Make meatballs with graham cracker crumbs

i mainly associate graham crackers Cheesecake and after school snacks.Traditionally, I don’t have related Not to mention meatballs ham ball, Iowa delicacies learned about just a few days ago.

A ham ball is a ball of ham and ground beef. simple enough—But the real twist lies in the crumbs made from graham crackers rather than from stale or dry bread. “Isn’t it fine? sweet? “You ask. Yes. Yes. But sugar, salt, and fat together are pretty tasty.” I thought the nutty flavor of the graham flour went well with the meat. (I was right.)

Excluding that original development ham ball (this done) I decided to take a hint Use graham crackers in a simple 50/50 ground beef/ground pork meatball recipe, plus Kosher salt, white pepper, Worcestershire sauce. I didn’t soak the bread crumbs in the milk.The ham ball recipe didn’t call for it. divided the mixture Place in a bowl and fry in a skillet with butter until golden brown.

they were amazing. Graham cracker crumbs do their job, well done. Meatballs were juicy and soft, Even if you roll it around the pan with a spatula, it will keep its shape while cooking. And yes, it was a little sweet.

In fact, the is the first batch A little too sweet for my taste Worcestershire sauce.Anchovy funk and tamarind tongue counteract Remove baking spices and sugar to create a balancedsome might say, “nuanced” meatballs.

I have a recipe Feel free to play around with the meat, Graham crackers crumble themselves.i won’t try This move uses Nona’s meatball recipe (to be honest, I didn’t even bring up Nona’s topic), but I think it’s a perfect fit for a Swedish meatball riff..

Sweet & Savory Graham Cracker Meatballs (for about 5)

material:

• 1 pound ground beef
• 1 pound of ground sausage
• 1 cup graham cracker crumbs (about 7 whole crackers)
• 1 egg
• 3/4 cup milk
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon white pepper
• butter for frying

Combine all ingredients except butter in a large mixing bowl. Divide the meatballs however you like. I use this method, but make sure the diameter is no larger than 1 1/4 inches.

Melt 1 tablespoon butter in a nonstick skillet over medium heat. When the butter begins to bubble, add the meatballs, working in batches to avoid lumps. Cook until browned on both sides and no pink in the center. (You have to sacrifice meatballs for inspection. So does a cook’s life.) Repeat until you’ve cooked all the balls, or as many as you want to eat. (The meatball mixture keeps very well in the freezer.) Serve with browned butter from skillet.