Best Jim Harrisons Meatballs Recipes

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BIG JIM'S - BIG JIM'S MEATBALLS



Big Jim's - Big Jim's Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings; makes approximately 10 to 12 meatballs

Number Of Ingredients 9

2 pounds ground beef
2 eggs
1 cup Japanese bread crumbs
1 tablespoon granulated garlic
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Romano

Steps:

  • Preheat oven to 400 degrees F.
  • Mix all the ingredients in a bowl and mix with hands until well blended. Form beef mixture into balls about 3 to 4 ounces each. Place in a greased baking dish, cover with foil and place in oven for 25 minutes. Remove from oven and check to make sure they have cooked completely through. Remove the foil and place back into oven for 10 minutes or until lightly browned. Remove from oven and let sit for 15 minutes to let some of the juices absorb back into the meatballs. Drain remaining grease and serve with your favorite pasta and sauce.

JIM HARRISON'S MEATBALLS



Jim Harrison's Meatballs image

This recipe is from "The Raw and the Cooked: Adventures of a Roving Gourmand" by Jim Harrison. Cook time is a guess.

Provided by Queen Dana

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground chuck or 1 lb veal
2 beaten eggs
5 garlic cloves
1/4 cup parsley
3 -4 anchovy fillets, preferably salt-packed
ample extra virgin olive oil
salt and pepper, to taste
1 cup freshly made breadcrumbs

Steps:

  • SAUCE:.
  • Pour a liberal amount of good olive oil in the bottom of the baking pan. Halve a dozen or so tomatoes and place them in the pan. Sprinkle them liberally with chopped garlic, fresh basil, and thyme. Cook for about an hour at 325°F Chop this roughly and you have your sauce.
  • MEATBALLS:.
  • Saute the garlic, finely chopped, in olive oil until translucent. Add the anchovies and let melt, then add the parsely and wilt; let cool. Mix the meat with the eggs. Add the cooked garlic, anchovies, parsley, salt and pepper, and bread crumbs. Form your meatballs, but not too large or they will crack. Brown in olive oil, then cook slowly. Mix in your roasted tomato sauce.".

Nutrition Facts : Calories 336.9, Fat 13.9, SaturatedFat 4.8, Cholesterol 182, Sodium 432.7, Carbohydrate 21.1, Fiber 1.4, Sugar 1.9, Protein 29.8

CLASSIC MEATBALLS



Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

JIM HARRISON'S CARIBBEAN STEW



Jim Harrison's Caribbean Stew image

Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.

Provided by Sam Sifton

Categories     soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds pork spareribs, cut into single ribs
2 tablespoons neutral oil, like canola or grapeseed
4 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper, to taste
4 Italian sausages, hot or sweet
1 large yellow onion, peeled and sliced
4 cloves of garlic, peeled and minced
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon red-wine vinegar
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
1 cup chicken stock, homemade or low-sodium
1/2 teaspoon white sugar
4 dashes Worcestershire sauce
1 1/2 teaspoons chile powder
1 1/2 teaspoons paprika

Steps:

  • Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
  • While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
  • Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 43 grams, Carbohydrate 9 grams, Fat 72 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams

THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

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