Tahoe recipe: Winning meatballs with a Super Bowl kick
TAHOE-TRUCKEE, Calif. — Several versions of this meatball recipe have been floating around my circle of friends as we have all been trying to give it our own original flare.
Basically, we should have had some kind of meatball cook-off and invited people over to do the taste test and voting but that would have meant letting others know we are a bunch of losers who actually spend time trying to out meatball each other.
Something tells me this activity would not make for a good episode of “Real Housewives of Beverly Hills,” but we don’t like each others husbands, so a simple affair was off the table.
In the end, I gotta say, all our husbands were happy because the final meatballs on the table were the bomb. So incredible they have been deemed Super Bowl worthy. I love it when people say “Oh, I’m at the Super Bowl party for the commercials.”
Talk about your liar liar pants on fire. We all know it’s about the game day food. Think about it. Have you ever, ever attended a Super Bowl party that did not offer a killer spread?
Of course not – at least not twice. Oh no way. These meatballs, though delicious, are kind of weird in the making as you use a full cup of milk in the mixture. The result is they are incredibly moist. Really incredible.
In fact, you might consider doubling this recipe and then freezing some of the meatballs to use at a later date in your spaghetti.
Warning: If you double the recipe and bring them all to your Sunday Super Bowl party, you will be going home empty handed.
Super Bowl meatballs
Kitty’s variation of this recipe was the ultimate winner. She spiced them up with Dijon and Hoisin and then made the meatballs smaller so they were perfect bite-sized appetizers.
Ingredients for the meatballs:
1 pound ground beef
1/2 pound ground pork
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon Hoisin sauce
1 1/2 teaspoons salt
Lots of black pepper
4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of Sriracha
Preparation for the meatballs:
In a large bowl, combine the ground beef, egg and oats. Pour in the milk, and then add the onions, Dijon, Worcestershire. Hoisin, salt and pepper. Stir to combine.
Roll the mixture into tablespoon-size balls and roll them in the flour. Place in baking dish and refrigerate them for 30 to 45 minutes to firm. If you are in a hurry, stick them in the freezer for ten minutes.
Now preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat and brown the meatballs in batches until light brown. As they brown, place them back into the rectangular baking dish.
For the sauce:
Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.
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