Cooking with Kids - Meatballs

[marnie]

Meatballs are a favorite in our house, and a great way to get kids in the kitchen to help. They can roll (think Play-Doh). If you are grossed out by touching meat, try putting medical gloves on. Rub your gloved hands with a little olive or canola oil to prevent sticking.

Even if your child doesn't like to help, you can make enough meatballs to freeze and use for another day -- a great back-up plan for moms.


I’ve tweaked the recipes over the years since then, often substituting ground turkey for the ground veal in the basic meatloaf recipe and experimenting with adding milk-soaked bread to the meatballs instead of breadcrumbs. One thing I haven’t changed is my appreciation to the American Cancer Society for being there for us.

You can support them, and brighten your day and the days of others, with the purchase of daffodils.


Recipes
Mini Meatloaves
Swedish Meatballs
Easy Mashed Potatoes
Potato Casserole


Mini Meatloaves

16 saltine crackers, crushed
¼ cup milk
2 tablespoons Worcestershire sauce
1/3 cup fresh parsley, minced
1 ½ tablespoons Dijon mustard
1 large egg, lightly beaten
1 teaspoon grated fresh onion
1 teaspoon onion powder
Dash of cayenne pepper
Salt
Pepper
1 ½ pounds meatloaf mix, an equal mixture of ground beef, pork and turkey
2 teaspoons vegetable oil

Sauce
½ cup ketchup
1 tablespoon Dijon mustard
¼ cup brown sugar
¼ cup cider vinegar

Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 loaves by cupping your hands so each fits between the heel of your hand and your fingertips.

Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook until browned on top and bottom, about 2 to 3 minutes per side.

In a small bowl, mix ketchup, mustard, brown sugar and vinegar.

Heat oven to 500 degrees.

Remove meatloaves from pan and place on broiler pan. Brush each with glaze.

Bake until thermometer inserted in middle of loaf registers 160 degrees, about 7 to 9 minutes.

Serve with remaining glaze.

Substitution: Use bottled French dressing in place of the sauce recipe.


-- Adapted from Cook’s Country.


Swedish Meatballs

Meatballs

4 tablespoons butter
1 small onion, minced
3 tablespoons whole milk
3 slices white bread, crusts removed, and torn
1 pound each ground beef, pork and turkey
2 egg yolks
½ cup heavy cream
2 teaspoons ground allspice
Salt
Pepper

Melt 1 tablespoon butter in large pan over medium heat and add onion. Sauté until soft. Remove from heat and remove onions from pan to a plate to cool. Wipe out pan.

Combine bread and milk in a small bowl. Use your hands to squeeze out excess milk and add bread to large bowl along with meat, egg, cream, allspice, salt and pepper. Using your hands, gently mix together. Form into small meatballs and place onto a plate.

Melt remaining butter in a pan and sauté meatballs, in batches, until browned. Remove from sauté pan and place into an oven-safe dish. Bake in oven at 325 degrees for about 15 minutes.

Remove from oven and proceed with remainder of recipe or cool and refrigerate/freeze until ready to serve.

Sauce

2 tablespoons butter
2 tablespoons flour
3 cups chicken stock
½ cup heavy cream
2 tablespoons grape jelly
¼ cup fresh parsley, chopped
Salt
Pepper

Pour off fat from meatball pan. Add butter and melt over medium heat. Add flour, stirring until combined and lightly browned. Add chicken stock and stir until slightly thickened. Lower heat and add cream, jelly, salt and pepper. Stir well and return meatballs to pan. Cook until sauce has coated, about 5 minutes (longer if you have refrigerated the meatballs). Serve with chopped parsley sprinkled on top.

Serve with mashed potatoes or orzo.

-- Adapted from Tyler Florence/food network.com