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
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Ingredients
- Melting Pot Meatball
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1 cup
milk
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1/3 cup
raisins
-
1 cup
bread crumbs
-
1 pound
ground veal
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1 pound
ground pork
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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
- Tangy Asian sauce
-
1/2 cup
hoisin sauce
-
3 tablespoons
soy sauce
-
1 tablespoon
rice vinegar
-
3 tablespoons
water
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3
ginger, large slices
-
2
scallions
-
3
slices jalapeno
-
3
garlic cloves
-
1/2 teaspoon
sriracha
-
1 teaspoon
sesame oil
Directions
- Melting Pot Meatball
-
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.
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In a large shallow bowl, place the meat and all the rest of the ingredients in the bowl. Mix together.
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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.
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Form into balls. Size can vary depending on personal preference. I like them about the size of a plum.
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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
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Place all the ingredients in a sauce pan and heat over low heat until cooked down slightly. Approx. 15-20 minutes.
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Strain sauce through sieve. Use on meats or veggies. Will store well in fridge for about 10 days.
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