Course: Dinner

Name: Meatball Appetizers
Prep time: 10 min
Cook time: 15 min
Yield: 36 appetizers
Ingredients: 4 slices white bread (cut or torn into 1 inch chunks); 1 cup buttermilk; 1/2 cup onion (a small onion, thinly diced); 1/4 cup parmesan cheese (grated); 2 cloves garlic (minced); 1 tablespoon Italian seasoning; 1 tablespoon Worcestershire sauce; 1 pound ground beef (chuck or other high quality lean beef); 1 pound italian sausage (mild, casings removed); 60 ounces marinara sauce (three jars); 1/8 teaspoon chili powder (would leave this out if kids are eating them)

Meatball Appetizers

This meatball appetizer recipe has been a hit at our parties. It combines the best of recipes I have tried. Some recipes don’t have very many spices for flavor. If you were using them in a dish with other flavors, I can see how you wouldn’t want to add spices that would compete. In this case meatballs are the dish, and I like this mix of spices. I also like to use a combination of beef and pork. That adds great flavors too.

One of the reasons these are popular at our house is that they can easily be served warm from a slow cooker. So they don’t need to be heated in the oven on party day like some other appetizers do. Whenever guests arrive they can serve themselves. Everyone wins.

No one needs to know, but these are really easy to make. It takes about 30 minutes to pull them together. We have two ovens, so I can put a few sheets in at a time. It may take a bit longer if you need to run a few baking sheets through the same oven. Still that isn’t bad. I make these a day before a party. They could be made even earlier. They definitely won’t keep you from spending time with your guests.

Bonus… if for some reason you have extra meatballs, they can be cooled, packed into meal sized portions, and frozen for a future meal. They are a great add to a weeknight spaghetti.

Meatball Appetizer References

Americas Test Kitchen

Their recipe uses buttermilk and a blend of meats. I like a bit more pork. I like to have some other seasonings too. You may have to have a login to see the recipe.

https://www.americastestkitchen.com/recipes/6218-classic-spaghetti-and-meatballs-for-a-crowd

Meatball Nirvana

Love the name. Also really like some of their spicing. I like a mix of beef and pork though.

http://allrecipes.com/recipe/meatball-nirvana

Meatball Appetizers

This tasty meatball appetizer recipe is a favorite because it is easy to make, they stay warm in a slow cooker, and extras are perfect for spaghetti.

Course

Dinner, Main Dish, Side Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

appetizers

Ingredients

4 slices white bread cut or torn into 1 inch chunks
1 cup buttermilk
1/2 cup onion a small onion, thinly diced
1/4 cup parmesan cheese grated
2 cloves garlic minced
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
1 pound ground beef chuck or other high quality lean beef
1 pound italian sausage mild, casings removed
60 ounces marinara sauce three jars
1/8 teaspoon chili powder would leave this out if kids are eating them

Course

Dinner, Main Dish, Side Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

appetizers

Ingredients

4 slices white bread cut or torn into 1 inch chunks
1 cup buttermilk
1/2 cup onion a small onion, thinly diced
1/4 cup parmesan cheese grated
2 cloves garlic minced
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
1 pound ground beef chuck or other high quality lean beef
1 pound italian sausage mild, casings removed
60 ounces marinara sauce three jars
1/8 teaspoon chili powder would leave this out if kids are eating them

Instructions

Heat oven to 350F and assemble ingredients.
Remove crusts from bread and cut or tear it into 1 inch pieces.
Combine bread and milking a bowl and mash into a paste
Mix the bread with the onion, cheese, garlic, seasoning, Woccester sauce, and chili powder. I like to do this before adding the meat because the seasoning is best if it is evenly mixed. One time I added everything all at once and I had bites with lots of chili powder and bites with no chili powder.
Gently combine the meats with the bread mixture and form into 1 inch balls. A #40 ice cream scoop works as a nice guide so that you are consistent.
Line a baking sheet with either aluminum foil or a silpat to make clean up easier, and line up the meatballs. I had mine in a nice row. They just need space around them so they cook evenly.
Cook in the oven for 15 minutes or until the center reads 160F. Cool and refrigerate until the party, or put them straight into the slow cooker and add marinara.

January 11, 2024

Braised Pork Chops with Caramelized Onions

These braised pork chops with caramelized onions are amazing for a weekend meal. In this dish you taste the tanginess of the tomatoes first. Then the carmalized onions and soy sauce just dance (or add complexity as they say). The dish pairs really well with a medium red wine like a Merlot or Granacha. We typically serve it with brussel sprouts and smashed potatoes. Between the brine and the caramelized onions, the meal takes more time than we typically have to prepare dinner during a week night, but this is one of our favorites, especially in the colder months.

To reduce your stress, you can make the caramelized onions up to 5 days in advance. Even better, make more onions than you need for this recipe and use it in other meals. Caramelized onions add depth to soups and pasta sauces. The key for the onions is to use a bit of salt, keep them covered, and cook them over low heat. If you open the lid too often, they can start to dry out. I did this last time and was able to recover by splashing a bit of dry white wine (Sauvignon Blanc) in the pan. A little beer would to deglaze too. They need a bit of moisture to prevent them from burning. Once you have them caramelized, store then in the refrigerator if you aren’t using them right away.

Braised Pork Chops with Caramelized Onions

References

Here are the recipes that I relied on to make this dish.

Crunchy Creamy Sweet

http://www.crunchycreamysweet.com/2014/02/09/braised-pork-chops-lemon-garlic-red-potatoes-recipe-giveaway/

Caught this this week and need to try this recipe, especially the potatoes. We always need new ideas for potatoes. Anna did a better job of browning than I did. Note to self…have to remember to get the pan hot before putting the pork chops in the pan.

Americas Test Kitchen

http://www.americastestkitchen.com/videos/2418-red-wine-braised-pork-chops

You might have to sign up for their site to see the info. I always like their food science. I used their brining suggestion. I think I would always brine overnight. It is just easier. They cook for a lot longer on lower heat. I might try to make this dish in a slow cooker. I need more meals that I can put together, and let them go for 2+ hours, and plate at 6pm. next time I might add carrots to our braise.

St Francis

http://www.stfranciswinery.com/culinary/recipes/categories/main-course-pork/pork-chop-with-caramelized-onion/

This is where I got idea for caramelized onions and tomatoes. I like a bit less soy sauce and more tomato than they had in their recipe. By the way we love the wines St Francis ships from the vineyard. Behler Merlot is awesome, and works really well with this dish. St Francis also put together really fun food plus wine tasting menus if you get out to Sonoma.

Braised Pork Chops with Caramelized Onions

These braised pork chops with caramelized onions are an amazing for a weekend meal. The caramelized onions take a bit to prepare, but they really make the dish.

Course

Dinner

Prep Time

60 minutes

Cook Time

75 minutes

Servings

people

Ingredients

4 pork chops 1 1/2 inch thick, marbled cut
3 tablespoons sea salt for brine
1 1/2 quarts water for brine
1/2 cup olive oil
2 large onions finely sliced
1/4 teaspoon sea salt
1 cup all purpose flour for dredging
1 cup red wine
3 cups diced tomatoes 2 x 14.5 ounce cans
1/4 cup soy sauce
4 cloves garlic minced

Course

Dinner

Prep Time

60 minutes

Cook Time

75 minutes

Servings

people

Ingredients

4 pork chops 1 1/2 inch thick, marbled cut
3 tablespoons sea salt for brine
1 1/2 quarts water for brine
1/2 cup olive oil
2 large onions finely sliced
1/4 teaspoon sea salt
1 cup all purpose flour for dredging
1 cup red wine
3 cups diced tomatoes 2 x 14.5 ounce cans
1/4 cup soy sauce
4 cloves garlic minced

Instructions

Mix salt and water together to make a brine. Add pork chops and let the brine do its magic for at least 60 minutes (or overnight) in the refrigerator. I like to use a gallon sized ziplock bag, but some recipes recommend using a large bowl or dutch oven.
Add 2 T olive oil and onions to a dutch oven. Cook covered on medium low for 30 minutes, stirring every 10 minutes. Remove to a bowl.
Preheat an Oven to 275F.
Remove pork chops from brine. Discard the liquid. Pat pork chops dry, and dredge in flour.
Add 2 T olive oil to the dutch oven. Warm to medium high. Make sure the oil is hot, then brown pork chops on all sides, about 10 minutes.
Add wine to the pan, and use a spatula to pull the browned bits from the bottom of the pan. Then add remaining ingredients: tomatoes, garlic, and caramelized onions and bring to a simmer.
Cook uncovered for 30 minutes. Add chicken stock or water if the sauce gets really low. We typically don’t have to do this.
Check chops to make sure they are at least 145 F. Remove pork chops and tent them with foil to keep them warm. Simmer braising liquid for 5-10 minutes to thicken it into a sauce if it isn’t already thick enough.
Plate, serve, and see what happens next.

February 4, 2018