Jenny's Famous Meatballs | Chef Eric Recipe
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- Опубліковано 24 лис 2022
- Join Chef Eric and learn how-to make the perfect game day bite or holiday party appetizer!
"The ingredients don’t change, but these meatballs get better every time
I make them. From my grill to yours, please enjoy!" - Chef Eric Gephart
Jenny's Famous Meatballs
Ingredients:
1 Tablespoon Olive Oil
1 Each Yellow Onion, Diced
1 teaspoon Crushed Red Pepper
2 teaspoons Garlic, Minced
½ teaspoon Kosher Salt (to season the onions)
12 oz E3 Meats, Ground Beef
12 oz Ground Pork
2 Each Eggs, Whipped
1 Cup Parmesan Cheese, Grated
¼ Cup Parsley, Chopped
1 Cup Ritz Crackers, Crushed
½ Cup Water
2 teaspoons Kosher Salt (for ground meat mixture)
2 ½ Cups Hudson BBQ Sauce
Hudson BBQ Sauce:
10 oz Chili Sauce, Heinze
2 Tablespoons Lipton Onion Soup and Dip Mix
9 oz Apricot Preserve
2 teaspoons Dijon Mustard
1 Tablespoon Molasses
3 Tablespoons Red Wine Vinegar
1 teaspoon Fresh Cracked Black Pepper
1 teaspoon Cumin
Method:
1. Combine all and whisk together. Reserve for later use.
Method:
1. Stabilize your grill from 350 - 400F and insert a cast iron griddle or soap stone and top with a cast-iron pan.
2. Once the grill and accessory come to temperature, oil the sear surface, and add the diced onions. Sweat the diced onions for a few minutes, agitating them and not giving them too much color. Next add the garlic and crushed red pepper. Cook together for another 2 minutes. Remove from the grill and transfer to a cool place.
3. In a large bowl, combine the ground meats with eggs, parmesan, parsley, and crushed crackers. Mix thoroughly but gently, then fold in the cooled onion mixture and season with the second amount of salt. Mix then add water and mix thoroughly and gently one last time. (Mixture should look wet)
4. Shape the mixture into 1 ½ - 2 oz balls and refrigerate for 30 minutes or so.
5. Place a clean cast iron pan on the grill surface and allow it to come to temperature. Oil the pan and bring it to a smoking point. Sear the meatballs evenly on all sides then pour the BBQ sauce over top of the meatballs. Use enough sauce to reach ¼” below the top of the meatballs. Close the dome and cook the meatballs until they reach an internal temp of 155F. Gently turn a few times throughout the cook, be sure not to break the meatballs. Remove from the grill and serve from the skillet.
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#kamadojoe #meatballs #recipe - Навчання та стиль
Jenny's meatballs are a winner!
Truth💥
Very nice!
Those meatballs look great chef. Can’t wait to try them. Well done as always.
Thank you and congratulations for this recipe. I will try to do the same with the ingredients that I find here in France.
Nice recipe ! Looks really good!!
Making meatballs for our Thankfulfriendsmas party this year, I think I know what recipe I'm using now
Yessss!!! Keep us posted 🔥🤙🏽
Haha! 1st, what a nice recipe for meatballs well done chef Eric gone try this one 😀 👌
Such a fun cook and even more fun to share and eat🤙🏽🔥🤙🏽
Awesome Chef!!! Cheers Eric!
Cheers my friend 🎉
That looks delicious. Thank you
❤🎉
I have been meaning to make that Hudson bbq sauce since you shared it in the 2 hour rib recipe. No time like now to do it! Hope you had a great Thanksgiving Chef E!
That’s awesome Brian, we had a great one. Hope you did🎉
Good video, the kamado has taught me that beef and pork fat have both different and delicious tastes. I may try the meatball technique out, though I might try using a bourbon based sauce that I use with meatloaf. But the sauce that you use will be on my list of things to try.
I bet they suave would be perfect ⚡️🔥
Chef Eric - how would fresh bread work vs. Ritz Crackers ? I saw you comment on Panko. Those meatballs look delicious!!!
Total yum. What do the Ritz crackers add over straight panko crumbs?
Ohhhh, large rich depth…. Panko is for crunch, ritz brings complexity 🤙🏽⚡️
@@ChefEricGephart OK, I'll buy that. It's analogous to how the high priests and priestesses of Baltimore chefs make their crab cakes with ground Saltines. Also, I have only two food rules: never order the crab cakes unless you're within 10 miles of Baltimore, and never order the Cioppino unless you're in San Francisco.
👍🏾
⚡️🔥🤙🏽
I use an ice cream scoop to help make uniform meatballs.
Ice cream works. Worded with many other measured scoopers over the years…. Don’t stress about being exact
@@ChefEricGephart Plusses for ice cream scoops (you can get them in several sizes): Uniform size means uniform cooking, less handling (makes for less dense meatballs), cleaner hands, nice shape. No stress to use them.
@@emmgeevideo yaaaaa but there something less institutional about using your hands to roll meatballs with loved ones…. To each there own🤣🥂
@@ChefEricGephart LOL... When my wife and I were first married, I saw her melting butter in a frying pan in what I considered a less than efficient way. I took the bold step to show her how to do it "the right way". She was pretty annoyed at me and said, "There is more than one way to melt butter." That became a catch-phrase in our marriage for the next 43 years whenever we disagreed on how to do something. So I will concede -- there is more than one way to roll meatballs 😂
Hey, I am watching your recipes for a while now and have bought a BJ3 just recently. My wife and I love to have Friends over for a nice barbeque but we notice that more and more people are into vegeterian and vegan food. Can the Kamado Joe keep up with this trend and can you add some recipes for inspiration?
Aw man, vegetables off the KJ are unreal!!!! Check out the maple miso grilled veg 101 video on this channel…. Delicious