Wednesday, May 31, 2006

Grilled Meatballs

Recipe from Rachael Ray, 30 Minute Meals and FoodTV

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

And here's my version:

1 1/2 pounds ground beef
1 cup Panko (Japanese Bread Crumbs)
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 tsp. crushed red pepper flakes
1/2 tsp. finely grated lemon zest
1/4 cup flat leafed parsley- finely chopped
1/4 cup Pecorino Romano cheese, finely grated
Salt and pepper to taste

Combine all ingredients and roll into balls about 1 1/2 inches in diameter. Taking a bamboo skewer, slowly insert the skewer into 3 meatballs per skewer, flatten slightly. Sprinkle lightly with salt and pepper. Cook over a high heat grill for about 10 minutes, turning frequently.

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