i love meatballs

Author: Rick Rodgers
Contents: A collection of more than 50 meatball recipes from around the globe
Format: Hardcover
List Price: $19.99
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Meatballs are a fabulously versatile food, capable of taking on a wide variety of ethnic-inspired flavors. i love meatballs! is collection of 50 fabulous meatball recipes compiled by renowned cookbook author Rick Rodgers.

Everything from appetizer meatballs with dipping sauces to hearty soups, tasty sliders and classic pasta dishes is included. Inspired by the cuisines of Italy, Greece, Sweden, Germany, Morocco, India, Thailand, China and Vietnam, the recipes use a wide variety of meats as well. Rodgers goes beyond the boundaries of traditional beef meatballs by incorporating pork, veal, lamb, chicken, turkey, salmon, shrimp and crab into this delicious collection.

In addition to the recipes themselves, the author shares some useful insights about the different varieties of meat, discusses some classic mix-ins and how they affect texture and flavor and offers tips on various cooking methods, as well as proper storage and freezing.

If you're looking to add a new spark to your cooking repertoire, i love meatballs! is bound to become a new favorite in your cookbook collection.

The following recipe is an excerpt from the book:

Grilled Cheese-Stuffed Meatball Sliders

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.

1 pound ground round (85 percent lean) i love meatballs
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.

2. Prepare a medium-hot fire in an outdoor grill. Using your wet hands rinsed under cold water, shape the meat mixture into 12 equal meatballs. One at a time, flatten a ball slightly in your palms and completely wrap a cheese cube in the meat mixture. Transfer to a plate.

3. Scoop out some of the crumb from each bun to make more room for the meatballs. (Save the crumbs for another use, such as using in meatball recipes.) Set the buns aside.

4. To grill the meatballs with a basket, lightly oil the molds (a pump sprayer works best). Place the meatballs in the basket and close it. Place the basket on the cooking grate and cover. Grill the meatballs until the undersides are lightly browned, about 3 minutes. Flip the basket over and grill until the other sides are lightly browned and the meatballs are medium-rare, about 3 minutes more. Remove the meatballs from the basket. Transfer to a platter. (To grill the meatballs without the basket, lightly oil the cooking grate. Place the meatballs on the grill and cover. Grill until the undersides are lightly browned, about 3 minutes. Flip the meatballs and grill until the other sides are lightly browned and the meatballs are medium-rare, about 3 minutes. Transfer to a platter.)

5. Place the buns on the grill and grill, turning once, until lightly toasted, about 1 minute. For each slider, place a meatball on a bun bottom and top with a piece of lettuce and a pickle slice. Add a dollop of ketchup. Add the bun top and serve warm.

More of what you'll find in i love meatballs!

Greek Meatballs with Tzatziki ~ bite-sized lamb meatballs flavored with cinnamon, fresh mint and oregano, served as a appetizer with a garlicky yogurt-cucumber sauce
Alphabet Meatball Soup ~ tiny beef meatballs simmered in beef broth with leeks, tomatoes, carrots and celery and served with alphabet noodles
Turkey Meatball Subs with Cranberry-Chipotle Mayonnaise ~ turkey meatballs flavored with sage and coated with a smoky-sweet mayo made with jellied cranberry sauce and a touch of adobo make a delicious filling for a sub roll
Lemongrass Chicken Meatballs on Rice Vermicelli ~ chicken meatballs flavored with lemongrass, chiles and garlic are served over thin rice noodles and paired with a classic Vietnamese dipping sauce
Curried Koftas with Tomato Raita ~ lamb meatballs flavored with Madras-style curry powder and fresh cilantro are grilled and served with a tomato-yogurt sauce