- [Sara] "Sara's Weeknight Meals" is made possible by USA Rice, and by... - Cooking is the first kind of love you know.

It all started when I was child with my grandmother doing fresh pasta, and now, I transmit it to all the guests, is something made especially for them.

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(bright music) ♪ Inside Out ♪ Gotta figure it out ♪ I'm feeling good ♪ And it feels good ♪ To feel good - [Announcer 2] Sunsweet Amazin' prunes and Prune juice.

- [Sara] Today on "Sara's Weeknight Meals"... A one, big, giant meatball.

- Now, that's what- - Your worst nightmare... That's right.

We are traveling the world in search of the perfect meatball.

It's just so cool.

You can go right from your garden to the kitchen, and start cooking.

First stop, a fairy-tale village in Catalonia, Spain.

The local innkeeper shows me how to make meatball tapas with peas.

Well, that looks delicious already.

Meat and fish - Meat and fish.

- We call it, in the United States, we call it, "Surf and Turf."

Back home, I've got a spicy turkey meatball, packed with Southwestern heat.

These meatballs really took a spicy turn.

And then, my friend, Michele Scicolone, has a Moroccan slow cooker meatball tagine with a fun surprise inside.

Whoo.

That is so cool.

- Oh.

They look good.

- I just love that.

- Yeah.

- Ooh.

That's the funnest thing we've done all day.

The world in a meatball, today on "Sara's Weeknight Meals."

(lively music) Hello, I'm Sara Moulton.

Welcome to "Sara's Weeknight Meals."

Now, you know, everybody loves themselves a bowl of spaghetti and meatballs, but today, I'm gonna take them in a different direction, not the Italian route, we're gonna go the Tex-Mex route with some spicy ingredients.

My favorite kind.

So, let's get started.

I've got a pan that I'm heating here.

I'm gonna add 1 1/2 tablespoons of vegetable oil, and then, in go my 1 cup of onions that I just chopped.

But, I also wanna get my oregano ready.

I'm gonna strip these oregano leaves to get 4 teaspoons of whole leaves, because when you chop them they reduce by half, so then, I'll end up with 2 teaspoons of chopped oregano.

And like, any other fresh herb, when you chop it, you wanna try to be brief, because if you whack away with it, with a knife, you're gonna bruise it.

Now, I have 1 1/2 tablespoons of minced jalapeno and 2 teaspoons of minced garlic, and the oregano.

I'm gonna add a 1/2 teaspoon of ground cumin, and I'm gonna cook this for about two, three minutes.

(spatula thumps) I'm smelling the garlic.

Okay, that looks done.

And, I'm gonna transfer to this bowl, and I need it to cool, because I don't want the hot mixture to scramble the egg I'm gonna add, or to start cooking the turkey.

Okay, now I'm gonna make some fresh bread crumbs.

I've got one slice of white bread that I'm gonna put into a mini processor.

I'm gonna just rip it up a little bit.

And, the reason I'm adding bread to the recipe is because it helps to bind the meatballs.

Also, it retains moisture, which keeps them delicious and moist.

(food processor clicks) (food processor whirring) And now, an egg, we wanna beat it up first.

(bowl clinks) And, the role of the egg is, as a binder.

Okay.

So, I'm gonna add my crumbs, and now, my egg.

And, I'm gonna go get my turkey.

You could do pork, you could do beef, you could do a mix, but I'm just doing turkey just to have a variation.

(paper rustles) There we go.

And, let me add 2 teaspoons of salt as well.

And, we've got everything in there that we need.

And now, we're gonna get in there.

There.

So, I'm gonna mix this very well with my hands.

If you want a firm meatball, work the meat.

The more you work it, the firmer it will become.

We want something that's pretty firm, so, I'm gonna mix this really well.

And, I'm gonna shape these into meatballs.

Get your hands wet, and then, you see, it doesn't stick to your hands the same way.

So, you wanna dip your hands in the water about every second or third time.

(gentle rock music) I've got these guys all set up.

Now, I have got to go hose down.

(water sloshing) Let's.

get those meatballs on.

We need another tablespoon and a half of oil.

I'm gonna use these tools to get them in there.

I'm trying not to get my hands dirty again after going through all that.

(meatballs sizzling) So, we need to brown these on all sides.

Get a nice color.

While that is cooking, I'm gonna grab my sauce ingredients.

(tray thumps) Okay.

(meatballs sizzling) So, while those are browning, let me measure the beer.

Yes, there is beer in this recipe.

I mean, why not?

We need about a 1/2 cup.

Of course.

(laughs) Remember, you're alone in the kitchen.

You can do what you want with the rest of the beer.

Okay, these are looking pretty nicely brown.

So, we're gonna make the sauce right in the skillet.

I'm gonna start with the beer.

Ooh, that's pretty.

Now, I'm gonna add a cup of diced fire-roasted tomatoes.

And, this is one cup of salsa.

Now, you can use either the prepared salsa or make fresh salsa yourself, and chipotles and adobo.

And, we need about a teaspoon and a half.

Now, I'm gonna bring this up to a boil.

It's just about there.

And then, we're gonna turn it down to a simmer, and it cooks for about 15 minutes, in which time, the meatballs will pretty much cook through and firm up.

(gentle rock music) And, our sauce is beautifully reduced here.

Rice is looking perfect.

Make sure every portion has lots of delicious sauce on it.

(plate clinks) Okay, A tiny bit of chopped cilantro, and we must have a taste.

Wow.

Mm.

That is so good.

Wow.

These meatballs really took a spicy turn.

And, I have to say, I'm all in for the ride.

You've got to try my Spicy Tex-Mex meatballs.

Mm.

(lively music) Hello.

Here I am in slow cooker land with my friend, Michele Scicolone.

And, speaking of that, Miss Italian girl- - Uh-huh?

- We're gonna be making Moroccan meatballs?

- Sure.

Why not?

- In the slow... You're gonna have to explain that to me, but we need to get started.

So, what are we gonna start with?

- Well, it's very simple.

First, we're gonna make our sauce.

So, we have some tomatoes here.

Yes.

The onion.

You could get started chopping an onion for me.

And, the basis for the sauce is going to be some crushed tomatoes.

- Okay.

What kind of crushed tomatoes, do you like?

- These are the San Marzano tomatoes, from Italy, and they really have a lot of good flavor and rich aroma.

And, this is some smoked paprika.

- [Sara] Oh, I love smoked paprika.

- It really...

It's wonderful.

It adds great flavor to the sauce.

And, it's about a tablespoon.

- That was a tablespoon?

- Yeah.

And now, I have some ground cumin, and I'm gonna put a tablespoon of that.

And then, we're gonna put some cayenne, but just a pinch of cayenne.

And, I'm also gonna put in a nice pinch of salt in here.

- Okay, now, you can answer why Moroccan meatballs, my Italian friend.

(Michele laughs) - Well, I found myself traveling in the Eastern European countries, and around the Eastern Mediterranean, and I tasted all these wonderful spices, and I loved tasting things like, meatballs, which always mean a certain thing to me.

- Yeah.

- But having them with these different spices, it just intrigued me and I've added them to my cooking repertoire now.

- Now, you know, that brings up another question, which is, what are some of your favorite things to make in the slow cooker...

This goes right in?

- Yeah, just- - We're not cooking anything ahead of time?

- No.

No.

In this case, I don't.

Just put the cover on and it needs four hours of cooking time.

- Okay.

So, four hours on low?

- Yeah, four hours.

- Okay.

So, now we're making the meatballs?

- Yes.

Let's get those done.

- So, another onion?

- Another onion.

- Okay.

- And I'm gonna, meanwhile, while you do that, I'll do some garlic chopping.

Now, in addition to the garlic and the onion, I make these with lamb.

- Oh, nice.

- And, but if you wanted to use beef, you certainly could.

- [Sara] And, you like lamb because that's what's traditional.

- It is traditional.

It has great flavor and it's underutilized.

- Mm-hmm.

- Mm-hmm.

- I love lamb.

Okay.

So, lamb.

Here we go.

I'm gonna pass it to you.

- Thank you.

- Well, we're gonna put the egg in first and beat it up?

- Yeah, that's a good idea.

We'll do it all in one bowl.

- One bowl.

- Yeah.

- Yeah.

- The fewer bowls, less clean up, the better.

- I know.

- Well, you know, that's another good thing about slow cookers is you don't make a lot of dishes because it just- - It's true.

- All goes in there.

- All right, so we beat this up.

- Mm-hmm.

- Okay.

And then, in goes the lamb.

(bowl clinking) - Mm-hmm.

- Okay.

- And, we put in the garlic.

- [Sara] Okay.

And, that was two pounds of lamb, right?

- Two pounds of lamb.

Yeah.

- Mm-hmm.

And, the garlic and one medium onion.

And then, our spices.

So, we're adding some of the same spices as the last time, right?

- That's right.

- [Sara] So, one tablespoon of this regular paprika now?

- [Michele] That's regular paprika.

I've brought over the cumin also.

- [Sara] And, we're gonna add a teaspoon of that.

- [Michele] Teaspoon of cumin.

Add 1/4 teaspoon of cayenne, just for some earthy flavor in there.

- I like the heat.

- And, what I do is I moisten my hands first, so- - Oh?

- You know, the meat mixture won't stick quite as much.

- That's good.

- Yeah.

- [Sara] That's a good little trick.

- And, I find that if I use my hands, I don't overwork the meat as much, so, it comes out even more tender.

- Well, the whole thing about, I've learned, is that if you really work the meat and pack it, it's very dense.

- Yes.

- Okay, so now, we are- - [Michele] We're done.

- So, show me about what size?

- Oh, not too big.

Maybe, apple-sized?

- Like, apple-sized.

(lively music) Alrighty.

There we go.

We'll both hose down here.

- Mm-hmm.

- And, we're gonna pop those in the fridge until the sauce is ready, right?

- Yeah.

- Okay.

Let me put some plastic wrap on them, put 'em in the fridge.

Okay.

Are your a hands orange?

- [Michele] Not too bad.

- Mine are a little bit.

- Yeah.

- They smell great, I'll tell you that - Yeah.

Okay.

Alrighty.

(tray thumps) So, let's go take a walk.

- Good idea.

- It's a really pretty little walk down the road.

- Oh.

I'd love to.

- So, what made you decide to go into food?

- Well, I grew up in a family that loved food and cooking, you know, we're Italians, (Sara chuckles) and so, everybody cooked.

And, one day, I read, "Happy is the man who makes a living from his hobby."

- Aha.

And, that just struck such a chord with me.

- And then, how convenient that Charles got interested in wine.

Now, what's his story?

- Well, he was a teacher.

He taught school for many years.

And, we would go to Europe for a couple of months, in summer we could.

You know, we visited wineries and met winemakers and he decided to segue into that as his career.

- God, it just doesn't get better than that.

- No.

- Good food and good wine at home every night.

- Yep.

Yeah.

Can't complain.

- Ooh, I could smell it.

It smells... - It's great.

- So, that's the other thing I love about slow cookers.

They just smell so great.

So, it's meatball time, right?

- Yes.

- Okay.

- Time.

- They go right in there.

(plastic crinkling) Oh, they're sort of red from all that paprika.

- [Michele] Yeah.

Cayenne, I guess the combination.

- Okay.

So now, we're gonna smell it really, huh?

- [Michele] Yeah.

- [Sara] Whoo, that looks yummy.

- [Michele] Doesn't that look great?

- So, should we start throwing these guys in?

- Yeah.

Just, just throw 'em in.

And, like I said, I always feared that they would stick together, but you know, they never do.

- You mean they'd become one big giant meatball?

Your worst nightmare.

- Yes.

Exactly.

- A giant meatball.

I imagine they shrink down quite a bit.

- Of course, they do.

And, all of those flavors, the meat juices are gonna go into the sauce and make it even tastier.

And, it's just a great combination.

- Well, here I can do this.

- Can you reach it?

- Yes.

- And then, with my clean hand, I'm gonna make sure that we've raised the temperature to high because we cooked the sauce on low, and now we've put it up to high, to get those meatballs cooking.

- Okay.

So, in two hours we should come back and see what it looks like?

- Exactly.

It'll be perfect.

- All right.

Let's go clean up.

(gentle music) I can't believe we're gonna poach eggs in a slow cooker.

- Yeah.

You know, it's very steamy in the slow cooker.

You've got all of that moisture in there and it's a perfect atmosphere.

- Doesn't makes sense.

Okay.

So, we're gonna... We'll just do two, one for each of us?

- Yeah, that's plenty.

- Okay.

So... Wow, that is such a cool thing.

Okay.

That's probably my fault.

Ooh.

Wow.

- [Michele] Isn't that great?

- So, that just sort of nestles in there.

- Yeah.

It's all kind of lumpy and bumpy and- - Okay.

- Absolutely perfect.

- [Sara] Okay.

So how long does that take now?

- About, 10 Minutes, that's all.

- So, you wanna serve couscous, which is very Moroccan.

- Couscous is perfect.

Yeah.

And, I like the whole wheat.

- Oh.

This is whole wheat couscous?

- Uh-huh.

- Yeah.

That's great.

Well, I'm gonna put 2 tablespoons of oil in here.

- Yeah.

- All right.

So, this goes in here, and then, you wanna measure 2 cups of boiling water.

We'll just put it right in there, and then, steam it.

And, this takes, what, about, 10 minutes?

So, we'll just give that 10 minutes.

Let me see.

I think it's just about ready.

- You think so?

- Should we check?

- Okay.

Why not?

- [Sara] Whoo.

That is so cool.

- Oh, they look good.

- I just love that.

Ooh.

That's the funnest thing we've done all day.

Okay, so let's fluff...

I'll fluff up the couscous and I think we're ready to go.

- [Michele] Okay.

- Terrific.

And, we can serve.

You wanna pass me a plate?

- Absolutely.

- And, I'll start with the couscous.

And then, you'll do the meatballs.

So, what, does that look good?

- Yeah.

I think that's okay.

We could always have seconds- - Oh, we could.

- Uh-huh.

- Yeah.

Here, I'll take the second plate too.

There we go.

We need to do both of these.

All right.

- [Michele] I'm gonna try not to break the egg on top, but- - Well, if it does, it's not the end of the world.

- [Michele] You know, actually, I like the way it looks when it's broken.

- What the yolk does is it's like, sauce too, on top of everything else.

- [Michele] Exactly.

Yeah.

- [Sara] There we go.

- I'll do this one.

(plate clinks) - Boy, we sure had to wait a long time for this one.

- Uh-huh.

That's the good news, and that's the bad news about slow cooking.

- Right.

But if we'd made it, if we started in the morning, and it was dinner time, or if we made it yesterday and reheated it, it's not so terrible.

Okay, so let's head over to the table.

- Okay.

I'll take the plates.

- You'll take the plates, and I'll take all the rest of this.

(lively bright music) Oh, boy.

I can't wait to tuck into this.

And, you've gotta tell us, what wine did Charles pick for this?

- Oh.

He suggested a Barbera, and he said, it has the spice that we need to stand up to the spices in our sauce.

- Oh, I like that very much.

- Nice.

- So, quick we wanna say that you have three wonderful slow cooker books.

You have the Italian, the French, the Mediterranean.

- Right.

- And, you've got a new book out.

What's that?

- Oh, yeah.

It's the "Italian Vegetable Cookbook."

It's 200 recipes for all kinds of vegetable dishes.

- Oh my goodness.

Mm-mm.

That is so fabulous.

Thank you so much.

- Oh, you're welcome.

My pleasure.

- Shall we have a toast?

- Oh, excellent.

- Mm-hmm.

- That was fun.

Mm.

Oh, yummy.

- It really goes together.

And, I love when the egg breaks all over.

- [Sara] This is heaven.

(upbeat music) (lively music) They call it the Wild Coast, the Costa Brava.

North of Barcelona, hugging the French border.

The land is breathtaking.

The vistas timeless.

And, in medieval hamlets, like, Madremanya, streets still shut down for siesta.

It's in Spain, but it's Catalan that is proudly spoken by residents like, Juame Vidal.

(Juame speaks in foreign language) - Oh, now, what does that mean, is that Catalan?

- Yes, that is Catalan.

(Juame speaks in foreign language) Welcome.

(Juame speaks in foreign language) - Yes.

(Juame speaks in foreign language) - Madremanya, is in Catalonia, the fiercely independent Spanish region with its own language.

Juame owns the inn in town, La Placa.

And, on this windy day, he's my cooking buddy.

What a beautiful garden.

I'm so impressed.

And, what are we getting now?

- Now?

The peas.

(smooth music) (vine snaps) (smooth music) - I think it's just so cool.

You can go right from your garden to the kitchen and start cooking.

- Yes.

- Wow.

So, what are we making here.

- Now?

I'm making the meatballs with cuttlefish and peas, and green peas.

The green peas of the garden.

- Oh, okay.

Yes, of course.

The peas will be the star of the show.

So, I'm chopping some parsley.

And, what you got there?

That's for the thing we're gonna finish it with.

- That is for the picada.

- Okay.

- For the end.

- So, this parsley is from your garden too, right?

- Yes.

- And, the garlic also.

- The garlic?

You grow garlic too?

- It's the last year.

(upbeat music) - So, now we add everything to the meat.

- Yes.

- [Sara] And, what have we got in the meatball mixture.

- It's veal and pork.

And now, sal.

Black pepper.

(pepper mill rustling) But now... - [Sara] And, when does the egg go in?

- [Juame] Then.

- [Sara] After you're done?

- Yes.

Feels, it's more... - It mixes better without the egg.

- Exactly.

- I get it.

I get it.

- Exactly.

Okay.

Now.

- So, now, an egg.

- [Juame] Yes.

- Okay.

So, is this your egg?

I don't mean your egg.

I mean, you've got chickens.

(both chuckling) That's a big egg.

- It's a big, and is yellow, yellow, yellow.

- Oh, yes.

Oh, wow.

- For the corn flour.

The corn.

- Beautiful.

Oh, my goodness.

Look at that color.

Wonderful.

Alright, so, you like to flour your meatballs before you brown them?

- Yes.

I put the flour to make more compact.

- Oh, to make the meatballs more compact.

- Yes.

- I see.

Okay.

So, show me what size.

Okay.

All right.

All right.

Can I help you?

- Yes.

- Oh, okay.

I learned something from Juame.

The small plates are called tapas because they were placed on top of your glass of wine or beer for a very practical reason.

- To no enter the flies inside.

- Oh, I see.

To keep the flies out.

- Tapa, top.

- The tapa on your wine.

- The wine.

- I got it, yeah.

- Yeah.

I add more oil.

- And, we're using olive oil, of course.

- [Juame] Yes.

(upbeat music) (Sara chuckles) - [Sara] Get 'em in the pan?

- Yes.

And, add them.

(meatballs sizzling) - I think we need to wash our hands.

(gentle guitar music) (meatballs sizzling) Oh.

That looks nice and brown.

- I think it's now, brown.

Okay.

(meatballs sizzling) - Those look delicious.

(Juame indistinctly murmurs) - Okay.

So, let's park it a little bit here.

- I'm gonna make the (indistinct).

- And, what's next?

The onions?

- The onions, now.

- Okay.

- Okay.

(onions sizzling) - So now, are we trying to get color on them or just- - Just color.

- [Sara] Yeah.

Not much.

Okay.

- Now.

If you like, prepare the picada?

- Oh, the picada?

- Yeah.

- Okay.

I'm excited.

- [Juame] The picada is typical of this region for Catalonia.

- [Sara] Picada is uniquely Catalan.

It's just the bread we fried.

Garlic.

Should I put this in here?

- [Juame] Yes.

- [Sara] Parsley.

Just the leaf?

- Just the leaf.

Yes.

- Okay.

And, toasted almonds.

- That, a little sal.

Mine.

And, now- - It's pounded into a dense paste that will thicken our meatball sauce.

Is there any other way to crush it?

- A hand blender or- - Oh, you mean like an immersion blender?

Wow.

A little softened.

Okay.

- So, that's it.

- That's what we call softened.

- And now, I put the wine.

The white wine.

- Okay.

Is that your wine?

- [Juame] No, this wine, no.

- No?

- No.

I have only red and rose.

- Rose.

- No.

No, white.

- So, it's about a cup.

- [Juame] A cup.

Yes.

- So, you let it reduce, cook down?

- [Juame] I add the cuttlefish, now.

- [Sara] Oh, we're gonna add the cuttlefish?

- Yeah.

Yeah.

- Can I pick it up, just to see what it looks like?

So, this is like, octopus, or squid?

It's in the same family.

- The same family, it's typical of the Mediterranean.

- Okay.

- This fish.

- Here we go.

And then, I have to...

I've got cuttlefish fingers.

- Yeah.

(laughs) (Juame speaks in foreign language) - [Sara] And, how long does it take to get tender?

- I think a quarter, 20 minutes.

- [Sara] 15 to 20 minutes?

- [Juame] Yes.

(upbeat music) I think it's cooking, now.

- [Sara] Oh, okay.

- Give me the tomato.

- Yeah.

- The tomato.

- Uh-huh.

- Now.

(bowl thumps) - [Sara] How did you prepare the tomato?

- Grated.

- Grated?

- Yes.

- [Sara] Wow.

That's very cool.

Okay, here's our peas.

- Yes.

(Juame speaks in foreign language) - Mm-hmm.

- I remove.

- Those are a lot of peas.

- Yes.

And, the meatballs.

(Juame speaks in foreign language) - Woop.

Well, that looks delicious already.

- And now, I add the water.

- Oh.

A little bit of water.

- [Juame] Just cover the- - The peas?

- The peas.

- [Sara] Yeah.

Okay.

- And now, I cover, and sal.

- Oh, yep.

Always.

So, I see that you add salt and pepper several times in the recipe.

- Yeah.

And then- - I do too.

We must.

- Okay.

The fire start to boil it and going boil it.

- Turn it down.

- Turn it.

- And then, we simmer it for how long?

- I think, 20 minutes, 25.

- Okay.

So, we're just sort of making it all come together.

So, when do we add the picada?

- And, I add the picada and then, only five minutes cook.

- Wow.

Look at how fine we got it.

That's fantastic.

Okay.

So, you know, I think we need to go try some of your wine, don't you think?

- Yes.

- Yes.

And, we gotta gather some eggs too.

- Okay, go.

- Okay.

(upbeat music) The ancient Catalonian town of Madremanya, is pretty spectacular.

The view, the food, the wisteria.

Could there be a more beautiful place to enjoy our cuttlefish and meatballs?

Excited to try this cuttlefish.

- Yeah.

This is typical Catalan.

- Mm.

- [Juame] Two meat.

- Meat and fish.

- Meat and fish.

- We call it in the United States, we call it, "Surf and Turf."

- Yeah.

- (laughs) It's very good.

- And, the picada cook it, only cooked five minutes, and then- - The picada totally changed it.

- [Juame] Yeah, yeah, yeah.

- It thickened it, it gave it more depth of flavor.

(Juame speaks in foreign language) (Sara speaks in foreign language) (Juame speaks in foreign language) - [Sara] For recipes, videos and more, go to our website, saramoulton.com.

"Sara's Weeknight Meals" is made possible by USA Rice, Sunsweet, and by... - Cooking is the first kind of love you know.

It all started when I was child with my grandmother doing fresh pasta, and now, I transmit it to all the guests, is something made especially for them.

- [Announcer] Oceania Cruises, proud sponsor of "Sara's Weeknight Meals."

(bright music) (gentle music) (bright music) (gentle music)