In home economics classes they used to teach all sorts of “techniques” – of course for me, the war had only been over a few years and most people were still very much “economy minded.” We were taught how to extend food to make it stretch to feed more people, yet not have people question what exactly caused a small purchase to go so far. Sort of the loaves and fishes concept.
This dish can be served with glorious mashed whipped potatoes or rice, or split and used on an Italian bun, smothered in the peppers. This dish makes its own sauce in the baking process and the sauce can be used as gravy for the potatoes or drizzled over the meatballs in the sandwich. Either way, those who eat it won’t soon forget how delicious it tasted. It’s little bit of a nuisance to prepare, but not at all difficult. It tastes spectacular as leftovers, cut in thick slices for a packed lunch sandwich on rye bread or regular bread. It’s important to follow the directions about splitting the oversize meatballs and putting a generous sprinkle of grated cheese on – right at the time of serving, not sooner. Do it just as you plate the food – it makes all the difference.
Gourmet meatballs extended
Makes 6 meatballs (1= cup-size). Split in half when serving and sprinkle 1 tablespoon grated Parmesan cheese on each half. Serve with “sweated” onion pieces, green and red and yellow sweet bell peppers cut in chunks and par-boiled for 3 minutes, then sautéed lightly and quickly in a mix of very hot – but not so hot as to burn – corn oil and real butter, before baking with the meatballs. Empty the sauté pan, sauce and all, over the meatballs before placing the pan in the oven.
Ingredients:
1¼ – 1½ pounds of ground beef
8 slices day old white bread soaked in ½ cup milk
1 egg
1 t crushed thyme leaves
1½ t salt
½ t pepper
parsley
1 T poultry seasoning
3 T grated Parmesan cheese
1½ T grated Romano cheese
5 olives stuffed (red pepper) chopped very fine
6 coarsely chopped mushrooms (quartered is good) – definitely not fine
6 rather large peppers, washed and seeded
3 really large onions, cut in 8 wedges (that will separate into segments as they cook).
Put the meat and all the fixin’s in a machine mixing bowl with dough hook (like you use for bread making). Mix very well. Shape into 6-inch-round large balls (1 cup size) and brown on all sides, in oil and butter, turning to brown until all sides are almost (softly) crispy. You are only wanting to brown the meatballs, not cook them.
Deglaze the pan and make gravy by sprinkling a tiny bit of flour and boiling water. Add enough “leftovers” gravy that you have saved from other dishes from beef, pork and chicken to make 4 cups and pour into a large baking (glass) container, where you have placed the browned meatballs. Bake 45 minutes to 1 hour at 350 F with the sautéed peppers and onions. Cover loosely with a tinfoil tent to stop oven splatter in excess. I always place the large flat glass baking dish on a big flat tinfoil protector that they sell at the dollar store. I place it right under the dish, not on the bottom of the oven. Particularly if you are using a gas range, do not put the tinfoil cover on the oven base. You can also bake this in a large metal roasting pan.
The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking – at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary “From Lady Ralston’s Kitchen” additional recipes in the Recipes for Realtors Comments section at REM.
