the appetizer:

2500 Recipes by Andrew Schloss presents short and easy-to-prepare classics like Sun-Dried Tomato Rouille; Tomato Tonnato; Bavarian Meatballs; Sweet-and-Sour Sesame Meatballs; Quinoa Pilaf ; and Quinoa with Pecans



Sweet-and-Sour Sesame Meatballs

Serves 6

  • 2 cloves garlic, minced, divided
  • 1 lb ground pork (500 g)
  • 1/4 cup dark sesame oil (50 mL)
  • 3 tbsp cornstarch (45 mL)
  • 2 tbsp chopped gingerroot, divided (25 mL)
  • 4 tsp soy sauce, divided (20 mL)
  • 2 tbsp vegetable oil (25 mL)
  • 1/4 cup chopped onion (50 mL)
  • 2 cups chicken broth (500 mL)
  • 3 tbsp packed brown sugar (45 mL)
  • 3 tbsp cider vinegar (45 mL)
  • Pinch cayenne pepper
  • 2 tsp (10 mL) cornstarch, dissolved in 1 tbsp (15 mL) water

Using wet hands, combine half the garlic, the pork, sesame oil, cornstarch, 1 tbsp (15 mL) of the ginger and 1 tsp (5 mL) of the soy sauce. Form into 24 meatballs. In a large skillet, heat vegetable oil over medium-high heat. Sauté meatballs until browned on all sides. Add the remaining garlic, the remaining ginger and onion; sauté for 1 minute. Add the remaining soy sauce, broth, brown sugar, vinegar and cayenne; reduce heat and simmer until liquid is reduced by half. Stir cornstarch mixture and add to pan; simmer until lightly thickened.


Bavarian Meatballs

Serves 6

  • 4 slices bacon, minced
  • 2 slices bread, crusts removed, crumbled
  • 2 whole eggs, beaten
  • 2 drained canned anchovies, minced
  • 1 lb ground pork (500 g)
  • 1-1/2 cups chopped onions (375 mL)
  • 1-1/2 tsp dried thyme, divided (7 mL)
  • Salt and freshly ground black pepper to taste
  • 4 cups chicken broth (1 L)
  • 2 tbsp all-purpose flour (25 mL)
  • 2 tbsp butter (25 mL)
  • 2 egg yolks
  • 2 tsp white wine vinegar (10 mL)
  • 2 tsp drained capers (10 mL)

Using wet hands, combine bacon, bread, whole eggs, anchovies, pork, onions, one-third of the thyme, salt and pepper. Form into 24 meatballs. In a large pot, bring broth to a simmer over medium- low heat. Add meatballs and simmer for 20 to 25 minutes, or until no longer pink inside. Using a slotted spoon, remove meatballs to a plate. Reserve cooking liquid and wipe out pot. Increase heat to medium and add flour and butter to the pot; cook, stirring, until lightly browned, about 5 minutes. Stir in cooking liquid and simmer for 10 minutes. Meanwhile, in a small bowl, beat egg yolks, vinegar, capers and the remaining thyme. Add to the pot in a slow stream, stirring constantly, until a creamy consistency develops, 1 to 2 minutes. Return meatballs to the pot and heat through.

  • from:
  • 2500 Recipes
  • Everyday to Extraordinary
  • by Andrew Schloss with Ken Bookman
  • Robert Rose, 2007
  • $24.95/trade paperback
  • ISBN-13: 978-07788-0162-7; 0778801624
  • Recipes reprinted by permission.

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2500 Recipes


This page created February 2008

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