Tag Archives: Meatballs

Crab Cake Mini Meatballs with Tartar Sauce #SundaySupper

Crab Cake Mini Meatballs with Tartar Sauce

Welcome to a Meatballs-themed Sunday Supper!!! So much fun, so many possibilities of what to cook – I debated for a while but decided I wanted to showcase some seafood meatballs.

Crab Cake Mini Meatballs with Tartar Sauce

So this is crab cakes meets meatballs in a delicious little appetizer that will likely remind you of being at the beach. If that sounds perfect to you, then you’re in good company. Bread-y seafood liberally dunked in tangy, creamy tartar sauce always wins in my book!

Crab Cake Mini Meatballs with Tartar Sauce

You may notice I do not call for salt in the meatballs – that is not a typo. Much of the binder is crushed kettle potato chips, and they provide plenty of salt already. As written, this may or may not provide an excess of tartar sauce, depending on your tastes and dipping style. I toss shredded green cabbage in my leftover sauce to make a very fast and quite tasty impromptu coleslaw.

Crab Cake Mini Meatballs with Tartar Sauce

Crab Cake Mini Meatballs with Tartar Sauce

Enjoy! And be sure you check out the meatball offerings of my Sunday Supper crew!

Sources: meatballs from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow; tartar sauce from 20-40-60 Fresh Food Fast by Emeril Lagasse


1 cup mayonnaise
¼ cup finely chopped cornichons
2 tbs minced shallots
2 tbs minced green onion tops
1 tbs finely chopped capers
1 tbs chopped fresh parsley
2 tsp Creole mustard or other spicy mustard
½ tsp Louisiana style hot sauce
¼ tsp cayenne
¼ tsp dried basil
Small pinch of kosher salt

Olive oil, for coating the baking dish
1 lb. jumbo lump crab meat, picked over for shells
1 ½ cups crushed kettle-cooked potato chips
½ cup mayonnaise
1 large egg
¼ cup fresh bread crumbs
2 tbs Old Bay seasoning
Juice from ½ a lemon

First make the TARTAR SAUCE by whisking all the ingredients together in a bowl. Refrigerate until needed. Ideally, make this about 30 minutes ahead of time so the flavors have a little time to marry together.
To make the MEATBALLS, preheat your oven to 450 F. Drizzle enough olive oil to coat a 9×13” baking dish and use your hand, a paper towel, or a pastry brush to brush the olive oil over the entire surface. Set aside.
Combine the crab meat, potato chips, mayonnaise, egg, bread crumbs, Old Bay, and lemon juice in a large mixing bowl. Mix by hand until thoroughly incorporated.
Roll the mixture into ¾-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, lining them up snugly in rows. Roast for 10-12 minutes, until the meatballs are firm and golden on top. Allow the dish to cool at least 5 minutes before serving.

Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes  from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Banh Mi Meatball Salad

Banh Mi Meatball Salad

Today continues my themed week on the blog of turning classic dishes into dinner salads, it’s been so much fun for me! I hope y’all have enjoyed it too. What’s next? A banh mi. Oh yes.

Read up on the origins of a banh mi here, where I posted the original, which is a sandwich. And one of the best sandwiches on planet earth, I might add. I never had one until my early thirties, but it’s pretty much one of the best things I’ve ever tasted. So last summer I purchased Mark Bittman’s The VB6 Cookbook, and upon flipping through it I came upon an entry entitled “Banh Mi Meatball Salad.” Oh, I cannot tell you how excited I then became, and somehow it’s taken me this many months to actually sit down and make the blasted thing.

Banh Mi Meatball Salad

Better late than never – I’m incredibly happy I finally brought this cookbook page to life, as it was everything it promised to be and then some. If you also go completely gaga over banh mi flavors, then you simply MUST make this salad. It tastes precisely as advertised, and each bite just explodes spicy flavor in your mouth!

Banh Mi Meatball Salad

Speaking of spicy… you can tailor the heat to your personal preferences by adjusting the amount of sriracha used. You can make the meatballs themselves without it, for instance. You can add a little less to the mayo, though it’s not much there and I wouldn’t recommend cutting that back. You can also omit the final sriracha drizzle. If you want this to taste very authentic without extra heat, I’d leave the sriracha out of the meatballs and omit the drizzle at the end but keep it in the mayo. But if you’re like me, and can’t think about a banh mi without also dreaming of an overload of sriracha, then please use all of it as directed. You won’t be sorry.

Banh Mi Meatball Salad

This is just absolutely beyond delicious, I hope y’all enjoy it!

{One Year Ago: Hot and Sticky Slow Cooker Chicken Wings}
{Two Years Ago: Blood Orange-Braised Pork Shoulder}

Source: slightly adapted from The VB6 Cookbook by Mark Bittman

1/3 cup rice vinegar
1 tsp honey
1 tsp kosher salt, plus more to taste
1 medium carrot, peeled and coarsely grated
¼ of a large daikon, peeled and julienned
½ medium red onion, thinly sliced
About ½ a baguette, cut into 1-inch cubes
Olive oil
1 lb. ground sirloin
1 tbs minced garlic
1 tbs plus 2 tsp sriracha, plus more for drizzling, divided
Fresh cracked black pepper
1 tbs fish sauce
1 large heart romaine lettuce, coarsely chopped
1 pint cherry tomatoes, halved or quartered if large
½ a large cucumber, seeded and chopped
2 tbs mayonnaise
1 handful each of fresh mint and fresh cilantro, minced
Lime wedges, for serving

First you will need to quickly pickle your vegetables. Whisk the vinegar, honey, and ½ tsp salt together in a medium bowl. Add the carrots, daikon, and onion and toss gently. Refrigerate at least 30 minutes; stir occasionally to evenly distribute the brine.
Preheat your oven to 450 F. Place the cubed baguette on a baking sheet and drizzle with a little bit of olive oil. Lightly season with kosher salt and black pepper to taste. Toss with your hands. Shake the pan so that the bread is in a single layer, then toast in the oven for 5-10 minutes, until lightly browned and crispy. Remove the croutons from the oven and transfer to a plate or bowl. Carefully dust off any crumbs from the baking sheet, then spray it generously with cooking spray.
In a large bowl, combine the beef, garlic up to 1 tbs sriracha if desired, black pepper to taste, fish sauce, and ¼ tsp kosher salt. Gently shape the meat mixture into 16 evenly sized meatballs and transfer each to the greased baking sheet, making sure to space them evenly apart so they are not touching. Bake the meatballs, undisturbed, until browned and just cooked through, 8-12 minutes. Let them cool a bit while you assemble the salad.
At this point, add the mayonnaise and 2 tsp sriracha to the pickled vegetables and stir to combine thoroughly.
In a large salad bowl, add the romaine, cherry tomatoes, and cucumber. Add the pickled dressed vegetables and toss to combine and dress the salad. Add the croutons and toss gently again. Divide the salad among dinner plates and top with 4 meatballs apiece. Drizzle with sriracha if desired, then garnish with the herbs and lime wedges. Serve immediately.
Makes 4 servings.

Eggplant and White Bean Meatballs + A Cookbook Giveaway!!!

eggplant and white bean meatballs 039

Thanks to a snafu with my local post office and a generous Amazon customer service agent, I wound up with two copies of The VB6 Cookbook by Mark Bittman. So I’m giving away my extra copy to one of my lucky readers! The giveaway will run all week, until Friday, July 18, 2014 at 5 pm Eastern, and each day that I blog until Friday, I’ll be featuring a recipe from this wonderful book!

First up we have these amazing vegan meatballs. When I say these were amazing, I’m not joking. At all. For full disclosure, I’ll freely admit I was a little wary of these. I’d never before had meatballs that didn’t contain meat or at least poultry or fish. So there was a touch of trepidation at how they would taste, whether I’d screwed them up, etc, etc.

eggplant and white bean meatballs 045

I needn’t have worried one bit. They were so insane. Matt ate seconds the night I served them, and we argued over who was to get the last container of leftovers. They are that good.

Eggplant and white bean meatballs 047

Whether you are vegan or not, or occasionally vegan, or whatever: try these meatballs – I guarantee you’ll make them again and again. And like any kind of meatballs, they are flexible. I served them simply, just in a bowl with some marinara (someone might have been too lazy to make pasta that night), but they would be so delicious over pasta or in a meatball sub.

Eggplant and White Bean Meatballs 059

And stay tuned for three more VB6 Cookbook recipes! You can enter to win a copy of this lovely book in the rafflecopter below.

Source: The VB6 Cookbook by Mark Bittman

3 tbs olive oil
1 lb. eggplant, unpeeled, cut into cubes no larger than 1 inch
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 medium onion, chopped
1 tbs minced garlic
1 cup cooked or canned white beans
1/4 cup fresh flat-leaf parsley
1 cup breadcrumbs
Pinch of crushed red chile flakes
2 tsp dried oregano
2 cups of your favorite marinara sauce

Preheat your oven to 375 F. Use 1 tbs olive oil to grease a rimmed baking sheet. Set aside.
Add 1 tbs olive oil to a large skillet over medium-high heat. When it is hot, add the eggplant and 1/4 cup water. Sprinkle with the salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes. Transfer the eggplant to the bowl of a food processor.
Add the remaining 1 tbs olive oil to the pan and add the onion and garlic. Return to medium heat. Cook, stirring frequently, until the onions are soft and translucent, 3 to 5 minutes.
Meanwhile, drain the beans (also rinse them if using canned). Add the beans and parsley to the food processor bowl with the eggplant and pulse until well combined and chopped, but not completely pureed.
Transfer the eggplant mixture to a large bowl and add the onion and garlic mixture, along with the bread crumbs, chile flakes, and oregano. Mix to combine well.
Make sure your hands are clean and get them wet. Roll the mixture into meatballs, about 2 inches in diameter. You’ll wind up with between 12 and 16 meatballs. You will likely need to rewet your hands between each meatball or every other meatball.
As you form them, place the meatballs on the prepared baking sheet, evenly spaced apart. Bake undisturbed until they are firm and well browned, 20 to 30 minutes (start checking after 20 minutes, though you may need longer).
Meanwhile, warm the marinara sauce; and this is when you would cook pasta or toast hoagie rolls if desired.
Serve the meatballs with the marinara in a bowl, or in whatever other fashion you desire.

a Rafflecopter giveaway

A Guest Post – Creole Meatball Po’Boys

Creole Meatball Po'Boys

Hey y’all! Today I am thrilled to be guest posting for my fellow food blogger Shaina, who writes the fantastic Take a Bite Out of Boca! I met her through #SundaySupper. She’s a great gal who loves to cook, eat, and dine out in her hometown. This week she’s attending a conference in the greatest food city ever,  New Orleans! She’s having a blast and eating *quite* well, I feel sure.

Creole meatballs

In choosing what to make for her blog today, I just had to do something NOLA inspired. Of course. And since it just doesn’t get more New Orleans than po’boys, that’s what we’ll be having. These meatball po’boys are so delicious. Decidedly Creole but not too spicy, moist and tender, flavorful, messy, and just all around amazing.

Click over to Shaina’s blog for the recipe!

Creole meatball po'boys

Veal Ricotta Meatballs

I found out that I passed the New York Bar Exam on a Monday.  (Yes, I’m a lawyer, please don’t hold it against me.) It was a cold, rainy November day.  That email was a rather climactic culmination of many, many months of anxiety and stress.  First the stress of studying the copious amount of material being tested, then the pressure of actually sitting through the exam, which was frankly made even more traumatic for me because I had to sit next to a guy who insisted on banally talking the entire time we weren’t actually writing the exam.  Then the exam is over but there’s the dreaded waiting on your score, which takes several months, by the way.

So there I was on that cold, rainy, November day, and I was sick as a dog to top it all off.  I felt so elated, yet I really couldn’t even express anything due to fever, my nose running like a faucet, splitting headache, body aches, and a hacking cough that wouldn’t let me finish a sentence without interruption.  I called all my family members to relay the good news, but what should have been, “MOM, I PASSED THE BAR!!!! AAAHHH!” was more like “Mob, (sniff) I passed the (hack, cough, cough, hack) hang od Mob, (cough, cough, sneeze) I passed (sniff, blow nose), MobIpassedthebar (cough, hack, cough).”

Fortunately, the bad cold had cleared itself up by the following Saturday evening, so Matt and I went out to celebrate.  I chose to eat at CraftBar, one of Chef Tom Colicchio’s wonderful eateries.  I had heard that Colicchio is famous for his veal ricotta meatballs, so I knew that’s what I would order.

They definitely lived up to their reputation.  First of all, they were not tiny little meatballs.  We’re not talking bite-size here.  You need a fork to eat them.  Speaking of which, the fork cuts through the meatball like it’s softened butter.  They are so moist.  You taste the mild veal flavor and the slight tang of the ricotta.  The ricotta mostly added texture, though, and no doubt contributed to the end result being so incredibly tender and pleasing.

This is really when I learned that veal makes for amazing meatballs.  And I loved the addition of the ricotta, so I knew that I would eventually make a rendition of these in my own kitchen.  Almost five years later might stretch the concept of eventually, but I say better late than never.  I made my meatballs much smaller, but the same deliciousness applied.  They were just as moist and unmistakably veal. We ate these as is because I didn’t want any of their flavor being drowned out by a tomato sauce; but you could certainly toss them in marinara and pasta if you like.

Source: adapted from, Wine Bites, by Barbara Scott-Goodman

2 slices good quality white bread, crusts removed, torn into pieces
1 1/2 pounds ground veal
3/4 cup whole-milk ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tsp herbes de Provence
Pinch of freshly grated nutmeg
Kosher salt and black pepper
Olive oil, for frying

Put the bread pieces in a mini food processor and pulse to make fine bread crumbs. Transfer to a large mixing bowl. Add the veal and lightly mix together with your hands.
In a smaller bowl, mix together the cheeses, egg, herbs, nutmeg, salt and pepper. Add this mixture to the veal and work the mix with your hands until it’s just incorporated. Be careful not to overmix as this will produce tough meatballs.
Roll the mixture into balls that are about 1 inch in diameter. Put them on a parchment-lined baking sheet or on a plate.
Preheat a large saute pan over medium heat. Drizzle in some oil, enough to coat the bottom of the pan. Once it’s hot, add the meatballs, in batches if necessary, and cook until brown on one side before turning. Cook the meatballs, turning occasionally, until they are evenly cooked through, about 12 to 15 minutes. Drain on paper towels and serve immediately.

Buffalo Chicken Meatballs

One of the tastiest restaurants I’ve found thus far in New York is called The Meatball Shop.  It’s located on the Lower East Side, a very fun neighborhood, and their focus is almost solely on meatballs.  Cooking Channel featured it a few years ago and their business took off like the Road Runner on crystal meth.  Now they have two other locations and I won’t be the least bit surprised to find more in the future.  When Matt and I first ate there, it only had the one (extremely tiny) location, and they didn’t take reservations.  So we showed up and were told there’d be a thirty minute wait.  Fine.  We milled about and came back at the stated time.  Then, and this has never happened to me before, we were told we could either wait another thirty minutes for a table or……. Eat standing up.  At first I thought they were joking, but no. They have two back-to-back tables about chest-high with no chairs, because there literally isn’t room for chairs.  The table is shoved into a corner where you literally have your back to a wall, and people crowding you on the other side.  It made for a claustrophobic dining experience, and this comes from someone who gets extremely and irrationally claustrophobic at times.  I’ll run in heels to make sure I ride the subway on one of the end cars because they are usually less crowded.  So it was a dining experience I didn’t care to repeat, despite the outstanding food.

A few months later, the owners of the restaurant released a cookbook with their recipes, and I didn’t hesitate to grab it.  They very nicely afforded me the opportunity to sample their delicious creations in my own home where I always have the choice to eat sitting down.

I’ve made several of their meatballs and have loved them all.  This is one of my favorites.  It’s tasty, of course, and surprisingly not too spicy.  Stick toothpicks in them and it’s deceptively elegant for a cocktail party.  The recipe calls for all chicken thigh meat, and I’d encourage you to heed their advice.  If you don’t have a meat grinder, you can always take some thighs from the packaged meat section and have the butcher grind it for you.  It’ll be worth the extra step, I promise.  Dark meat is a little fattier, so it stays really moist and tender this way.  Using all breast, or even a mix or dark and white, tends to dry out your end product.

Source: adapted from The Meatball Shop Cookbook, by Daniel Holzman and Michael Chernow

1/2 cup buffalo sauce OR combine 4 tbs melted butter with 1/3 cup Frank’s RedHot original sauce
1 lb. ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 tsp salt
Blue Cheese Dressing (recipe to follow)

Preheat oven to 450 F. Grease a 9×13 inch baking dish. Set aside.
Combine the buffalo sauce, chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4 inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows horizontally and vertically to form a grid. The meatballs should be touching one another. As you can see from the pictures, mine did not, and they turned out fine.
Roast for 15 to 20 minutes, or until firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.


3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup whole milk
1/3 cup mayonnaise
1 tsp salt or more to taste
Black pepper, to taste
1 tbs red wine vinegar

Place the sour cream, blue cheese, milk, mayonnaise, salt, pepper, and vinegar in a medium bowl and whisk thoroughly to combine. Taste and adjust the seasoning if needed.