Oven Roasted Meatballs

Homemade meatballs are indeed time-consuming, I won’t lie ……. BUT once you have eaten homemade meatballs  you just can’t possibly go back to store-bought!  I hate the messy greasy job of  frying them in the pan, so I eliminated that step by throwing them in the oven instead.  To get the softest meatballs I have used a ratio of 3:1 (3 eggs for 1 lb of ground beef) Also this is where you want to splurge on calories and get 80/20 ground beef. Of course the addition of milk and bread crumbs also adds to the texture.

I usually buy a huge package of ground beef from Costco 7 lbs or so and I make a huge batch and take the morning to cook them up and then I have many meals of meatballs that I freeze.  I love just eating them with a bit of marinara sauce and fresh cheese, meatball subs, spaghetti and meatballs, sweet and sour meatballs etc 🙂

• Servings: 15-20
• Time: 3hrs
• Difficulty: easy
• Print

Ingredients:

• 4 lbs of ground beef 80/20
• 12 large eggs
• 2 cups of milk
• 2 cups of panko bread crumbs
• 1/3 cup of fresh garlic chopped fine
• 1 1/2 cups of finely chopped onions
• 1/3 cup of parsley finely chopped
• 1/4 cup of basil finely chopped
• 1 cup of grated parmesan cheese
• 2 tsp of freshly cracked black pepper
• 1 tbsp of kosher salt

Directions:

Turn oven on to 375 . Mix all ingredients in a large bowl.  In this instance clean hands will be your best friend to really get it mixed up well.  I use a cookie size scooper for getting the perfect amount of the mixture every time.  Roll in a ball and place on a lined half sheet pan.  Cook for 20 minutes. Allow to cool slightly and enjoy 🙂

TIPS:

• If you have a food processor use it for all the chopped ingredients, it really goes soooooo much faster.
• I take tinfoil to line my half sheet pans and use pam spray so they don’t stick!
• A small ice-cream scooper really get the perfect amount of meatball mixture every time so they cook evenly
• Don’t overcook! If you want that soft melt in your mouth texture watch the clock! I actually under cook them a bit because once you take them out of the oven to rest the heat will still be cooking them as they sit! Also if  I am going to freeze them, well-done meatballs will give you a firmer texture when you go to rewarm them.

Summer Baby Squash on the Grill

 

Super easy and delish! I cut them in quarters and drizzled olive oil on these babies. Then you can add salt and pepper to taste with some fresh garlic minced and sprinkled in. I cook them on the traegar grill right on my sheet pan.  When I took them off the grill I added shards of parmesan cheese, and fresh chopped parsley. Yum!

Grilled Asparagus

I haven’t posted a recipe in a while! I have been up to my eyeballs in muslin lol

Here is a great veggie recipe. Enjoy 🙂

Check out my You Tube Video for this yummy recipe:

Scalloped Potatoes

Don’t you love the aromatherapy of scalloped potatoes bubbling away in your oven. Me too!

Ingredients:

• 5-6 russet potatoes sliced thinly
• 2 garlic cloves finely chopped
• 2 tsp of fresh thyme chopped
• 1 1/2 cups of half and half
• 2 tbsp of butter
• 2 tbsp of flour
• salt and pepper to taste
• 1/2 cup shredded cheese of your choice (I used parmesan) plus more for sprinkling on top to broil

Directions:

I used a mandolin to slice potatoes perfectly thin 🙂

Watch your fingers! I know from experience I had a trip to the ER when I was a young lady.I sliced the tip of my finger off.  Ok no more gross talk. Next!

Yum fresh herbs and garlic.

Ok turn your burner on medium high and melt your butter and add your flour. Cook off the raw flour for a minute whisk constantly and add your half and half with the herb mixture.

Once you let that simmer for 5 to 10 minutes. Turn the heat off. Oh ya looks like I added my salt and pepper to taste here.

Pour your concoction over your potatoes and toss to coat.

Take your grated cheese and add to the mix and toss.

Sprinkle a bit more grated cheese on top and cover potatoes with tinfoil.

Cook in 400 degree oven for about 45 minutes. I take off the tinfoil and allow to cook for another 10 minutes to brown the cheese on top. Enjoy!

By the way I am a super messy cook. I will let you peek in to my kitchen and see my disaster lol.  My sous chef comes in a few weeks to help me out. AKA Dad.  My parents live in northern Canada so I don’t get to see them that often but when I do we have great quality time and I love to cook for them. My mess drives my dad crazy so he is always behind me doing the clean up. 🙂

Ok I am so eager when the food is cooked I forgot the money shot of the casserole before we digged in. I made these scalloped potatoes along with my meatloaf and honey glazed carrots. I have this pic.

 

Scalloped Potatoes

• Servings: 6
• Time: 1 1/2 hrs
• Difficulty: medium
• Print

 

Ingredients:

• 5-6 russet potatoes sliced thinly
• 2 garlic cloves finely chopped
• 2 tsp of fresh thyme chopped
• 1 1/2 cups of half and half
• 2 tbsp of butter
• 2 tbsp of flour
• salt and pepper to taste
• 1/2 cup shredded cheese of your choice (I used parmesan) plus more for sprinkling on top to broil

Directions:

Cut the potatoes in thin slices. (A mandolin works great if you have one)

Chop up your fresh herbs and garlic.

Ok turn your burner on medium high and melt your butter and add your flour. Cook off the raw flour for a minute whisk constantly and add your half and half with the herb mixture.

Once you let that simmer for 5 to 10 minutes. Turn the heat off. Add salt and pepper to taste.

Pour your concoction over your potatoes and toss to coat. Take your grated cheese and add to the mix and toss. Pour into a buttered 9×9 casserole dish and sprinkle a bit more grated cheese on top and cover potatoes with tinfoil.

Cook in 400 degree oven for about 45 minutes. I take off the tinfoil and allow to cook for another 10 minutes to brown the cheese on top. Enjoy!

Creamy Polenta

My youngest son Samuel is not a spud fan unless it is deep-fried so I thought I would try something different that would mimic the texture and hit that same “comfort food” note that I was going for.  This polenta uses larger cut cornmeal which is less processed therefore healthier and I added shredded parmesan cheese because hey what kid doesn’t like cheese 🙂

Ingredients:

• 1 shallot chopped fine
• 1 garlic clove chopped fine
• 1 knob of butter
• 4 cups of chicken stock
• 1 cup of coarse ground cornmeal
• salt and pepper to taste
• 4 tablespoons of butter
• 2 ounces of shredded parmesan cheese

Directions:

Heat butter in a saucepan over med-high heat and add the shallot. Saute till translucent and softened. Add your garlic and cook for 2 more minutes.

Next add 4 cups of chicken stock and bring to a boil. When it is at a full boil add your ground cornmeal and whisk together.  Turn the burner down to low and cook for another 20 min or so till your polenta is tender. Whisk the mixture  often during cooking  to prevent lumps.

Once cooked remove from the heat and add your butter, parmesan cheese and salt and pepper to taste. Serve immediately

FYI : Polenta will set once it starts to cool so this is not a make ahead sort of thing if you want the consistency to remain creamy and “scoop-able”

TIP: You can always place the creamy mixture in a glass heat proof bowl and place over simmering water on the stove top to act as a double broiler. Keeping it warm will keep the creamy consistency a little while longer.

The leftovers can go in a small pan lined with parchment paper to set. Once set you can cut polenta in squares or to even have more fun use cookie cutters in fun shapes for kids. Re-cook your polenta in a skillet with a bit of EVOO. You will be glad you did! The outside will be golden brown and crisp, while the inside will be creamy and warm.

Enjoy! I served this with my braised beef short ribs and sautéed collard greens. 

Creamy Polenta

• Servings: 6-8
• Time: 40 min
• Difficulty: easy
• Print

Ingredients:

• 1 shallot chopped fine
• 1 garlic clove chopped fine
• 1 knob of butter
• 4 cups of chicken stock
• 1 cup of coarse ground cornmeal
• salt and pepper to taste
• 4 tablespoons of butter
• 2 ounces of shredded parmesan cheese

Directions:

Heat butter in a saucepan over med-high heat and add the shallot. Saute till translucent and softened. Add your garlic and cook for 2 more minutes.

Next add 4 cups of chicken stock and bring to a boil. When it is at a full boil add your ground cornmeal and whisk together.  Turn the burner down to low and cook for another 20 min or so till your polenta is tender. Whisk the mixture  often during cooking  to prevent lumps.

Once cooked remove from the heat and add your butter, parmesan cheese and salt and pepper to taste. Serve immediately.

FYI : Polenta will set once it starts to cool so this is not a make ahead sort of thing if you want the consistency to remain creamy and “scoop-able”

TIP: You can always place the creamy mixture in a glass heat proof bowl and place over simmering water on the stove top to act as a double broiler. Keeping it warm will keep the creamy consistency a little while longer.

The leftovers can go in a small pan lined with parchment paper to set. Once set you can cut polenta in squares or to even have more fun use cookie cutters in fun shapes for kids. Re-cook your polenta in a skillet with a bit of EVOO. You will be glad you did! The outside will be golden brown and crisp, while the inside will be creamy and warm.

Enjoy!