Post by Granny Smith on Jul 22, 2010 20:15:48 GMT -5
This is another recipe I developed from one I saw on Diners, Drive-Ins, and Dives. I don't remember what they called these, so I made up a name.
This is an involved recipe, with a lot of components, but would be worthwhile to make in bulk, then freeze for another time. They do make a pound of meat go far. One pound served all 8 of us!
Crunchy Meatballs
Vegetable Mixture
1 small or 1/2 medium onion
2 stalks celery
1 green onion, optional
3 cloves of garlic or 2 t. minced garlic (from a jar)
1/4 c. fresh parsley
Put everything in the food processor and chop until it's almost a paste.
Meat Mixture
1 lb. ground pork *
1 T. Worcesteshire sauce
1 t. Kosher salt
1-2 t. Tabasco sauce
1 t. chili powder
1/2 t. onion powder
1/4 t. black pepper
1/4 t. garlic powder
1/8 - 1/4 t. cayenne pepper
Vegetable Mixture
Place everything in a bowl and mix with hands until thoroughly blended. Put mixture into a skillet and cook until meat is done, but not brown. Set aside to cool.
Rice**
1 cup dry, uncooked rice
2 cups water
Make rice according to package directions. Cool. Stir cooled rice into cooled meat mixture.
Using about a tablespoon of meat/rice mixture, form balls and coat with flour, then buttermilk***, and plain bread crumbs. At this point, you can refrigerate meatballs then fry them when you're ready.
Fry in hot oil, 375° until deep, rich brown. The insides are already cooked, so you only need to brown and crisp the coating. Drain on paper towels. Serve hot.
* I was going to try this with ground turkey, but accidentally thawed sausage instead, so I omitted some of the hot sauce and cut back on the salt. It was good.
** Leftover rice can be substituted. You need 2-3 cups.
*** I didn't have any buttermilk, so I substituted sour cream, thinned with milk.
This is an involved recipe, with a lot of components, but would be worthwhile to make in bulk, then freeze for another time. They do make a pound of meat go far. One pound served all 8 of us!
Crunchy Meatballs
Vegetable Mixture
1 small or 1/2 medium onion
2 stalks celery
1 green onion, optional
3 cloves of garlic or 2 t. minced garlic (from a jar)
1/4 c. fresh parsley
Put everything in the food processor and chop until it's almost a paste.
Meat Mixture
1 lb. ground pork *
1 T. Worcesteshire sauce
1 t. Kosher salt
1-2 t. Tabasco sauce
1 t. chili powder
1/2 t. onion powder
1/4 t. black pepper
1/4 t. garlic powder
1/8 - 1/4 t. cayenne pepper
Vegetable Mixture
Place everything in a bowl and mix with hands until thoroughly blended. Put mixture into a skillet and cook until meat is done, but not brown. Set aside to cool.
Rice**
1 cup dry, uncooked rice
2 cups water
Make rice according to package directions. Cool. Stir cooled rice into cooled meat mixture.
Using about a tablespoon of meat/rice mixture, form balls and coat with flour, then buttermilk***, and plain bread crumbs. At this point, you can refrigerate meatballs then fry them when you're ready.
Fry in hot oil, 375° until deep, rich brown. The insides are already cooked, so you only need to brown and crisp the coating. Drain on paper towels. Serve hot.
* I was going to try this with ground turkey, but accidentally thawed sausage instead, so I omitted some of the hot sauce and cut back on the salt. It was good.
** Leftover rice can be substituted. You need 2-3 cups.
*** I didn't have any buttermilk, so I substituted sour cream, thinned with milk.
