Cliff Bartlett
R.I.P. 5/17/2021
I added some mini-meatball appetizers and a couple of bread shots to an already lengthy photo post, so I apologize for that upfront. Felt like something to munch on before dinner and had seen these meatballs last week. Decided to cook them up. Getting on with the show, I had a prime Costco Tri Tip in the freezer and decided on that for dinner. Sided with baked potatoes and a very nice Brussels Sprouts Hash with Crispy Sage and Walnuts. Here goes.
Mixed up the meatball mixture earlier in the day. 85/15 ground beef, spicy Italian breakfast sausage, a bunch of chopped jalapenos, sharp shredded cheddar, and my bbq rub.
Made 26 very small meatballs, around 1" in diameter. After meatballs were formed, I flattened and put in a tiny little square of cream cheese, about 1/4" square. Reformed the meatballs around cheese.
Put the meatballs in fridge until later and worked on prep for my Slaw. Quick shot of the ingredients. Thinly sliced brussels sprouts, butter, sage leaves, walnuts, pancetta, yellow onion, chicken broth and some Sherry.
Fried the sage in some butter for a couple minutes and then removed to paper towel and added the walnuts and gave them a roasting too.
Sauteed the onion and pancetta in my large CI pan.
Finally the shredded sprouts and the broth.
Sweated in down. Then removed and kept it warm until later.
Got my WSM up to a steady 225, threw on some pecan for smoke and let the meatballs go for two hours.
Mixed up the meatball mixture earlier in the day. 85/15 ground beef, spicy Italian breakfast sausage, a bunch of chopped jalapenos, sharp shredded cheddar, and my bbq rub.
Made 26 very small meatballs, around 1" in diameter. After meatballs were formed, I flattened and put in a tiny little square of cream cheese, about 1/4" square. Reformed the meatballs around cheese.
Put the meatballs in fridge until later and worked on prep for my Slaw. Quick shot of the ingredients. Thinly sliced brussels sprouts, butter, sage leaves, walnuts, pancetta, yellow onion, chicken broth and some Sherry.
Fried the sage in some butter for a couple minutes and then removed to paper towel and added the walnuts and gave them a roasting too.
Sauteed the onion and pancetta in my large CI pan.
Finally the shredded sprouts and the broth.
Sweated in down. Then removed and kept it warm until later.
Got my WSM up to a steady 225, threw on some pecan for smoke and let the meatballs go for two hours.
