Tiny New York Kitchen™

Lamb Meatball Sliders

These sliders are delicious.  If you’re having trouble finding slider buns then just use dinner rolls for the buns.  I like using a good potato roll.

INGREDIENTS

Meatballs:

4 Tablespoons Olive Oil

1/2 Diced Yellow Onion

3 Chopped Garlic Cloves

1 Tablespoon Fennel Seeds

1 Tablespoon Chopped Fresh Rosemary

1 1/2 Pound Ground Lamb

1/2 Cup Breadcrumbs

2 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Sauce:

1/4 Cup Olive Oil

1 Diced White Onion

3 Diced Garlic Cloves

28 Ounces Crushed Tomatoes

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1/2 Teaspoon Herbs de Provence

To make the meatballs heat the olive oil in a large sauté pan over a medium heat.  Add the onions and garlic and cook for 4 minutes.  Stir constantly.  Add the fennel seeds and rosemary.  Cook for 1 minute.  Remove from heat and transfer to a medium size bowl.  Set aside.  In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper.  Add the onion mixture that was set aside.  Mix all of the ingredients with your hands.  Form the lamb mixture into 10 golf ball size meatballs.  Place the meatballs back into the large sauté pan and cook for 5 minutes on each side.  You will want the meatballs to be slightly browned on each side.  Remove from the sauté pan and place onto a large plate. 

To make the sauce heat the olive oil in a large pot over a medium high heat.  Add the onion and garlic.  Cook for 1 minutes until soft.  Add the tomatoes and their juices.  Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence.  Cook for 5 minutes.   Add the meatballs to the sauce and reduce the heat to low.  Cover the pot and simmer for 20 minutes until cooked through. 

To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce.  Place the top on and repeat until you have assembled all of the sliders.  Serve the extra sauce on the side.  Makes 10 sliders. 

Everyday Meatballs

I love these basic meatballs especially topped on a pile of pasta covered in a red sauce.  Just a basic gal I guess. 

INGREDIENTS

16 Ounces Hot or Mild Ground Italian Sausage

1 Lightly Beaten Egg

1/3 Cup Bread Crumbs

1/4 Cup Grated Parmesan Cheese

1/4 Cup Milk

1/4 Cup Chopped Onion

Preheat your oven to 350° F. Chop the onion into fine pieces. In a large bowl combine the egg, bread crumbs, Parmesan cheese, milk and chopped onions.  Add the sausage to the bread crumb mixture and mix well with your hands and shape into 20 meatballs.  Cover a baking sheet with parchment paper and arrange the meatballs on the baking sheet.  Bake for 25 minutes.  Serve over your favorite pasta and favorite sauce.  Also is great for making a delicious grinder.  Serves 6

Noodle Bowls For Everyone

When it’s this hot and muggy out no one wants the oven heating up their house or apartment.  Besides I am usually not in the mood for a heavy meal when the weather is so oppressive.  Here is a great idea for an easy, but flavorful lunch or dinner. 

INGREDIENTS

14 Ounces Chicken or Beef Broth

1/2 Cup Bottled Peanut Sauce

2 Cups Stir Fry Vegetables of Your Choice

6 Ounces Ramen Noodles

In a large size pan combine the peanut sauce and chicken or beef broth.  Bring to a boil and stir in the vegetables and noodles.  If you are using the flavored ramen noodles throw away the spice packet.  You may use either frozen or fresh vegetables.  Cover and simmer for 4 minutes or until the noodles and vegetables are tender.  Portion out the noodles and broth between four serving bowls.  Serves 4

Make It Your Own Noodle Bowl

Here are options to “make it your own.”

Tofu-Sesame:  Stir in 1/4 cup hoisin sauce (instead of the peanut sauce), 1/4 cup water, 1 Teaspoon toasted sesame oil, 1 cup diced tofu.  Heat through and top with toasted sesame seeds.

Shrimp:  Stir in 1 teaspoon grated fresh ginger to the broth mixture and peanut sauce.  Stir in cooked shrimp and heat through. 

Sweet & Sour:  Use sweet & sour sauce instead of the peanut sauce.  Stir in breaded chicken strips and heat through. 

Alfredo:  Use Alfredo sauce, instead of peanut sauce.  Use chicken broth and frozen peas.  Stir in cooked & diced chicken.  Heat through. 

Southwest:  Use salsa instead of peanut sauce.  Add frozen sweet peppers and onions for the vegetables.  Top with corn chips. 

Teriyaki:  Use 1/4 cup teriyaki sauce and 1/4 cup water instead of the peanut sauce.  Top with cashews. 

Mexican:  Use salsa instead of peanut sauce.  Stir in cooked chorizo sausage and heat through. 

Italian:  Use pasta sauce instead of peanut sauce.  Add chopped zucchini, fresh spinach and green beans.  Stir in cooked meatballs.  Heat through. 

Beef & Broccoli:  Use beef broth, peanut sauce and broccoli.  Stir in cooked roast beef strips or leftover steak strips and heat through. 

Thai Curry Vegetable:  Add 1/2 cup unsweetened coconut milk, peanut sauce and 1 teaspoon curry powder to the broth.  Add vegetables of your choice.  Top with Peanuts.