Meatballs

 

Meatballs


Ingredients:

• 1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)               

• 1 large egg, slightly beaten                             

• 1/2 cup grated parmesan cheese                             

•  1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )

• 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)              

• 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)              

• 1 teaspoon fresh ground black pepper

• 1/3 cup milk (can use up to 1/2 cup milk)              

• 1/2 teaspoon dried oregano (optional, or to taste)

• 

  1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Directions:

1. Mix all ingredients together in a large bowl.
2. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
3. Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
5. After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
6. **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

Ingredients:

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 (4 ounce) package instant chocolate pudding mix
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 (12 ounce) package semisweet chocolate morsels
• 1 cup chopped pecans 

Directions:

1. Put butter in a large mixing bowl.
2. Using an electric mixer, beat on medium speed until creamy.
3. Gradually add brown sugar, sugar, and pudding mix; beat well to combine.
4. Add eggs, and vanilla; mix well to combine.
5. In another bowl, add the flour, and baking soda.
6. Gradually add to the batter and mix well.
7. Add in chocolate morsels and pecans; stir to combine.
8. Drop batter by rounded teaspoonfuls onto an ungreased baking sheet.
9. Bake at 375° for 8-10 minutes.
10. Let cool on baking sheet 3 minutes.
11. Transfer to wire rack and let cool completely.
12. Freezes well in air-tight container up to 8 months.

                                                                   

 

Asian Pork Burgers

Asian Pork Burgers

A different burger using pork mince for a nice change of pace. Burgers make a great summer meal!

A different burger using pork mince for a nice change of pace. Burgers make a great summer meal!

 Ingredients:
500 g pork mince

•  2 garlic cloves, crushed
• 2 green onions, finely chopped
• 1 small red pepper, finely chopped
• 1 egg, lightly beaten
• 2 tablespoons sweet ginger and chili paste
• 1/2 cup breadcrumbs

Serve with:

 4 hamburger buns, toasted on the grill plate
cucumber, slices
grated carrot
shredded lettuce
honey mustard mayonnaise

Directions:

1. Combine the mince, garlic, onion, pepper, egg, sauce and breadcrumbs in a bowl.
2. Chopping the vegetables finely is easier in a food processor if you have one.
3. Mix together well (use your hands).
4. Divide mixture into 4 patties.
5. Cook on a heated, oiled grill plate until browned on both sides and cooked through.
6. Serve with cut and toasted buns and your choice of toppings, or just with salad!

Grilled Pork Burgers Indochine

Ingredients:

Dressing

• 3/4 cup mayonnaise
• 1/4 cup finely chopped fresh Thai basil
• 1/4 cup finely chopped fresh cilantro leaves
• 2 green onions, finely chopped
• 2 tablespoons fresh lime juice

 

Patties
1/4 cup vietnamese fish sauce (nuoc mam)

4 teaspoons jaggery (palm sugar) or 4 teaspoons brown sugar

1 teaspoon asian hot chili sauce (sriracha)

2 lbs fresh ground pork

1/4 cup chunky peanut butter

2 teaspoons grated fresh ginger

2 teaspoons minced garlic

1/2 teaspoon ground star anise

vegetable oil, for brushing the grill rack

6 French rolls, split

6 interior butter lettuce leaves

Directions

1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high
2. For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate
3. For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
4. Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
5. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
6. To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.