I made delicious meatballs for dinner … by mistake.
I was planning to make meatloaf.
Then my daughters wanted to help. And well … here’s how things progressed.
“Mommy, can I help you?”
No, I’m making meatloaf.
“Please? I could roll them into little balls.”
“Well maybe I could make meatballs.”
Oh, why not.
I rarely make meatballs, don’t know why. I headed for my cookbooks and got sidetracked by a snot-nosed three-year-old who was streaking through my kitchen in socks … and nothing else. By the time I headed back to the stove, four little hands had made 57 meatballs and placed them in a large sauté pan.
No time for cookbooks, but with trial, error and general mismanagement, a tasty meatball graced our dinner table. Feeling brave?
Here’s how we made ’em. I won’t call it a recipe, because it’s not.
It was accidentally delicious, I assure you.
Farmgirl’s Accidental Meatballs
Place 3-4 tablespoons of butter in a large pan over medium-high heat.
In large bowl, mix the following (give or take):
1 1/2 pounds ground beef
1 1/2 cups Italian-seasoned breadcrumbs
1/2 cup parmesan cheese
salt and pepper
Roll into balls and place in the melted butter. Brown.
Drain liquid. Set meatballs aside.
Deglaze the pan with some red wine. When the alcohol has steamed away, add 1/2 to 3/4 cup of your favorite barbecue sauce. I use Sweet Baby Ray’s. Then we added a few dashes of Lea & Perrins Worcestershire Sauce and a drizzle or two of maple syrup.
I don’t know why … it just seemed like a good idea at the time.
Add the meatballs back to the pan. Spoon sauce over them until covered, and let simmer for 10-15 minutes.
And then … enjoy.
They had a sweet, tangy flavor that my family really liked. Feel free to make your own adjustments. Like I said, it wasn’t a recipe, it was … experimentation. And sometimes it’s ok not to use a recipe. At least … that’s what I told everyone at the table.
I may have had a different point-of-view if a not-so-tasty outcome had resulted.
Happy accidental cooking!