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
 
MMMMM

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