Sunday, September 18, 2011

Weekend Cook: Beef and Pork Meatballs

Boucher Farm Beef and Pork Meatballs
I can't even properly describe how tender and tasty these were, and this recipe will make a gorgeous meatloaf, perfect for sandwiches.  Shall I declare myself the Queen of Meatballs?  You decide.

1lb. Ground Pork, 1 lb. Ground Beef, 1/4 cup minced Garlic, 1 cup pureed Onion, 3 Eggs, 4 TB Breadcrumbs, 1 TB Italian Herbs, 4 tsp. Pepper, 3 tsp. Salt, 2 tsp. powdered Garlic, 2 tsp. powdered Onion, 1 cup crumbled Blue Cheese.  Mix together and let stand in the refrigerator for 1/2 hour.

Smells great!

Makes about 24 big meatballs.  These baked in a 425f oven for 10 minutes to set the shape.

Some of the larger cheese pieces tried to ooze out.

Meatballs in Sauce
The meatballs finished cooking in a gently simmering sauce (Mario's Vodka Red) for ten to fifteen minutes.  These were perfection - they held together, but easily fell apart under a fork.

I have to confess I ate one cold the next day.  Crazy good.