Monday, December 14, 2015

That's Some Spicey Meatball - Buffalo Balls.

One of the leanest cuts of meat around is buffalo.  It can be a bit on the expensive side but if you're watching your fat intake and want a big "beefy" meatball - it's the way to go and the sauce is vegetarian. If you don't eat meat -make this recipe with ultra low fat Gardein meatballs. Make the protein your focal point for the meal and serve with  no more than a cup of pasta if you're watching your intake.

Buffalo Balls

2 pounds ground Buffalo
8 oz (about two sleeves) low fat Ritz crackers
8 ounces Ground Parmasan (it will help bind them better but keep fresh Parmesan for topping)
1 heaping Tablespoon dried parsley
3 fresh large eggs.

dry spice - use a mortar and pestle to "smoosh" the spices to release the flavor and soften the somewhat "spiky" rosemary
1 tsp Basil
1 tsp thyme
1 tsp rosemary

1/2 teaspoon onion salt
pepper to taste

2 cloves garlic
1/4 large onion diced fine
olive oil for sauteing.
My husband and I shared a plate.

Saute garlic in pan over medium with a little oil til softened and fragrant, be careful not to let heat get too high. Remove and chop. Add onion to pan and saute until caramelized. Add onion and garlic to meat and dry ingredients. in huge bowl. Mix in egg. Makes about 50 tablespoon sized meatballs, or adjust size to taste.

Saute meatballs in a same pan (adding more oil as needed to keep from sticking) until browned but NOT cooked through, just a couple of minutes. Put into pre cooked marinara and cook on low simmer until cooked through, 15-20 minutes depending on size. (Check at about 12 minutes by cutting into one). Top with sauce and grated fresh cheese.

Sauce - use any favorite marinara. Use bottled sauce.  But if you want to make some really good sauce from scratch that's loaded with veggies  - ou can't really mess this one up.

 LB's BASIC BASIL SAUCE (Vegetarian)

1/3 cup extra-virgin olive oil
2 small yellow or Vidalia onions (or one large) chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes (or two 14.5 ounce cans)
2 6 ounce cans tomato paste
2 dried bay leaves
2 tablespoons dried basil
2 tablespoons dried parsley
1/2 teaspoon sugar
dash of red cayenne pepper (small shake or one tiny pinch between the fingers)

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, reducing heat to medium after a minute or two and continuing to cook for 10 minutes. Add the celery, carrots, and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. (if you need to, add a few more tablespoons of oil to keep it from drying out or sticking). Add the tomato products and remainder of seasoning and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

1 comment:

  1. I've been noticing buffalo more and more on local menus. I assumed it was a local thing since we have buffalo herds on Antelope Island (on Great Salt Lake). Probably a lot more buffalo there than antelope lol! ANyway, interesting that you posted about it today!



Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.