Meatballs Mole Food

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

CHEF JOHN'S MEATLESS MEATBALLS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
• Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
• Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

MEATBALLS MOLE

Steps:

• Combine beef, egg, corn chips, milk and 1 teaspoon salt in large bowl. Cover and chill 1 hour.
• Shape into 15 meatballs, using 2 tablespoons meat mixture for each.
• Place flour in small shallow bowl or plate and roll meatballs in it lightly, coating completely.
• In large, heavy skillet, melt butter. In batches, saute meatballs in butter until nicely browned all over. When browned, remove meatballs.
• In the same skillet, saute onion and garlic, stirring occasionaly, about 5 minutes. Remove from heat.
• In a small bowl, combine sugar, chili powder, cumin, coriander, oregano, and remaining salt and flour.Stir into skillet along with tomatoes, chocolate, and 1 cup water, mixing well. Bring to boil, stirring constantly. Reduce heat; cover pan and simmer 30 minutes, stirring occasionally.
• Add meatballs to skillet; cover and simmer 20 more minutes.
• Uncover and simmer 10 more minutes.
• Spoon meatballs and sauce into warm serving dish.
• Serve over hot rice.