Meatballs / Meatloaf
Mis en Place:
Beef, 2 pounds, 80/20 mix, ground
Pork, 1/2 pound, ground
Veal, 1/2 pound, ground
Parmesan Blend, 8 oz, 1 cup
White bread 4-6 oz, 1 cup, torn or cubed
Milk, sour cream, etc., 8oz, 1 cup
Egg, 1 Large
Yellow Onion, 1 small, 1/2 cup, chopped fine
Ketchup, 1/2 cup
Oregano, 3 tbsp, dried
Rosemary, 2 tbsp, fresh
Salt, 1 tsp, Kosher
Black Pepper, 1 tbsp, ground fine
Beef Bouillon, 1 tbsp
Garlic, 1 tbsp, freshly grated
Onion powder, 2 tbsp
Smoked Paprika, 2 tbsp
Baking Soda, 1.5 tsp
Procedure:
Measure and/or weigh all ingredients ahead of time. Mix the bread with the dairy and set aside to allow the breadcrumbs to rehydrate a little. Squeeze the excess milk from the bread and discard the rest of the milk.
Add the bread and all the remaining ingredients to a large mixing bowl and mix together well by hand. Double or triple as needed.
The mix should have a light jiggle when it is all finally mixed. It should not be heavy or dense.
Scoops and dishers…
If you look at your scoops, you can usually find the information on portion size. It is not easy to read once you find it. There is a system in the restaurant industry for organizing the scoops by size according to color. Knowing how much you scoop and how much you have on hand to scoop will let you plan out your portions perfectly.
This site a great nerdy resource for this and other things restaurant-y!!
Meatloaf:
Shape your meatloaf and dress with a glaze that is equal parts ketchup and brown sugar. Bake at 350F/177C for 45 minutes to an hour, depending on how big and thick your meatloaf is.
Meatballs:
1 ounce (black handled scooper) or 2 tbsp.
Bake at 350F/177C until getting some color, 25-30 minutes, rotating the pan(s) halfway through.
= OR =
For a tenderer meatball, do not brown them first. Instead, place carefully in the warm sauce in the slow cooker. Cook on the low setting until cooked through, at least 2 hours.
Yum!
Sauce me up!!
“Holiday Sauce” for Meatballs
2 parts tomato puree (14 oz),
2 parts pineapple juice (28 oz),
1 part bbq sauce (28 oz),
1/2 part hot sauce (sub ketchup for “not spicy”) (7 oz),
1/2 part brown sugar (7oz),
1 cinnamon stick per 24 meatballs
12-18 whole garlic cloves (as many, or more than, the number of meatballs in the cooker) or to taste.
Use a whole 14oz can of tomatoes or broth and your can will be 1 part. This will make a finished sauce that is just under 2.5 quarts, or 9.5-ish cups. Use the 14oz can to measure everything else and you will be on ratio.
Holiday Meatballs (Christmas Tradition)
Before slow cooking….
After several hours alone with the slow cooker….
Other sauce options:
“Classic Tomato Sauce”
3 parts tomatoes, pureed, chopped, and/or whole (42 oz),
2 parts beef or chicken broth (28 oz),
1 part onion, chopped fine (14 oz)
Rosemary, Oregano, Basil
Salt, Pepper, Sugar, and Chili flake
12-18 whole garlic cloves (as many as the number of meatballs in the cooker), or to taste
“Swedish Sauce”
1/2 part béchamel, (3oz flour, 4 oz milk), 7oz total
3 parts beef broth (42 oz),
2 parts evaporated milk (28 oz),
1 part onion, chopped fine (14 oz)
Nutmeg, Bay leaf
Salt, Pepper, Sugar, and Cayenne
3-4 whole garlic cloves, more to taste, grated
Cook this sauce on low. Using the evaporated milk will help keep the sauce from breaking.
Use a whole 14oz can of tomatoes or broth and your can will be 1 part. This will make a finished sauce that is just under 2.5 quarts, or 9.5-ish cups. Use the can to measure everything else and you will be on ratio.