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Author Notes: I love when I can make a recipe that part of it can be frozen and use it in a different manner that I had initially had used it at a later time. When I make Oxtail ragu (Listed on Food 52), I make a huge batch of sauce and freeze it in smaller batches. This meatball recipe was made initially to compliment the Oxtail Ragu that was sitting in the freezer.. Then I pull the meatballs out another time and added my tangy Asian sauce to make some great spicy sliders. Whatever suits your mood. I love both ways. I will also include the recipe for the Asian sauce and you can make the ragu from the Oxtail ragu recipe also posted. I like lettece, pickled cabbage, and jalapenos on my asian sliders. —MyCommunalTable
Melting Pot Meatball
- 1 cup milk
- 1/3 cup raisins
- 1 cup bread crumbs
- 1 pound ground veal
- 1 pound ground pork
- 2 eggs
- 3 tablespoons tomato paste
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons grated romano cheese
- 2 teaspoons fresh oregano
- 2 teaspoons fresh sage
- 1 teaspoon creole seasoning
- salt & pepper, to taste
- Heat up milk until it just starts to bubble.
- Pour over bread and raisins. (Note: It can be a couple slices of bread or bread crumbs. Whatever you have on hand.) Make sure that all the raisins are covered. Set aside to cool, while prepping your meat.
- In a large shallow bowl, place the meat and all the rest of the ingredients in the bowl. Mix together.
- Mix the milk mixture now that it has cooled. Raisins should be plumped up and milk soaked up in the bread. Add to meat mixture and blend well.
- Form into balls. Size can vary depending on personal preference. I like them about the size of a plum.
- Place on a ungreased cookie sheet and bake for about 30 minutes in a 350F oven. (I like baking my meatballs. Easy clean up, browns from oven. Brown adds flavor. Can freeze them and vary the sauce to suit the dish I am cooking at the time.)
Tangy Asian sauce
- 1/2 cup hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons water
- 3 ginger, large slices
- 2 scallions
- 3 slices jalapeno
- 3 garlic cloves
- 1/2 teaspoon sriracha
- 1 teaspoon sesame oil
- Place all the ingredients in a sauce pan and heat over low heat until cooked down slightly. Approx. 15-20 minutes.
- Strain sauce through sieve. Use on meats or veggies. Will store well in fridge for about 10 days.
- This recipe was entered in the contest for Your Best Meatballs