Apparently the food-event gods just weren’t feelin’ the FatAzz Meatball Contest this year. Who knows–maybe they figured they’d save their “naughty calories” for the Scottsdale Culinary Festival? Unlike the event gods, we were REALLY jonesing for some delicious meatballs. Luckily, our good friend and chef Basil Vasilarakos, heard our hungry cries and cooked up some of the best meatballs we’ve ever had! Thanks for the good times and delicious meatballs, Basil. You’re a winner in our hearts:)

Ingredients

Yield 42 Meatballs

2 lbs.      80/20 beef, ground

½ lb.       lamb, ground

½ lb.       80/20 pork, ground

½ lb.       chicken livers, pulsed until fine (not paste)

2 tbs.     kosher salt + 1 tsp. (reserve for flour mixture)

4 tbs.     Cavender’s seasoning

½ tbs.    ground black pepper, fresh + ½ tsp. (reserve for flour mixture)

1 cup     whole milk

4 oz.      lemon juice

3 large   eggs, slightly beaten

35          saltine crackers, crushed until course

6 oz.      mizithra or parmesan cheese, grated

1bunch  parsley, cleaned, dry, chopped, with some stem

3 tbs.    mint leaves, dry

4 large  garlic cloves, minced

5          green onions, cleaned, minced

1½ cup  flour

1 cup     Olive Oil, not extra virgin, or Vegetable Oil

Procedure

In a large mixing bowl, or in an electric mixer, place all ingredients EXCEPT the last two and the reserved salt and pepper, and mix until well-blended (about five minutes by hand or three minutes by machine.)

Combine flour and remaining salt and pepper and mix well.

Using a #24 scoop (1 and 1/3 oz. volume), scoop full and level portions of the meatball mixture onto a sprayed/oiled sheet pan.  Roll the meat portions into balls or ovals and lightly roll in flour.  Place on sheet pan.

Heat a large skillet or sauté pan on medium heat.  Add oil and continue to heat for two minutes more.  Add the meat balls until pan is full but not crowded.  Cook until browned and turn meatballs. Continue until meatballs are nicely browned on all sides and cooked through.  Cooking time is approximately 15 minutes.  Continue same procedure with remaining meatballs.

Transfer to a platter lined with paper towels to drain grease.  Transfer meatballs to a serving bowl or platter.  Serve hot, warm, or cold.

Can prepare eight hours prior to serving for best favor.

Serving suggestions – slices or wedges of lemon, chopped parsley, green onions, and serve with Tzatziki and/or Zesty Tomato Mint Sauce. (See Below)

 

Tzatziki

Yield 14 oz.

Ingredients

½ cup     Greek-style yogurt

6 oz.       sour cream, full fat

1 ½ oz.   Extra-Virgin olive oil

2 med.    cucumbers, peeled, seeded, grated, pressed dry with cheesecloth

1 oz.        lemon juice

⅓ tsp.      black pepper, fresh ground

2 tbs.       dill, fresh, chopped

1             green onion, minced

1             large  garlic clove, minced

Procedure

Mix all ingredients together.  Refrigerate minimum four hours before serving for best flavor.

Mix again just prior to serving.

 

Zesty Tomato Mint Sauce

Yield 14 oz.

Ingredients

2 tbs.     vegetable oil

4 tbs.     yellow onion, minced

2               bay leaves

1 tsp.     kosher salt

½ tsp.     black pepper, ground

1 tsp.     crushed red pepper

½ tsp.     cumin, ground  

½ tsp.     cinnamon, ground

1 tbs.     mint leaves, dry

1            large garlic clove, minced

8 oz.      rose or white wine

1 tsp.     sugar, granulated

15 oz.     can tomato sauce

2 tbs.     tomato paste

3 tbs.     parsley, chopped

2 tbs.     lemon juice

Procedure

Heat oil over medium heat in a heavy sauce pan.  Add onion, salt, pepper, and bay leaves, cook for about two minutes or until onions are soft.  Add crushed red pepper, cumin, cinnamon, mint, and garlic. Stir.  Continue to cook for about 2 minutes.  Turn heat to high.  Add wine and bring to boil.  Continue until liquid is reduced by half.  Reduce heat to medium.  Add tomato sauce and tomato paste.  Stir with whip until fully blended.  Turn heat to low.  Simmer for twenty minutes on low heat.  Add parsley and lemon juice.  Cook three minutes more then pull off heat.

Remove bay leaves before serving.