Steven Raichlen's Barbecue! Bible

Posts Tagged ‘meatballs’

Not Your Mom’s Meatballs

Not Your Mom’s Meatballs

Italians call them polpetti. The French name is boulettes. For Swedes they’re known as frikadeller, while Mexicans enjoy them as albondigas. Whatever you call them, you know a great meatball when you taste it: ground meat, bread, and seasonings combined into flavorful spheres that are substantial enough to satisfy you but not so dense they give you heartburn. So what makes a great meatball? Well, first there’s the...

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Meatball Meets Grill

Meatball Meets Grill

Confession time. I've never been a big fan of meatballs. At least not of the traditional Italian-American style -- you know: Those leaden orbs of ground beef simmered in tomato sauce until they're as soggy and heavy as wet newsprint. But cook the same meatball on the grill and you sizzle out the fat, crisp the meat, and acquire all those crusty browned caramelized protein flavors known scientifically as the Maillard reaction. In my book Planet...

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MEATBALL CONTEST

ENTER YOUR MEATBALL RECIPE AND WIN! From the diminutive marble-sized polpettini of Abruzzo, Italy, to the fist-sized "lions' heads" of China, meatballs are a a tangible link between the world's culinary cultures. Turkey alone has 50 versions. To celebrate the versatility of these proteinaceous orbs, Best of Barbecue--Steven's proprietary line of barbecue products--is sponsoring its first ever meatball contest. Enter your meatball recipe today...

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