Feb. 2009 . issue #73 page 32-33 spiced meatballs
  Re: (...)
Hi everyone or anyone, Can anyone possibly give me the reciepe out of the Feb. 2009 issue on page 32-33 for spiced meatballs in fragrant tomato sauce? I came home from the grocery store with all the "stuff" needed for this recipe to find I had left my magazine in the grocery cart. After going back to the store and calling them several times to see if anyone turned it in--- no LUCK!! I am very bummed, can anyone help out??? Thanks so much!
  Re: Feb. 2009 . issue #73 page 32-33 spiced meatballs by 432 (Hi everyone or anyon...)
Welcome to the forum, 432. You're not the first one to have left the magazine in the shopping cart. A few other members, here, have related similar experiences.

Denise reviewed that recipe, a while back, and really liked it but, so far, the recipe hasn't been posted in the forum.

She or one of the others will probably be able to type it in later. Unfortunately, I don't have it, but I did want to welcome you to the forum and acknowledge your request so that you know someone has read it. Just keep an eye out for it and I'm sure it will be posted soon.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Feb. 2009 . issue #73 page 32-33 spiced meatballs by labradors (Welcome to the forum...)
Here it is! It looks really tasty.

* Exported for MasterCook 4 by Living Cookbook *

Spiced Meatballs in Fragrant Tomato Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Meatballs—
1/2 pound ground pork
1/2 pound ground turkey or chicken
1/4 cup grated onion
1 egg
2 Tbs cornstarch
1/2 teaspoon each kosher salt, black pepper, ground
-- cumin, and ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon red pepper flakes
1 Tbs olive oil
For the Sauce:
1 cup diced onion
1/2 cup thinly sliced carrot
1 Tbs tomato paste
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 can diced tomato in juice (14.5 ounces)
1 cup diced eggplant
1/2 cup low-sodium chicken broth
1 cup zucchini, diced
2 to 3 Tbs orange juice (1/2 of an orange)
salt to taste
For the Gremolata:
1/3 cup fresh chopped cilantro
1 clove garlic, minced
1 teaspoon minced orange zest
Orange slices

1. Combine pork, turkey, 1/4 cup onion, egg, cornstarch, salt, pepper, 1/2
teaspoon cumin, coriander, allspice, and pepper flakes in a bowl. Shape
mixture into about 24 balls.

2. Sauté meatballs in oil in a skillet over medium heat until browned on all
sides, about 8 minutes. Remove meatballs from skillet.

3. Add 1 cup onion and carrot for sauce to pan used to brown meatballs;
sauté until onion is soft, about 5 minutes. Stir in tomato paste, paprika,
thyme, 1 teaspoon cumin, ginger, and cinnamon; sauté for 1 minute. Add
tomatoes with their juice, eggplant, and broth. return meatballs to skillet;
stir to coat with sauce. Cover pan and simmer over low heat for 10 minutes.

4. Add zucchini; cover and simmer until zucchini is cooked through, about 10
minutes. Stir in orange juice and salt.

5. Combine cilantro, garlic, and zest for gremolata in a bowl. To serve,
spoon meatballs and sauce over Lemon Pastina; sprinkle with gremolata.

6. Garnish with orange slices.

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  Re: Re: Feb. 2009 . issue #73 page 32-33 spiced meatballs by karyn (Here it is! It looks...)
I made these when the issue first came out and they were very good, and very good as leftovers. Thank you for reminding me about this! Perhaps this and the 5-spice tilapia from the same issue will be on the menu in the coming week.
  Re: Re: Feb. 2009 . issue #73 page 32-33 spiced meatballs by Trixxee (I made these when th...)
lookin' good!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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