meat Archives - Hamell.net

Baked Turkey Meatballs

origin: adapted from gourmet via smitten kitchen
yield: serves 4, or more as appetizers or sliders
prep time: 10 minutes
cooking time: 15 to 20 minutes

ingredients:
3 slices italian bread, torn into small bits (1 cup)
1/3 cup milk
3 oz. sliced pancetta, finely chopped (you can swap in canadian bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tbsp. extra-virgin olive oil, divided
1 large egg
1 lb. ground turkey
2 tbsp. tomato paste, divided*
3 tbsp. finely chopped flat-leaf parsley

directions:
preheat oven to 400°f with a rack in the upper third of the oven. soak bread in milk in a small bowl until softened, about four minutes.

cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. cool slightly.
squeeze bread to remove excess milk, then discard milk. lightly beat egg in
a large bowl, then combine with turkey, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. form 12 meatballs and arrange in another 4-sided sheet pan (i used a 9×13 roasting dish).

stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

Garlic Crusted Roast Rib Recipe

Original recipe from New Seasons Markets:

I’ve since used the basic rub for beef ribs (really good,) beef brisket (good) and on beef roast cooked in a crock pot (good). My suggestion is to let the beef marinate in the rub over night for a much deeper taste.

Garlic Crusted Rib Roast

1 standing rib of roast (or any roast really)
20-30 cloves peeled garlic
2-3 Tbls Kosher Salt
2-3 Tbls freshly cracked black pepper
1 to 2 Tbls Extra Virgin Olive Oil

Preheat Oven to 450F. Put garlic, salt and pepper in food processor or blender on low speed. Process until it’s a chunky paste. Drizzle in olive oil and process more. Place roast fat side up on rack in roasting pan. Pat dry with paper towels Rub Garlic Paste over all surfaces. Bake at 450F for 12-15 minutes per pound or until center reaches 125-130 degrees for medium rare. Remove from heat, cover with foil and let stands for 30-34 minutes before carving. The internal temperature will continue to rise 10-12 degrees. Serve with favorite sauce.

I personally go light on salt and heavy on pepper.

Suggested Sauces:

Brandy Peppercorn Cream Sauce

1Tbls brandy
1Tbls butter
3/4 cup heavy cream
2Tbls lemon juice
3Tbls virgin olive oil
crushed fresh peppercorns

Crack Peppercorns with flat of knife on cutting board. (put peppercorns on board, then place knife over them. Press down until peppercorns crack, thy do not need to be ground, but you want to release the flavor.) Whisk lemon juice olive oil, and brandy together, set aside. In a small sauce pan add butter, heavy cream and peppercorns. Simmer on low heat until it bubbles and all butter is melted. Stir in heavy cream and simmer for 5 minutes-constantly stirring and to keep it from burning. Drizzle across meat. Tuna or beef is recommended.