by Kayb
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my 116 recipes »
Kayb's Notes:
Expand1 pound ground bef Ask a question about this ingredient
1/2 pound ground pork Ask a question about this ingredient
1/2 pound Andouille sausage, diced or chopped fine Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
2/3 cups cracker or bread crumbs Ask a question about this ingredient
1/3 cup sauteed onion and garlic, from sauce prep, below Ask a question about this ingredient
3/4 teaspoons allspice Ask a question about this ingredient
1 tablespoon Pick-a-Peppa sauce Ask a question about this ingredient
1/2 teaspoon ground black pepper Ask a question about this ingredient
1/2 teaspoon salt, or to taste Ask a question about this ingredient
1 teaspoon oregano Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepCombine all ingredients, using your hands. Gently toss and stir with fingers until combined; do not knead.
Ask a question about this stepShape into loosely formed golf-ball-sized balls and place on baking sheet sprayed with oil or non-stick spray (I line mine with foil,for easier clean-up,and spray the foil). Bake at 375 for about 20 minutes, or until a nice crust has developed. Cool for 10 minutes.
Ask a question about this step3 tablespoons butter Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
1 large onion, chopped small Ask a question about this ingredient
4-6 cloves garlic, minced Ask a question about this ingredient
2 tablespoons oil Ask a question about this ingredient
1 cup chicken or pork stock Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1-2 habanero or scotch bonnet peppers, seeded and minced Ask a question about this ingredient
1 28-ounce can crushed or diced tomatos Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
salt and freshly ground black pepper to taste Ask a question about this ingredient
juice of one large or two small limes Ask a question about this ingredient
3 tablespoons minced fresh oregano Ask a question about this ingredient
In a large, heavy pot over low heat make a roux of the butter and flour. Cook until roux is a dark caramel, stirring constantly.
Ask a question about this stepIn a separate skillet, saute onion and garlic until tender and beginning to caramelize. Remove 1/3 cup of veggies and set aside to cool for meatballs. Add remaining veggies, plus minced peppers to the roux, stirring well.Add chicken or pork stock and bring to a boil, reducing liquid slightly.
Ask a question about this stepAdd tomatos, sugar and bay leaves; bring back to a boil and reduced heat to a simmer. Simmer, covered, for about 10 minutes, and salt and pepper to taste. Continue to simmer, covered, while the meatballs cook and cool and for whatever else you need to do. If the sauce gets too thick, add more stock or water.
Ask a question about this stepAbout 10 minutes before serving, add lime juice and fresh oregano to sauce; stir well and then add meatballs. Simmer for 10 minutes, and serve over rice.
Ask a question about this stepYou could up the "Cajun Quotient" on this dish by adding the other two elements of the Trinity, celery and green pepper, to the sauteed veggies. I don't like either, so I don't.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Some of the best recipes come "wholly from our imagination" and thanks for sharing yours!