Molly gets ready to serve a vacation crowd with a buffet that features Pastrami Meatballs on rye with mustard!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes meals influenced by her Jewish and Chinese heritage– with a taste of the Midwest, too.
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Pastrami Meatballs
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 15 minutes
Active: 55 min
Yield: 50 to 55 appetisers
Active ingredients
Cooking spray, for the baking sheets
Olive oil, for cooking
1 small onion, carefully sliced
4 cloves garlic, minced
2 big eggs, lightly beaten
1 cup breadcrumbs
1/4 cup sliced fresh parsley
2 teaspoons mustard powder
1 tablespoon brown sugar
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon liquid smoke
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
Freshly ground black pepper
2 pounds hamburger (I like to use 90/10, however any mix will do here).
1 loaf sliced rye bread, cut into about 2-inch squares.
Brown deli mustard, for serving.
Pickle chips, for serving.
Directions.
Preheat the oven to 450 degrees F.
Line 2 baking sheets with aluminum foil and coat with cooking spray.
Heat a medium frying pan over medium heat and include olive oil to coat. Include the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and enable to cool up until no longer hot to the touch.
Meanwhile, integrate the eggs, breadcrumbs and 1/4 cup water in a big bowl. Allow to sit till the breadcrumbs are soaked through, about 5 minutes. Include 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 integrate, then add the hamburger. Mix until thoroughly integrated; I like to utilize my hands to make certain that whatever is evenly included. Form 1-ounce balls, a little bit larger than 1 inch in diameter, and put on the prepared baking sheets spaced 1 inch apart.
Bake till cooked through and starting to brown, about 20 minutes. Allow to cool a little.
On the other hand, spread rye squares on a flat pan and bake up until gently toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as wanted), 1 meatball and 1 pickle chip. Hold all of it together with a toothpick and serve!
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Molly Yeh's Pastrami Meatballs|Girl Fulfills Farm|Food Network.
