Well, this isn’t exactly Bubie’s Meatball Recipe — the turmeric and chipotle should give that away — but I’ll still refer to it as such!
All amounts are guesstimates; making meatballs, and the sauce, is more of a, “pinch-of-this handful-of-that”, sort of recipe.
I suggest you don’t use less than 3 pounds of meat. It only takes a few minutes to roll out the extra meat, other than that the time invested is the same. I made meatballs a few days early, while one of my sons was home visiting and ended up having to make a second batch so I’d have some to serve at Rosh Hashana dinner!! They also freeze beautifully.
Prepare the meatballs first and while they’re baking in the oven make the sauce.
4 lbs lean ground beef, or a combination of beef and ground chicken
1/4 cup Barbecue Sauce (I like smokey-sweet)
2 tbs grainy mustard or dijon mustard
3 green onions (scallions), chopped
Fresh Herbs, chopped — I often use Rosemary, but will use thyme if that’s what I have
a sprinkle of Turmeric (“because I can…”)
1 large egg, beaten
1 tsp coarsely ground black pepper
1 Tsp chopped chipotle in adobo sauce
1 Fuji Apple, peeled and finely grated
Kosher salt – using kosher meat I add less than 1/2 tsp, but if you’re using an un-brined meat, use a more generous amount of salt to help bring out the natural flavor
Place the meatballs on the prepared sheet pan.
Bake in the oven for 20 minutes, turning them over after 10 minutes.
Olive Oil, just enough to cover the bottom of your pot
1 large Red pepper, coarsely chopped
1 medium onion, chopped
3 garlic cloves, chopped
1″ grated fresh ginger
cranberry juice – approximately 1/2 bottle (64oz/1.89L)
tomato juice – approximately 1/2 bottle (46oz/1.36L)
1-2 tbsp brown sugar
1-2 tsp chopped chipotle in adobo sauce – optional
Kosher salt and black pepper
1/4 cup Barbecue Sauce
Heat olive oil in a dutch-oven.
Add all other ingredients and bring to a low boil. Reduce heat to low and simmer.