Meatball Trio….beef, pork, bison, lamb, veal and sauces

Meatball Trio

Three meatballs each different with a different sauce. The first on the left is veal, pork and bison with a cheese cream sauce. The middle meatball is veal, pork and grass fed beef with fresh home canned tomatoes or marinara sauce. The third on the right is lamb, veal and pork with a tzatziki sauce. This is a great appetizer for a party.

Veal Meatball with Cheese Sauce# 1

3/4 lb ground bison
3/4 lb ground veal
3/4 lb ground pork
2 large eggs
1 half pint of heavy cream
1 1/2 cups sour dough bread crumbs ~ I take Trader Joe’s bread and grind it!
1 cup parmesan cheese ~ I use parmigiano reggiano Trader Joe’s
1/2 teaspoon fresh thyme baby leaves
1/2 teaspoon fresh oregano leaves
3 large cloves minced garlic
1 cup minced sweet onion
1 shallot minced fine
1 teaspoon salt
1/4 teaspoon fresh ground pepper

1/2 teaspoon red pepper flakes

Baking Liquid

1/2 cup cream
1/2 cup dry white wine
1/2 cup chicken stock

In a large mixing bowl you add the herbs, onions, garlic, salt, pepper, pepper flakes, cream and eggs mix really well. Then I add one pound of one of the three meats and mix well, adding a little of the meat and mixing until all the meat is mixed in completely. Then I sprinkle a little of the cheese at the time on top. Mix it in then sprinkle a little more, then mix again. Making sure it is well dispersed in the mixture. Then the same with the bread crumbs sprinkle on the top and mix, continue until it is completely mixed in. Put in the refrigerator and make the sauce. Roll into inch balls place in a baking dish with cream, white wine and chicken stock. Bake at 375 until done.

Cheese Cream Sauce

1 pint of heavy cream
1 tablespoon dry white wine
3 tablespoons parmesan cheese
2 tablespoons gorgonzola cheese
salt and pepper
Garnish ~ parmesan cheese
Put cream and wine in a small sauce pan and cook on a low, low heat until thick and creamy. This will take about one hour once to this stage add your cheeses, stir until incorporated. Note ~ This sauce is one that will have to be make right before serving. This is a sauce that cannot be reheated it will break. Plate with a little sauce then meatball and sprinkle with parmesan cheese.

Italian MeatBalls # 2

3/4 lb grass fed ground beef
3/4 lb ground veal
3/4 lb ground pork
2 large eggs
1 half pint of heavy cream
1 1/2 cups sour dough bread crumbs ~ I take Trader Joe’s bread and grind it!
1 cup parmesan cheese ~ I use parmigiano reggiano Trader Joe’s
1/2 teaspoon fresh thyme baby leaves
1 tablespoon fresh chopped basil
1/2 teaspoon fresh oregano leaves
3 large cloves minced garlic
1 cup minced sweet onion
1 shallot minced fine
1 teaspoon salt
1/4 teaspoon fresh ground pepper

1/2 teaspoon red pepper flakes

In a large mixing bowl you add the herbs, onions, garlic, salt, pepper, pepper flakes, cream and eggs mix really well. Then I add one pound of one of the three meats and mix well, adding a little of the meat and mixing until all the meat is mixed in completely. Then I sprinkle a little of the cheese at the time on top. Mix it in then sprinkle a little more, then mix again. Making sure it is well dispersed in the mixture. Then the same with the bread crumbs sprinkle on the top and mix, continue until it is completely mixed in. Put in the refrigerator and make the sauce.

Red Sauce

1 cup chopped fine sweet onion
1 small minced shallot
2 minced garlic cloves
2 tablespoons butter
1 quart of canned tomatoes
1/4 teaspoon fresh thyme baby leaves
1 tablespoon fresh chopped basil
1/2 teaspoon fresh oregano leaves
1 cup very dry white wine
Garnish ~ fresh basil & parmesan cheese
 
Saute the onion in the butter until tender then add the garlic for just one minute, set aside. Put the tomatoes and herbs in the processor and puree the tomatoes in the food processor until chopped well. Add all ingredients to a baking pan the onion, garlic mixture, tomato mixture , then the wine, mixing all together well. I use a small 1″ ice cream or cookie scoop and make your meatballs. Put meatballs in baking dish with the sauce. Place meatballs where they are not touching each other. Space out nicely. I bake at 375 ~ 400 until they are browned on the top and done. I plate with a little of the stove top sauce,the meatball, fresh basil and grated cheese.

Lamb MeatBalls # 3

1 lb ground lamb
3/4 lb ground veal
1/2 lb ground pork
2 large eggs
1 half pint of heavy cream
1 1/2 cups sour dough bread crumbs ~ I take Trader Joe’s bread and grind it!
1 cup parmesan cheese ~ I use parmigiano reggiano Trader Joe’s
1/2 teaspoon fresh thyme baby leaves
1 teaspoon fresh chopped dill
1/2 teaspoon dried mint
1/2 teaspoon fresh oregano leaves
3 large cloves minced garlic
1 cup minced sweet onion
1 shallot minced fine
1 teaspoon salt
1/4 teaspoon fresh ground pepper

1/2 teaspoon red pepper flakes
3 tablespoon tzatziki sauce

Baking Liquid

1/2 cup cream
1/2 cup dry white wine
1/2 cup chicken stock

In a large mixing bowl you add the herbs, onions, garlic, salt, pepper, pepper flakes, cream and eggs mix really well. Then I add one pound of one of the three meats and mix well, adding a little of the meat and mixing until all the meat is mixed in completely. Then I sprinkle a little of the cheese at the time on top. Mix it in then sprinkle a little more, then mix again. Making sure it is well dispersed in the mixture. Then the same with the bread crumbs sprinkle on the top and mix, continue until it is completely mixed in. Roll meat balls into 1 inch balls and place in a baking pan with cooking liquid and bake at 375 until done about 45 minutes. Once done I place a little tzataiki sauce on the plate a meatball garnish with a red onion and fresh dill.

Tzatziki Sauce

1 17.6oz container of Fage Greek Yogurt
1 fresh lemon ~ juice and most of zest
2 cloves of garlic minced ~ 1 teaspoon
2 tablespoons fresh chopped chives
1 package of fresh dill
1/2 large hot house cucumber ~ grated ~ drained
1/2 teaspoon Greek oregano ~ dried or fresh
1/4 cup olive oil
1 teaspoon salt
fresh ground pepper to your liking
Garnish ~ red onion & dill for garnishing meatballs

I peel the cucumber and then grate it.  Squeeze all the water that I can get out ~ I use a potato ricer and it will remove all the water. I let drain a little more on  a paper towel. Then prepare the other in the food processor which makes this so easy. Peel the garlic and turn the processor on and drop it in while it is running and wal la it is minced in a jiffy! Perfectly ~ Then I add the yogurt, lemon juice, lemon zest, oregano, cucumber, salt and pepper to the processor and turn on a few seconds until mixed well. After this is somewhat well blended I add the chives which I have chopped fine by hand otherwise they get too chopped. Then I do run the processor a few more seconds. I add to a large mason jar add the oil and shake until blended.  This is really easy to make. This is a sauce that needs to sit over night in the refrigerator. This way all the flavors will marry and taste great. We like it with a lot of garlic ~ I have put as many as 4 cloves in it. I plate with a little tzatziki sauce, meatball, red onion and fresh dill.