Subj : One Pot Meals - 10
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 04:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sardine Meatballs w/Green Goddess Aïoli
Categories: Seafood, Herbs, Dairy, Cheese, Nuts
     Yield: 4 servings

MMMMM--------------------GREEN GODDESS AÏOLI-------------------------
   1/4 c  Coarse chopped cilantro
   1/4 c  Coarse chopped parsley
          - leaves
   1/4 c  Mayonnaise
     1 tb Fresh lemon juice
     1 tb Sour cream
   1/2 ts Finely grated lemon zest
   1/3 ts Dijon mustard
     1 sm Garlic clove
          Salt & fresh ground pepper
          Fine chopped red bell
          - pepper; garnish (opt)

MMMMM-------------------------MEATBALLS------------------------------
     5 oz Stale bread; torn
   1/3 c  Whole milk
     2 tb Extra-virgin olive oil
   1/2 c  Yellow onion; fine chopped
     2 lb Fresh whole sardines;
          - cleaned, filleted
     2 tb Fine chopped mint leaves
     2 tb Fine chopped parsley leaves
     2 tb Fine grated parmesan (1/2 oz
     1 tb Toasted pine nuts; coarse
          - chopped
     1 ts Kosher salt
   1/4 ts Fresh ground black pepper
       pn Cayenne pepper
     1 cl Garlic; fine chopped
     1 lg Egg
          Sunflower oil; for frying

 MAKE THE GREEN GODDESS AÏOLI: In a food processor, blend
 the cilantro, parsley, mayonnaise, lemon juice, sour
 cream, lemon zest, mustard, garlic, salt, and black
 pepper to taste until only tiny flecks of herbs remain,
 about 30 seconds. Scrape into a small bowl and sprinkle
 with the red bell pepper, then cover and refrigerate
 until ready to serve. Wipe out the food processor.

 MEANWHILE, MAKE THE MEATBALLS: In a small bowl, soak the
 bread in the milk until softened, about 10 minutes.
 Strain, pressing gently on the bread to remove any
 excess milk. (Discard the milk.) Set aside.

 To a large, high-sided nonstick skillet set over
 medium-high heat, add the olive oil and onion and cook,
 stirring occasionally, until softened and golden brown,
 about 11 minutes. Scrape into the food processor, then
 return the pan to the stove.

 To the food processor, add the sardines, the reserved
 bread, the mint, parsley, parmesan, pine nuts, salt,
 black pepper, cayenne, garlic, and egg and blend to a
 coarse paste, 30 - 45 seconds. Cover with plastic wrap
 and refrigerate until firm, at least 1 hour.

 Using your hands, roll the mixture into approximately
 twenty-five 1/2-ounce balls (about 1 tablespoon each),
 and place on a plate beside the stove.

 Into the empty skillet, pour the sunflower oil to a
 depth of 1/4" and turn the heat to medium-high. When
 it’s hot and shimmering, working in batches, fry the
 meatballs until browned on all sides and cooked through,
 4 - 6 minutes per batch. Transfer the cooked meatballs
 to a paper-towel-lined plate. Serve hot or warm
 alongside the aïoli.

 By: Benjamin Kemper

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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