Saucy Beef and Lamb Meatballs

Meatballs

Familiar enough to qualify as comfort food, yet just different enough to be new and interesting.  I love the 50/50 combination of the beef and  lamb, and the sauce is perfectly spiced with the warmth of cumin, ginger and cinnamon. Serve these with toasted pita bread for an excellent make-ahead dinner.

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2 tablespoons olive oil, divided

2 tablespoons finely minced onion

1 teaspoon minced fresh garlic

1/2 cup fresh breadcrumbs

2 tablespoons minced fresh mint, plus a bit more for garnish

1/2 pound ground lamb

1/2 pound ground sirloin

1 teaspoon kosher salt

1/2 teaspoon black pepper, divided

1 large egg, lightly beaten

1/2 cup chopped onion

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 15 ounce can crushed tomatoes

1/4 cup water

Heat oil in a large skillet over medium high heat.  Add 2 tablespoons onion and garlic to pan; cook 1 minute stirring constantly,  Cool slightly,  Combine onion mixture, breadcrumbs, and mint, add lamb, beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg; stir gently.  Shape into 30 (1-inch) meatballs. (if you have time, put these in the refrigerator for an hour or so to firm up…this will make them easier to brown)

Heat pan to medium high with the remaining tablespoon of olive oil and add meatballs.  Cook 4 minutes or so to brown them on all sides.  Remove meatballs from pan.  Add 1/2 cup onion and sauté for 2 minutes.  Add ginger, cumin, cinnamon and crushed tomatoes and simmer for 5 minutes.  Stir in the water, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.  Return meatballs to pan and simmer for 20 minutes or until done. Garnish with additional chopped fresh mint.  Serves 6.

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Double Crumb Cinnamon Cupcakes

new cupcake to postCrumbs on top, crumbs on the bottom, and a tender, moist yellow cake between.   Call it a muffin so you can have it for breakfast!

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Crumbs for top and bottom

1 cup flour

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 stick unsalted butter, cold  and cut into 1/2 inch pieces

In a large bowl, stir together all ingredients for the crumb mixture and then work it with your fingers until it is thoroughly combined and forms large moist crumbs.  Cover and place in refrigerator while you prepare the cake batter.

For the cake batter

1 stick unsalted butter, softened to room temperature

1 cup sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups cake flour

1 1/2 teaspoons baking power

1/4 teaspoon salt

1/2 cup whole milk

Line a 12 cup muffin tin with with paper liners.

Preheat oven to 350 degrees.

With an electric mixer, cream butter and sugar until light and fluffy.  Add the sugar and continue to beat then gradually add the eggs one at a time.  Sift together the flour, baking powder and salt.  Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk, and ending with the dry ingredients.

To fill the muffin tins

Spoon one heaping tablespoon of the crumb mixture into the bottom of each paper liner.  Then add enough cake batter to come almost to the top edge of the liner.  Then cover the batter with the remaining crumbs.

Bake until the tops feel firm to the touch and the edges are just beginning to turn golden brown, about 20 minutes.  Cool 10 minutes then remove from pan.  Serve or may be kept covered at room temperature for 2-3 days.

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muffins 2 to post

 

Cinnamon Scones

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This is probably my most requested recipe and yet I hesitate to post it.  Not because it is a closely guarded secret but rather because the cinnamon chips have recently become so darned hard to find.  I use the Hershey’s Cinnamon Chips and in the last year or two they have disappeared from the shelves.  You can order them online, of course, or there is a similar product available on the King Arthur Baking website.  Otherwise, keep yours eyes open…I found them this week at Sunset Foods in Lake Forest, IL.
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2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups cinnamon chips
1 cup heavy cream
For glaze:  whisk together 1 cup powdered sugar with a light sprinkle of cinnamon and just enough milk (it will only take a tablespoon or two) to get a consistency that you can drizzle with a fork.Preheat oven to 400 degrees.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.  Cut in the cutter with a pastry knife until mixture looks like coarse crumbs.  (alternately, you can mix the butter into the dry ingredients with your fingers)  Stir in the cinnamon chips and make a well in the center.  Stir in the heavy cream just until dry ingredients are moistened.  Take care not to overwork the dough and resist the urge to add more cream…it is OK if the dough is crumbly.  On a lightly floured surface, gently pat the dough into a rectangle about 12 by 3 inches.  Cut the rectangle in half, then cut those pieces in half again, which will give you 4 squares.  Cut each square twice diagonally to get 4 triangles from each.  Place on a parchment lined baking sheet and bake for 15 minutes or so, until edges are just turning golden.  Cool on a wire rack and use a table fork to glaze with confectioners sugar glaze.  Let glaze dry and serve.
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