Baked Meatballs

I took this recipe from Alton Brown. I love the flavor created by the three types of meat that are used. If you have an affinity to lamb, you can use more beef and pork as a substitute.  I personally love lamb. Lovey doesn't know there is lamb in these. Lovey doesn't care for lamb but he gobbles these up. Perhaps he only thinks he doesn't like lamb.

I doubled Alton Brown's recipe so I could freeze them and have them on hand for a last minute supper.  Now that I'm cooking for Papa (my father-in-law), convenience is a nicety. If you are not planning on freezing any I would recommend halving the recipe.

The meatballs will be flavored by these: Parmesan, dried basil, dried parsley, garlic salt, and red paper flakes

 

These ingredients will add texture and binding: thawed and squeezed frozen spinach, lightly beaten eggs, and bread crumbs. The bread crumbs are divided in half; one half mixed in with the meat mixture and the other half for coating.

 

 

In a large mixing bowl combine your three meats: pork, lamb, and ground chuck.

Once the meats are lightly combined, add the flavorings and binders and mix until incorporated.

Just a note on mixing and shaping.  When you are mixing all of your ingredients, use your hands (I use gloves) and mix with your fingers gently until everything is incorporated.  Don't squeeze like your squishing the heck out of a piece of play dough; you don't want the mixture to be compacted.

Cover the bowl and set the meat mixture in the refrigerator for at least an hour
 After the meat mixture has rested, form into 1-1/2 ounce balls (1 fluid ounce volume scoop) and set aside on a parchment lined baking sheet.




Gently roll each portion into a ball .  Remember, you don't want a rock hard, compacted piece of meat!




In a small bowl place the remaining amount of bread crumbs. One meatball at a time, gently toss in the crumbs to lightly coat.




Place each breaded meatball in the cup of a mini cupcake tin. 




Bake at 400° for about 20 minutes; drain on a paper towel.

At this point you can add to spaghetti sauce or make a meatball sub.

If freezing, place the drained meatballs on a parchment-lined cookie sheet and place in freezer.  Once frozen solid, place meatballs in a plastic freezer bag.

Very easy procedure:  measure & mix, weigh & shape, roll & coat, bake & drain.

 

 BAKED MEATBALLS
Adapted from Alton Brown
Yields approximately 40 meatballs

Ingredients:
2 - 5 ounce packages chopped frozen spinach
1 cup finely grated Parmesan
1 Tbsp. dried parsley
1 Tbsp. dried basil
1 Tbsp. Lawry's Garlic Salt
1 tsp. red pepper flakes
1 cup dried bread crumbs, divided
2 eggs
1 pound ground pork
1 pound ground round or chuck
1 pound ground lamb


Method:
Preheat oven to 400° F.
  
Thaw spinach and squeeze out all the liquid that you can.
Grate the Parmesan and measure out the parsley, basil, garlic salt and red pepper flakes.
Divide the bread crumbs in half. 
Lightly beat the eggs.

In a large mixing bowl, lightly combine the three meats.

Add the spinach, Parmesan, parsley, basil, garlic salt, pepper flakes, 1/2 cup bread crumbs and eggs to the meat mixture. With your fingers, mix all the ingredients. Avoid 'squishing' the meat together. You don't want your meat compacted. Use your fingers and combine until everything is evenly mixed.

Allow mixture to rest in refrigerator for at least an hour.

Using a food scale measure out 1-1/2 ounces of meat portions, or use a 1 fluid ounce scoop.  Place portions on a parchment lined sheet pan.  With your hands, gently roll the weighed out portions into balls.

Place each ball into the cup of a miniature muffin tin.

Bake for 20 minutes or until golden brown.  Drain on paper towels. 

Punjabi Lamb Kebabs

 If there is one thing I have come to appreciate about Indian cuisine is the amazing spices and spice combinations that are used and the aromas that now radiate from my spice drawer.

We are going Kebab Krazy at I Heart Cooking Clubs.  I've been scarce at IHCC lately but when I saw what this week's theme was I new I could find a kebab recipe I would like.

I love lamb.  Lovey doesn't like lamb.  When I read this Madhur Jaffrey recipe I thought it would make for great lunches at work this coming week.  Since I knew Lovey wouldn't be eating any of these I didn't hold back on the spices called for; primarily the cayenne that I usually have to leave out of recipes because Lovey is not a fan of heat either.

The recipe can be started the night before; in fact I would think it best so the lamb has some real personal time with the marinade; which is what we start with.  First order of business is allowing the yogurt to drain in a cloth-lined strainer.

While the yogurt is draining make a paste of the garlic cloves.  I mince the cloves very fine and then begin scraping the garlic back and forth with the edge of the knife blade at a slight angle.

These photos aren't very good and it's hard to take photos performing a technique that I use both hands.  Anyway, keep scraping back and forth until your garlic looks somewhat like a paste.

 

Here are all of the ingredients that are whisked together for the marinade.  The drained yogurt, grated fresh ginger, cayenne, garam masala, garlic paste and salt.

Since I was making this recipe for myself I halved it (but I did not half the marinade).  I purchased a little over one pound of boneless leg of lamb.

Once trimming up the lamb it was cut into one-inch cubes.  Although, let it be said there is no way to get every piece all the same size so please don't stress over the size of your pieces of meat.  Sorry for that little globulin of blood attached to one of the pieces of meat;  that's not very appealing is it?

 Whew!  Speak of  not a very appealing photo!  But don't let it fool you.  This marinade is so aromatic I can only imagine at this point how it will flavor the lamb.  Now, cover your bowl and stick in the refrigerator.  Mine marinated for about 24 hours.



About 30 minutes before you plan to broil the kebabs, soak your skewers.  The recipe did not mention this but anytime I use bamboo skewers for broiling or grilling I soak them first; for about 30 minutes.

Once you are ready to load up your skewers, lay them out on a towel.

Push meat cubes onto the skewers; I got about 7 cubes per skewer.  I ended up with 7 skewers with a little over one pound of meat.  The recipe stated that it served 4 to 6 people (using 2-1/2 pounds).  The recipe also mentioned using 4 skewers for the cubes of meat.  In my opinion, there is no way 2-1/2 pounds of meat would fit on 4 skewers.  I used 7 skewers for 1 pound of meat, so determine for yourself if 2-1/2 pounds of meat is really necessary.   

Before placing them under the broiler brush both sides of each kebab with melted butter.

Broiling should be at least 5 inches from the heat source.  My broiler is very hot (500°F) so I placed my broiler pan a little further away, in the middle of the oven.

Broil for about 7 minutes on each side.

You know, some say that the smell of cookies baking in the oven will serve as an aide when trying to sell your house; I think you should broil a batch of these kebabs.

 

Punjabi Lamb Kebabs
Adapted from a recipe by Madhur Jaffrey
Serves 4 to 6

Ingredients:
8 ounces whole-milk yogurt (preferably Greek)
6 Tbsp. mustard oil or extra virgin olive oil
1-1/4 tsp. Kosher salt
1 tsp. cayenne pepper
2 cloves garlic
2-inch piece of fresh ginger root
2 tsp. garam masala (or store bought)
1 pound boneless lamb from the leg
3 Tbsp. butter
 
Mise en place:

• put yogurt in a cloth-lined strainer or colander and set in sink
• mince garlic and crush to a paste
• peel piece of ginger by scraping with a spoon and grate
• measure out the oil, salt, cayenne and garam masala and place in large bowl
• add yogurt, garlic and ginger to the bowl
• cut lamb into 1 inch pieces

Method:
Whisk all of the marinade ingredients in the bowl.  Add the lamb pieces.  Cover bowl and refrigerate overnight or 24 hours.
 
Thirty minutes prior to broiling, soak skewers in water.  Remove skewers from water and lace meat cubes on each skewer.  Place each skewer on a broiler pan.  Melt the butter and brush both side of each skewer with the melted butter.
 
Preheat your oven to the broiler setting.  Place the tray about 5 inches from the source of heat.  Broil 5-7 minutes on the first side and another 5-7 minutes on the opposite or until the kebabs are done to your taste.

I'm sharing this recipe at IHCC.