Meatballs. Now
there’s a food that is present at almost every potluck, church picnic and
buffet in America. If you are lucky, the
person who prepared the dish actually made the tasty little balls from scratch,
covering them with a delicious barbecue or white sauce. If not, they bought the largest, cheapest bag
they could find in the local store and added a bottle of no-name barbecue sauce,
making a not-quite-edible dish to pass.
What never ceases to amaze me about this American favorite is, no matter
which version is presented at a gathering, it is often one of the first dishes
to be emptied. Being the food snob that
I am, I will only eat meatballs at an event if I know the cook has enough
meatball skill, otherwise I ask Brian to taste and let me know if I want them
in my mouth. Tonight I envisioned the perfect
meatball for dinner. They were not
burned, they did not fall apart prematurely, they were not rubbery, and the
tasted good; a meatball bullseye!
The Perfect Meatball
1 ½ lb burger
1 cup bread
crumbs
½ green
pepper
salt and
pepper
½ teaspoon asafoetida
1 teaspoon
garam masala
1 chopped
clove of garlic
½ chopped
onion
1 egg
Mix all the above ingredients thoroughly and make 2 inch
diameter meatballs. Roll them in four
and set them in a pan in which the bottom is covered with coconut oil. Brown the meatballs, but do not cook them all
the way through. Now place them in a 350
oven for about ½ hour.
16oz
package of portabella mushrooms cut into small pieces.
½ chopped
onion
1 pressed garlic
clove
sautéed the
above ingredients in butter
Add 1/3 cup
flour, a can of coconut milk, and one beef bouillon cube. Pour over the
meatballs and cook for another 10 to 15 minutes in the oven. When done, serve with a side of basmati rice.
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