Lamb and Chutney Meatballs<\/strong> from Dave Hancock. Be on the look out for my 25 favorite IKEA kitchen items, which will be featured throughout the store! I will be signing copies of my Sips & Apps, which will be for sale at IKEA that day. So come on down and see us at the demo kitchen where we will be cooking up a storm! I will also be live on KOMO 1000 throughout the event, so tune in to get all the meatball updates! <\/span><\/span><\/span><\/div>\n\u00a0<\/p>\n
1st Place<\/span><\/strong>: Lamb and Chutney Meatballs
\n<\/span><\/strong>Submitted by Dave Hancock, <\/span>Seattle
\n<\/span>Makes about 20 appetizer size meatballs<\/span><\/p>\n\u00a0<\/p>\n
1 lb ground lamb
\n<\/span>1\/2 cup minced shallot
\n<\/span>1\/2 tsp Worcestershire sauce
\n<\/span>1 Tbsp soy sauce
\n<\/span>1 clove garlic, minced
\n<\/span>1\/8 tsp cayenne (optional)
\n<\/span>2 Tbsp prepared chutney (mango or apricot*)
\n<\/span>1 tsp curry powder
\n<\/span>1 Tbsp olive paste (Tapenade) or diced Kalamata olives
\n<\/span>1 Tbsp chopped parsley\u00a0
\n<\/span>1 tsp salt
\n<\/span>1\/2 tsp black pepper
\n<\/span>Garnish: chopped parsley and extra chutney for dipping if desired<\/span><\/p>\n\u00a0<\/p>\n
Preheat oven to 350.
\n<\/span>Spray a rimmed baking sheet with cooking spray. Combine ingredients together, mix with clean dry hands until everything is incorporated.\u00a0 <\/span>Shape into 1 1\/2-inch balls using a heaping tablespoon and place apart for even cooking.<\/span><\/p>\nBake for about 18 \u2013 20 minutes. Garnish with chopped fresh parsley, and serve with a side dish of Mango chutney for dipping.<\/span>\u00a0 Recipe by\u00a0Dave Hancock<\/strong><\/span><\/p>\n\n
*Chutney is available in the condiment or Indian section of well-stocked grocers. <\/span><\/p>\n\u00a0<\/span><\/p>\n
\n<\/span>2nd Place<\/span><\/strong>:\u00a0 <\/span>Albondigas con Queso <\/span><\/strong>(Mexican Meatballs with Cheese)
\n<\/span>Submitted by Heather Jones, Shorline<\/span><\/p>\nMakes 25 – 30 appetizer size meatballs<\/span>\u00a0<\/span><\/p>\n\u00a0<\/p>\n
Meatballs
\n<\/span><\/span>1 lb ground beef
\n<\/span>1\/4 cup plain bread crumbs
\n<\/span>1 egg
\n<\/span>1 Tbsp Tapatio hot sauce (or substitute your favorite hot sauce)
\n<\/span>2 tsp fresh lime juice
\n<\/span>1\/2 tsp ground cumin
\n<\/span>1\/4 tsp black pepper
\n<\/span>1 tsp kosher salt
\n<\/span>1\/2 tsp garlic powder
\n<\/span>1\/2 cup crumbled cotija cheese*\u00a0
\n<\/span>Garnish: chopped cilantro, lime wedges and shots of tequila<\/span><\/p>\n\u00a0<\/p>\n
Dipping Sauce
\n<\/span><\/span>1\/2 cup plain yogurt
\n<\/span>zest and juice of 1\/2 lime
\n<\/span>1 Tbsp silver Tequila<\/span>\u00a0<\/span><\/p>\n\u00a0<\/p>\n
Preheat oven to 375.<\/span>\u00a0<\/span><\/p>\n\u00a0<\/p>\n
To make the meatballs: spray a rimmed baking sheet with cooking spray. Combine meatball ingredients together, mix with clean dry hands until everything is incorporated.\u00a0 <\/span>Shape into 1 1\/2-inch balls using a heaping tablespoon and place apart for even cooking. Bake for about 15-18 minutes.<\/span><\/p>\n\u00a0<\/p>\n
Meanwhile make the dipping sauce: combine the sauce ingredients together in a small bowl.\u00a0
\n<\/span>To serve: sprinkle the meatballs with cilantro and serve dipping sauce on the side. If serving with tequila serve with lime wedges. Recipe by Heather Jones<\/strong><\/span><\/p>\n\n
\u00a0<\/span>*Cojita cheese can be found at Latin grocers or in well stocked grocery stores. You can also substitute queso fresco. <\/span><\/p>\n\u00a0<\/p>\n
3rd place: Spicy Asian Meatball Wraps
\n<\/span><\/strong>Submitted by Margie Ness, <\/span>Bellevue<\/span> <\/span><\/p>\nMakes 22-24 appetizer portions<\/span><\/p>\n\u00a0<\/p>\n
Meatballs
\n<\/span><\/span>1 lb ground chicken
\n<\/span>3 Tbsp soy sauce
\n<\/span>1 tsp rice wine vinegar
\n<\/span>2 1\/2 Tbsp brown sugar
\n<\/span>1 1\/2 tsp cornstarch
\n<\/span>1\/2 cup chopped mushrooms
\n<\/span>1\/2 cup chopped water chestnuts, well drained
\n<\/span>1\/2 cup grated carrot
\n<\/span>3 Tbsp thinly sliced green onion
\n<\/span>1 tsp minced fresh garlic
\n<\/span>1 tsp minced fresh ginger<\/span><\/p>\n\u00a0<\/p>\n
Sauce
\n<\/span><\/span>1\/4 cup brown sugar
\n<\/span>1\/2 cup water
\n<\/span>2 Tbsp rice wine vinegar
\n<\/span>2 Tbsp Ketchup
\n<\/span>2 Tbsp soy sauce
\n<\/span>1 Tbsp lemon juice
\n<\/span>1\/4 tsp sesame oil
\n<\/span>1 Tbsp Asian hot mustard*
\n<\/span>1 1\/2 tsp minced fresh garlic
\n<\/span>1 1\/2 tsp red chili paste (sambal)<\/span>\u00a0<\/span><\/p>\n\u00a0<\/p>\n
For assembly
\n<\/span><\/span>1 package cellophane noodles, (prepared as directed on package)
\n<\/span>12 bib lettuce leaves, torn in half \u00a0<\/span>(or small hearts of romaine)
\n<\/span>1\/3 cup sliced green onion
\n<\/span>1\/3 cup chopped cashews (optional)\u00a0<\/span>\u00a0<\/span><\/p>\n\u00a0<\/p>\n
Preheat oven to 400.\u00a0\u00a0
\n<\/span><\/span>To make the meatballs: spray a rimmed baking sheet with cooking spray. Combine meatball ingredients together, mix with clean dry hands until everything is incorporated.\u00a0 <\/span>Shape into 1 1\/2-inch balls using a heaping tablespoon and place apart for even cooking. Bake for about 12-14 minutes.<\/span><\/p>\nMeanwhile make the dipping sauce: in a small bowl dissolve the sugar in the water and vinegar. Then add the remaining sauce ingredients and mix. <\/span><\/p>\nTo serve: place a pinch of cooked noodles in lettuce cup, top with a meatball, drizzle with sauce and sprinkle with green onions and cashews \u2013 roll up and enjoy! Recipe by Margie Ness<\/strong><\/span><\/p>\n\n
*To make Chinese style hot mustard mix dry mustard with water until paste like.<\/span><\/p>\n\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"It\u2019s the day we\u2019ve all been waiting for\u2026 The Great Meatball Event is happening this Sunday, April 19th at the Renton IKEA from 1pm-3pm! We received\u00a0loads of entries to win the coveted prize of The Greatest Meatball Recipe (along with a $2,500 gift basket from the IKEA kitchen department, my FAVORITE place to shop). From […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[527,528,529,530,11857,531,532,533,534,535,536],"class_list":["post-756","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-ikea","tag-komo-1000","tag-lamb-and-chutney-meatballs","tag-meatballs","tag-recent","tag-renton-ikea","tag-seattle","tag-sicialian-meatballs","tag-sipps-apps","tag-sips-and-apps","tag-the-great-meatball-contest"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=756"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/756\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}