Meatballs, a delight of many, are rolled by hand and cooked by poaching, braising, frying, baking, and steaming. There are many versions of meatball recipes using different types of meats, fillers and spices, including vegetarian alternatives. There are a large variety of meatballs in the kofta family. Kofta is a Middle Eastern and South Asian meatball or dumpling. The word kofta is derived from the Persian/Iranian word kūfteh, meaning ‘to beat’. Meatballs/Kufteh come in various shapes in different cuisines around the world. I know a few different varieties and over time, would like to introduce them through my recipes.
Meatballs in Creamy Ginger Sauce
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 140 g/ 5 oz onion, diced finely
• 1 Tbsp vegetable oil
• 110 g/ 4 oz/ 1 medium carrot
• 1 rib celery
• 545 g/ 1.2 lb ground meat of choice (I used beef)
• 1½ tsp salt
• 1/8 tsp pepper
• 1 cup boiling water
• 1 small bay-leaf
• ½ cup heavy cream
• 2 tsp grated fresh ginger -or- 1½ tsp dried, ground ginger
◊ In a medium pot, add oil and when heated, sauté onions until edges start caramelizing. Spoon-out onto a small plate and let cool. Let any excess oil remain in the pot and also set the pot aside to cool.
◊ Clean/peel carrot and celery, using food processor, grind finely. Empty mixture into a medium bowl.
◊ Crumble meat over vegetable mixture, add cooled sautéed onion, salt, pepper, and mix briefly until all ingredients combine.
◊ While rolling meat mixture into 4cm/ 1½” diameter balls, place them in one layer in the cooled pot.
◊ Put lid on the pot and turn heat to medium. In about a minute, meatballs sweat and their juices start to boil. Lower heat to medium-low, and simmer for one minute. Gently pour hot water over every meatball (to wash any foam off meatballs), add the bay-leaf, and simmer for 20 minutes. Add more hot water if needed, so the liquid doesn’t dry up.
◊ After 20 minutes of simmering, turn off heat and remove meatballs and bay-leaf from liquid into a bowl. Strain liquid fine meshed sieve into small bowl to clear of any foam/particles. Skim any floating oil. Rinse off any cooked meat-foam on the sides of the pot.
◊ Return the cleared liquid back in the pot. If liquid is more than ½ cup, bring to a boil and let liquid evaporate down to ½ cup. Add meatballs, bay-leaf, heavy cream, grated ginger and bring to a boil. Lower the heat to medium-low and let it simmer for 2 minutes, and turn off the heat. Let meatballs sit in the sauce for 5~10 minutes before serving.
◊ In the photo, served with seasoned mashed-potato, in form of ‘un-fried-croquettes’.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?