Thursday, January 7, 2010
These little rounds balls of meaty deliciousness are really tasty. Perfect alone, in a sandwich or with pasta. A lot of the time most recipes I've seen fry them up in some form or another. For these, I decided to oven-steam them. I placed them in a baking pan, evenly space and added 1/4-inch of water to the pan. It's almost like a water bath. Cover the pan with foil and baked it for 40 minutes. Since the meatballs were covered, it steamed them to deliciousness. Some of the fat renders out of the meat.
It's a mixture of beef and pork. Mmmm... with a mix of finely chopped onion and seasonings you'd find in your pantry. I mixed these in to a spaghetti that my mom cooked up for New Year's. You'll see that recipe tomorrow. We split the duties of this dish. I had the meatballs and she made the pasta sauce. The pasta was...well...pasta. I think a meatball sandwich is in order.
Makes roughly 24 balls.
1 lb ground beef
1 lb ground pork
2 Tbsp paprika
1 small onion - fine chopped
1 Tbsp worchestershire sauce
Preheat oven to 350˚F
Combine thoroughly the ground beef, pork, paprika, onion, worchestershire sauce in a bowl. Season with salt and pepper.
Divide the mixture into 24 balls and place on a 2-4 inch deep oven pan. Pour water 1/4 inch deep into the pan completely covering the bottom. Cover the pan with foil crimping the edges to tightly seal it.
Place the pan in the oven and bake for 40-45 minutes. Remove the foil and bake for another 10 minutes.
Remove the balls from the pan and serve with spaghetti or as an appetizer ot in a sandwich.