Meatballs in Sauce: Two Recipes

Meatballs are homey. Meatballs are fun. Meatballs are relaxing. Meatballs can even be romantic.

Limor Laniado Tiroche

Meatballs are homey. Meatballs are fun. Meatballs are relaxing. Meatballs can even be romantic. Beef and chicken meatballs possibly rank as people's most beloved dish.

Every Jewish ethnic group has its own recipe for meatballs cooked in sauce that are "The Best." They're easy to make successfully. Each recipe for meatballs is open source: You can substitute the type of meat or prepare a mixture from chicken, turkey, lamb and beef. You can add or subtract seasoning, change the cooking method, and play around with the sauce to your imagination's content.

To guarantee the mission is a success, it is recommended that you buy high-quality fresh meat that is ground on location. Ground meat that has been frozen and defrosted is less desirable because the excess water secreted in the defrosting will make it difficult to roll into meatballs. The best cuts of beef for meatballs are flank steak and rib eye. If you opt for lamb, flank or shank cuts are preferable.

With chicken, the choicest cuts are breasts and skinless and boneless quarters. If using a mixture of meats, you can add lamb fat, goose fat or olive oil. For a soft consistency, add herbs, carrots, potatoes, zucchini and onions, either grated by hand or in a food processor. These will also give the meatballs a rich flavor.

The addition of breadcrumbs or soaked and drained bread is designed to mop up the excess liquids and to bind the mixture before rolling it into meatballs. If the mixture is too soft and doesn't collect into nicely-shaped balls - add more breadcrumbs.

To make the process easier, wet your hands before rolling the meat mixture into gently-packed balls.

If you plan on frying the meatballs, you can first dip them in beaten egg and coat with flower, farina, panko or regular breadcrumbs. After frying them, add the meatballs to a sauce that is on the boil.

These recipes don't involve any frying, though. The secret to success is to refrigerate the meatballs for an hour before adding them to the boiling sauce. Refrain from over-stirring the pot so as not to damage the uniform shape of the soft meatballs. These meatballs will improve if you leave them in the fridge overnight, thereby allowing them to soak up the sauce's flavors and thicken it in the process. Leftover meatballs can be served the following day on a fresh baguette with tomato, sour pickle, mayonnaise or tahini, and a little harissa.

Meatballs in okra, tomatoes, and lemon

meatballs, food
Limor Laniado Tiroche

Ingredients (Serves 8 ):

For the meatballs:

500 grams fresh ground beef

1/2 teaspoon salt

1/2 teaspoon fine ground black pepper

1/2 teaspoon sweet paprika

Pinch of hot paprika

1 egg

1 medium onion

1 bunch parsley

1 bunch cilantro

Breadcrumbs

For the sauce:

500 grams baby okra

4 tablespoons olive oil, separated

6 garlic cloves, sliced

1/2 cup water

1/2 lemon with peel, diced small

6 tomatoes cut into large cubes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried red chili pepper

Preparation:

Rinse the okra and prune their stems (leave the base ).

In a bowl, combine the beef, spices, and egg. Place onion, parsley and cilantro in a food processor and pulse until coarsely mashed. Add these to the meat along with breadcrumbs and mix. Get your hands wet and form round balls. Refrigerate for an hour.

In a wide pot saute the okra in three tablespoons olive oil over high heat until scorched, three to five minutes. Set aside. In another pot fry garlic for half a minute, add the diced lemon and tomato cubes, and fry for two minutes. Add water and spices. Bring to a boil and cook for five minutes, uncovered, over a medium flame. Add the meatballs, cover and bring to a boil again. Lower the flame and cook for 20 minutes without stirring. Carefully stir and continue cooking for another 20 minutes. Add the okra and cook for 5 minutes. Serve over white rice.

Meatballs in Swiss chard, Persian lemon and potato sauce

Ingredients (Serves 8 ):

For the meatballs:

500 grams fresh ground beef

1 egg

1 carrot, peeled

1 small potato, peeled

1/2 cup breadcrumbs

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground coriander

1/4 teaspoon cumin

Pinch of hot paprika

For the sauce:

3 tablespoons olive oil

12 Swiss chard leaves, rinsed and cut into thick strips

2 celery stalks sliced into rings

5 garlic cloves, sliced

Dried Persian lemon

Juice of 1 lemon

1/2 cup water

4 medium potatoes, peeled and quartered

1 tomato, grated

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground coriander

1/4 teaspoon cumin

Pinch of hot paprika

Preparation:

Grate the carrot and potato in a food processor or on a kitchen grater. Transfer to a bowl.

Add the rest of the ingredients for the meatballs and mix well. Wet your hands and form the mixture into round balls. Refrigerate for an hour.

In a wide pot, fry the Swiss chard until softened. Add celery and garlic. Fry for one minute. Add dried lemon, lemon juice, water, potatoes, grated tomato and spices.

Bring to a boil and add the meatballs. Cover, bring to a boil again and cook for 20 minutes without stirring. Stir carefully, lower the fire, and cook for another 30 minutes.