Meatball/Meatloaf Recipe Contest Winner
The weekly recipe contest is in full swing, and the entries just keep getting better and better every round! (P.S. Make sure to check out the “Grilled Cheese” contest this week!)
I loved the idea of a Meatballs and Meatloaf contest, and I couldn’t wait to see the judge’s choice for the winner. Let’s hear from our latest champ and check out her recipe.
Congratulations to Jasmin Baron, a.k.a. “jasminb” on Better Recipes!
Jasmin says, “I wanted to do a sort of ‘tapas-with-a-twist’ and I love taking the flavors from one cuisine and using them in unexpected ways in another. Using spices from Indian cuisine seemed like a good match to the savory, saucy meatballs served in tapas bars — mouthfuls of complex spice and flavor. Something great to have with a cold beverage in a social setting. I messed around with the spicing a bit then found a combination that really worked. And here we are!”
For The Meatballs:
1 Thick Slice Hearty White Bread, crust removed
2 Tbsp Milk
1 lb Ground Beef
1 lb Ground Pork
1 Large Egg, beaten
1 1/2 Tbsp Finely Minced Garlic
1 Tbsp Finely Chopped Cilantro
1 tsp Finely Grated Ginger
1 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1/2 tsp Cumin
1/2 tsp Spanish Paprika
1/4 tsp Ground Coriander
1/4 tsp Turmeric
1/3 cup Olive Oil
For The Sauce:
1 Medium Yellow Onion, finely chopped
2 tsp Finely Minced Garlic
1 tsp Garam Masala
1/2 cup Dry Red Wine
1 (28 Oz) Can Crushed Tomatoes
1/4 tsp Salt
1/3 cup Chopped Cilantro Leaves, garnish
First, prepare the meatballs. In a small dish combine bread and milk, and allow to sit for 10 minutes. Crumble bread into small pieces.
In a large bowl, combine beef, pork, egg, garlic, cilantro, ginger, salt, pepper, cumin, paprika, ground coriander, turmeric, and milk-soaked bread. Gently mix together with hands until just combined. Form into golf ball-sized meatballs.
Heat olive oil in a large skillet over medium-high heat. In batches, brown meatballs on all sides, about 10 minutes per batch. Set browned meatballs aside.
When all the meatballs have been browned, prepare the sauce. Leaving the fat and browned bits in the skillet, reduce heat to medium. Add onion, garlic and garam masala, and cook, stirring, until softened and fragrant, about 3 minutes. Add red wine and cook, scraping up any browned bits at the bottom of the skillet, until wine is reduced by half, about 2 minutes. Add crushed tomatoes and salt and allow to simmer for 2 minutes.
Place meatballs into sauce, turning until coated, then reduce heat to medium low and cover. Simmer gently for about 15-20 minutes or until sauce is thickened and meatballs are cooked through.
To serve, ladle meatballs and sauce into individual serving dishes and sprinkle with chopped cilantro leaves. Serve with crusty bread, naan or pita to mop up the sauce.
Reader’s Choice Winner this week comes from “amessageforus1.”
Kim says, “I think the idea of a meatloaf cupcake is something quite unique. It’s a fun spin on a classic dish and it is super simple to boot. My kids loved the idea of “cupcakes” for dinner and had a lot of laughs digging into their dinner when I tried this recipe out on them. I would encourage everyone to continue to try their hand at the weekly recipe contests. Don’t give up; you never know which recipe will be a winner. I made sure that I voted for my recipe each day, and also emailed a few friends to garner their help as well.”
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