Pastrami Meatballs
Try this Pastrami Meatballs recipe
Try this Pastrami Meatballs recipe
- 2 large eggs lightly beaten
- 1/4 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon ground cloves
- 4 cloves garlic minced
- freshly ground black pepper
- 1 small onion finely chopped
- 1 tablespoon brown sugar
- 1 cup breadcrumbs
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground coriander
- 1/4 cup chopped fresh parsley
- 1/8 teaspoon ground ginger
- 2 teaspoons mustard powder
- olive oil for cooking
- 1/4 teaspoon liquid smoke
- cooking spray for the baking sheets
- 2 pounds ground beef (i like to use 90/10 but any combination will do here)
- 1 loaf sliced rye bread, cut into about 2-inch squares
- brown deli mustard for serving
- pickle chips for serving
- Carbohydrate 4.21684306547046 g
- Cholesterol 16.92 mg
- Fat 0.736813437702459 g
- Fiber 0.284929250514411 g
- Protein 1.18690452551217 g
- Saturated Fat 0.191018152545892 g
- Serving Size 1 1 to 55 appetizer (30g)
- Sodium 88.4251702779192 mg
- Sugar 3.93191381495605 g
- Trans Fat 0.118563756288888 g
- Calories 28 calories
Step-by-step
- Preheat the oven to 450 degrees F.
- Line 2 baking sheets with aluminum foil and coat with cooking spray.
- Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch.
- Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated.
- Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart.
- Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly.
- Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes.
- Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve!
Pastrami Meatballs: A Flavorful Twist on a Classic
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a constant uphill battle. Weeknights are often a whirlwind of homework help, soccer practice, and the ever-present to-do list. But even amidst the chaos, I refuse to compromise on good food. That’s where recipes like these Pastrami Meatballs come in – quick, flavorful, and surprisingly easy to make, even on the busiest of evenings.
The inspiration for this recipe struck me during a recent trip to my favorite deli. The aroma of pastrami, smoky and savory, filled the air, and I knew I had to recreate that magic in my own kitchen. These meatballs aren't your typical, bland meatball. They’re packed with bold, complex flavors – the smokiness of the liquid smoke, the warmth of the spices, the subtle sweetness of the brown sugar. It's a delightful dance of taste sensations that will leave your family begging for more.
The beauty of this recipe lies in its simplicity and versatility. It’s a fantastic weeknight meal, but it’s also impressive enough to serve to guests. I often make a double batch on Sunday, storing half in the fridge for quick lunches or easy dinners during the week. The leftovers are just as delicious cold, making them perfect for packing in school lunches or taking to work.
The process itself is incredibly straightforward. There’s minimal chopping required, and the meatball mixture comes together quickly. The baking method is a healthier alternative to frying, resulting in juicy, tender meatballs without the extra grease. And the final touch – serving the meatballs on toasted rye bread with a smear of brown mustard and a pickle chip – elevates the dish to a whole new level. It’s the perfect combination of textures and flavors, a delightful contrast between the soft, succulent meatball and the crisp, tangy rye bread and pickle.
Beyond the ease and deliciousness, this recipe offers a sense of accomplishment. Knowing I’ve created something so flavorful and satisfying from scratch, amidst the pressures of daily life, is incredibly rewarding. It's a small victory in the midst of the everyday chaos, a reminder that even in the busiest of times, we can still nurture ourselves and our families with delicious, homemade food. So, the next time you're looking for a quick, easy, and utterly delicious meal, give these Pastrami Meatballs a try. You won’t be disappointed.
Tips and Variations:
- Spice it up: Adjust the amount of crushed red pepper to your liking. For a spicier kick, add a pinch of cayenne pepper.
- Cheese please: Incorporate shredded cheddar, mozzarella, or pepper jack cheese into the meatball mixture for an extra cheesy delight.
- Make it a slider: Use mini slider buns instead of rye bread for a fun twist.
- Slow cooker option: For a hands-off approach, you can also cook the meatballs in a slow cooker. Simply combine all ingredients in the slow cooker and cook on low for 4-6 hours or until cooked through.
- Herb variations: Experiment with different herbs like thyme, rosemary, or oregano to add another layer of flavor.
Serving Suggestions:
- Serve with a side of creamy mashed potatoes for a hearty meal.
- Pair with a simple green salad for a balanced and refreshing dinner.
- Add a side of coleslaw or potato salad for a complete picnic-style meal.
This recipe is more than just a meal; it's a testament to the power of simple ingredients transformed into something extraordinary. It’s a reminder that even on the busiest days, a little bit of love and creativity in the kitchen can make all the difference. So go ahead, treat yourself and your family to a taste of deliciousness. These Pastrami Meatballs are waiting to be enjoyed!
