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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, June 26, 2009 The Forum: Sample the 'greatest meatball' By Judyrae Kruse Herald Columnist Hard to believe, but it's not a minute too soon to aim our focus at the potentially daunting prospect of what all to fix for the Fourth of July. If eats at your house run in a snazzo, out of the ordinary direction, complete with appetizers -- or your style is a buffet thing, with a whole lineup of choices, and the barbecue's already booked -- here's a meatball possibility to consider. According to "Dishing with Kathy Casey: Late Spring Newsletter,'' this concoction won Dave Hancock of Seattle the coveted prize of "The Greatest Meatball Recipe,'' recently awarded at the Great Meatball Event at IKEA. How about that? So, for the Fourth, or a super slap-together this weekend if you can't wait that long, here's: Lamb and chutney meatballs 1 pound ground lamb 1/2 cup minced shallot 1/2 teaspoon Worcestershire 1 tablespoon soy sauce 1 clove garlic, minced 1/8 teaspoon cayenne pepper (optional) 2 tablespoons prepared chutney, mango or apricot 1 teaspoon curry powder 1 tablespoon olive paste (tapenade) or diced kalamata olives 1 tablespoon chopped parsley 1 teaspoon salt 1/2 teaspoon black pepper Garnish: chopped parsley and extra chutney for dipping Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray. Combine all ingredients, except garnish, and mix with clean dry hands until everything is incorporated. Shape heaping tablespoonfuls into 1 1/2-inch balls and place apart on the baking sheet for even cooking. Bake for about 18 to 20 minutes. Garnish with chopped fresh parsley and serve with a side dish of chutney for dipping. Makes about 20 appetizer-size meatballs. SOS: Cathrine Emerson of Arlington tells us, "I had, as a child, a wonderful casserole that my great-aunt made of corn and hard-boiled eggs. It was so creamy, I must admit I kept going back time and again for more. There were probably minced onons in it, maybe cream or condensed milk and, of course, the boiled eggs. "Does anyone have a recipe like that? I'd love to make it for my son's wedding at the end of July. He and his fiance are vegetarians, and I know it would be good eating. Help!'' If you can share this recipe, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear Monday. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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