I call that ^ The Dirty Russian Meatball but really it’s just a modified Salisbury steak recipe. To make that beauty you will need a pound of mince preferably an 80/20 blend or do a beef/pork mix. You are also going to need parsley, salt, pepper, an egg, garlic powder and onion powder, Worcestershire sauce, beef broth concentrate, butter, lard, a large onion and sour cream.
Mix the beef with parsley, salt, pepper, the egg, garlic and onion powder, and a splash (maybe a tablespoon of Worcestershire sauce and a smidgen of beef broth concentrate (use your judgment as to the amounts of dry spices). Mix well. Divide into the portion sizes you want and bake in the oven at 190C for 15-20 minutes, check with a meat thermometer. I try to aim for 52-54C which after a short rest will yield a medium to medium-well finish.
While you’re baking your Russian Meatball, melt 2 knobs of butter in a pan with 2 to 3 tablespoons of lard, add to that a diced large onion. You want to caramelize those onions well (I used a sweet onion, but yellow works). Around the time your Russian Meatball is finished should be about the time your onions are nicely browned, turn the heat to low/off, add some splashes of Worcestershire sauce, a smidge of beef broth concentrate and warm water, and a few spoonfuls of sour cream. Mix well. Don’t break the sauce.
Plate your Russian Meatball then spoon the sauce over, there, your Russian Meatball is Dirty.
Wrapping things up around here at home, we’ll be picking up the our Airstream travel trailer sometime at the beginning of January. We are looking forward to the new adventure. I also am looking forward to doing more with the blog and writing more. In the interim I’ve added Discord support, you should be able to join the server using the widget on the right sidebar.
If for some reason you can not connect to Discord, leave a comment, or send me an email and I’ll send you an invite.
As always, best wishes, Ed.
Sometimes for whatever reason WordPress doesn’t send me comment notifications and I logged in today to see a bunch of them from the previous post. I’ll get to those sometime soon. In the meantime this is some homemade pizza using a dough recipe I’ve returned to tweaking the past few days. The dough is simple: flour, water, yeast, and salt. The sauce is simple: Tomato, garlic, oregano, crushed red pepper, salt, and 1 tsp of coconut oil, and sugar. The cheese is the real deal, not that low moisture part skim mozzarella bullshit. There are few pepperoni on there but the flavor of the sauce and cheese really is good enough. It’s really easy to make 8, 200g balls of dough (throw them in the fridge), make enough sauce and have fresh mozz on hand, and have pizza and soda for dinner for a week and be quite the happy camper. Oh, and the sugar in the sauce, this is the difference between the pizza you love and the over seasoned “healthy” pizza that never quite satisfies. If you skip the pepperoni, virtually no PUFA, after all that isn’t whole grain flour :)