Tuesday, February 25, 2014

Cherry Chipotle Not Ketchup meatball sliders

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I believe I have now managed to work my new Not Ketchup sauces into a full 50 percent of the meals I have served my family in 2014.

On the Sunday morning I made these Cherry Chipotle Not Ketchup meatball sliders, my 15-year-old son's string quartet was rehearsing in the living room. Those poor kids had to smell these delicious meatballs the whole time they were playing Beethoven. When they finished rehearsal they destroyed a large platter of these meatball sliders in mere minutes.

I have a meatball secret (meat loaf, too): I mince a large amount of mushrooms in the food processor, cook them down, let them cool, and mix them in with the ground beef. The mushrooms keep things moist, add fantastic flavor, and keep us all a little healthier. In this version, the earthy background flavor of the mushrooms works particularly well against the sweet, tangy Cherry Chipotle Not Ketchup.

What's Not Ketchup and where can you get it, you ask? Click for answers: http://www.notketchup.com

print recipe

Cherry Chipotle Not Ketchup Meatball Sliders
Juicy beef meatballs laced with minced mushrooms take a bath in sweet, tangy Cherry Chipotle Not Ketchup. Serve on a soft dinner roll garnished with chopped green onions.
  • 1 pound mushrooms
  • 4 teaspoons olive oil, divided
  • 1 pound ground beef
  • 3/4 cup green onions, chopped, divided
  • 1 slice white or whole wheat bread, broken up into little pieces (use a food processor or your hands)
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1 bottle Cherry Chipotle Not Ketchup
  • about 24 small soft dinner rolls, like King's Hawaiian
Clean the mushrooms and remove any woody stems. Finely mince the mushrooms in a food processor. Heat 2 teaspoons olive oil in a large skillet. Add the minced mushrooms and cook until they're soft and the water they give off has mostly evaporated. Remove from the heat and let cool.In a large bowl, use your hands to mix together the ground beef, mushrooms, 1/2 cup green onions, bread, salt, and freshly ground pepper to taste until everything is well combined. Form the meat mixture into 3-inch balls. Heat the skillet in which you cooked the mushrooms over a medium-high flame and add the remaining 2 teaspoons olive oil. Put the meatballs into the skillet (if you don't have room, do this in batches). Brown the meatballs on all sides until they are crusty and well caramelized.Pour the Cherry Chipotle Not Ketchup into the skillet and turn the meatballs so they are all coated with the sauce. Turn down the heat to medium-low, cover the pan, and cook another 10 minutes, until the meatballs are cooked through and the sauce is bubbling and slightly thickened.To serve, place each meatball on a roll, spoon over some of the sauce from the pan, and sprinkle with green onions. Serve immediately.
Prep time: Cook time: Total time: Yield: 8-10 servings


susan said...

I have a really good feeling about this new venture, Erika. I think this is going to be huge! Mazel Tov - can't wait to see where you go! xx

Erika Kerekes said...

Thanks Susan - it has been challenging and exciting at every single step of the way. :)

Christina Peters said...

Ok, that seriously looks super yummy and awesome!

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