recipe comes from Chef
Patrick who has travelled the world using
his culinary arts and learning new skills. There
is more about Patrick on his Biography page
here) and of course a lot more of his adventures
on his own website, and I do mean adventures.To
visit his website click
Patrick had this comment about the recipe:
on the size of the meatball you should have
quite of few of these from this recipe. I make
these ahead, brown them and freeze them. When
needed I cook them frozen at 350º until
done (about 30 minutes). Adjust the amount of
Jalapeno Chili to suit your own taste. This
recipe is a little on the 'hot' side".
cup small diced Onion
1 2/3 cup small diced Green Chile (Anaheim
1/2 cup minced (or to taste) Jalapeno Chile
3 tablespoon Olive Oil
1 tablespoon minced Garlic
6 cups (about 1 1/2 lbs) Ground Beef
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
2 tablespoons Worcestershire Sauce
2 teaspoons Kitchen Bouquet
1 teaspoon Cumin, ground
2 each Eggs
1/2 cup Heavy Cream
1 1/2 cups Italian Style Bread Crumbs
3/4 cup Celery
Olive Oil in heavy skillet and sauté
onion, green chili, jalapeno chili, garlic
and celery until onion is translucent. Set
aside to cool.
a large mixing bowl combine remaining ingredients
and add the cooled vegetable mixture. Mix
thoroughly with your hands until well combined.
a baseball size portion of mixture from the
bowl and throw it down on a cutting board
about 4 or 5 times, reshaping after each throw.
This allows the air to be removed from the
mixture and helps it form a firm meatball.
remove a portion of meat from the compressed
ball and shape into a small ball. Set aside
on wax paper and continue the process until
all the mixture is used.
a heavy skillet (I prefer cast iron) over
medium high heat and quickly brown 5 or 6
meatballs. Turn very frequently and do not
crowd the meatballs in the pan. This process
is to just lightly brown the meat balls and
to help them retain a ball shape. You are
not trying to completely cook the meatballs
at this time, you are just browning and forming
the pre-browned meatballs on a tray covered
with wax paper. Leave a space between each
meatball, not letting them touch each other.
Continue the process until all the meatballs
have been browned. Cover the trays of meatballs
with plastic wrap and put in freezer overnight.
Remove the next day and bag the frozen meatballs
in plastic freezer bags.
needed, lay meatballs in a single layer on
a lightly oiled sheet pan and bake at 340º
until done. Stick with Cocktail toothpicks
and serve with your favorite sauce.