Alan Richman's Manly Meatballs | The Food Maven

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Alan Richman's Manly Meatballs

Makes about 36

Alan Richman is the esteemed and always witty food writer for Gentleman's Quarterly magazine, but I take the blame for calling these his "manly" meatballs. He made them for a birthday party of our mutual friend Alexis Bespaloff, the well-known wine writer. As he was passing them on a platter, taking full responsibility for their simplicity and strong flavor, he explained that he made them because when he heard the menu planned by Alex's wife he felt there might be too much "sissy food" -- you know, pasta and salads.

They are not, of course, anything like any recipe you've ever seen for Swedish meatballs, but to my mind they make an even better stand-in. Baking them on bread slices -- which, by the way, do not burn or get too hard, even though it seems as if they would -- makes them perfect finger food.

1		pound ground chuck (not leaner beef)

3		scallions, finely minced (use most of the green)

4		tablespoons dark soy sauce (or regular soy sauce, if that's all you have)

1		firmly packed teaspoon brown sugar (a rounded teaspoon, if using regular soy sauce)

1		baguette or ficelle (a small diameter French bread), about 20 inches long, sliced about 1/2-inch thick (if the bread has a large diameter, cut the slices in half, just a bit bigger than the meatballs)

In a medium bowl, combine all the ingredients, except bread. With your hands, mix and knead thoroughly until the meat is a fine paste.

Make balls the size of smallish walnuts.

Place baguette slices on a baking sheet and place one meatball on each.

Bake for 7 to 9 minutes in a preheated 450-degree oven until done to taste (Richman says "until just cooked through." I like them still rare.).

Serve hot.

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