Chef Paul's Wonderful Meatballs
Makes 6 servings
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic® or
1/2 teaspoon ground nutmeg
2 whole bay leaves
4 tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
2 pounds ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs
how to prepare
Combine the first 3 ingredients to make the seasoning mix and set aside. Preheat oven to 350°.
Melt the butter in a 1 quart saucepan over medium heat. Add the onions, celery, bell pepper, green onion, garlic, Magic Pepper Sauce, Worcestershire sauce and seasoning mix. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from the heat and allow to cool at room temperature.
Place the ground pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (remove the bay leaves) and the bread crumbs. Mix by hand, being careful not to overmix. Overmixing will release the protein in the meat and make it mushy. Mix no longer than necessary to distribute the ingredients. With a teaspoon form the meat mixture into 1-inch balls. Brown the meatballs, a few at a time, in the skillet, then reshape any that fall apart. Coat a baking pan, large enough to hold all the meatballs, with vegetable oil, and place the meatballs in it. Bake until done, about 20 minutes. Be careful not to overcook because the meat will dry out quickly. Serve with Chef Paul's Fresh Marinara as an appetizer or over rice or pasta as an entrée.
Copyright © 2002 by Paul Prudhomme