Book Information: I Love Meatballs!

meatballs Book Information: I Love Meatballs!I Love Meatballs!

by Rick Rodgers

Price: $19.99
ISBN-13: 9781449407841
ISBN-10: 1449407846
Format: Hardcover
Size: 7 1/2 x 7 1/2 in.
Page Count: 176 pages

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I Love Meatballs Reviews

meatballs I Love Meatballs Reviews“In his cookbook I Love Meatballs!, Rick Rodgers presents 50 meatball recipes to delight the most discerning of cooks. Don’t let the picture on the cover fool you though; while there are recipes for spaghetti and meatballs within its pages, the real appeal of this cookbook is that it presents new and unique ways to work with meatballs. … Rodgers doesn’t just include recipes in his cookbook.  He discusses the different types of ingredients used in meatballs - meats (from ground beef to lamb to turkey), bread crumbs, onion, garlic, eggs, broth, cheese, even salt and pepper.  He details the best way to make, shape, and cook meatballs, and even discusses how to chop your own meat to make meatballs.  It’s wonderfully thorough and is a perfect guide. The book is divided into different sections, based on what kind of dish you are making.  There’s appetizers, sandwiches, soups, pasta, and more. … I can’t begin to describe how impressed I am with the I Love Meatballs cookbook. It’s so creative and unique, and I want to make pretty much every single dish in it. I can tell it’s going to get a ton of use in my kitchen, which is funny considering meatballs usually aren’t that appealing to me. I appreciate that Rick Rodgers has given me a new view of them!” ––S. Krishna’s Books http://bit.ly/oc4m0V

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Chicken Teriyaki Meatballs

chicken teriyaki Chicken Teriyaki Meatballs—From I Love Meatballs! / Andrews McMeel Publishing

Teriyaki is a combination of two Japanese words, teri for “luster” and yaki for “grilled” or “broiled.” These light-as-a-feather chicken meatballs are poached, with a sweet and shiny sauce for the teriyaki angle. I’ve given a variation for a grilled version, but I love how these can be poached and ready for serving in a few minutes, and their juicy, delicate texture is a revelation. Mirin, sweetened Japanese rice wine, is available at Asian grocers and many supermarkets.

makes 4 servings

chicken meatballs
1 pound ground chicken
1/2 cup panko (Japanese bread crumbs)
1 large egg, beaten
1 scallion, minced, plus more for garnish
1 tablespoon cornstarch
1 tablespoon peeled and shredded fresh ginger (use the large holes of a box grater)
1 tablespoon Japanese-style soy sauce
1/2 teaspoon freshly ground black pepper
8 quarter-sized peeled fresh ginger, crushed under the flat side of a large knife, for the cooking liquid

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Grilled Cheese-Stuffed Meatball Sliders

cheeseball sliders Grilled Cheese Stuffed Meatball Sliders—From I Love Meatballs! / Andrews McMeel Publishing

Here is the all-American cheeseburger, transformed into a meatball. As miniature versions of a bigger food item, sliders could share “the cute factor” with cupcakes. Adorability aside, I appreciate how they deliver so many elements in a couple of bites– meat, bun, and more in a compact and delicious package.

makes 12 sliders, 4 servings

1 pound ground round (85 percent lean)
1/3 cup dried plain bread crumbs
1 large egg, beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 (1/2-inch) cubes sharp Cheddar cheese, cut from brick cheese
12 store-bought slider buns or small Parker House rolls, split
2 leaves red-leaf lettuce, torn into 12 pieces
12 dill pickle slices (optional)
Tomato ketchup

1. To make the meatball sliders, mix the ground round, bread crumbs, egg, salt, and pepper together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.

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Now That’s a Tasty Meatball

meatballs Now Thats a Tasty MeatballMove over bacon, meatballs are the new hot food! After being named Bon Appetit magazine’s “Dish of the Year,” meatballs have been popping up on menus across the country. In his newest book, I Love Meatballs!, veteran food writer Rick Rodgers embraces our love of the meatball as he shares 50 of the best meatball recipes of all time in a fun and modern way.

I Love Meatballs! covers a variety of recipes, from appetizers and soups to sandwiches, sliders, and pasta dishes. Inside you’ll find a variety of ethnic-inspired dishes from around the globe, including Italy, Thailand, China, Greece, Vietnam, Sweden, Morocco, and India. The recipes use not only beef, but incorporate meatballs made with veal, pork, lamb, chicken, turkey, and seafood. Recipes range from classic Italian-American fare, such as Checkered Tablecloth Spaghetti and Meatballs, to modern and ethnic dishes, such as Greek Keftedes with Tzatziki, Beef Meatballs in Pho, Morroccan Meatballs, and Chicken Teriyaki Meatballs.

In addition to recipes, you’ll find a helpful introduction with tips and tricks for producing perfect meatballs every time, instructions for grinding your own meat, and information on storing and freezing. But don’t be mistaken, this is not your nana’s meatball book. I Love Meatballs! features 30 full-color photographs to create a bright, bold, and graphic look that promises to bring timeless recipes to cooks of all ages.

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About Rick Rogers

rrodgers About Rick RogersRick Rodgers is a renowned cooking instructor and radio and television guest chef. He has written dozens of books on virtually every cooking subject, including his best-selling 101 series, and the IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. Rodgers also has written Tips Cooks Love for Sur La Table and more than ten titles for a Williams-Sonoma series. He lives in the New York City area.

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