Slow Cooker_ The Best Cookbook Ever - Diane Phillips [83]
cook on high for 1 hour, then reduce the temperature to low and cook for 3 hours, until the meatballs register 165°F on an instant-read thermometer.
(For crispier meatballs, heat ½ inch of oil in a large skillet over medium-high heat. Add the meatballs and brown, turning them when they begin to form a crust on each side. Transfer them to the slow cooker and cook as directed.)
serve the meatballs directly from the cooker set on warm, speared with 6-inch skewers.
makes about 24 two-inch meatballs
* * *
meatball savvy
If you would like to serve the meatballs for an appetizer, form them into ¾- to 1-inch balls (they will shrink during the cooking process), and cook as directed.
Curried Meatballs
These spicy meatballs are flavored with Indian spices and yogurt, and bubble away in a cinnamon-infused tomato sauce. They make a perfect nibble for a cocktail party or you could serve them over rice as a main course. Make sure to serve traditional raita, a cooling yogurt sauce, on the side to tame some of the spiciness.
SAUCE
2 tablespoons vegetable oil
4 cloves garlic, minced
2 large onions, coarsely chopped
2 teaspoon freshly grated ginger
½ teaspoon ground cumin
1 teaspoon sweet paprika
Pinch of cayenne pepper
¼ teaspoon ground cinnamon
Two 32-ounce cans tomato purée
MEAT BALLS
1 pound 85% lean ground beef
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon garam masala
¼ cup finely minced fresh cilantro
½ cup nonfat yogurt
Vegetable oil for frying (optional)
heat the oil in a sauté pan over medium-high heat. Add the garlic, onions, ginger, cumin, paprika, cayenne, and cinnamon and sauté until the onions begin to soften, 4 to 5 minutes.
transfer the mixture to the insert of a 5- to 7-quart slow cooker and stir in the tomato purée. Cover and cook on high while making the meatballs.
combine the meatball ingredients in a large bowl. With clean hands or a large wooden spoon, stir the mixture to combine, being careful not to compact it. Using a scoop, shape the mixture into 2-inch balls.
place the meatballs in the sauce and cook for 1 hour on high, then reduce the temperature to low and cook for 3 hours, until the meatballs register 165°F on an instant-read thermometer. When the meatballs are done, they can be kept warm in the slow cooker or served immediately.
(For crispier meatballs, heat ½ inch of oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides, turning them when they begin for form a crust. Transfer them to the slow cooker and cook as directed.)
serve the meatballs directly from the cooker set on warm, speared with 6-inch skewers.
serves 8
Mom’s Stuffed Cabbage Rolls
As a child, when I smelled this dish in my mom’s kitchen I knew I was in for a treat. Beef rolled in cabbage leaves was simmered in a tangy tomato sauce for hours on the stovetop, resulting in a lovely package of tender beef and rice infused with the flavor of the sauce, sweet and a bit sour. Mom always served this with mashed potatoes, and it’s terrific with some chunky applesauce on the side.
1 large head green cabbage
One 32-ounce can tomato purée
¼ cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
One 6-ounce sauerkraut, drained and rinsed
1 large onion, sliced into half rounds
1 pound 85% lean ground beef
½ cup finely chopped onion
½ cup cooked white rice
½ cup ketchup
Salt and freshly ground black pepper
heat 6 quarts of salted water in a large pot and bring to a boil. Core the cabbage and separate the leaves carefully so they don’t tear. Blanch the cabbage a few leaves at a time in the boiling water and remove after about 30 seconds.
drain the cabbage leaves in a large colander and repeat until all the leaves are blanched. Set aside 8 large leaves and coarsely chop any remaining cabbage. Put the chopped cabbage, tomato purée, sugar, vinegar, sauerkraut, and onion in the