We were getting ready to walk to Barnacle Billy’s for Steamers in the mid-afternoon and my sister, Darlene, suggested we have a Bloody Mary before leaving; Susan and I were on vacation so why not.
I made the Bloody Marys–a little bit of vodka and a little bit of Bloody Mary mix from Stonewall Kitchen. And a celery stick and straw! I said to Darlene that I had this mix at home and wondered how I could use it in something besides a Bloody Mary. She suggested meatloaf. And that comment inspired me to use it in meatballs.
I have made all kinds of meatballs: Date Meatballs with Orange Mint Yogurt Sauce; North African Meatballs (no photo); Spicy Chicken Orange Ginger Meatballs (no photo); Israeli Sweet & Sour Meatballs; and of course Meatballs the Marcella Hazan Way.
I didn’t measure, I simply threw these all together:
1/2 lb Bison
1 egg
Chopped Parsley and Basil from our garden
Some Panko and Bread Crumbs
Some grated Parmesan
A little bit a garlic powder
1/4 cup Bloody Mary Mix
Mix gently. Form the meatballs. Bake at 375 for about 45 minutes on a parchment-covered baking sheet.
YUM!!!
Leave a Reply