What’s Cooking in Kelli’s Kitchen - Three Cheers for Great Balls of Meat

Few foods bring as much joy to my partner as meatballs. We have yet to meet a meatball dish he doesn’t like—which is fantastic, because there are a ton of meatball varieties. Tasty balls of meat are a ubiquitous culinary delight—from Italy’s pipettes to keftedes in Greece, the Chinese “Lion’s Head,” bakso in Indonesia, and bò viên in Vietnam—meatballs are a global phenomenon.

This weekend, I hand-mixed and rolled a batch of spicy lamb meatballs in tomato sauce. As expected, and true to his nature, Neil was a fan. I expect this dish will be a regular in “Kelli’s Kitchen.”

Try one (or all) of these tasty meatball recipes, and let’s give three cheers for these Great Balls of Meat!

Lamb Meatballs with Spiced Tomato Sauce

Adapted from Suzanne Goin and Sam Sifton

Ingredients:

• 1 yellow onion, peeled and minced
• ¼ cup heavy cream
• 2 egg yolks
• 1 cup bread crumbs
• 1 tsp ground cinnamon
• ½ tsp crushed red pepper
• Pinch of cayenne pepper
• 2 pounds ground lamb
• Salt and black pepper
• ¼ cup chopped parsley
• 1 28-ounce can whole tomatoes
• 3 tbsp olive oil
• 2 sprigs rosemary
• 1 tsp fresh thyme leaves
• 1 tsp ground cumin
• ½ tsp cinnamon
• Pinch of cayenne pepper
• 1 bay leaf
• 1 tsp granulated sugar
• 1 orange, juiced
• 1 2-inch strip of orange peel
• 4 oz feta cheese, crumbled
• 2 tbsp mint, thinly sliced

Directions:

1. Preheat broiler on high. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Add the breadcrumbs and mix thoroughly. Add the lamb, season generously with salt and pepper, and massage the mixture with your hands until well combined. Shape into meatballs slightly larger than golf balls.
2. Grease a baking pan with olive oil and place the meatballs on it, spaced closely and evenly. Broil, turning once or twice, until browned—about 10 minutes. Remove from oven and set aside. Reduce oven to 400 degrees.
3. Meanwhile, make the sauce. Purée the tomatoes and their juice. In a medium saucepan over medium heat, add olive oil, rosemary and red pepper. Cook for a minute or two, then add the onion, thyme, cumin, cinnamon, cayenne and bay leaf. Sauté until onions are softened, about 10 minutes. Add tomatoes, sugar, orange juice and peel. Season with salt and pepper.
4. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring regularly. Adjust seasoning to taste.
5. Pour sauce into an oven-safe baking dish. Add the meatballs and bake for about 20 minutes, until the mixture is bubbling, and meatballs are cooked through.
6. Top with crumbled feta and mint. Serve with pita or over basmati rice.

Lion’s Head Meatballs”
By Maggie Zhu

Ingredients:

• 1 pound ground pork
• 4 tbsp Shaoxing wine (or dry sherry)
• 3 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1¼ tsp salt
• 2 tsp sugar
• 2 tsp grated ginger
• 4 green onions, minced
• 1 tbsp cornstarch
• 1 8-ounce can water chestnuts, finely chopped
• 3 eggs
• 1 cup panko
• 2 tbsp sesame oil
• 1 tbsp peanut or vegetable oil

Directions:

1. Add pork to a large bowl with 4 tbsp water. Mix well with a spatula until fully absorbed. Add Shaoxing wine, soy sauces, salt, sugar, ginger, cornstarch and scallions. Mix well.
2. Add water chestnuts and eggs. Mix, then add panko and stir again. Finish by adding sesame oil and mixing into a soft paste.
3. Heat oil in a medium skillet over medium-high heat. Reduce heat to medium. Scoop ⅓ cup of meat mixture and shape into a ball—it will be soft. If needed, add panko.
4. Carefully place 3 to 4 meatballs in the skillet. When golden on one side, roll gently to cook other sides. Brown at least two sides, then transfer to a deep plate or steamer-safe bowl. Repeat for remaining meatballs.
5. Steam meatballs in batches: boil water in a steamer, place bowl on the rack, cover, and steam for about 30 minutes until cooked through. Add water between batches if needed.
6. Serve hot as a main dish.