BBQ Meatball Subs

Logan made from scratch BBQ meatball subs for

 a summer family meal.  Yum.

Summer 2022

Ingredients 

For the Meatballs

Cooking spray

1 1/2 lb. ground beef

3/4 c. quick-cooking oats

1/2 c. milk

1 large egg, lightly beaten

1/2 small onion, minced

1 1/2 tsp. kosher salt

Black pepper, to taste

For the Sauce

1 tbsp. salted butter

1/2 small onion, minced

1 c. ketchup

3 tbsp. distilled white vinegar

2 tbsp. worcestershire sauce (except Papa doesn't like worcestershire)

dash of hot sauce 

For the Meatballs

6 hero rolls, splet

12 slices cheddar cheese

Pickle slices and potato chips, for serving

Directions

1) For the meatballs, preheat the broiler. Line a baking sheet with foil and coat with cooking spray.  Mix the beef, oats, milk, egg, onion, salt and plenty of pepper in a medium bowl with your hands. Roll into 18 meatballs (1/4 cup each).  Arrange on the baking sheet.

2) Broil the meataballs 6 minutes, then flip and broil until browned and firm to the touch, about 5 more minutes.

3) Meanwhile, for the sauce.  Melt the butter in a large skillet over medium heat.  Add the onion and cook, stirring, until softened, about 2 minutes.

4) Stir in the ketchup, vinegar, sugar, worcestershire sauce and hot sauce.  Bring to a simmer and cook, stirring frequently, until bubbling and thickened, about 5 minutes.

5) Add the meatballs to the sauce and toss to coat.  Keep warm over low heat.

6) For the sub.  Discard the foil from the baking sheet.  Place the rolls on the pan.  Lay 2 cheese slives in the center of each to cover the split.  Broil until the cheese is melted, 1 to 2 minutes.  Fill with the meatballs, sauce and a few pickle slices.  Serve with potato chips.

Short Rib Bourguignonne

2 cups all-purpose flour
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper

3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine
4 cups beef stock or to cover

Preheat oven to 350 or 375.

Combine flour, paprika, cayenne pepper and black pepper.  

Add the short ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot melt butter over medium heat until golden.  Add the ribs, shaking off any excess flour.  Sear the meat until brown, moving the ribs around covering them with the butter.  

In the same pot, saute the bacon for 2 to 3 minutes, then add the onions, shallots, mushrooms, celery and carrots and saute until golden.  Deglaze the pan with the red wine, adding a little at a time.  Let reduce over high heat for 1 minute.  Add the rest of the wine and beef stocik, and bring to a simmer.

  Once the liquid has come to a simmer, cover and cook in the oven for 2 to 3 hours.  Season to taste.

Popovers

This is Oma's recipe, served often on a Sunday along with roast, gravy and vegetables in season.  

Tourtière

Grandmaman uses several recipes and modifies the ingredients and size according to what's on hand and how large she wants the pie.  The tourtière is a French-Canadian meat pie traditionally served for Christmas Eve supper.  We love to serve tourtière "la veille de Noël" but if the season festivities don't allow for it we'll enjoy it anytime.  Grandpa enjoys his tourtière served with baked beans and fresh bread.  Grandmaman prefers her tourtière with ketchup.

2 lb. ground pork or 2 lb. ground beef or a combination of the two
1 cup boiling water
2 tsp. salt
3/4 tsp. pepper
1/2 tsp each ground cloves, cinnamon, savory (or to your taste)
1 bay leaf
2 onions, chopped
2 cloves garlic minced
1/4 cup fresh fine bread crumbs ( Panko works well)

pie crust for 2 pies (This time I used Tenderflake frozen pastry)

In heavy saucepan, combine meat, boiling water, salt, pepper, spices, onionn and garlic.  Cook over medium-high heat, uncovered, stirring continuously, for 10 minutes.  Cover and simmer, stirring occasionally, for about 20 minutes or until the liquid has evaporated but mixture is still very moist.  Take out the bay leaf.  Remove from heat: add bread crumbs and stir.  Taste and adjust seasonings, if necessary.  Let cool completely before filling pies.
Line baking pans (pie plates) with pastry and fill with meat mixture.  Cover with top pastry, seal and flute edges.  Cut slits in tops.  Combine egg and water: brush over top crusts.  Bake in 375 to 425 degree oven for about 30 to 45 minutes or until tops are golden brown.
Grandmaman

Spanish Beef Stew

 Serves 6 to 8

3 tablespoons olive oil

2 pounds cubed beef for stew

3 pieces bacon, chopped

1 large onion, minced

3 garlic cloves, smashed

1/4 teaspoon nutmeg

1/4 teaspoon powdered ginger

1/4 teaspoon clove

1 teaspoon sugar

1 cup dry red wine

1 cup beef stock

1 pound red new potatoes, halved and placed in a bowl of cold water

16 ounce bag frozen chopped spinach, defrosted and squeezed dry

1/2 cup dried currants

1/4 cup toasted pine nuts

2 tablespoons capers

3 tablespoons minced parsley

1 tablespoon red wine vinegar

salt and pepper

Heat the oil in a large, heavy pot.  Brown the meat in small batches and transfer it to a platter as browned.  Add  the bacon to the pot and cook it until slightly crisp.  Pour away the fat, add the onion, garlic, nutmeg, ginger, clove, and sugar, and cook the mixture, tossing it occasionally, for 3 minutes.  Add the wine and cook for 5 minutes at a boil.  Add the stock and lower the heat to a simmer.  Return  the meat to the pan and simmer covered for 1 hour.

Add the potatoes and simmer covered for 30 minutes.  Remove the meat and potatoes with a slotted spoon and reserve.  Stir in the spinach, currants, pine nuts, capers, parsley and vinegar.  Cook the stew until the sauce is thickened, about 10 minutes.  Adjust the seasoning with salt and pepper.

Return the meat and potatoes to the pot and cook the stew for another minute or two.  Taste it again and adjust the seasoning.

Another way of serving is to skip the potatoes and serve it over egg noodles.