RECIPE OF THE WEEK: Meateor Explosion Meatballs

RECIPE OF THE WEEK: Meateor Explosion Meatballs

Each year at Harvey High School, FACS teacher Kathy Walsh hosts a beef cook-off contest.

This year she asked Maddock Ranch Supply if we would provide a prize for the winning team, and we happily awarded our Eat ND Beef T-shirts to the winners; Brooklyn Davis, Marlie Seibel, and Elise Weckerly. Congrats to the winning team! See their recipe below!


INGREDIENTS 

Meatballs

1 lb Ground beef

2 Tbsp Olive oil

1 Yellow onions, chopped

5 Cloves garlic (minced)

2 Tbsp Parsley

1 Large egg

1/4 cup Bread crumbs

1 cup Shredded Mozzarella cheese

2 tsp Kosher salt

1 pinch Cayenne pepper

3 tsp Unsalted butter

2 cups Garlic parmesan

2 Tbsp Parmesan 

 

Homemade Buns

1 cup Warm water

1/3 cup Vegetable oil

1/4 cup Sugar

2 Tbsp Active dry yeast 

1 Large eggs

1 Tbsp Unsalted butter, soft

1/2 tsp Salt

3-4 cups Flour

2 Tbsp Milk(room temp)

 

Canes Sauce

1/2 cup Mayo

3 Tbsp Ketchup

1 1/2 Tbsp Worcestershire 

1 tsp Garlic powder

1/2 tsp Black pepper

1/2 tsp Salt


 

DIRECTIONS

Meatball Directions:

  1. Preheat the oven to 400 degrees
  2. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
  3. Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs do not need to be perfectly round.
  4. Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave the oven on. Let meatballs cool briefly while you make the garlic butter.
  5. Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
  6. Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer baked rolls to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
  7. Bake until golden brown, about 8 minutes. Pour about 1 tablespoon of tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining cheese. Sprinkle parmesan cheese on top.
  8. Continue baking until the cheese is melted, 12-15 minutes. Garnish with more parsley. Let rolls sit for 5-10 minutes to firm up; transfer to a serving platter. 

Roll Directions:

  1. Preheat oven to 400 degrees 
  2. In a large bowl combine warm water, oil, sugar, and yeast. Let sit until the yeast is bubbly (about eight minutes). Stir in beaten egg. Soften butter and salt.
  3. With a stand mixer add flour, one cup at a time until you have soft dough that isn't sticky. Knead in the stand mixer for 5 minutes.
  4. Divide dough into 18 even pieces and roll each into a ball
  5. Place them in a greased pan and cover with parchment paper and a kitchen towel
  6. Let rise for 10 minutes (30 min if there is time)
  7. Lightly brush milk and bake on the middle rack for 10-12 minutes (just until browned)

Sauce Directions:

  1. Add all ingredients to a bowl and mix.
  2. Enjoy!
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