egg. Add 1 shallot, finely minced, 1 tablespoon chopped mint, 2 tablespoons chopped cilantro, 1-1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper. I used a teaspoon of salt and 1/4 teaspoon pepper. Stir together until combined. Add lamb, and gently toss together until evenly mixed. Divide mixture into 8 meatballs. Place flour in a shallow pan. Roll meatballs in flour, patting off excess flour. Reserve any remaining flour.
2) In a saute pan, heat 1 tablespoon olive oil over medium to medium-high heat until oil shimmers. Place floured meatballs into hot oil and brown on all sides, about 5 minutes total. Set meatballs aside, and lower heat. Add shallots, season with salt and pepper, and sauté on medium-low until soft, about 10 minutes, stirring frequently. Add garlic and carrot, and cook until garlic is fragrant, about 30 seconds. Add reserved flour, and toss to coat vegetables with flour. Add tomato paste, drained tomatoes, beef broth, raisins and remaining 1-1/2 teaspoons of ras el hanout. Stir to combine, breaking up whole tomatoes with a fork or back of a spoon. Bring liquid to a boil.
3) Add meatballs back into stew, and top with remaining mint, cilantro, and olive oil. Cover pot with a lid and bake in preheated oven for 30 minutes. Place a lid on the pot, and bake in the oven for 30 minutes. After half an hour, remove pot from oven and bring to a boil over medium-high heat. Boil until sauce is very thick, about 5 minutes. Serve immediately with couscous tossed in Meyer lemon olive oil, or just serve with baguette. Yield: 4 servings.

Ras el Hanout

Ingredients:
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Directions:
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place. Will keep several months.

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