Just in case you think we've been doing nothing but partying, we wanted to pass along these easy meatballs for one of those nights when you need a quick, satisfying dinner.
Cranberry Meatballs
.75-1 lb ground beef (I recommend the 80/20 grind for quick dinners. The 90/10 tends to be a bit dry unless you're cooking the meatballs for a very long time in the sauce.)
1/3 cup dried cranberries
1/4 cup pine-nuts
3 TB ketchup
1/4 cup breadcrumbs
pepper, salt and ground cayenne to tast (typically 1/4 tsp pepper and salt, 1/8 tsp of cayenne)
In a bowl, mix all the ingredients with your hands, then form the meatballs between your palms, rolling evenly sized balls about 1 inch wide.
Heat a large non-stick saucepan with a skim of olive oil. When the pan is hot, add the meatballs and cook over medium heat, shaking the pan frequently, until the meatballs are darkly browned on all sides, about 10-13 minutes, depending on the quantity of meat used and your stove's heat.
Add tomato sauce (we used a jar, but you could make tomorrow's sauce if you're feeling leisurely) and cook until the sauce is thoroughly hot and bubbling. If you're not sure, you can split a meatball open to check for doneness.
Serve over the spaghetti or noodle of your choice. We prefer angle hair for this dish.
No comments:
Post a Comment