Inspired by a post on my friend’s blog:He Cooks She Cooks about their meatballs, I developed this tweak using some twists of my own and some ingredients from the Spice and Tea Exchange of Charleston, where I work. I have provided links for these ingredients but you can make substitutions for them if you need to. These meatballs are made with the traditional meatloaf mix of beef, veal and pork, but you can use just beef and pork if you cannot find veal, or you can substitute ground turkey for the veal. They are mixed with lots of aromatics and interesting flavors and then braised in beer and chicken stock which also has lemon and hot peppers floating about. The sauce is a rich sour cream based horseradish sauce. It is easy to put together and I had a large container of meatballs left for another use. I made mine about 1 1/2 inches in size so that I can use the leftovers for appetizers.
Beer Braised Horseradish Meatballs
- 2 pounds of meatball mix using beef, pork and veal or just beef and pork
- 1/3 cup extra strong horseradish
- 2 eggs
- 1/2 cup extra fine panko or bread crumbs
- 1 cup finely diced onion (I used a purple onion)
- 1/2 cup finely chopped parsley
- 1/4 cup dried shallots reconstituted and strained
- 2 tablespoons chopped dill weed
- 4 Tablespoons Spice and Tea Exchange Sweet Onion Sugar
- 1/4 cup Feta Cheese Powder
- 1/4 cup Vic’s Garlic Fix (you can substitute minced garlic)
- salt and pepper to taste
- Optional: 1/3 cup toasted pine nuts
- 1/4 cup of butter and 1/8 cup of olive oil for browning
- 1 bottle of beer (I used a light amber)
- 1 1/2 cups of good chicken stock
- juice and peel of one lemon
- 4 hot peppers (serrano)
- one bay leaf
- 1 cup sour cream
- 1/4 cup braising liquid
- 1/4 cup horseradish
- 1/4 cup finely chopped parsley
- lemon pepper to taste
- salt to taste
- In a large bowl, mix all of the meatball ingredients together till they are finely blended
- Make into golf ball sized meatballs
- Place on a tray on parchment paper and chill for one hour
- Preheat oven to 350 degrees
- Make braising liquid and simmer in a Dutch oven
- In a large skillet, melt butter and olive oil and brown the meatballs in batches. When they are all browned place in the hot braising liquid, cover and braise in the oven for 30 minutes
When the meatballs are finished, remove them from the oven and allow to cool slightly. Make the sauce, in a frying pan and add the warmed meatballs. Serve over noodles or rice or put toothpicks on them and serve the sauce on the side.
During my trip to Charleston I spent a glorious lunch at Husk. One of the many delights that we were served were their signature Kentuckyaki Chicken Wings. They utilize a sauce made by Bourbon Barell Foods called Kentuckyaki Sauce. The sauce is basically a kicked up teriyaki sauce made with southern ingredients (except for maybe the ginger). Since I did not have the sauce on hand and I wanted to try these wings for Superbowl… I checked the ingredients for the sauce on their website and deduced that I have access to all of the ingredients to the sauce … so I did a dump and taste version of the sauce and here are the ending results:
2 Cups Soy Sauce (soybeans, wheat, salt, water, yeast)
1/2 cup Kentucky Sorghum
1/2 cup local honey
1/2 cup Apple Cider Vinegar
8 cloves Fresh Garlic very finely grated
a 2″ piece of Fresh Ginger very finely grated
1 cup of Kentucky Bourbon divided in 1/2 cup portions
Add all ingredients except the final 1/2 cup of bourbon and simmer on medium low heat for 30 minutes. Add the second 1/2 cup of bourbon and simmer for five minutes. Allow to cool completely. This the basic sauce, which is quite thin and can be used if you want to make more of a glaze, you can add a cornstarch slurry of 1 tablespoon of cornstarch mixed with 3 tablespoons of water. Add to the sauce and simmer further till thickened.
Prepping the wings:
Make a gallon of sweet tea using mint just as you would for drinking (1 cup of sugar to 2 qts. water and 10 teabags). I add several sprigs of mint in mine too. I also added some juniper berries and about 1/3 cup of sea salt. Put the wings in a heavy duty ziplock bag or plastic container and refrigerate overnight, or up to 24 hours.
Remove the wings from the brine and dry off with paper towels. Put them in a smoker for 3 hours on very low heat. You only want a small amount of smoke and you want the wings to retain moisture.
Fry the wings in canola oil (350 degrees) and drain. It is best to do this in small batches so that the oil maintains temperature. It should not go below 225 degrees. Drain the wings on a rack and then keep warm in the oven as you are frying.
Toss the wings in the sauce and place on a platter. Scatter sesame seeds and chopped chives on the wings. Enjoy!
These go great with my coleslaw!
I made two coleslaw recipes for Superbowl… one was a red cabbage slaw and the other was this North Carolina Slaw… goes great with Eastern Carolina BBQ too!
- Delicous, healthy and VEGAN!
Here is the simple recipe:
- 1/2 cup of cider vinegar
- 1/2 cup of white wine vinegar
- 1/4 cup olive oil (optional but I find it makes the salad smoother tasting)
- 4 tablespoons sugar or agave syrup
- 1 teaspoon salt
- 2 teaspoons fresh cracked pepper
- 1 teaspoon celery seeds (optional)
- 1 pinch of crushed red pepper
- 1 tablespoon of Tabasco sauce (optional)
- 1 head green cabbage
Mix all ingredients except the cabbage together and stir well till the sugar is dissolved.
Shred the cabbage. I use the slicing blade on my food processor, but you can slice by hand or with a grater that has a slicing blade. You do not want this to be grated in small pieces as with a creamy cole slaw.
20-30 minutes before serving toss the dressing with the cabbage and chill till serving time, toss again and add more black pepper.