GREAT MEATBALLS OF FIRE

Meatballs

Ingredients Weight Measure
Ground beef 3-1/2 lbs.
Ground pork 3-1/2 lbs.
Celery, minced 1/2 cup
Sweet red pepper, minced 1/2 cup
Rye bread, diced 1/2" 2 cups
Eggs, whole 4 ea.
V8® Juice 5-1/2 oz.
Salt 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1-1/2 Tbsp.
Onion, medium, whole 3 ea.

Tomato Chipotle Sauce

Ingredients Weight Measure
Tomato juice 3 cups
Spanish paprika 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Cornstarch 2 Tbsp.
Beef broth 1 cup

Saffron Curry Cream Sauce

Ingredients Weight Measure
Heavy whipping cream 1-1/2 pts.
Saffron pinch
Curry powder 1 tsp.

Carrot Puree

Ingredients Weight Measure
Carrots, peeled, diced 4 lbs.
Water 2 cups

Garnish

Ingredients Weight Measure
Green onions, curly as needed

Method

  1. To prepare the Meatballs, combine ground beef, ground pork, celery, red peppers, rye bread, eggs, V8® juice, salt and TABASCO® Garlic Pepper Sauce. Mix thoroughly by hand or machine until well blended. Keep mixture cold until ready for use.
  2. Cut onion in half against the grain. Trim ends and peel away outside skin. Push center of onion out, being careful not to break the outside three rings. These will serve as bowls for meatball mixture. Reserve the middles for garnish.
  3. Form 10 oz. balls of meat mixture and stuff into the onion bowls.
  4. Bake on sheet pan at 375°F for 45 minutes until internal temperature of 160°F is reached. Keep warm for assembly.
  5. To prepare the Tomato Chipotle Sauce, bring tomato juice to simmer in medium saucepan. Add paprika and TABASCO®Chipotle Pepper Sauce. Simmer 4 minutes, stirring constantly.
  6. Mix cornstarch with beef broth until dissolved; then slowly pour the mix into the simmering seasoned tomato juice while stirring. Let simmer 4 minutes and keep warm for assembly.
  7. For the Saffron Curry Cream Sauce, combine heavy cream, saffron and curry powder in medium saucepan. Bring to a simmer over medium heat, about 10 minutes. Stir occasionally until reduced by 1/4, thick enough to nicely coat back of spoon. Keep warm for assembly.
  8. To prepare the Carrot Puree, in a large saucepan, boil carrots in water until tender, approximately 10 minutes.
  9. Pour carrots and water into food processor in 3 batches and puree until smooth. Combine the three batches and keep warm for assembly.
  10. For final presentation, spoon 2 oz. of Carrot Puree into a 5" circle at 12 o'clock on each plate. Place 1 cooked Meatball in Onion Bowl on Carrot Puree bed. Ladle 1 oz. Saffron Curry Cream Sauce in semi-circle outside Carrot Puree. Next, ladle 2 oz. Tomato Chipotle Sauce outside of the Saffron Curry Cream Sauce. Starting at the Carrot Puree, drag a toothpick through all sauces, towards outside of plate, randomly and at different lengths, to form tendrils of flame. Garnish with curly green onions and floured, crispy fried onions from the reserved middles of onions.

Yield: 16-20 servings