by MyCommunalTable
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MyCommunalTable's Notes:
Expand1 cup milk Ask a question about this ingredient
1/3 cup raisins Ask a question about this ingredient
1 cup bread crumbs Ask a question about this ingredient
1 pound ground veal Ask a question about this ingredient
1 pound ground pork Ask a question about this ingredient
2 eggs Ask a question about this ingredient
3 tablespoons tomato paste Ask a question about this ingredient
1 small onion, finely chopped Ask a question about this ingredient
3 cloves garlic, finely chopped Ask a question about this ingredient
2 tablespoons grated romano cheese Ask a question about this ingredient
2 teaspoons fresh oregano Ask a question about this ingredient
2 teaspoons fresh sage Ask a question about this ingredient
1 teaspoon creole seasoning Ask a question about this ingredient
salt & pepper, to taste Ask a question about this ingredient
Heat up milk until it just starts to bubble.
Ask a question about this stepPour over bread and raisins. (Note: It can be a couple slices of bread or bread crumbs. Whatever you have on hand.) Make sure that all the raisins are covered. Set aside to cool, while prepping your meat.
Ask a question about this stepIn a large shallow bowl, place the meat and all the rest of the ingredients in the bowl. Mix together.
Ask a question about this stepMix the milk mixture now that it has cooled. Raisins should be plumped up and milk soaked up in the bread. Add to meat mixture and blend well.
Ask a question about this stepForm into balls. Size can vary depending on personal preference. I like them about the size of a plum.
Ask a question about this stepPlace on a ungreased cookie sheet and bake for about 30 minutes in a 350F oven. (I like baking my meatballs. Easy clean up, browns from oven. Brown adds flavor. Can freeze them and vary the sauce to suit the dish I am cooking at the time.)
Ask a question about this step1/2 cup hoisin sauce Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
1 tablespoon rice vinegar Ask a question about this ingredient
3 tablespoons water Ask a question about this ingredient
3 ginger, large slices Ask a question about this ingredient
2 scallions Ask a question about this ingredient
3 slices jalapeno Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
1/2 teaspoon sriracha Ask a question about this ingredient
1 teaspoon sesame oil Ask a question about this ingredient
Place all the ingredients in a sauce pan and heat over low heat until cooked down slightly. Approx. 15-20 minutes.
Ask a question about this stepStrain sauce through sieve. Use on meats or veggies. Will store well in fridge for about 10 days.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Your recipe looks good and I dig the title...