Weeknight or Make Ahead One Pot Salmon and Pesto

1 1/2 pounds salmon fillets
1/3 cup pesto
2 tablespoons butter
1 cup uncooked long-grain white rice
2 1/2 cups fish or chicken stock
2/3 cup dry white wine (or you can leave it out, but it adds some flavor)

In a medium bowl, toss salmon fillets in pesto to coat.  In a dutch oven over medium heat, melt butter, stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork. 

You can make it ahead and then put in the oven at low heat to keep for a few hours if you need to. 

BBQ Pulled Pork

This was my first attempt so I wanted a simple recipe and I bought the sauce...

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Combine broth and enough water to cover the pork ribs in your cooking vessel.  You can do this in a crock pot on high for 4 hours or in a dutch oven on the stove for ~ 1 hour (I did the latter this time).

Once done, take out the pork and use two forks to pull the meat apart.  This is actually really easy to do, but takes a little getting used to.

Cover in BBQ sauce of your choosing, I bought Meijer Brand Carolina Style Sauce.  Serve as is or on toasted buns.

Baked Strawberry Donuts with Strawberry Glaze!

I wanted to do something a little different with the farmers market strawberries that I got and found a recipe for baked strawberry donuts.  I altered it a bit, so I'll post my version.  It was a hit with both boys.


2 cup whole wheat pastry flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 eggs
2 tbsp melted butter
2/3 cup diced strawberries


Preheat oven to 425 and spray doughnut pan with nonstick spray.

In a large bowl, mix together dry ingredients, then add milk, egg, and butter, stirring until just combined. Add berries. Fill each cup about 2/3 full. Bake for 8-9 minutes, until tops spring back.  While baking, prepare the glazing station by lining a cookie sheet with foil and placing a cookie cooling rack on top.  Remove donuts from pan and place onto prepared glazing station.

Make glaze
1 tablespoon milk
1-2 mashed strawberries (or strawberry jam)
enough icing sugar to make a runny glaze (I think I used 3/4 cup)
Mix until smooth and consistency of syrup.

Drizzle over donuts or dunk donuts into glaze and let dry on glazing station.

Enjoy!

Adapted from: http://www.stetted.com/index.php/2010/04/12/strawberry-doughnuts/

Pumpkin Bread

'Tis the season and I've been sitting on a goldmine of a Pumpkin Bread recipe! It's the most moist and yummy pumpkin bread I've had. It makes 3 loaves and freezes really well. It's basically a recipe that I found on Allrecipes.com but I changed it a slight bit. Original recipe.

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon allspice

Preheat oven to 350 degrees F. Grease and flour three 7" (or two 9") loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

IKEA Meatballs

Food Network Magazine posts a copycat recipe every month and this month's was IKEA Swedish Meatballs. I changed it slightly from that and I'm very happy with the result. My recipe follows...but here's the original.


Meatballs
1 cup breadcrumbs (I used pre-made ones, not Italian seasoned)
2 Tblspns melted butter
1/2 c minced onion
2 cloves garlic, minced
1 tspn Worcestershire sauce
1.5 pounds ground beef
1 egg
salt, pepper to taste


Instructions:
1. Put breadcrumbs in a large bowl. Melt butter in a small saucepan, add in onion, garlic, salt and pepper. Saute for 5 minutes or until soft.
2. Add milk and Worcestershire sauce and bring to a simmer.
3. Pour over breadcrumbs in bowl and stir to combine. Let cool, just until cool enough to touch.
4. Add in ground meat and combine.
5. Roll into 1 inch balls and place on lightly greased or lined baking sheet.
6. Refrigerate for 1 hour.
7. Bake in a 400F oven for about 20 minutes.

Gravy
2 Tblspns butter
2 Tblspns flour
1.5 cups beef broth
1 tspn Worcestershire sauce
1/4 cup heavy cream
salt, pepper to taste


Instructions:
1. Melt butter in skillet and add in flour. Cook for about 1 minute.
2. Whisk in beef broth and Worcestershire sauce and bring to a simmer.
3. Add in cream and meatballs.
4. Reduce to low for 10-15 minutes.

Serve with hot egg noodles, mashed potatoes, as a sandwich, or however you like. :)

Crab Cakes with Aioli

We don't live near the coast anymore but that's no excuse not to have crab cakes! These are made with canned crab meat but those of you who live near the coast should use fresh crab.

2 6oz cans lump crab meat
20 buttery crackers (Ritz or Keebler Club work well)
2 eggs, slightly beaten
1/2-1 tspn Old Bay Seasoning
1/2 cup breadcrumbs (or more cracker crumbs if done in a food processor)
1/2 cup oil for frying

Crush the crackers and toss into a mixing bowl with the crab meat and Old Bay. Add in the eggs and stir to combine. Shape into 4 patties and coat in bread crumbs. Set aside.

Heat the oil over medium heat. Add in patties and cook until browned on each side, about 3-5 minutes.

Serve with garlic aioli (below). I like my crab cake in a sandwich with lettuce and tomato. You can also shape them into about 16 fritters and serve as an appetizer.

Aioli

3/4 cup mayonnaise
1 garlic clove, minced
1-2 Tbspns lemon juice

Mix until combined.

Homemade Pesto

Tis the season for lots of fresh garden herbs and greens. At the farmer's market this weekend, I scored a huge bunch of basil so, I decided, what would be better than making homemade pesto?

2 cups of fresh basil
5-6 cloves of smashed or chopped garlic
1/2 cup chopped nuts (walnut or pine nuts are traditional)
3/4 cup olive oil
2-3 big pinches of salt
1 pinch black pepper

Put the basil and garlic in the food processor and pulse until it's chopped well and the garlic looks evenly distributed. Add in the chopped nuts. Turn on the processor and slowly pour in the oil until it emulsifies and is smooth. Add in the salt and pepper and give it a quick spin. Taste and edit if needed with more salt/pepper or oil. Pour into a prepared jar and refrigerate. Should keep for 3-4 months. Use over pasta (hot or cold), in salad dressings, to toss veggies in, in soup (tomato in particular), on pizza, or anything else where fresh basil is needed.

*Note, I don't put cheese in mine...that is because 1.) I'm lactose intolerant and I live with a cheese harlot who likes more cheese than I can digest and 2.) cheese goes bad so leaving it out lets the pesto last longer without preservatives. :)

Dense Creamy Lasagna

I have been making lasagna for a long time the traditional way, layers of sauce, ricotta/egg mixture, cheese, and usually mushroom, but I thought I'd try something different and it paid off. This lasagna is really dense and holds together well.

1-2 packets of oven ready (no boil) lasagna noodles
1 pound ground beef
1 small onion
1 small (6oz?) can tomato paste
1 large (22oz?) can tomato puree or tomato sauce
1-2 tspn oregano
1-2 tspn basil
1 tspn salt
1 tspn sugar
2 cups half/half or cream
2 cups shredded mozzarella
1 pint mushrooms, sliced

Brown meat and onion in 2 quart sauce pan. Add in tomato paste and herbs. Stir in tomato sauce, salt and sugar. Let simmer for 20 minutes, stirring occasionally. Turn off burner.

Place 1/2 cup sauce in bottom of lasagna pan, spread evenly, and top with layer of noodles. Top with 1/2 cup of sauce and 1/2 cup cheese, make sure that sauce is always uniform. Top with noodles and 1/2 cup sauce. Add mushrooms. Top with pasta and sauce and then add half/half over top - it may pool up around the pasta, that's a good thing. Top with noodles, sauce and remaining cheese. Cover with tin foil and bake in 375 oven for 1 hour. Check pasta by sticking a knife through the lasagna. If pasta is done, take off tin foil and bake for 15 minutes longer to brown cheese. Enjoy!!!

Spanish Rice

I've been making this since I lived at home with mom but hadn't made it in years until this weekend. We picked it up in Texas where they serve Spanish rice alongside almost everything.

1/2 cup chopped onion
1 green pepper chopped
1 clove garlic (minced)
2 tablespoons oil
3/4 cup long grain rice
1 can diced tomatoes (undrained)
1/2 cup water
1/4 cup tomato sauce
1 bay leaf
1/2 cup beef, chicken, or veggie broth
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon basil
1/4 teaspoon oregano

Cook first 4 ingredients in a skillet (or oven proof dutch oven) over medium heat until onions and peppers are soft. Add rice and cook for 1 minute. Add in canned tomatoes with juice, water, tomato sauce, and bay leaf and bring to a boil. Once boiling, cover and lower the temperature to let simmer for 10 minutes.

Add in remaining ingredients and stir well. Move to 350 degree oven for 30-35 minutes or until rice is tender and liquid is absorbed.

I make this as a side to fajitas, paprika chicken breasts, or enchiladas....mmmm....enchiladas might be posted soon (when I can eat cheese again). ;)

Peach Upside Down Cake

Some friends of ours have a peach tree in their yard so they gave us some yummy ripe peaches. There were so many that I decided that I should bake with them. I decided to make a slight twist on pineapple upside down cake.

1/4 cup butter
1/2 cup brown sugar
5-6 peaches, peeled and cut into 1/4-1/2 inch slices

3 eggs, separated
1 cup sugar
1/4 cup milk or juice*
-If your peaches were super juicy, you might have enough peach juice, otherwise you can use milk or apple juice.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla

1/4 teaspoon cream of tartar

Melt butter in a skillet over medium heat. Add in brown sugar and stir to combine. Add in peaches and cook on medium low for 3-5 minutes. Pour into a 10" bundt pan or other baking dish (cast iron skillets are traditional for this cake).

Separate eggs and beat egg yolks on medium speed until lemon colored and thick. Slowly add in sugar and beat until light in color and well combined. Combine flour, cinnamon, baking powder, and salt into bowl. Add to egg yolk mixture alternating with milk/juice until well mixed. Set aside.

Beat egg whites and cream of tartar with mixer on high speed until stiff peaks form. Fold the batter into the egg whites until well combined. Batter will lighten in color and should retain a light texture.

Add the batter to the pan directly on top of the peaches and smooth the top. Bake at 350 for 30-40 minutes or until toothpick comes out clean. Let a loved one clean the bowl of any remaining batter for you. ;)

Let sit for 5 minutes and then invert into a plate. Let the cake rest on the counter to allow syrup to soak into the cake. Slice into wedges when ready to serve. Serve warm or room temp.

Sorry there's no picture, it was gone so fast! :p

Cinnamon Walnut Whole Wheat Bread

I adapted this from a basic wheat in Betty Crocker. This bread is ideal for breakfast. It's slightly sweet, has protein from the nuts, and is whole wheat. You could change up the type of nut or add raisins or dried fruit to make it more your taste...but I like the basic recipe.

2 cups whole wheat flour
1 package of dry active yeast
2 cups very warm water (120 F)
2 tablespoons of brown sugar
2 tablespoons vegetable oil
2 teaspoons of ground cinnamon
2 teaspoons salt
2-3 cups bread flour
1 cup coarsely chopped walnuts
cornmeal

1. Mix whole wheat flour and yeast in bowl and add warm water. Beat for 1 minute on low speed and let rest covered with plastic film for 15 minutes.
2. Stir in brown sugar, cinnamon, oil, salt, walnuts, and 1 cup of bread flour, beat until smooth. Stir in enough remaining bread flour to make a soft dough.
3. Knead dough on lightly floured surface until dough is smooth and springy - dough should still be slightly sticky. Place in large greased bowl and turn to coat then flip. Cover with plastic film and let rest until doubled in size (about 1 hour).
4. Grease a cookie sheet and sprinkle with cornmeal. Place dough on lightly floured surface. Lightly shape into a round ball and place onto prepared cookie sheet, spray with cool water. Cover loosely with plastic film and let rest for 45-60 minutes or until almost double again.
5. Heat over to 375. Spray loaf with cool water and cut grooves into loaf in criss-cross pattern. Bake for 35-40 minutes or until loaf sounds hollow when tapped.
6. Enjoy! I eat it with a little honey and tea or coffee on the side. :)

BLT... Pasta

A slight twist...bacon, leek, and tomato pasta. :) A super simple fast meal.

4 slices bacon
3 ripe tomatoes, diced
1-2 leeks (sliced laterally then into 1/4" slices and soaked to remove sand)
1/2 cup cream
1 pound pasta (I used egg pasta)
1 teaspoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano

Heat large skillet over medium-high heat. Start pasta water. Cook bacon and leek until bacon is done and leeks are tender. Add in tomatoes, herbs, salt and cream. Reduce to low. Drain pasta once al dente and add to skillet. Toss to combine.

Serve with Parmesan cheese. Yum yum!

Orange Butter Cakes with Crème anglaise

I don't usually post recipes that I don't edit or write but this one was worth sharing. I got this from Williams Sonoma because I needed to use up some oranges. Let me just say, you can do without the oranges if you want. SO GOOD!! My opinion: You can skip the crème anglaise, these cakes are rich on their own. O's opinion: NEVER!

I changed a few minor things...so what's typed here is my version the original is in the link.

Orange Butter Cakes
Ingredients:

* 3 oranges
* 6 Tbs. firmly packed light brown sugar
* 3 Tbs. unsalted butter, melted, plus 8
Tbs. (1 stick) unsalted butter, at room
temperature
* 1/2 cup granulated sugar
* Grated zest of 1 orange
* 2 eggs
* 1 cup all-purpose flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/4 cup heavy cream
* 1 tsp. vanilla extract
* Crème Anglaise for serving

Directions:
Preheat an oven to 350°F.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and, using the knife, thickly slice off the peel and pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting the sections drop into a bowl.

Sprinkle 1 Tbs. of the brown sugar in the bottom of each prepared ramekin. Pour 1/2 Tbs. of the melted butter into each ramekin, evenly covering the sugar. Divide the orange sections evenly among the ramekins, placing them in a single layer. Place the ramekins on a rimmed baking sheet.

In the bowl of an electric mixer fitted with the flat beater, combine the 8 Tbs. (1 stick) butter, the granulated sugar and orange zest. Beat on medium-high speed until creamy.Add the eggs one at a time, beating well after each addition.

In a bowl, sift together the flour, baking powder, baking soda and salt. Using a rubber spatula, fold the flour mixture into the butter mixture. Stir in the cream and vanilla until thoroughly incorporated. Spoon the batter over the oranges, dividing it evenly among the ramekins.

Bake until the tops are golden and a toothpick inserted into the center of a cake comes out clean, about 35 minutes. Transfer the ramekins to a wire rack and let cool for 10 minutes.

Run a knife blade around the edge of each cake to loosen it from the ramekin. Working with 1 cake at a time, invert a small dessert plate over the ramekin, then invert the ramekin and plate in a single quick motion. Lightly tap the bottom of the ramekin with the handle of the knife to loosen the cake, then lift off the ramekin. If any orange sections stick to the ramekins, use the knife tip to loosen them and replace them on the cakes. Serve the cakes warm or at room temperature with the crème anglaise poured over the top. Serves 6.

Adapted from Williams-Sonoma

Eggplant Parmesan

I love making eggplant parmesan and Olivier tolerates eating the healthy goodness. :p Here's my super simple recipe.

1 large eggplant
2 eggs
1 cup breadcrumbs
1/2 cup flour
2 cups marinara sauce (jar or homemade)
2 cups shredded mozzarella cheese

Heat oven to 375.

Slice eggplant into 1/4" slices. I usually slice so that I have long slices but you can slice either way. Set up a breading station with flour in one dish, egg beaten with 1 Tbspn water in another, and breadcrumbs in the last dish. Dip eggplant in flour on both sides, egg on both sides, and crumbs on both sides then set onto baking pan. Repeat with all eggplant. It usually takes me 2 cookie sheets. Bake eggplant for 15 minutes, flip, then 15 minutes more on the next side. Remove from oven, eggplant should be firm but have give to it. Set aside to cool.

Get a 9x9 baking dish lightly oiled or spray with PAM. Put 1/4 cup of sauce in the bottom of the pan and spread out. This will help with sticking. Place a layer of eggplant in the dish as you would lasagna noodles - single layer, no overlapping. Top with 1/4 cup sauce and 1/4 cup cheese. Repeat but rotate eggplant slices 90 degrees (for stability later). Repeat until all eggplant and sauce is used up and top with cheese. Bake in the oven for 15-20 minutes or until cheese is bubbly.

No picture, but as you might imagine, it looks like lasagna. :)

The Easiest, Cheapest, Fastest Vegetarian Chili Ever!!

This was my meal of choice as a broke, starving, time constrained graduate student. How much cheaper can you get than a few canned goods and some spices?! This whole meal costs less than $5 and makes 8-10 servings. Plus, it's high fiber, high protein, low fat (none), and full of vitamins; so it's super healthy as well! * You could add meat to this chili - I suggest chicken if you must. Just cut 2 breasts of chicken into bite sized pieces and saute in a little olive oil until firm and then follow the recipe in the same pot.

1 15 oz can black beans (seasoned or plain) drained
1 15 oz can kidney beans drained and rinsed
1 15 oz can chili beans drained
2 15 oz (or one big can) diced tomatoes - DO NOT DRAIN
1/4 cup chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 bay leaf
1/2 teaspoon sugar (dulls the acidity of tomatoes so that you don't have to cook as long)
1 15 oz can corn drained (optional)
1/8 teaspoon red pepper (optional)

Combine all cans into a dutch oven or 3-4 quart saucepan. Add seasoning. Stir well. Bring to a boil and let simmer for 15-20 minutes. Taste and alter seasonings if you want. You're done!

I eat this numerous ways: in a bowl topped with cheese and sour cream, over a baked potato (my fave), topped with pan cornbread (cornbread pie), etc. It freezes well and lasts for a week or two in the fridge since there's no meat or dairy in it to spoil it.

Belgian Fries

I've been making fries for a long time and I admit, I've gotten lazy lately and have been skipping steps and the fries (and us) have suffered. I decided to do them right today and make them more Belgian-y.

This is the recipe I used for an Olivier and a pregnant Jenny...probably enough to serve 4 reasonable people

2 medium russet potatoes
oil
salt

1. Wash potatoes and peel skins
2. Chop into 1cm wide rectangles using a handy-dandy slicer or careful knife skills
3. Put into a medium bowl and add enough cold water to cover fries. Let sit 5 minutes
4. Rinse fries in cold water and move to baking sheet lined with paper towel

5. Dry fries thoroughly and let rest while oil heats up to 325F.
6. Cook in small (1 cup or generous handful) batches for 4-5 minutes. Fries should not brown but some might take on a bit of color. Move cooked fries to dry and rest on paper towel lined baking sheet. Repeat until all fries are pre-cooked. (Took me 3 batches)
7. Let rest for 10-15 minutes and heat oil to 375F.

8. Cook in same small batches in oil for 2-3 minutes or until light - medium brown in color.
9. Move again to paper towel lined baking sheet and let rest for 1-2 minutes. Season with salt to taste. Let a Belgian eat them.


Other pictures from tonight...

Nothing stands in the way of a man craving hamburgers...no amount of snow or frigid temperatures

I shall call him, Icy Grill Master

While grilling, icicles...

become weapons of mass destruction for the possessed grill master! Like I said, nothing gets in his way...

Experimental Cookies

I'm moving on Thursday for the summer to be in SC with Olivier so I'm packing and trying to use up my pantry. I noticed that I had flour, sugar, oatmeal, raisins, and butter in the fridge. So, what else could I make other than oatmeal raisin cookies!? However, I only had whole wheat flour and I didn't have any baking soda since I had already packed it with the rest of my spices. Here's what I did...and I'll include what you can do if you do have baking soda. ;)

1/2 cup butter, softened
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour (if not baking soda then up to 1 cup)
1/2 teaspoon baking soda (if no baking soda then 1/4 cup ginger ale or other soda*)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1 cup raisins

Preheat oven to 375 degrees. You can make these are bars in a greased 13x9 or as drop cookies - I did cookies.

In a medium bowl, cream together the butter, brown sugar and white sugar, until smooth. Beat in the egg then stir in the vanilla. Combine the flour, baking soda (or soda), cinnamon and salt: stir into the creamed mixture. Fold in the quick oats and raisins. Spread evenly into the prepared pan or drop in 2 Tablespoon scoops for big chewy cookies.

Bake for 10 to 12 minutes in the preheated oven, until the edges are starting to brown. Let cool in pan before cutting into bars or let cool on wire rack for cookies.


*No, I didn't add soda just because it's called baking soda...the bubbles from carbonation provide leavening for the dough. Any carbonate beverage would work, but I happen to think that the clear color and ginger taste of ginger ale makes it perfect. I always keep it on hand for tummy aches anyways. :P

I promise

I will be working on my blog all summer to make it better. I have changed the background a few times and have been playing with fonts. I want to reformat it all and make it more professional looking. I may even host my own website, we'll see how far I feel like going. I used to design websites in college but haven't done it in a long time. I certainly like the ease of blogger posting so I'll see what all I can change behind the scenes yet keep the ease of posting. :)

Wish me luck and keep checking back to see what's been changed. This morning it had cute pics from old blogs as a border and now...monkeys. :p

Shrimp and Leek Pasta

This pasta is inspired by a dish my mom used to make with crab meat and a super spicy creamy sauce. It is deceivingly rich for being so light and fresh.

1/2-3/4 pound pre-cooked shrimp de-veined and shelled
2 large leeks
2 tbpsns butter
1 tbspn olive oil
1/4 cup flour
1/2 tspn salt
bay leaf
1/2 tspn basil
1/2 tspn white pepper
2 cups milk
1/2 pound linguine

Bring water to a boil for the pasta.
Slice the leeks in half vertically and then slice into thin slices. Soak in water for 10 minutes to remove the sand, tossing occasionally. Drain the leeks and then place into a 12" frying pan over medium-high heat. Add the butter and olive oil. Saute until bright in color and fragrant. Add the flour, white pepper, basil, and bay leaf and stir well. Let cook for 2-3 minutes, stirring occasionally. Add the milk and bring to a simmer. Your pasta water should be ready now so cook your pasta according to your package instructions. Back to the pan with the leeks, the sauce should thicken nicely and then reduce to low. Add the shrimp and stir in to combine. Cover and let sit on low heat until your pasta is ready. Drain your pasta and toss to combine.

This dish tend to make 5-6 servings for me which I eat throughout the week for lunches. I make mine super spicy by upping the white pepper to about a tablespoon...hotness!

That's a Healthy Meataballa!

I am trying to make healthier recipes since most people are gaining 10 pounds just by looking at the recipes I make. :p

I was watching Alton Brown the other night and he was doing an episode on meatballs and he baked them. I'm all for baking but I had always pan fired mine in oil so I thought I'd try my own healthy version. And what could be healthier than baked fat-free turkey meatballs!?

Healthy Meataballas

1 pound ground turkey
1 Tbspn Italian seasoning
1 tspn garlic powder
1 tspn onion powder
2 Tbspns parmesean cheese
1 egg, lightly beaten
1 tspn salt
1/4 tspn pepper

Preheat your oven to 400F.

Combine in a bowl and mix up with a fork or your hands until just combined...over mixing will make them chewy. Then shape into 2" balls and place in a 9x9 square baking dish. I made 15 balls with my meat but it may vary based on ball size and if you have exactly 1 pound of meat or not.

Place the baking dish in the oven for 20-25 minutes until the balls are white and firm to the touch. If you need to sacrifice one to check if they are done then please do so, I don't want anyone getting the turkey flu! (but seriously, make sure they are cooked through)

You can serve these in any dish due to their subtle flavor but I like to move them into marinara sauce (recipe follows) and eat meatball subs and meatballs with spaghetti.


Ignore the eggplant roasting underneath...that's another meal... :p

Shortcut Marina Sauce

This sauce takes no time and is much less work than making it totally from scratch. The sugar is necessary due to the short cooking time. Canned tomatoes can be really acidic and the sugar helps to tone that down quickly. Otherwise, you'd need an hour of higher heat to break it down.

2 tbpsn olive oil
1 clove garlic, minced
2 large 15 oz cans pureed tomatoes
1 tspn oregano
1 tspn basil
1 tspn onion powder
1 tspn salt
1/4 tspn pepper
2 tspns sugar (white or brown)

Put the olive oil in the pan over medium heat and add garlic, cook until lightly colored and fragrant. Add the tomatoes and all seasonings, bring to a boil over medium heat. Drop the heat to low (simmer) for 10 minutes. Adjust the seasoning if necessary - careful not to burn your tongue!



I add the meatballs at this point and let cook for 15 more minutes over medium-low heat. This way they absorb flavor and if you misjudged the "doneness" earlier, then they are done for sure now.

You can serve it as a meatball sub or over pasta as seen here! For meatball subs, I toast french bread, slather on meatballs with sauce and top with shredded mozzarella. For pasta, I used regular spaghetti and topped with parmesean. :)