Are you ready for some meatballs?
These variations will make you the MVP at any Super Bowl party
Spicy pork meatballs: From "The Meatball Shop Cookbook." Serve on a baguette as a sub, or plate on a bed of creamy polenta; spoon on a spicy meat sauce. (Bill Hogan/Chicago Tribune)
2 onions, minced
2 cloves garlic, minced
1 pound each: ground beef round, ground lamb shoulder
2 eggs, beaten
2 teaspoons ground cinnamon
1/4 cup finely chopped fresh mint leaves
1/2 teaspoon salt
Freshly ground pepper
1. Heat oven to 400 degrees. Combine the breadcrumbs and 1 cup half-and-half in a small bowl; let soak, 5 minutes.
2. Meanwhile melt butter in a skillet over moderate heat. Add onions and garlic; cook until softened, about 8 minutes. Transfer to a large bowl; add the soaked bread crumbs plus the meats. Mix with hands until well-blended. Add the remaining 1/2 cup half-and-half, eggs, cinnamon, half of the mint, salt and pepper to taste. Mix well. Form into 1-inch balls.
3. Bake on foil-lined rimmed baking sheets until slightly brown, 20-25 minutes; serve topped with the remaining mint.
Chicken teriyaki meatballs
Prep: 30 minutes
Chill: 15 minutes
Cook: 15 minutes
Makes: 20 meatballs
Note: From "I Love Meatballs!" (Andrews McMeel, $19.99), by Rick Rodgers. Serve with rice.
1 pound ground chicken