I’m sure you’ve been waiting with bated breath for this post. I’ve made you yearn for it for half the month already! But I didn’t want to announce my intent without something to show for it, and now I finally have a triumphant opening act. Can I get a drumroll? The project I’ve decided on for 2015 is…. meatballs.
Meatballs appear in almost every culture. Albondigas find their way into soup in Hispanic cooking. Chinese meatballs are often steamed or boiled. Keftedes are Greek, kofta or kufteh appear in Middle Eastern dishes. A Swedish version coats very small rounds with a sumptuous gravy and serves them with potatoes and lingonberry jam. The classic American meatball, which is in fact of Italian origin, nestles amidst a mound of well-sauced pasta.
But they aren’t just, as the name suggests, balls of meat. Many meatball recipes combine different types of ground meat to maximize flavor but also adjust fat content. Very lean ground meats, like veal, which some meatball preparations use for its flavor, are often combined with something like pork or fattier beef to ensure tenderness and structural integrity. Bread in some form, whether dry and powdered or fresh, springy crumbs, is a frequent ingredient in a meatball. Though this could be to stretch the meat content (think bread crumbs as “filler” in a crab cake), it also absorbs fat and creates a lighter final product – “light” meatballs are often texturally prized above the dense thickness of a meatloaf, for example.
Most meatball recipes also incorporate some sort of aromatics, and sometimes eggs, to the mixture. This isn’t a mere unflattened hamburger; it’s a creation unto itself, and it needs some backup singers to really make the performance impressive. Onions or garlic, sweated or sautéed before incorporating, are common additions. Herbs, parsley perhaps the most common, are also frequent meatball interlopers.
In deciding on meatballs as my project for the year, I am challenging myself with ratios and with flavor combinations. Ratio-wise, the quantities of meat to bread crumbs to eggs to seasoning must be considered; I want a meatball with good structural integrity – it can’t fall apart during cooking – but I also want something light and springy, not tough and dense. Thus quantities, but also mixing and cooking techniques, must be mastered. As for flavor combinations, this isn’t a dish where you can taste a little at a time. It’s not a slice of roast pork that you can eat with or without the vegetable side. Everything in that little sphere must mingle well. Every ingredient must belong, with nothing extra and nothing missing.
I must admit that I am not a huge fan of the most common meatball incarnation in this country. The planet-sized spheres that arrive, drowning in marinara, balanced uneasily atop a plate of spaghetti, have never thrilled me. But outside that standard, pasta-draped option, I love a good meatball. I hope you do too.
So here’s the challenge: once a month, I will present you a meatball recipe. I have some ideas already, but I’m starting myself out gently with a few recipe adaptations before I strike out into unpracticed territory. And if you have any meatball ideas you’d like to see actualized, let me know in the comments or send me an email! I’ll happily cook something up.
For the opening act, I looked no further than Yotam Ottolenghi and Sami Tamimi in their stellar cookbook Jerusalem. I love this volume. When I bought it for myself last year, I gave up marking recipes I wanted to try with a post-it note because, let’s face it, that’s just not helpful when you are marking almost every page. But the Lemony Leek Meatballs, curiously filed in the vegetable section, stood out. First of all, as Ottolenghi and Tamimi note, they are packed with a staggering quantity of leeks which, despite the beef that makes up the “meat” component, really do emerge as stars in the dish. Secondly, the sauce, chicken broth spiked with a tremendous dose of lemon juice, sounded so bright and aggressive with flavor that I just wanted to drink a mugful.
I wasn’t disappointed. The meatballs sear up golden and aromatic, and as they simmer in the sauce they soak up its acidity and turn it into something outrageous – an intensely savory lemon caramel coating around fragrant pyramids (mine wouldn’t stay round). The leeks and beef are a stellar combination, and the addition of fresh bread crumbs as well as the gently pulverized leeks keep the meatballs light and fresh, probably why they are classified as an appetizer or starter in Jerusalem.
I’ve made a few changes from the original, a dicey business with beloved traditional recipes like many of these, but they are minor. Rather than steaming the leeks, I’ve sautéed them gently in a mixture of butter and olive oil for extra flavor. To keep with my project theme, I’ve maintained the ball shape, rather than flattening them into patties as Ottolenghi and Tamimi direct. Finally, as I’ve noted below, I increased the number of meatballs – rather than 8, as in the original recipe, I’ve done 12, and really you could easily make 16 from the same amount of mixture.
Forewarning: this is a lengthy process. Like, if you are really on top of your game and quick on the prep and ready to multitask, “lengthy” means about two hours. The leeks must be cooked down first, which takes a good 20 minutes, and then cooled. The meat mixture, once it’s formed into balls, must be chilled for a full half hour to ensure that they stay together in the pan. After searing, the meatballs simmer in the rich, tart broth for another half hour, and then must cool a bit, as they taste better just warm or at room temperature than scaldingly hot out of the pan. All this means you are looking at almost two hours of prep and cooking time – not onerous, particularly because half an hour of that is just cooling your heels while your meatballs do the same, but worth noting before you charge in hoping to have dinner on the table in the blink of an eye.
Serving suggestions: tuck them into warm pita or naan with the yogurt and perhaps a few slices of cucumber, or sit them on a bed of fragrant couscous shot through with toasted nuts and green onions, or maybe some finely chopped dried apricots. Add a sprinkle of good, tart feta to the top for some extra zing.
Lemony Leek Meatballs
adapted from Jerusalem
serves 2-3 as an entree, 4-6 as part of an appetizer plate
NOTE! Takes the better part of 2 hours
6 large trimmed leeks, root end and dark green portion removed
1 tablespoon butter
3 tablespoons olive oil, divided
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
9 ounces ground beef (just over ½ a pound)
scant 1 cup bread crumbs (1-2 slices)
2 large eggs
1¼ cups chicken stock
⅓ cup freshly squeezed lemon juice (about 2 lemons)
⅓ cup greek yogurt
1 tablespoon finely chopped parsley
Slice the trimmed leeks in half lengthwise to form long half-cylinders. Rinse well, being sure the water gets in between the layers, where dirt can be hidden. Shake off and slice across into ¾ inch slices.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add the leeks and ½ teaspoon salt, and clamp on the lid. Cook, stirring occasionally, for 20 minutes, until the leeks are completely tender but not browned.
- Drain leeks in a colander, pushing them against the sides with the flat of a wooden spoon to press out some of the water. Leave to cool, then squeeze out any residual water with a clean kitchen towel.
- Dump leeks into a food processor and pulse a few times until well chopped, but not mush. Place them in a large bowl with the ground beef, bread crumbs, eggs, 1 teaspoon of salt, 1 teaspoon of black pepper, and use your fingertips to gently combine the ingredients into a homogenous mix. Try not to overwork. The final mixture will be quite soft.
- Gently form the mix into 12-16 equal balls and refrigerate 30 minutes (this gives the bread crumbs some time to absorb some of the fat and liquid in the mixture, and helps these delicate, soft meatballs stay together).
- Heat the remaining 2 tablespoons olive oil over medium-high heat in the same large skillet (wipe it out first if there is leek detritus lingering). Gingerly add the meatballs, being sure they don’t touch, and sear until golden-brown on all sides (2-3 minutes for each side); you can do this in batches if necessary.
- Now, pour on the chicken stock – it should come about halfway up the sides of the meatballs; maybe a bit higher. Add the lemon juice and remaining ½ teaspoon salt. Bring to a boil, then pop on the lid, turn the heat down to medium or medium-low, and simmer gently for 30 minutes.
- After 30 minutes, remove the lid and cook for a few more minutes, if necessary, until almost all the liquid in the pan has evaporated. Remove the pan from the heat and set it aside to cool.
- Serve the meatballs just warm or at room temperature, with a dollop of the yogurt and a sprinkle of parsley.