IKEA’s Great Meatball Contest!

It’s the day we’ve all been waiting for… The Great Meatball Event is happening this Sunday, April 19th at the Renton IKEA from 1pm-3pm! We received loads 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 Asian to Swedish, even some vegetarian, we got all kinds of fun recipes. But after tasting many, many meatballs we got narrowed it down to the top three, with only one to claim the top prize. The top three winners are: (recipes follow)

 

1st Place: Lamb and Chutney Meatballs
Submitted by Dave Hancock, Seattle
2nd Place:  Albondigas con Queso (Mexican Meatballs with Cheese)
Submitted by Heather Jones, Shorline
3rd place: Spicy Asian Meatball Wraps
Submitted by Margie Ness, Bellevue  
 
At the event we will be serving samples of my Sicilian Mini Meatballs,  from my new book, Sips & Apps along with the 1st Place winning recipe for Lamb and Chutney Meatballs 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!

 

1st Place: Lamb and Chutney Meatballs
Submitted by Dave Hancock, Seattle
Makes about 20 appetizer size meatballs

 

1 lb ground lamb
1/2 cup minced shallot
1/2 tsp Worcestershire sauce
1 Tbsp soy sauce
1 clove garlic, minced
1/8 tsp cayenne (optional)
2 Tbsp prepared chutney (mango or apricot*)
1 tsp curry powder
1 Tbsp olive paste (Tapenade) or diced Kalamata olives
1 Tbsp chopped parsley 
1 tsp salt
1/2 tsp black pepper
Garnish: chopped parsley and extra chutney for dipping if desired

 

Preheat oven to 350.
Spray a rimmed baking sheet with cooking spray. Combine ingredients together, mix with clean dry hands until everything is incorporated.  Shape into 1 1/2-inch balls using a heaping tablespoon and place apart for even cooking.

Bake for about 18 – 20 minutes. Garnish with chopped fresh parsley, and serve with a side dish of Mango chutney for dipping.  Recipe by Dave Hancock

*Chutney is available in the condiment or Indian section of well-stocked grocers.

 


2nd Place:  Albondigas con Queso (Mexican Meatballs with Cheese)
Submitted by Heather Jones, Shorline

Makes 25 – 30 appetizer size meatballs 

 

Meatballs
1 lb ground beef
1/4 cup plain bread crumbs
1 egg
1 Tbsp Tapatio hot sauce (or substitute your favorite hot sauce)
2 tsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp black pepper
1 tsp kosher salt
1/2 tsp garlic powder
1/2 cup crumbled cotija cheese* 
Garnish: chopped cilantro, lime wedges and shots of tequila

 

Dipping Sauce
1/2 cup plain yogurt
zest and juice of 1/2 lime
1 Tbsp silver Tequila 

 

Preheat oven to 375. 

 

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.  Shape into 1 1/2-inch balls using a heaping tablespoon and place apart for even cooking. Bake for about 15-18 minutes.

 

Meanwhile make the dipping sauce: combine the sauce ingredients together in a small bowl. 
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

 *Cojita cheese can be found at Latin grocers or in well stocked grocery stores. You can also substitute queso fresco.

 

3rd place: Spicy Asian Meatball Wraps
Submitted by Margie Ness, Bellevue

Makes 22-24 appetizer portions

 

Meatballs
1 lb ground chicken
3 Tbsp soy sauce
1 tsp rice wine vinegar
2 1/2 Tbsp brown sugar
1 1/2 tsp cornstarch
1/2 cup chopped mushrooms
1/2 cup chopped water chestnuts, well drained
1/2 cup grated carrot
3 Tbsp thinly sliced green onion
1 tsp minced fresh garlic
1 tsp minced fresh ginger

 

Sauce
1/4 cup brown sugar
1/2 cup water
2 Tbsp rice wine vinegar
2 Tbsp Ketchup
2 Tbsp soy sauce
1 Tbsp lemon juice
1/4 tsp sesame oil
1 Tbsp Asian hot mustard*
1 1/2 tsp minced fresh garlic
1 1/2 tsp red chili paste (sambal) 

 

For assembly
1 package cellophane noodles, (prepared as directed on package)
12 bib lettuce leaves, torn in half  (or small hearts of romaine)
1/3 cup sliced green onion
1/3 cup chopped cashews (optional)  

 

Preheat oven to 400.  
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.  Shape into 1 1/2-inch balls using a heaping tablespoon and place apart for even cooking. Bake for about 12-14 minutes.

Meanwhile make the dipping sauce: in a small bowl dissolve the sugar in the water and vinegar. Then add the remaining sauce ingredients and mix.

To serve: place a pinch of cooked noodles in lettuce cup, top with a meatball, drizzle with sauce and sprinkle with green onions and cashews – roll up and enjoy! Recipe by Margie Ness

*To make Chinese style hot mustard mix dry mustard with water until paste like.

 

Posted by Kathy on April 13th, 2009  |  Comments Off |  Posted in Recent Posts

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