Robin Miller's Great Balls of Fire: One Meatball, Three Sauces
Meatballs are crowd-pleasers, whether it’s just you and your kids or a group of your besties. They can be shaped small and served with toothpicks as a fun appetizer, or made larger and nestled over pasta, rice or mashed spuds for a hearty and comforting meal. Since they’re also endlessly versatile, I’ve created three sauces – all in an effort to inspire you to make them for dinner or plan a party around them. Yep, they’re that good. Beef or turkey, you make the call.
2 tablespoons grated Parmesan cheese (see note with Orange Soy Sauce recipe below)
Combine all ingredients but the olive oil in a large bowl. Mix well. Shape mixture into 16 meatballs.
Heat oil in a large skillet over medium-high heat. Add meatballs and cook 5 minutes, until browned on all sides. Remove meatballs from pan and set aside. Choose a sauce below and proceed as directed.
Heat oil in a large skillet over medium-high heat. Add bell pepper and onion and cook 3 minutes, until soft. Add crushed red pepper and cook 30 seconds. Add tomatoes and tomato paste and bring to a simmer. Add meatballs, reduce heat to medium and simmer 5 minutes, until meatballs are cooked through and sauce reduces slightly. Remove from heat and stir in basil. Top with Parmesan before serving.
Note: I suggest using beef broth when using beef and chicken broth when using turkey.
8 ounces sliced wild mushrooms (cremini, shiitake, oyster, portobello, or a combo)
Heat oil in a large skillet over medium-high heat. Add shallot and garlic and cook 3 minutes, until soft. Add mushrooms and thyme and cook 3-5 minutes, until mushrooms soften and release liquid.
Whisk together broth, Worcestershire sauce and cornstarch and add to pan. Bring to a simmer. Add meatballs, reduce heat to medium and simmer 5 minutes, until meatballs are cooked through and sauce thickens. Remove from heat and stir in parsley.
You can eliminate the Parmesan cheese from the meatballs when you choose this sauce, though I left the cheese in mine and the dish was amazing.
Heat oils together in a large skillet over medium-high heat. Add scallions and ginger and cook 2 minutes, until scallions soften. Add marmalade and soy sauce and bring to a simmer. Add meatballs, reduce heat to medium and cook 5 minutes, until meatballs are cooked through. Remove from heat and stir in cilantro.
Robin Miller is a nutritionist, host of Quick Fix Meals, author of "Robin Takes 5" and “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.