Monday, August 3, 2015
Meat and Grain Balls - Bittman
This recipe from Mark Bittman grabbed my attention with the name Meat and Grain Balls. What grain is he talking about? It seems, almost any grain would work so I used quinoa; Bittman used bulgur. The truth is that quinoa is easy to cook and speedy to be finished which is why I chose it. My guests picked out the quinoa by the taste but I could not do so. I served these in a sweet and sour sauce and that is what dominated.
2 tablespoons olive oil
Salt to taste
1 pound meat
1cloves minced garlic
2 shallots, chopped
1 or 2 shakes of cayenne
1 tablesppon chili powder
black pepper to taste
2 cups cooked, cooked quinoa
2 cups spinach
Preheat oven to 400F
Bring pot of water to boil. Wilt spinach in boiling water for about 30 seconds. Drain it, dry it, chop it.
Put spinach in a bowl, along with ground meat.
Add onion, garlic, spices and egg.
Add either the cooked quinoa.
Mix all of the ingredients together.
Transfer the mixture to a greased loaf pan, OR shape into burgers or meatballs (as I said, 1lb of ground turkey made approximately 16 medium sized meatballs).
Place in oven and roast. Depending on size of meatballs, it will take between 15 minutes for small meatballs and up to 30 for larger ones, using a 400 degree oven.
Make sauce of choice to go with the meatballs.
Place balls in sauce.
Eat and enjoy.Linked to: Treasure Box Tuesday Hearth and Soul Hop Tuesday’s Table Fat Tuesday Weekend Potluck What'd You Do This Weekend Waste Not Want Not Wednesday Creative Munster What's Cooking Wednesday Full Plate Thursday