Magic Meatballs
Makes 6 Servings
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4 tablespoons unsalted butter
¾ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
¼ cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup catsup
2 pounds ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs
Combine the seasoning mix ingredients and set aside.
Melt the butter in a 1 quart saucepan over medium heat. Add the onions, celery, bell pepper, green onion, garlic, Magic Pepper Sauce, Worcestershire sauce and seasoning mix. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from the heat and allow to cool at room temperature.
Place the ground pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (remove the bay leaves) and the bread crumbs. Mix by hand, being careful not to overmix. Overmixing will release the protein in the meat and make it mushy. Mix no longer than necessary to distribute the ingredients. Make small balls with the meat mixture, about ¾ " wide. Sauté over medium heat in a skillet, continually turning until all sides are browned. Be careful not to overcook because the meat will dry out quickly. Serve with Magic Fresh Marinara (click here for recipe) as an appetizer or over rice or pasta as an entrée.
Copyright © 2002 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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