I know I took a few days off, but I definitely needed some time to recover from my finals weeks; NOW I AM BACK. And back to the bottle. WINE SOAKED MEATBALLS STUFFED WITH CARAMELIZED ONIONSTime: 4 hoursAmount 20+ meatballs INGREDIENTS 2 lbs ground beef (or lamb would be great, I’m sure) 1 1/2 cups red wine 2 tsp salt 2 tsp black pepper 4 tsp dried oregano 1 egg 5 tbsp olive oil 1 large sweet white onion, diced 1 1/2 tbsp balsamic vinegar 2 cans of diced tomatoes DIRECTIONS Mix beef, oregano, salt, pepper, oregano, egg, and 2 tbsp olive oil. I used 80/20 beef, because Trader Joes has it priced at $1.99 a pound. If you use a leaner cut, feel free to add a little more oil. Marinate for an hour or until all liquid is absorbed. Drink a glass of wine. In the meantime, heat 2 tbsp olive oil on your stove until it just starts to smoke. Add onions. Cook onions until they just start to brown. make sure all sides are slightly browned. The onions should be sweet to the taste. Seriously. These onions will taste delicious. Reduce heat. Add balsamic vinegar. Stir until liquid is evaporated, then remove the onions from the stove. Let them cool. Drink another glass of wine. Roll out the beef into 1” balls, then flatten them into disks. Put a tiny bit of onions in the center, and fold up the edges making a pocket. Roll back into circles. Heat 1 tbsp olive oil on medium high until it just starts to smoke. Gently (and I mean super gently so that the onions don’t come out and so the meatballs don’t flatten) place a few meatballs into the pan. Sear every side and then remove to a clean bowl. After all meatballs are cooked, add tomatoes to the pan and cook in the excess oil for about 20 minutes. Reduce heat to medium low. Add meatballs back to the tomato sauce. If meatballs are not fully covered by sauce, either add more tomatoes or add water. Cover and cook for about an hour, gently stirring to make sure the sauce and meatballs aren’t sticking to the pot. Drink a glass of wine. Now you’ve got 2 pounds of meatballs, and a BAC of .05. As you eat the meatballs, you’ll get the tanginess of the tomato sauce, the savory oregano and meaty beef, and then a sweet center of caramelized oniony goodness. Well done. You deserve a glass of wine.

I know I took a few days off, but I definitely needed some time to recover from my finals weeks; NOW I AM BACK. And back to the bottle.

WINE SOAKED MEATBALLS STUFFED WITH CARAMELIZED ONIONS
Time: 4 hours
Amount 20+ meatballs

INGREDIENTS

  • 2 lbs ground beef (or lamb would be great, I’m sure)
  • 1 1/2 cups red wine
  • 2 tsp salt
  • 2 tsp black pepper
  • 4 tsp dried oregano
  • 1 egg
  • 5 tbsp olive oil
  • 1 large sweet white onion, diced
  • 1 1/2 tbsp balsamic vinegar
  • 2 cans of diced tomatoes

DIRECTIONS

  1. Mix beef, oregano, salt, pepper, oregano, egg, and 2 tbsp olive oil. I used 80/20 beef, because Trader Joes has it priced at $1.99 a pound. If you use a leaner cut, feel free to add a little more oil. Marinate for an hour or until all liquid is absorbed. Drink a glass of wine.
  2. In the meantime, heat 2 tbsp olive oil on your stove until it just starts to smoke. Add onions.
  3. Cook onions until they just start to brown. make sure all sides are slightly browned. The onions should be sweet to the taste. Seriously. These onions will taste delicious. Reduce heat.
  4. Add balsamic vinegar. Stir until liquid is evaporated, then remove the onions from the stove. Let them cool. Drink another glass of wine.
  5. Roll out the beef into 1” balls, then flatten them into disks. Put a tiny bit of onions in the center, and fold up the edges making a pocket. Roll back into circles.
  6. Heat 1 tbsp olive oil on medium high until it just starts to smoke. Gently (and I mean super gently so that the onions don’t come out and so the meatballs don’t flatten) place a few meatballs into the pan. Sear every side and then remove to a clean bowl.
  7. After all meatballs are cooked, add tomatoes to the pan and cook in the excess oil for about 20 minutes. Reduce heat to medium low.
  8. Add meatballs back to the tomato sauce. If meatballs are not fully covered by sauce, either add more tomatoes or add water. Cover and cook for about an hour, gently stirring to make sure the sauce and meatballs aren’t sticking to the pot. Drink a glass of wine.

Now you’ve got 2 pounds of meatballs, and a BAC of .05. As you eat the meatballs, you’ll get the tanginess of the tomato sauce, the savory oregano and meaty beef, and then a sweet center of caramelized oniony goodness. Well done. You deserve a glass of wine.

Tags: recipe picture italian | May 25, 2009
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