Dudefood Tuesday : “Mama mia, that’s a spicy meatball !!
I think that almost all the Dudes in the world will agree on when it comes to who makes the best meatball ever; your mother ofcourse.
Come on, dudes, there is no meatball on this planet that taste and smells as great as that perfectly cooked and seasoned ball your mother gave you when you were young, now is there?
It should be ancient wisdom that a meatball from your mom is the best there is.
Every dude should choose for a wise expression on his wall like: “Home is where the best balls are.” or “Life feels sad and numb without the meatballs of your mum.”
Ancient wisdoms and meatballs, both are somewhat my guilty pleasures.
This weeks recipe tries to bring hommage to mothers meatballs. I give you the third best recipe in the world for meatballs; a fiery meatball with balls. This ball is only bested by two other meatballs; the one your mother makes (very good second place) and the one my mother used to make (obviously the one and only best ball in the world)
For all the fearless dudes (or those lacking common sense) I have thrown in an optional ingredient to make make this fiery ball, searing hot. If you choose the optional I advice you to keep some moist kitchenpaper close at hand when you visit the toilet the next morning.
Finally some almost forgotten but oh so true ancient wisdom for you: “When scratching your crotch with a rake, you undoubtedly end up with a visit to Doctor Drake”
Spicy meatballs with cohones
- For the meatball:
- 500 gr minced meat 50/50 pork beef
- 3 chipotle peppers inAdobo sauce finely sliced
- 1 tbsp sambal
- 15 gr parsley
- 1/2 onion finely sliced
- 1 old slice of bread or ready made breadcrumb
- 2 tbsp Panko Japanese breadcrumb
- 1 tbsp ketchup
- 1 egg
- Some butter for cooking the meatballs
- Voor de cooking juice
- 1/2 liter vealstock
- bottle or can of good beer best choice is a beer with an alc % of 8-10, and try to get a bottle or can with 1/2 liter
- Optional for the Dudey Daredevils among us:
- 1 finely sliced bird pepper deseeded
- Put the parsley and old bread in the stickblender or foodprocessor and blitz until you got a nice green crumb
- Mix this crumb together with all the other ingredients for the meatball and divide evenly into four meatballs. The Daredevils throw in the finely sliced Bird pepper too
- Melt the butter in a big fryingpan and sear the meatballs brown on all sides
- Add the vealstock and a nice spalsh of beer to the pan and cook the meatballs for about 20 minutes under a closed lid. Pour the remaining beer in a glass an leave it on the kitchencounter
- Turn the meatballs every five minutes and close the lid again. Every time you finish turning the meatballs take a swig of the beer
- When meatballs are ready (the feel firm when you press them with the flat of a fork), take them out of the juice and let them rest briefly on tinfoil
- Serve this meatball with some baked potatoes, cooked vegetables and a spoon of the cookingjuice.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.