Saturday, July 1, 2006

Buffalo Balls

Photobucket

Buffalo Meatballs


2 pounds ground Buffalo
8 oz (about two sleeves) low fat Ritz crackers
8 ounces Ground Parmasan (it will help bind them better but keep fresh Parmesan for topping)
1 heaping Tablespoon dried parsley
3 fresh large eggs.

dry spice - use a mortar and pestle to "smoosh" the spices to release the flavor and soften the somewhat "spiky" rosemary
1 tsp Basil
1 tsp thyme
1 tsp rosemary

1/2 teaspoon onion salt
pepper to taste

2 cloves garlic
1/4 large onion diced fine
olive oil for sauteing.

Saute garlic in pan over medium with a little oil til softened and fragrant, be careful not to let heat get too high. Remove and chop. Add onion to pan and saute until caramelized. Add onion and garlic to meat and dry ingredients. in huge bowl. Mix in egg. Makes about 50 tablespoon sized meatballs, or adjust size to taste.

Saute meatballs in a same pan (adding more oil as needed to keep from sticking) until browned but NOT cooked through, just a couple of minutes. Put into pre cooked marinara and cook on low simmer until cooked through, 15-20 minutes depending on size. (Check at about 12 minutes by cutting into one). Top with sauce and grated fresh cheese.

Sauce - use any favorite marinara. Use bottled sauce. You can't really mess this one up.

BRIGID'S BASIC BASIL SAUCE (Vegetarian)

1/3 cup extra-virgin olive oil

2 small yellow or Vidalia onions (or one large) chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (32-ounce) cans crushed tomatoes (or two 14.5 ounce cans)

2 6 ounce cans tomato paste

2 dried bay leaves

2 tablespoons dried basil

2 tablespoons dried parsley

1/2 teaspoon sugar

dash of red cayenne pepper (small shake or one tiny pinch between the fingers)

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, reducing heat to medium after a minute or two and continuing to cook for 10 minutes. Add the celery, carrots, and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. (if you need to, add a few more tablespoons of oil to keep it from drying out or sticking). Add the tomato products and remainder of seasoning and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

2 comments:

  1. I think it is because there was never a blog post associated with this recipe so few have probably looked at it. My son in law made them, and I had to get the recipe it was REALLY good.

    ReplyDelete
  2. You like hot stuff? I make a killer green chili I call "Biohazard chili".

    I'm sad that so many of these yummy wonderful recipes are really far off of my diet.

    I just printed off the Grand Marnier Grilled Steak. That I have to decide to fit into the rotation. As soon as the wind dies down I will be grilling. Might take weeks, though...

    ReplyDelete

I started this blog for family that lives far away. Now that they are gone, it continues on to share those memories.

Comments are welcome,but if you have a fake name, no blog and only comment on the rare occasion to criticize or offer advertising for a business I've never heard of, you go straight to SPAM.