pretty darn good meat~zaa balls

Irisa avatar
By Irisa Raina 9
from New Iberia, LA

This amount of meat mixture will feed an army! I usually make up more than I’ll need for dinner and leftovers the next day. The rest I’ll divide and throw into the freezer for meat balls and red sauce, or gravy or Italian subs! I have many meatball recipes that I make. I like this one because of the rye bread; it gives these a rustic taste. If you can’t find rye bread or simple don’t like it use the bread you like. Once you have the meat mixture done, the mess is also done once.

method Bake

Ingredients For pretty darn good meat~zaa balls

  • 1& ½ pounds ground round { 85 – 15 }
  • 1 & ½ pounds ground pork
  • 1 – 10.5 ounce can beef consommé
  • 3 slices of rye bread { torn into small pieces }
  • 1 cup buttermilk powder { found in the baking isle }
  • 1 cup grated parmesan romano cheese
  • 2 large eggs [ beaten }
  • 1 garlic clove { grated over the bowl }
  • 1 tablespoon kosher coarse salt
  • 2 teaspoons dry parsley
  • 2 tablespoons fresh ground pepper
  • 2 teaspoons dried italian seasonings
  • 1 tablespoons turbinado sugar
  • about 1 cup of flour for dusting/rolling the meat balls in
  • 1 small/medium onion minced fine
  • 1 tablespoon turbinado sugar
  • 1 – 26 ounce container of beef stock
  • 1 can vernors’ ginger ale
  • 1 – 6 ounce jar button mushrooms drained { sliced }
  • 1 teaspoon ginger
  • 2 or 3 tablespoons unsalted butter
  • 3 tablespoons flour { this will give you a looser gravy, if you like it thicker add more flour }
  • 8 ounces of sour cream
  • 2 tablespoons honey

How To Make pretty darn good meat~zaa balls

  • 1
  • 2
    Soak the bread, in the consommé along with the following and mix and let sit for at least 15 minutes: 1 tablespoon Kosher coarse salt, 2 teaspoons dry parsley, 2 tablespoons fresh ground pepper, 2 teaspoons dried Italian seasonings and1 tablespoon Turbinado sugar.
  • 3
    Mix the beef with the pork, and then add the following: 1 cup buttermilk powder, 1 cup grated Parmesan Romano cheese, 2 large eggs, 1 large garlic clove { grated over the bowl }.
  • 4
    Once this has been thoroughly mixed, add the bread mixture and combine one more time.
  • 5
    Place this covered into the refrigerator overnight. This really helps blend the flavors.
  • 6
    The next day get your oven screaming hot 425/450 and while it is heating up do the following:
  • 7
    Shape the meat into about 1 inch balls and roll in the flour.
  • 8
    Bake the meat balls until they are really browned on the bottoms, about 30/45 minutes {depending on your oven, and how big you make them } and then turn them over and continue baking in a 250 oven. Cook till they are fully cooked, about 5/10 more minutes. While the balls are in the oven, get your gravy done.
  • 9
  • 10
    Put the finely minced onion in a frying pan with 2 or 3 tablespoons unsalted butter, add the Turbinado sugar and caramelize the onions. You’ll want to finely mince/chop the onion because you want the flavor of the caramelized onions but the mushrooms are the star!
  • 11
    Add the ground ginger, butter & flour.
  • 12
    Bring the gravy to a boil and then turn down to cook. Once you get the gravy to your liking { thick or thin } add the cooked meat balls to the gravy and stir.
  • 13
    Mix the honey with the sour cream and add to the gravy, stir. Cook this on low for about 5 more minutes.

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