Re: [CH] Meatballs (thanks!)

NECM (northeast.chileman@gmail.com)
Tue, 4 Oct 2005 22:26:44 -0400 

jt was able to serve his "Italiano" burritos to a number of hungry
OF's participants at the hotel we ended up at after the rainout on
Sunday afternoon & at Jim & Abbey's place later on....... I didn't see
a scrap of them on anyone's plate as the plates were thrown in the
trash......

'nough said as to the taste.... Tanks everyone (especiallt jt), for
recipes & cooking up a tasty meal
NECM

On 9/20/05, JohnT <Love2Troll@kc.rr.com> wrote:
> Mary-Anne,
>
> Thanks for the suggestions!
>
> Looks like your posts still aren't getting to the C-H list :(  No
> idea what Vegeta is & will have to google it after send this.  Sure
> hope it isn't anything like Vegemite (which I got tricked into
> trying once by an evil antipodean)
>
> More burrito making today...  different ingredients entirely.  Will
> have to chainsaw my way out of the driveway as a large branch fell
> during the night.  Need to go buy more tortilla wraps.
>
> jt
>
>
> ----- Original Message -----
> From: Mary-Anne Durkee
> To: JohnT
> Cc: chile-heads@globalgarden.com
> Sent: Monday, September 19, 2005 1:45 PM
> Subject: Re: [CH] Meatballs (thanks!)
>
>
> Try a 50/50 ground beef and ground lamb mixture.  Awesome.  Also if
> you aren't familiar with Vegeta try it plus garlic, and add
> sparkling soda water (no flavour) just adds a lovely moistness and
> allows them to brown nicely if grilled.  Cevaps/Cevacici is made
> this way by the folks of Croatia, Serbia, Montenegro, Bosnia, etc.
> My son-in-law is from there and taught us to make the cevaps.
>
> Cevaps with lapinja (a flat Bosnian bread) is eaten with sour cream
> and hot ajvar (as in chiles) as their fast food.
>
> Mary-Anne
>
>
> On 9/19/05, JohnT <Love2Troll@kc.rr.com> wrote:
> Meatballs start-up
> http://www.fototime.com/F9CD7053EF42825/standard.jpg
>
> Meatballs at aprox 2 hours
> http://www.fototime.com/5BD70AA0045B8D7/standard.jpg
>
> The smoker
> http://www.fototime.com/9F45DD81DBDDC0D/standard.jpg
>
>
> Smoked at a pretty steady 250° using lump charcoal and one nice
> chunk (maybe 1 1/2 lb) of seasoned pecan wood.  The lump charcoal
> burns a little hotter and a lot cleaner than briquettes...  with
> absolutely no petrol taste.
>
> The meatballs turned out quite well.  I made two batches & the first
> batch is pictured above.  Took aprox 3 hours for each batch.  The
> RisaG ones I smoked until internal temp of 167° and the DaveD batch
> 172° I think.
>
> RisaG:
>
> 1 lb ground pork
> 1 lb ground chicken sausage (subbed ground Honeysuckle turkey)
> 2 eggs lightly beaten
> 4 tbsp grated parmesan cheese
> 4 cloves minced garlic
> 2 tsp dried oregano (crumbled)  (I used a tad less)
> 6 tbsp oat bran
> 2 grinds black pepper
> 2 tsp sea salt (I used only one)
>    (I added 1/2 cup chopped Vidalia onions to her recipe)
>
> All but the front row 5 meatballs were covered with Plochman's mild
> yellow mustard before smoking.  Added a very light dusting of
> Zatarain's Creole Seasoning on top of each.
>
>
> DaveD:
>
> 1 lb ground beef  (I used 80/20 ground chuck)
> 1 lb ground pork
> 2/3 cup chopped onions
> 4 tbsp flour
> 2 tbsp fresh minced cilantro
> 1 tsp dried oregano (I used slightly less)
> 1/2 tsp ground cumin (I ground up cumin seeds)
> 2 eggs beaten
> 6 tbsp vegetable oil (I used canola)
> I added 4 minced cloves garlic to the meatballs as didn't make his
> sauce
>
> The meatballs were covered with a 50/50 mixture of Plochman's
> mustard and JimC's "General Hurtin'" hot sauce before smoking
>
> Was very pleased at how the mustard/hot sauce worked in
> combination...  even though 3 hours at a pretty steady 250° there
> was still some heat and a lot of sauce flavor.  And I think some
> chopped celery would work in both recipes.
>
> Today will be out on the deck cooking the spaghetti and trying to
> decide which sauce to use before rolling everything up into
> burritos.   I have Classico Roasted Garlic, Bertolli Garlic Alfredo
> and Mezzetta Roasted Garlic.
>
> Some of you know that I practically live on Saran Wrap(ped) frozen
> ho-made burritos.  Nuke for 2 minutes, remove the SW, slit them
> across top lengthwise, add cheese sauce, hot sauce or whatever and
> nuke for an additional minute.  Absolutely perfect for someone that
> eats only one meal per day and only cooks a couple times per week.
> Not sure how warming them up on my smoker will work at Open Field.
> We will see.
>
> And thanks again to Risa and Dave for the recipes!
>
>
>
>
>
>
> --
> Mary-Anne
>
>
>


--
Is this where I'm suppose to attach some witty little ditty?