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My Favorite Meatball Recipe

A few years ago I searched the web for the best meatball recipe I could find.  I came across this recipe and decided to try it.  This is by far, hands down, the best meatballs I have ever had.  They are the perfect texture, moist and delicious! 

I usually make this recipe and freeze 1/2 of the meatballs.  They freeze well and cook up perfectly.  The real secret to these, is to not overcook them.  They make great meatball subs! I hope that you enjoy this wonderful recipe as much as we do! 

Ingredients:
1 ½ pounds of lean beef or pork (or use a mixture of both - I use both)
¼ cup parmesan cheese
1 large slightly beaten egg
½ cup Italian breadcrumbs
2 tablespoons of minced garlic
2 teaspoons of salt (can use less)
1 teaspoon of black pepper
½ cup of milk
1 teaspoon dried oregano
2 teaspoons of dried parsley

Cooking Instructions:

 

 

 

 

 

Step 1: Mix all of the ingredients into a large bowl.
Step 2: Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.

 

 

 

 

 

 

Step 3: Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet. As you can see, I had to use pizza pans.
Step 4: Put your meatballs in the oven and bake for 25 minutes.Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture.

The recipe, and the photos, are courtesy of Bobby on BlogChef.net

Sharing a favorite recipe - Almond English Toffee

This is one of my favorite holiday recipes.  I will be making several batches of this and giving them out as gifts to our family, friends and neighbors.  This is a great gift idea, easy and inexpensive to make.  Everyone loves getting sweets, especially those that are handmade. 

Almond English Toffee

    Makes about 2 pounds

1 pound unsalted butter

1 cup white sugar 

1 cup brown sugar 

1 Tbsp. corn syrup 

1/4 cup water 

1-½ to 2 cups raw almonds, finely chopped (or crushed), with skins on

2 tsp vanilla extract

1 tsp salt

6 oz semi sweet chocolate chips - I use Guittard

6 oz 60% dark chocolate chips - I use Ghirardelli

1/2 to 3/4 cups raw almonds, finely chopped (or crushed) - lightly toasted in oven or pan

Melt butter in heavy-bottomed pan on stove. In separate bowl, mix together white sugar, brown sugar and corn syrup, add to the melted butter. Add ¼ cup water. Cook on medium-high heat, stirring constantly with a wooden spoon.

 Using a candy thermometer, cook until 240 degrees. Stir hard and fast to make sure nothing is sticking to the pan and your toffee doesn’t burn. At 240 degrees, add the almonds. At 260 degrees, lower the heat slightly and finish cooking until your candy thermometer reads 300 degrees. It should take about 15 minutes to reach the 300 degree mark. The mixture should be a bubbly, golden brown color. At 300 degrees (hard crack stage), turn off the heat and immediately remove. Add vanilla and salt. Stir quickly.

 

Pour the mixture out onto two greased, rimmed baking sheets. Smooth out to a ¼ thickness. After 5 or 10 minutes, you can score the toffee with a knife. Melt the chocolate in a double boiler (or a small pan in a larger pan of water). When melted, spread chocolate over both trays of toffee and sprinkle with lightly toasted, crushed almonds. When completely cooled, break up and store in air tight container.

 

This makes for a wonderful gift.  You can wrap them in pretty bags and give them to family, friends, neighbors and co-workers.  Enjoy!!
 

Sharing a favorite recipe!

I have noticed the last few weeks, that you can really feel Fall in the air.  Especially in the mornings.  Yesterday was a great reminder that Fall is really just around the corner.  Windy, rainy and generally just icky!!  It was the perfect day for some yummy comfort food!

I made a favorite of mine, Hungarian Barley Stew.  This is a family recipe that I got from my Mom several years ago.  It is such an easy, hearty meal that always leaves leftovers for lunch the next day. I usually serve this with a roll or a slice of lightly toasted sourdough.   This is a picture of the stew that I made last night...

 

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Hungarian Barley Stew

• 1 1/2 lb beef stew meat cut into 1/2" cubes
• 2 tbsp vegetable oil 
• 1 whole onion, chopped
• 1 clove garlic, minced
• 2 large carrots, diced into circles
• 28 oz can of  whole tomatoes, un-drained and lightly chopped
• 2 c beef broth
• 1 c water 
• 2/3 c pearl barley
• 1 tbsp sugar
• 1 tbsp Hungarian paprika
• 1/2 tsp salt (optional)
• Sour cream (optional)

In large saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender, drain. Stir in remaining ingredients (except sour cream). Bring to a boil. Reduce heat to low, cover and simmer 45 to 50 minutes (until meat and barley are tender), stirring occasionally.

Serve with a scoop of sour cream on top (optional).

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A few notes about this recipe...

You can also make this in a Crock Pot.  Just cook the meat, onions and garlic as above, place in crock pot with remaining ingredients and cook on low for at least 5 hours, or as desired.  I would use a Sirloin roast, it will hold up to the cooking and not fall apart. 

The optional sour cream, try it!  It really compliments the stew and adds another dimension to it.  I like lots of vegetables in this so I usually add spinach, broccoli, cauliflower...really whatever I have in the fridge.  I have added cabbage, too and it was really good!  

I hope that you enjoy this recipe!