notbob wrote:
> I can't believe I'm writing this. I haven't bought, prepared, or even
> eaten a meatball in over 30 years. This due to the fact I reached
> lifetime meatball saturation back when I was in the service. But,
> yesterday I was at Trader Joe's and they were doing these little
> cocktail-sized (~1 inch) pork and beef meatballs in their full-time
> reel-you-in sample booth. I'm now hopelessly hooked. Since last
> night, I've been eating meatballs dipped in a half dozen of my fave
> dipping sauces and see no end in sight.
>
> So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
> are excellent ...cooked, browned, onions and spices.... but I'd like
> to try and do better. The more exotic, the better.

For a major improvement regardless the recipe, grind your own from
never frozen meat (preground mystery meat is disgusting). Also, add
two eggs per pound of meat (most are stingy with the eggs). Personally
I don't like blending different meats... that's something the low class
taste in ass dagos started due to their garbage picking gypsy life
style... you wouldn't cook stew with beef and pork, even hobos know
that sucks. I think it's much cleaner tasting to use just one kind of
meat, makes it easier to season as well... I like to season ground pork
with an oriental flair. And I really don't care for the typical
oregano laden guinea style meata-balls in tomato sauce, they are so
boring.

Pork Meatballs with Baby Bok Choy

Meatballs:

1 lb. ground pork
2 eggs
2 Tbsp. Shao-Hsing wine or dry sherry
1 tsp. sugar
1-1/2 tsp. soy sauce
1/2 tsp. garlic, minced
1 tsp. ginger, minced
3 tbsp. cornstarch
Bok Choy

2 heads baby bok choy, leaves picked off and cleaned of dirt
1/2 tsp. garlic, minced
1/2 tsp. ginger, minced
1/2 tsp. salt

3 tbsp. vegetable oil
1/2 tsp. sesame oil
1 tsp. sesame seeds

Method:

To make the meatballs: Combine all ingredients in a bowl and mix just
to combine. Do not overmix or the meatballs will turn out tough. Cover
and let rest in the fridge for 30 minutes.

Form the mix into little balls, about 3/4" diameter each.

Heat a wok or large skillet and add 2 tbsp. vegetable oil. Add the
meatballs. Let them brown evenly around, about 5 minutes until 3/4 way
cooked. Remove from heat and drain.

Clean out wok/skillet and add remaining 1 tbsp. vegetable oil and
sesame oil.

Add garlic and ginger. Sauté 10 seconds. Add bok choy and salt. Sauté
for a few minutes, until the vegetables start to soften.

Add the meatballs and continue cooking for another 2 minutes. Serve out
onto a platter.
-chef2chef-

Thai Meatballs With Crispy Noodles

Ingredients
Vegetable oil
1 lb Ground pork
2 lg Eggs
1/2 c Dry-roasted peanuts, finely chopped
1/4 c Chopped fresh cilantro or parsley
3/4 ts Salt
3 3/4 oz Pkg. cellophane noodles (see note)
1/2 c Chunk-style peanut butter
1 tb Grated lemon peel
1/4 ts Ground red cayenne pepper
1 sm Cucumber, sliced
1 sm Carrot, peeled and thinly sliced or cut into thin sticks
Fresh cilantro or parsley sprigs, optional

Instructions
1. Pour oil into 3 qt. saucepan to depth of 1"; heat over medium-high
heat to 375 degrees. Meanwhile, in large bowl, combine pork, egg,
ground peanuts, chopped cilantro and salt. Using hands or wooden spoon,
blend well. Shape mixture into 1" balls. In 12" skillet over
medium-high heat, heat 2 tbsp. oil; add meatballs. Cook about 12
minutes, turning frequently until well browned on all sides. Add 1 cup
water, stirring to loosen brown bits from bottom of skillet; bring to
boil. Reduce heat to low. Simmer, covered, 5 to 10 minutes until
meatballs are cooked through. Meanwhile, add noodles, a small amount at
a time, to hot oil in saucepan; cook each batch about 20 seconds until
puffed and double in size. Using a slotted spoon, remove noodles to
paper towel to drain. When meatballs are cooked, stir in peanut butter,
grated lemon peel and ground red pepper; cook about 1 minute longer
until heated through. Arrange fried noodles on serving platter. Spoon
meatballs over noodles; arrange cucumbers and carrots decoratively
around edge. Garnish with cilantro sprigs, if desired. Makes 4
servings. -ichef-

Note:Cellophane noodles are sometimes called bean thread noodles and
can be found in the Oriental sections of supermarkets.
---

Sheldon