Who doesn’t love meatballs? We sure do. This week’s Cook the Book Fridays recipe was a delicious take on meatballs.
Spiced Meatballs with Sriracha Sauce are David Lebovitz’s attempt to recreate the flavor of merguez sausages at home. These are heavily spiced meatballs: the spices include fennel seeds, coriander, cumin, cilantro, garlic, paprika, Sriracha (or harissa), cinnamon, allspice, and sumac. The recipe suggests ground beef or lamb, or a combination of the two. I used lamb, but I am sure beef would be delicious too.
Despite all the herbs and spices, these meatballs were quick to put together. I appreciated that there was no “filler” like breadcrumbs since we have a non-grain eater in the house. I also like that Mr. Lebovitz gave us several options for cooking the meatballs (pan, grill, or oven). I took the easy way out and baked these in the oven.
The Sriracha Sauce was even easier to make than the meatballs. Simply mix together mayonnaise and Sriracha sauce and there you have it!
I served Spiced Meatballs with Sriracha Sauce with roasted cauliflower for a simple dinner. The flavors of the meatballs were a little too sophisticated for my daughter, but my husband and I loved them. I will definitely make them again, with beef or lamb.
This post participates in Cook the Book Fridays, an online cooking group making our way through David Lebovitz’s book My Paris Kitchen. You can find the recipe on page 74 of his wonderful book.
The first time I made these meatballs for my family they became an instant family favorite. They are SO good! And the house smells wonderful while they cook. My daughter especially loves these. She loves them so much I have considered making a batch just to freeze them, so I will always have some on hand for her.
BBQ Meatballs come to us courtesy of The Pioneer Woman, Ree Drummond. I first ran across this recipe on her website, and then was pleased to find them in her cookbook (under the name “Comfort Meatballs”).
The original recipe uses 1½ pounds of ground beef, but I have adjusted the proportions to use just one pound of meat. I’ve done this for two reasons: 1) we bulk buy our beef a quarter cow at a time and the ground beef comes frozen in one pound packages; and 2) one pound is more than enough to feed my family of three.
The recipe below uses my adjusted amounts. You can find the original recipe here, or in the cookbook The Pioneer Woman Cooks.
Click here to print.
- 1 pound ground beef
- 1/2 cup quick-cooking oats (I have also used regular rolled oats with no problem)
- 2/3 cup milk
- 2 tablespoons finely minced onion
- 1 teaspoon salt
- Freshly ground black pepper
- 3 tablespoons canola oil
- ½ cup flour
- 2/3 cup ketchup
- 4 teaspoons sugar
- 2 tablespoons white vinegar
- 4 teaspoons Worcestershire sauce
- 4 tablespoons finely minced onion
- Dash of Tabasco
In a bowl, combine the ground beef, oats, milk, 2 T. minced onion, and salt. Add black pepper to taste. Stir well to combine.
I never make meatballs without my cookie dough scoop!
Form the mixture into tablespoon-sized balls and place on a baking sheet. Refrigerate for 30 – 45 minutes, or freeze for 5 – 10 minutes, to firm them up and make them easier to work with.
Preheat oven to 350°. Heat the oil in a large skillet over medium heat. Place the flour on a plate (I like using a pie dish) and dredge the meatballs in the flour. Brown the meatballs in the skillet until lightly browned. You will have to do this in batches. Place the browned meatballs in a 7×11″ baking dish.
Stir together the sauce ingredients in a separate bowl. Spoon the sauce evenly over the meatballs. Bake for 45 minutes and serve.