This is my mother-in-law's recipe that she created for a Cattlewoman's cook off. She didn't win, but I think it is pretty wonderful. I really like this recipe because it doesn't have any bell peppers or tomato products in the sauce. Sorry I don't have any pictures for this recipe. Enjoy!
Sweet and Sour Meatballs
For the meatballs:
1.5 lbs ground beef, venison, or a mixture of the two
1 c bread crumbs
1 c milk
1 egg
1 medium onion, grated (this hides the onion from people who normally wouldn't eat it)
1 1/2 tsp salt
1 tsp black pepper
1 tsp mustard powder
1 tsp dried sage
1 1/2 tsp garlic powder (or if you have the minced garlic in a jar, then about 1 tbsp)
2 tbsp Worcestershire sauce
For the sauce:
1 c sugar (Splenda works perfectly if you want to cut back on calories or for diabetics)
3/4 c apple cider vinegar
2 c water
1 can (20 oz) crushed pineapple
1 tsp salt
water and cornstarch to thicken
Using a mixer (or your hands if you want), combine all the meatball ingredients and mix until all ingredients are evenly distributed.
I hate rolling the meatballs and frying all of them. You can do this if you wish, but I prefer to bake the meat. There are two ways I do this, depending on my level of ambition. If I want to make actual meat"balls", I use a melon baller to make uniform balls, place them on a jelly roll sheet (the one with an edge), and bake them in a 375 degree oven until they are cooked through. If I don't want to spend all the time making the balls, I evenly spread the meat mixture into a jelly roll pan, then cut 1 inch squares using a pizza cutter. Leave the meat in the jelly roll pan to cook it, again in a 375 degree oven until it is cooked through. The meatballs will then be meat squares, but the flavor doesn't depend on the shape of the meat!
In a dutch oven, or a large sauce pan, combine all the ingredients for the sauce and turn the heat on low. Add the meatballs once the sugar is dissolved, cover, and let simmer for 1 hour. Gently stir periodically, but be careful not to break apart the meatballs. About 10 minutes before serving, in a small bowl, mix about 2 heaping tbsp of cornstarch with enough water to make a thick liquid. Slowly pour the cornstarch mixture into the sauce and gently stir. Let it return to a simmer for about 10 minutes, or until the sauce is thicker. Serve the sweet and sour meatballs over rice. Enjoy!
Sunday, January 30, 2011
Monday, January 3, 2011
Basil and Garlic Cream Sauce
This sauce is so easy to make, it just takes some patience. I serve it over fresh store bought ravioli. The flavor of the ravioli should go with garlic and basil, so feel free to experiment. I especially like it on a sundried tomato and artichoke ravioli. Enjoy!
Basil and Garlic Cream Sauce (for Two)
10 basil leaves (You can use a few more if you want a stronger basil flavor.)
2 cloves garlic
1/3 c white wine
1 c heavy whipping cream
2 tbsp cold butter
salt and pepper to taste
In a blender, food processor, or using one of those small "boat motor" blenders, puree the basil, garlic, and wine until the basil and garlic is smooth.
Pour basil mixture into a small sauce pan along with the cream. Turn the heat on low and let the mixture reduce by about 1/3, stirring occasionally. This is where the patience comes in because this should take about 30-40 minutes. Don't turn the heat up to speed up the process. Let it simmer. Let the flavors mingle. Play on facebook while you wait.
When the sauce is reduced, remove it from the heat and let it set for a few minutes. Then whisk in one tablespoon of butter at a time, letting the sauce absorb the butter before you add the next tablespoon. Adding the cold butter a little at a time will allow the butter to be incorporated into the sauce without it separating into sauce and fat. At this point, taste the sauce and add salt and pepper as you feel is needed.
Pour sauce over cooked ravioli and savor the experience! Enjoy!
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