Free Rachael Ray's Big Orange Book by Rachael Ray Page B

parts; you will be making 3 meatballs from each. To stuff a meatball, take a handful of meat and press a grape into the center, then roll the meat around the grape. Form 12 balls and coat with about 2 tablespoons of the EVOO. Thread them onto metal skewers if using the outdoor grill; place on a rimmed baking sheet if you’re using the oven. Grill for 17 to 18 minutes with the lid closed, turning occasionally, or roast in the oven for 16 to 18 minutes, until the balls are firm.
    Combine the greens and herbs with the lemon juice, about 1 tablespoon of the EVOO, and salt and pepper. Combine the ricotta with the honey and black pepper to taste. Char the bread when the meatballs come off the grill, or soften and char it under the hot broiler or over the flame of your gas burners.
    To serve, pile 3 meatballs onto each flatbread along with some greens and ricotta.
SWEDISH MEATBALLS AND EGG NOODLES
    Little kids love this one—and this big kid still makes it from time to time, as well.
    SERVES 4

    4 tablespoons (½ stick) butter
    1 medium onion , finely chopped
    2 tablespoons all-purpose flour
    1 cup beef stock
    1 cup chicken stock
    Salt and pepper
    2 slices of white bread , torn
    Â¼ cup milk
    Â½ pound ground beef
    Â½ pound ground pork
    Â½ pound ground veal
    1 egg
    1 teaspoon ground allspice
    1 pound egg noodles
    5 gingersnap cookies , ground up in the food processor
    2 tablespoons currant , lingonberry, or grape jelly
    2 tablespoons sour cream
    Â½ cup (about 2 handfuls) fresh flat-leaf parsley , chopped
    2 dill pickles , chopped
    Place a large pot of water over high heat and bring it up to a boil.
    Place a large pan over medium-high heat and melt 2 tablespoons of the butter. Add the onions to the pan and cook until tender, 5 to 6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the beef and chicken stocks into the pan and bring the liquid up to a bubble to thicken it slightly. It won’t get too thick; you want a thinner gravy for this dish.
    Once the gravy comes up to a bubble, season with salt and pepper, turn the heat down to low, and simmer while you prepare the meatballs.
    In a small bowl, combine the bread and milk. Soak the bread briefly, then squeeze out the excess liquid. In a medium mixing bowl, combine the ground meats, egg, milk-soaked bread, and ground allspice. Season with salt and pepper, and mix everything up with your hands to combine evenly.
    Using a spoon, a small ice cream scoop, or your hands, portion the meat mixture into walnut-size balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes.
    Salt the boiling water, add the egg noodles, and cook to al dente.
    Stir the ground gingersnaps into the gravy with the meatballs, and cook for about 1 minute to thicken. Stir jelly and sour cream into the gravy and keep warm over low heat until the noodles are done.
    Drain the noodles and return them to the pot they were cooked in. Add the remaining 2 tablespoons of butter and the parsley to the pot and stir to melt the butter and evenly coat the noodles.
    To serve, spoon some noodles onto a dinner plate and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad.

    Roasted Lamb Meatballs with Honey-Rosemary Polenta and Tangy Red Onion Fire-Roasted Tomato Sauce
ROASTED LAMB MEATBALLS WITH HONEY-ROSEMARY POLENTA AND TANGY RED ONION AND FIRE-ROASTED TOMATO SAUCE
    In my family, lamb was a special-occasion meat. Today, lamb makes its way into many of my weeknight meals—especially in the form of lamb burgers and meatballs. Ground meat is an affordable way to bring the flavor of special meals into everyday menus.
    SERVES 4

    4 slices of whole wheat bread , crusts removed, crumbled
    3 cups