To celebrate National Meatball Day, which is celebrated annually on March 9th in the United States, I made these delicious meatballs. And just because days of sleep got in the way, they haven’t made it onto the blog yet. What remains is the question of why we have “Apple Day” in Germany, but not just meatball love day in the USA, but such hits as: “Pigs-In-A-Blanket Day” (sausage-in-skirt-skirt day). ) or celebrate National Cherry Cheesecake Day. By the way: May 5th is National (Eat a) Hoagie Day – if you want to prepare; in Germany it is “Eat a Kiwi Day” on May 24th. Choose your fighter.
The special thing about today’s meatballs is the crunchy ingredient. Well, in the end nothing crunches anymore – but the phenomenal taste remains! I seasoned the ground beef as usual with pepper and salt, added a few dashes of Worcestershire sauce, added an egg yolk and: crumbled puff pastry and cheese sticks. That was a spontaneous idea, probably encouraged by the Riz-Cracker in den Korean Barbecue-Style Meatballswhich also tasted so incredible – pardon my french – awesome.
I gently seared the meatballs in olive oil and then deglazed them with a sip of red wine and veal stock. In the end, they are wonderfully glazed from this strong reduction and remain incredibly juicy – I almost think that’s the only way I do it!
Creamy gochujang polenta
And because there are already questions: Yes, of course there will be new asparagus recipes here soon too. Alone, in Rheinhessen it is still much too cold for asparagus – at least for those from a cultivation that I think is acceptable. So I ask you for a little patience. You can find the previous asparagus recipes HEREyou still have something to do for so long 😉 and HERE there is the collected meatball love.