From soon-to-be-new-dad John Henry Boudreaux (a.k.a. Baby Boy):
For those of you who don't know, my wife is pregnant with our first child! All very exciting. But there is something I am quickly realizing as the non-pregnant person in this relationship - WE ARE SUPERFLUOUS! It's amazing one of us is literally growing a person and for the other it is Tuesday.
That separation between import of roles is dramatic and so I do the one thing I can do - COOK! My lady loves dishes that keep it simple. Steak should taste like steak, fish fish, asparagus asparagus. In general, I agree, but when cooking 3 meals a day, every day you want some variety. What's the solution? Meatballs!
Meatballs are a cook's laboratory where one can celebrate the meat while still adding some dynamic flavors and profiles. From the rich, garlicky ball that loves a marinara sauce to the light, airy one that floats in a miso soup, the meatball is delicious, diverse, and deserving of our attention. Think about meatballs when burgers feel played out or you have some left over pork or beef ground.
- 1 part ground JVF pork
- 1 part ground JVF beef (or just one or the other)
- BIG glop of full fat, greek yogurt
- ¼ cup finely chopped scallion
- 4 garlic cloves finely chopped or minced (best if you sweat them in olive oil before adding but not necessary)
- Pinch of nutmeg
- Big scoop of panko* I use panko for this rather than bread crumbs as it lightens the density and adds some nice flavor
- Combine all ingredients. Make into golf ball sized balls.
- Heat olive oil in iron skillet (Go buy a cast iron skillet, pan and dutch oven if you don't own one. This isn't merely a suggestion - these are cheap, they take a whipping, and they last a lifetime+. Mom and Dad are still using a skillet from Mom's grandmother's boarding house).
- Sear and crust one side of the ball.
- Rotate ball 180 degrees and immediately place in 400 degree oven, reduce to 350 degrees, to finish (about 15 min.)
- Let sit for 10 minutes.
These delectable discoids go great dipped in Tzatziki sauce, placed on top of couscous, or made into a Gyro with kalamata olives and hummus. Try them out and let us know what works and what doesn't. Looking forward to hearing from you.