Holy shnikees, this is one of the tastiest things I have ever made! Hats of, as usual, to ThisBuds4You for bringing this deliciousness into our lives:
What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re going to check a fantastic meatball recipe. I hope you Greenies take the time to make this, even if you DON’T put the special cannabis ingredient. This recipe is fucking delicious and once you make it you will never look at meatballs the same again. Ikea don’t have shit on us! Hit the jump for the recipe.
What We’ll Need:
2 tablespoons butter
1/2 small onion, minced
1.5 pounds of ground round beef (85% lean)
1 egg yolk
1/4 cup heavy cream
1 tablespoon salt
Few grinds black pepper
1 teaspoon ground allspice
7-10 grams of high-grade cannabis or 14 grams of reggie bush, ground into a fine powder
1.5 pieces white bread, crust removed, torn and soaked in whole milk
2 tablespoons butter
2 tablespoons flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons blackberry jam
1/4 cup chopped parsley leaves (optional)
Lingonberry jam, for serving (optional)
This recipe makes about 30 meatballs.
Preheat the oven to 275 degrees F.
Place the powdered cannabis on a cookie sheet spread out in an even, thin layer and bake for 20 minutes. Once done baking cool cannabis to room temperature.
Increase the heat of the oven to 300 degrees F.
Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
In a large mixing bowl, combine the ground meat, egg yolk, heavy cream and onion. Add salt, pepper, allspice and cannabis. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish (like a cake pan) when cooked. Put the dish in the oven for about 20-25 minutes, being careful not to overcook them.
Note: you may need to wipe out the pan between batches as it can get kind of gnarly.
To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the blackberry jam. Add the meatballs to the sauce. Simmer on low until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
To serve, spoon a couple of meatballs onto each plate along with a few spoonfuls of sauce, and serve with the lingonberry jam on the side. Fan-fucking-tastic!
Keep it green Greenies and OVERGROW THE WORLD!!!