Italian Meatballs

Italian meatball recipe

INGREDIENTS

Meatballs

1 pound ground beef 

1 pound ground pork 

1 large egg, beaten

1 tablespoon salt, plus more for “to taste” seasoning 

1 teaspoon freshly ground pepper

1 teaspoon red pepper flakes 

1 tablespoon chopped fresh oregano or Larder Meat Co. Italian Herb Blend

1 cup freshly grated parmesan 

1/2 teaspoon liquid smoke

1 cup of unseasoned fine bread crumbs

1 small head of fresh fennel bulb, minced 

1/2 medium yellow onion, minced 

6 cloves garlic, minced

Marinara Sauce

1/4 cup extra-virgin olive oil

1/4 pound diced bacon, pancetta, guanciale, or salami trim 

2 large yellow onions, diced

4 large garlic cloves, smashed and minced

2 cans (28oz each) whole San Marzano tomatoes

1 small can (6oz) of tomato paste 

Kosher Salt to taste

Garnish

Italian parsley, fresh oregano, parmesan, extra virgin olive oil 

 

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Place the first 10 ingredients in a large mixing bowl. 
  3. Sauté minced fennel and onion until soft and onion is translucent. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat and chill in your refrigerator. 
  4. Thoroughly mix the meatball ingredients in the mixing bowl with clean hands. When the sautéed onion mixture is cool, add this to the mixing bowl. The more you mix, the firmer/more dense your meatballs will become, so try to mix as lightly as possible and keep the meat as cool as possible while mixing. 
  5. Roll the meatball mixture into golf ball sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate while you work on the marinara sauce. 
  6. Sauté the bacon, pancetta, guanciale, or salami trim in the oil until it is lightly browned and add the onion. Sauté until onion is translucent. Add the garlic. 
  7. When you smell the garlic add the canned tomatoes and bring to a simmer. 
  8. Allow the sauce to simmer for an hour or so while you finish the meatballs. Use a stiff whisk to macerate the tomatoes during the cooking process.
  9. Add the tomato paste, whisk to incorporate, and then check for seasoning. When you are happy with the seasoning, set the sauce on a low burner. 
  10. To cook the meatballs, you can sauté them in batches and finish by baking them in a rimmed baking dish. Or, my preferred method, place each ball in lightly greased wells of a cupcake sheet pan, turning the meatballs over half way through cooking to evenly brown the surface. You’ll notice that the balls will self-baste while cooking in the cupcake wells.
  11. Cook the meatballs for about 15 minutes at 375 or until the internal temperature is about 140 degrees. 
  12. Finish by simmering them in the marinara sauce for a few more minutes. 
  13. To serve, arrange the meatballs in a serving platter with some of the marinara and shave the parmesan over the top. Garnish with a drizzle of olive oil and small handful of freshly chopped Italian flat-leaf parsley.

Lettuce Wraps

Lettuce-Wrap-Ground-Beef-Recipe

Larder Style Lettuce Wraps

serves 4-6 

 

INGREDIENTS

  • 1 pound of ground beef
  • 1 head of radicchio, romaine, or butter leaf lettuce (picked into leaves)
  • 1 red onion, minced 
  • 1 large portobello mushroom, scrape gills then mince
  • 4 heads of garlic, minced 
  • 1/2 cup balsamic vinegar 
  • 1/4 cup brown sugar
  • 1 teaspoon red chili flakes  
  • Kosher Salt, to taste
  • Fresh basil leaves, torn or julienned (for garnish)  

 

DIRECTIONS

  1. Brown the beef in a heavy skillet over medium-high heat.
  2. Strain or pour off fat and remove beef from skillet, set aside.
  3. Add some of the canola oil to the pan and lightly sauté the red onion until it caramelizes slightly. Try to scrape up any browned beef remains (these tasty bits of flavor are called “fond”) and mix this into the onion. 
  4. Add the minced mushroom and sauté with the onion. 
  5. Add the garlic and mix to combine with the onion and mushroom. 
  6. Add the beef back to the skillet with the mushroom/onion mixture. 
  7. Make a small well in the middle of the beef mixture and pour in the balsamic vinegar and the brown sugar. Allow the vinegar/sugar to reduce slightly to thicken. 
  8. Mix the beef and thickened balsamic to incorporate. 
  9. Season to taste with the red chili flakes and the kosher salt. 
  10. Serve with the radicchio or lettuce leaves and garnish with basil. 

Sloppy Joes

Sloppy-Joe-Ground-Beef-Recipe

Sloppy Joe’s

serves 4-6 

 

INGREDIENTS

1 pound ground beef

1/2 cup finely chopped celery

1/2 cup diced red bell pepper 

1 cup diced red onion

1/2 cup water 

1-2 tablespoons flour (optional, just used as a thickener) 

1 tablespoon canola oil (for sautéing)

 

Larder Meat Co. Sloppy Joe Sauce  

1 cup ketchup 

2 tablespoons brown sugar

1 tablespoon cider vinegar

1 tablespoon worcestershire

1/4 teaspoon liquid smoke 

1 packet Larder Meat Co. Smoked Sloppy Joe Seasoning (or add the following: 1 teaspoon dry mustard, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt)

 

DIRECTIONS

  1. Brown the beef in a heavy skillet over medium-high heat.
  2. Pour off fat, remove beef from skillet and set aside.
  3. Add some of the canola oil to the pan and lightly sauté red bell pepper and red onion until the onion caramelizes slightly. Try to scrape up any browned beef remains (these tasty bits leftover from growing the meat are called “fond”) and mix this into the vegetables. 
  4. Add the beef back to the skillet with the bell pepper and onion. 
  5. In a small bowl, mix together the Sloppy Joe Sauce ingredients. Whisk together to combine and add the Larder Meat Co. Sloppy Joe Sauce to the skillet with the beef. 
  6. Simmer on low for about 20 minutes to allow the flavors to marry. 
  7. Sprinkle flour over mixture and stir to mix well. If mixture is not thick enough to your liking, add a bit more flour until it is. If it thickens too much, add water to thin. Just remember you’ll want this to remain - mostly - in your roll. 
  8. Serve on brioche rolls or with Kings Hawaiian rolls like Grandma!

Swedish Meatballs

Recipe For Swedish Meatballs

INGREDIENTS

For the Meatballs

        1/4 cup of milk

        1/2 cup of bread crumbs, unseasoned

        1 pound ground Beef 

        1 pound ground pork 

        2 large egg yolks, beaten

        1 packet of Larder Meat Co. Holiday Spice

        1 large carrot, cut into small dice 

        1 small head of fennel, cut into small dice

        3 large shallots, minced

        3 cloves garlic, minced

        3 tablespoons neutral cooking oil 

For the Gravy        

        3 cups chicken or beef broth 

        1 large bay leaf

        1/4 cup all-purpose flour 

        1/4 cup heavy cream

        Kosher salt to tase 

For Garnishing

    Fresh tarragon leaves 

    Freshly grated nutmeg

 

DIRECTIONS

For the Meatballs

  1. Preheat oven to 225 degrees.
  2. Combine the milk and breadcrumbs in a small mixing bowl and set aside. 
  3. Sauté carrot, fennel, and shallots until soft. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat, place on a small plate and chill in your refrigerator. 
  4. Using your hands or in the bowl of an electric stand mixer fitted with the paddle attachment, throughly mix the beef, pork, bread/milk mixture, egg yolks, and Larder Meat Co. Winter Spice Seasoning. When the sautéed onion mixture is cool, add this to the mixing bowl and continue mixing until the ingredients are completely incorporated. Keep in mind that the more you mix, the firmer/more dense your meatballs will become. 
  5. Begin rolling the meatball mixture into large marble sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate for about 30 minutes to set the mixture. 
  6. Heat a tablespoon of the canola oil in a large cast-iron skillet or other heavy bottomed frying pan and begin searing off the meatballs in batches. Frying the meatballs 5-8 at a time will make it easier to manage your heat and lightly brown each meatball without crowding your pan. 
  7. After the meatballs are seared, transfer them into a baking dish and hold them in the warm oven while you make the gravy. 

For the Gravy and to Serve

  1. On low heat and in the same pan that you used to sear the meatballs, add the flour and whisk it until it picks up and juices and bits left from the meatballs and allow it to brown slightly.
  2. Slowly add the beef stock and the bay leaf, whisk it until it thickens. 
  3. Add the heavy cream to the gravy and whisk it until it reaches the desired consistency. 
  4. Taste the gravy and add salt if desired. 
  5. To serve, pour the gravy over the warmed meatballs and garnish with the fresh tarragon and grated nutmeg. 

Meatloaf

Meatloaf recipe

Serves 4-6 (or 2 with leftovers for sandwiches!)

INGREDIENTS

For The Loaf

        1 pound ground beef 

        1 pound ground pork 

        2 large eggs, beaten

        3 teaspoons salt

        1 teaspoon freshly ground pepper

        1 tablespoon Bragg Liquid Aminos, or Soy Sauce

        1 cup of bread crumbs, unseasoned

        1 carrot, cut into small chunks 

        1 small bulb of fennel, cut into 1/2-inch pieces

        1/2 medium yellow onion, roughly chopped

        4 cloves garlic, minced

For The Glaze         

        1/2 cup ketchup

        1 teaspoon cider vinegar 

        3 teaspoons dry mustard

        1 tablespoons dark-brown sugar

        1/2 tablespoon canola oil

        3 large shallots, minced

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Place carrot, celery, yellow onion, and garlic, in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice during the process. 
  3. Transfer vegetables and the soaked breadcrumbs to a large mixing bowl. 
  4. Add beef, pork, eggs, salt, pepper, and Liquid Aminos or Soy Sauce to the large mixing bowl. Using your hands, knead the ingredients until thoroughly combined. Be careful not to over-mix or your meatloaf will be dense.     
  5. Place the meatloaf mixture into a large cast-iron pan, a rimmed casserole or a pyrex baking dish. Using your hands, pat the meatloaf evenly into the contour of the cooking vessel. You can tuck the edges of the meatloaf down to expose the sides while cooking and to allow space at the edges where rendered fat and juices can collect.  
  6. In a small sauce pan, saute the shallots in the canola oil until translucent. Add the ketchup, dry mustard, and brown sugar. Simmer and stir until sugar is dissolved. Top the meatloaf with 3/4 of the glaze. 
  7. Bake meatloaf for 45 minutes. Remove loaf from the oven and pour off any rendered fat into a heatproof container being careful not to let the loaf slip while tipping the fat off. Add the remaining glaze to the loaf and return to oven.  
  8. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 150 degrees. about 15 more minutes. 
  9. Let meatloaf cool for about 15 minutes prior to serving.