Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

THERE ARE TWO THINGS to note when cooking supper in the winter. One: With the early nights and nippy air, everyone wants warm, comforting food for the last meal before bed. Two: We all define comfort food differently. While a roundup of meatballs is not your typical find in this magazine, given the season, the weather, and the tone of current events, we know everyone is looking for comfort food. With a multitude of variations using meatballs as its focal point, we guarantee you’ll find something in here for everyone.

Tip: Get creative with your ground beef base by adding some of your favorite additives such as sweet chili sauce, barbecue sauce, or garlic marinade.

Sweet-and-Sour Meatballs

So simple yet so delicious!

SERVES 4

• 1 lb (450 g) ground beef
• 1 cube frozen caramelized onion, defrosted
• 1 tsp garlic salt
• ¼ cup pretzel crumbs
• 1 egg

Sweet-and-Sour Sauce

• 1 14-oz (400-g) can jellied cranberry sauce
• ⅓ cup maple syrup
• ⅓ cup low-sodium soy sauce
• 2 Tbsp vinegar
• ½ cup water

Melt the cranberry sauce in a 3-quart pot over medium-high heat. Add in the remaining sauce ingredients. Bring to a low boil and cook until everything is combined and smooth.

Meanwhile, combine the ground beef, caramelized onion, salt, pretzel crumbs, and egg in a medium bowl. Mix until well combined.

Form meatballs and drop into boiling sauce. When all meatballs are in, cover the pot and lower heat to medium-low. Allow meatballs to cook on a medium boil for 25–30 minutes.

Serve warm over spaghetti, a bed of rice, or mashed potatoes.

Savory Meatball Subs

There’s nothing more satisfying than an idea for a recipe that not only delivers but knocks it out of the ballpark. I love that the onion jalapeño dressing serves double duty as a fabulous condiment as well as a binder for the meatballs. This concept delivers a home run!

SERVES 7

• 1 lb (450 g) ground beef
• 7 baguettes
• lettuce
• tomatoes
• coleslaw (optional)

Onion Jalapeño Dressing

• 2 Tbsp oil
• 1 onion, diced
• 2 jalapeño peppers, seeded and diced
• 2 cloves garlic, crushed
• ½ cup mayonnaise
• 2 Tbsp lime juice
• ¾ tsp salt
• ½ tsp black pepper

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat a skillet over medium heat. Add oil and heat through. Add onion and sauté for 5 minutes until softened. Add jalapeño and mix for 1 minute, then stir in the garlic for 30 seconds until fragrant.

Heap the mayonnaise into a 2-cup measuring cup. Transfer the onion mixture into the measuring cup. Add the lime juice, salt, and pepper, and puree with an immersion blender.

Place the ground beef in a medium-sized bowl. Pour half of the onion and jalapeño dressing over the ground beef and mix until well combined. (Set aside the other half for serving.) Use a medium-sized scoop or a tablespoon to shape 21 meatballs and place them on the baking sheet. Bake for 20–25 minutes until baked through.

To serve: Smear onion jalapeño dressing on both sides of an open baguette. Lay lettuce and tomato over the dressing. Place 3 meatballs over the vegetables and drizzle with additional dressing. Top with coleslaw, if desired. Cover with the top and dig in!

Burgundy Meatball Stew

This hearty dinner delivers an explosion of flavors with each bite.

SERVES 4

1 Tbsp oil

• 1 onion, diced
• 5 cloves garlic, crushed
• 2 carrots, diced
• 2 stalks celery, diced
• 2 red potatoes, diced
• 2 heaping Tbsp tomato paste
• 1½ cups dry red wine such as Cabernet Sauvignon or Burgundy
• 1½ cups beef broth (11/2 cups water plus 1½ tsp beef broth powder)
• ½–1 Tbsp cornstarch
• 2 bay leaves
• ½ tsp dried basil
• 1 tsp salt

Meatballs

• 11/2 lb (680 g) ground beef
• 1 egg
• ⅓ cup nondairy milk
• ⅔ cup quick-cooking oats
• ⅓ cup grated onion
• ¾ tsp salt
• ¾ tsp chili powder
• ¼ tsp garlic powder
• ¼ tsp black pepper

Place a large pot over medium heat and heat through. Add oil and diced onion and sauté for 5 minutes until softened. Add the garlic and remaining diced vegetables and cook for an additional 5 minutes. Add tomato paste and mix to combine.

Create a slurry with the wine, broth, and cornstarch. Pour it into the pot and stir until mixture thickens. Add the bay leaves, basil, and salt.

Combine all meatball ingredients and form into 1-inch meatballs. Add to pot, cover, and cook on a low boil for 40 minutes.

Serve over rice, pasta, or potatoes.

Honey-Mustard Barbecue Chicken Balls

These pillowy soft chicken balls nestled in a spectacular honey-mustard barbecue sauce will leave everyone begging for more.

SERVES 4-6

• 1½ lb (680 g) ground dark chicken
• ⅓ cup grated onion
• 1 egg
• 2 Tbsp nondairy milk
• 1½ tsp Dijon mustard
• 1 cup unseasoned panko crumbs
• ¾ tsp salt
• ¼ tsp black pepper

Honey-Mustard Barbecue Sauce

• 1 cup chicken broth
• 1 cup barbecue sauce
• ½ cup water
• ⅓ cup Dijon mustard
• ⅓ cup honey
• 1 Tbsp lemon juice

Whisk all sauce ingredients in a 3-quart saucepan over medium heat. Allow the mixture to come to a boil, then reduce heat to a simmer.

Meanwhile, combine all the chicken ball ingredients in a large bowl and mix until well combined. Shape into tablespoon-sized balls. Drop them into the boiling sauce. Cover the pot and boil for 30 minutes.

Serve over pasta, rice, or mashed potatoes.

(Originally featured in Family Table, Issue 875)