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Recipe: Loaded meatballs

FULLY LOADED: A meatball sandwich.
FULLY LOADED: A meatball sandwich.
(Anne Cusack / Los Angeles Times)
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Total time: 1 hour

Servings: 6

Note: Adapted from “Our Man in the Kitchen” by Hyman Goldberg. The meatballs are best made one day before serving; this allows the flavors to develop. Serve the meatballs warmed with the sauce or on a toasted hoagie roll.

Meatballs

1 1/2 pounds ground beef

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon ketchup

1 slice stale white bread, crust removed and ground to fine crumbs

1/4 cup water

In a medium bowl, combine the ground beef, egg, salt, pepper, ketchup, bread crumbs and water. Roll a heaping tablespoon into a 1-inch meatball, continuing until all of the mixture is used. You should have about 3 1/2 dozen meatballs.

Sauce

2 tablespoons olive oil, divided

Meatballs

1 small onion, diced (about 3/4 cup)

1 clove garlic, crushed

2 dashes Angostura bitters

1 cup beef broth

1 teaspoon dry mustard

1 teaspoon flour

1/2 cup bourbon

1/4 cup sweet vermouth

1/4 teaspoon dried oregano

1/4 cup chopped parsley

1. In a large, heavy-bottom skillet, heat 1 tablespoon oil over medium-high heat. Fry half of the meatballs until golden brown on all sides. Strain the meatballs into a clean bowl, then wipe out the skillet with a paper towel and repeat with the remaining oil and meatballs. Strain the remaining meatballs into the bowl, this time leaving the fat in the pan.

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2. Reduce the heat to medium, and stir the onions and garlic into the fat. Cook until the onions are soft but not browned, 3 to 5 minutes. Stir in the bitters, broth, mustard, flour, bourbon, vermouth and oregano and bring to a boil. Cook over high heat, stirring occasionally, until the sauce thickens and is reduced to 1 1/4 cups, about 5 minutes.

3. Return the meatballs to the pan and stir into the sauce. Simmer just until the meatballs are warmed through, about 5 minutes. Stir in the parsley and serve immediately, or refrigerate and reheat before serving.

Each serving: 346 calories; 22 grams protein; 7 grams carbohydrates; 1 gram fiber; 19 grams fat; 6 grams saturated fat; 107 mg. cholesterol; 675 mg. sodium.

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