Slow Cooker Beefy Bonfire Meatballs
Many of the dishes we crave most come from our experiences as children, familiar tastes and flavors which provide comfort in some way and act as a reminder of a distant setting or event.
Fresh french fries seasoned with salt and vinegar wrapped in old newspaper while sitting beside the sea makes me think of England and happy times as a child. My mouth waters just thinking about it. Meg remembers Sunday night dinners on tray tables watching Walt Disney World Classics eating her Mother’s delicious cheese souffle.
Recreating recipes is an attempt to recapture something which we’re at ease with. In the same way a family story handed down through generations incorporates subtle changes along the way, a recipe may alter with a missed, improved or substituted ingredient.
Each year on 5th November wrapped warmly from head to toe, we would set out after dark to celebrate Bonfore Night* and spend the evening in a muddy field. We’d huddle together with friends and family sharing flasks of hot cocoa, perhaps something a little stronger for the adults, while a huge bonfire burned and fireworks glittered the sky. We would return home for a delicious bowl of homemade meatballs in a rich tomato sauce, restoring some warmth in our bones.
The basic recipe handed down to me is the same but we’ve added some of the flavors used in Jamie Oliver’s America meatball recipe for our slow cooker adaptation. The coffee, cocoa and spices introduce a warmth to the dish appropriate for these short, Wintery days. Notes from Meg – “This dish took me longer than 20 minutes to prepare as I’m a bit slower in the kitchen than Jane. I would recommend assembling your liquids the night before or putting out all of your ingredients to make the prep time more efficient.”
Leftovers – lay slices of meatballs on a crusty roll and spoon the thick sauce over the top. Sprinkle with grated cheddar cheese.
| Prep Time 20 minutes Cooking Time 5-6 hours low Servings 4-5 |
Ingredients
meatballs (18)
1 lb ground beef (90/10)
1 tsp dried oregano
¼ tsp red pepper flakes
1 tbsp chopped parsley or coriander
¼ cup breadcrumbs
1 egg
salt and pepper
2 tbsp olive oil
sauce
1 red onion, 2 cups small diced
1 red pepper, small dice
3 cloves of garlic, crushed
1 chili, deseeded and chopped (optional)
1 tsp smoked paprika
2 tsp cumin, ground
2 tsp unsweetened cocoa powder
2 tsp instant coffee granules
*2 x 8oz cans tomato sauce
*6 oz can tomato paste
1 tbsp worcestershire sauce
1 tsp dijon mustard
½ tsp salt
¼ tsp pepper
* you can substitute these two ingredients for 2 cups of homemade tomato sauce
Place all the meatball ingredients (except the olive oil) into a bowl and combine thoroughly by hand.
Using a tablespoon, scoop the mixture into your hand and form the meatballs, (the mixture should yield 18 this size)
Heat the olive oil on a medium heat in a large heavy bottomed non stick pan
Add the meatballs to the pan and brown, be careful when turning them (about 4 minutes).
While the meatballs are browning, chop the red onion, pepper and garlic.
Transfer the meatballs to your slow cooker.
Add the red onion, pepper, garlic and chili to the pan the meatballs were browned in and cook gently for 2 minutes. Add to the meatballs in your slow cooker.
In a jug combine the paprika, cumin, cocoa, coffee, tomato sauce, tomato paste, worcestershire sauce and mustard and pour over the meatball mixture.
Cook for 5-6 hours on low.
Serve in bowls with warmed, crusty bread or over your favourite pasta and add the chili at the end if you’re satisfying varying tastes. If you’re pressed for time on this one, a simple alternative to Beefy Meatballs is to leave out the red pepper, chili, paprika, cumin, cocoa, coffee, worcestershire sauce & mustard.
Zen Moment
When you finally go back to your old hometown, you find it wasn’t the old home you missed but your childhood.
-Sam Ewing
Zen Toolkit
Start a recipe journal to capture your own favorite food memories.
Looking Ahead
We’re switching up our 20 minute meal with a 20 minute holiday flower arrangement.
