Coconut Fennel Cocktail Meatballs Food

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COCKTAIL MEATBALLS



Cocktail Meatballs image

Throw away that recipe that calls for frozen meatballs and grape jelly - these homemade cocktail meatballs are so much better.

Provided by Jennifer Segal

Categories     Appetizers

Time 40m

Yield About 25 mini meatballs

Number Of Ingredients 20

1 large egg
¼ cup heavy cream or milk
¾ cup cubed white sandwich bread, crusts removed
½ pound ground pork
1 garlic clove, minced
⅛ teaspoon ground allspice
⅛ teaspoon ground black pepper
¾ teaspoon salt
1 teaspoon baking powder
½ pound ground beef (85% lean)
½ cup ketchup
½ cup packed dark brown sugar
2 tablespoons water
1½ tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 tablespoon finely grated shallot, from one shallot
1 small clove garlic, minced
⅛ teaspoon ground black pepper
½ teaspoon salt
Finely chopped parsley, if desired

Steps:

  • Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
  • Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
  • Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
  • Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
  • Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.
  • Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

Nutrition Facts : ServingSize 1 meatball, Calories 85, Fat 5g, Carbohydrate 8g, Protein 4g, SaturatedFat 2g, Sugar 6g, Fiber 0g, Sodium 214mg, Cholesterol 24mg

RICOTTA-FILLED MEATBALLS WITH FENNEL AND CHILI



Ricotta-Filled Meatballs With Fennel and Chili image

Provided by Food Network

Time 1h20m

Yield 24 meatballs

Number Of Ingredients 22

1/2 pound fresh ricotta cheese
1/3 cup extra-virgin olive oil, plus more for drizzling
1 bulb fennel, finely diced
1 small onion, finely diced
3 cloves garlic, minced
2 slices white bread, torn into small pieces
1 cup milk
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 large egg
Zest of 1 lemon, finely chopped
1 tablespoon red pepper flakes, plus more for topping
1 1/2 tablespoons fennel seeds, toasted and ground
1/2 cup grated pecorino romano cheese
1/2 cup grated parmesan cheese
1 bunch parsley, leaves finely chopped
Kosher salt and freshly ground pepper
3/4 cup canola oil
8 cups tomato sauce
Cooked bucatini or spaghetti, for serving (optional)
Fennel pollen, for topping (optional)

Steps:

  • Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight.
  • Preheat a large skillet over medium heat. Add the olive oil, diced fennel, onion and garlic. Reduce the heat to medium low and cook until the vegetables are soft, about 10 minutes; let cool completely.
  • Meanwhile, put the bread in a bowl, add the milk and soak about 5 minutes. Mix the beef, veal and pork in a large bowl. Add the onion mixture, egg, lemon zest, red pepper flakes, fennel seeds, pecorino, parmesan and parsley. Drain the bread, add it to the meat mixture and mix until combined. Season with salt and pepper.
  • Mix the ricotta and salt to taste in a bowl; transfer to a pastry bag with a round tip. Form the meat mixture into 24 meatballs (slightly larger than golf balls). Make a 1-inch indentation in each meatball with your thumb, then pipe in about 1 teaspoon ricotta and form the meat around it to cover the cheese.
  • Heat the canola oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 7 minutes; set aside. Warm the tomato sauce in a large saucepan over medium heat. Put the meatballs in the tomato sauce and simmer until cooked through, about 15 minutes.
  • Divide the meatballs and sauce among bowls; serve over bucatini, if desired. Drizzle with olive oil. Sprinkle with a pinch each of red pepper flakes and fennel pollen, if desired.

ONE-PAN SPICY MEATBALLS WITH LENTILS AND FENNEL



One-Pan Spicy Meatballs With Lentils and Fennel image

In this one-pan meal, you get spicy meatballs, savory lentils and sweet fennel that are all perked up with vinegar and parsley. For the speediest meatballs, use uncased bulk Italian sausage, which comes fully seasoned. When cooked at high heat and partly submerged in the chicken stock, the meatballs brown on top and stay moist on the inside - and the lentils soak up the flavorful pork juices. The roasted fennel provides sweetness and echoes the fennel seed in the meatballs, but feel free to use another vegetable that cooks at the same rate, like thinly sliced carrots.

Provided by Ali Slagle

Categories     easy, weeknight, meatballs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
2 teaspoons extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
1 1/2 pounds bulk hot Italian sausage (or fresh hot Italian sausages, casings removed)
1 egg
4 cups chicken stock
2 cups brown lentils
4 garlic cloves, thinly sliced
1 fresh rosemary sprig
1 tablespoon sherry vinegar, white wine vinegar or apple cider vinegar
1/2 cup fresh parsley leaves, plus more for serving

Steps:

  • Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)
  • Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.
  • Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
  • Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.

ITALIAN COCKTAIL MEATBALLS



Italian Cocktail Meatballs image

A favorite at all of our gatherings. They are usually the first thing on the table to disappear. If made ahead and placed in the fridge or freezer, you may want to thin the sauce out a bit. I find a tablespoon or two of water does the trick very nicely.

Provided by Bobbie

Categories     Meat

Time 2h45m

Yield 36 piecres

Number Of Ingredients 21

1 1/2 lbs ground chuck
1/2 lb ground sausage (like Jimmy Dean regular)
salt & pepper
1/4 teaspoon oregano (not powdered)
1/2 teaspoon fennel seed (do not omit)
1 medium onion, finely minced
1 tablespoon fresh parsley, finely minced
1 garlic clove, crushed
2 tablespoons flour
2 eggs, well beaten
1/4 cup olive oil
1 dash italian seasoning
2 (6 ounce) cans tomato paste
2 (6 ounce) cans water
salt & pepper
1 bay leaf
1 dash italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon oregano (not powdered)
1/8 cup chianti wine (or other red wine)
1 teaspoon parmesan cheese, grated

Steps:

  • Thoroughly mix all the meatball ingredients, except olive oil. Roll into ½" balls and fry in oil until well browned. Drain, set aside until sauce is ready.
  • Combine all ingredients, except cheese in the skillet meatballs were cooked in (if there is a lot of fat, remove most of it - leaving any browned bits in the skillet). Bring to a boil, reduce heat and simmer 1 hour over very low heat. Add meatballs and simmer another hour, stirring several times very gently. Pour into chafing dish, crockpot or other serving dish and sprinkle with grated Parmesan cheese.
  • These freeze well - just be careful when defrosting and breaking them up. Be gentle - so not to break up the meatballs.
  • Note: I have indicated this makes about 36 meatballs -- but that's just a complete guess off the top of my head! I couldn't post the recipe without putting something in that field!

Nutrition Facts : Calories 97.8, Fat 6.8, SaturatedFat 2, Cholesterol 33.2, Sodium 176.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 6.4

FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE



Frikadelle - South African Meatballs - Boerewors Style image

Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.

Provided by Emjay99

Categories     Lamb/Sheep

Time 1h

Yield 24 serving(s)

Number Of Ingredients 15

1/2 tablespoon fennel seed
2 tablespoons whole coriander seeds
1 1/2 lbs lean ground beef
1 lb lean ground lamb
1 cup soft breadcrumbs
3 tablespoons low-sodium beef bouillon granules
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
1/3 cup balsamic vinegar
1 egg, beaten
2 tablespoons vegetable oil

Steps:

  • Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
  • In a large mixing bowl combine all ingredients in the order given.
  • Mix well so that everything is evenly distributed.
  • Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
  • At this stage you can freeze them as you would hamburgers.
  • To cook - heat the oil in a non stick frypan and brown on both sides.
  • Use the pan juice to fry up some sliced onion and make a rich onion gravy.
  • Return the patties to the gravy and cook on low until no longer pink.
  • Serve on top of creamy garlic mashed potatoes.
  • Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.

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