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Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

2 garlic cloves, divided

2 C. packed mixed herbs, such as parsley, cilantro, basil, and/or dill, divided

3 T. drained capers

¼ C. walnuts

1 large egg

1 T. paprika

2 tsp. kosher salt, plus more

3 T. plus ½ C. extra-virgin olive oil, divided

1 C. panko (Japanese breadcrumbs)

1 lb. ground beef (20% fat)

1 lemon

Freshly ground black pepper

 

Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.) Finely chop 2 C. mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you’ve only got one that’s cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl. Finely chop 3 T. capers. Transfer 2 T. capers to medium bowl, then transfer remaining 1 T. capers to small bowl. Chop ¼ C. walnuts and add to same medium bowl. If you’ve never added nuts to meatballs, you’re in for a real treat; they lend great texture and flavor to the finished dish. Whisk in 1 egg, 1 T. paprika, 2 tsp. salt, and 1 T. oil to bowl with walnuts. Using clean hands, mix 1 C. panko into egg mixture. Add 1 lb. ground beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked! Drizzle 2 T. oil on a rimmed baking sheet. Roll beef mixture into 1½” balls (about the size of golf balls). Arrange 1″ apart on pan. Bake meatballs, shaking pan halfway through, until crispy on all sides, about 10 minutes. One cool thing about using all beef (instead of a beef-pork-veal combo) is that it’s totally fine if the meatballs are a little pink in the middle. While meatballs are cooking, you can finish that salsa verde. This is one of our all-time favorite sauces, and is delicious spooned over just about any piece of meat, roasted veg, or bowl of leftovers you can think of. Which is all to say: Get ready to have a lot more salsa verde in your life from here on out. Finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl, using your hand to catch any seeds. (You can use a citrus squeezer for this if you’ve got one.) Add remaining ½ C. oil and stir to combine. Season with salt and pepper, taste, and add more seasoning if necessary—it should be good and punchy. Transfer meatballs to a platter, and serve with salsa verde alongside.

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

1 pound broccolini ends trimmed

2 T. extra virgin olive oil or avocado oil

1 tsp. Magic Mushroom Powder or Diamond Crystal kosher salt

1½ pounds Italian bulk sausage

1½ C. marinara sauce

Heat oven to 425°F or 400°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 tsp. of Diamond Crystal kosher salt or ½ tsp. Morton’s kosher salt/fine grain salt).   Arrange the broccolini in a single layer on the rimmed baking sheet. Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter. Tuck the meatballs in any open spots between the broccolini on the baking sheet.  Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking. While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven. When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

1 lb ground beef

1 medium sweet onion, diced

8 oz crimini mushrooms, sliced

1 tsp. kosher salt

2 cloves garlic, minced

2 tsp. paprika

1 tsp. dried thyme

1 tsp. ground black pepper

4 C. low sodium beef or chicken broth

12 oz. egg noodles

1/2 C. sour cream

1/2 C. chopped parsley

 

Heat large deep skillet over medium heat. Add the ground beef and cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Remove the beef to a bowl, leaving the fat in the pan. Add the onion, mushrooms, and salt and cook until the mushrooms are tender and the onion is translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Sprinkle the paprika, thyme, and pepper over the top and stir to combine.  Pour in the broth and scrape up any bits stuck to the pan. Add the pasta. Bring to a boil over medium-high heat and continue to cook, stirring often, until the pasta is al dente, about 10 minutes. Return the reserved ground beef to the pan and stir through until warm, about a minute. Remove from heat and stir in sour cream and parsley. Serve immediately.

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

1 lb. ground beef

1 medium sweet onion, diced

3 cloves garlic, minced

1/2 tsp. kosher salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1 (28-oz.) can crushed tomatoes

8 oz. dry mafalda pasta (small wavy like lasagna pieces)

3 C. chicken broth

1 C. (4 oz.) shredded mozzarella cheese

2 tsp. minced fresh parsley

In a large, deep skillet, brown the ground beef over medium-high heat until it is well browned and no longer pink. Drain off any excess fat, if needed. Add the chopped onion and minced garlic to the skillet and stir. Season with salt, basil, oregano, and crushed red pepper, and cook until the onion gets soft and translucent, about 3 minutes.

Add the crushed tomatoes, pasta, and chicken broth and stir everything together. Bring to a boil then reduce to medium low. Cook for about 15 minutes or until the pasta is cooked through; most of the sauce should be absorbed. Stir in the cheese and cook for another 30 seconds to a minute until the cheese melts. Garnish with parsley and serve immediately.

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

1 pound ground beef

1½ C. sliced carrots

¾ C. diced onion

2 C. shredded napa cabbage

1 C. water

3 tsp. soy sauce

1 package (3 ounce) beef ramen noodles

 

Combine the beef, carrots and onion in a large skillet over medium heat. Cook until the meat is no longer pink and the vegetables are tender. Drain, if needed.  Add in the water, cabbage, soy sauce and half the package of the seasoning packet. Break the noodles into pieces and add to the pan. Cover and cook until the liquid is absorbed and the noodles are tender, about 10 minutes. Taste for seasoning and add more of the seasoning packet if needed.

One Pot Skillet Turkey Pot Pie

One Pot Skillet Turkey Pot Pie

One Pot Skillet Turkey Pot Pie

1 tsp. vegetable oil

1 medium red bell pepper, thinly sliced

1 medium white or yellow onion, thinly sliced

8 oz button mushrooms, sliced

2 tsp. tomato paste

20 oz ground turkey (preferably dark meat)

1/2 to 1 tsp. chili powder*

1 can (14.5 oz) diced tomatoes

1 C. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3 tsp. unsalted butter

1/3 C. buttermilk

6 oz (1 1/2 C.) grated cheddar cheese

 

Preheat the oven to 425ºF. In a large, heavy, ovenproof skillet over medium-high heat, heat the oil. Add the bell pepper, onion and mushrooms and cook until softened, about 8-10 minutes. Season with salt and pepper. Add the tomato paste and cook for a minute or two until fragrant. Add the turkey and chili powder and cook, breaking up the turkey, until the turkey is browned and cooked, about 3-5 minutes. Add the tomatoes (undrained) and cook until some of the liquid has evaporated, about 3 minutes. Season with salt and pepper, then remove from the heat. Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda and salt. Cut the butter into the flour mixture using a pastry cutter or a fork. Stir in the buttermilk and the cheese just until moistened. Divide the mixture into 9 equal pieces and form into 9 biscuits. Place over the turkey mixture. Bake in the preheated oven until the biscuits are golden brown, about 20 minutes.

 

Skillet Salisbury Steak

Skillet Salisbury Steak

Skillet Salisbury Steak

1 pound ground beef

1/2 C. bread crumbs

2 T. ketchup

1 T. Worcestershire sauce

1 tsp. mustard powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 egg

2 T. butter

 

8 ounce mushrooms, sliced

1 small sweet onion, sliced

2 C. beef broth

1 T. ketchup

1 T. Worcestershire sauce

1 T. cornstarch

1 T. water

 

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, salt, pepper, and egg. Mix with your hands until just combined and shape into 4 oval patties.  Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.  Add the mushrooms and onion to the pan and cook until tender, 4-5 minutes. Remove to the plate with the patties.  To make the gravy: Add the beef broth, ketchup, and Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

1 pound ground beef, not too lean (80/20 chuck works well) {or sub another ground meat}

1/2 C. panko bread crumbs

4 oil-packed anchovy fillets, minced (optional)

2 scallions (white and green parts), chopped

1 egg, beaten

1 tsp. kosher salt

1 garlic clove, grated on a Microplane or minced

1 tsp. grated fresh ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground allspice

1/3 C. Orange Marmalade

1 T. Cider Vinegar

1 T. Soy Sauce

¼ tsp. Red Chile Flakes

Chives, for garnish

 

Set an oven rack at least 4 inches from the heat source, and heat the broiler. In a large bowl, combine the beef, panko, anchovies, scallions, egg, salt, garlic, ginger, pepper, and allspice, and mix gently but thoroughly. Form the mixture into 1 1/4-inch balls. At this point you can cover and refrigerate them overnight before cooking. Arrange meatballs an inch apart on a rimmed baking sheet. Broil until meatballs are golden all over and cooked through, 5 to 7 minutes. Meanwhile, in a small saucepan, combine the marmalade, vinegar, soy sauce, and chile flakes, and bring to a simmer. When the meatballs are cooked through, brush them with the marmalade glaze and return them to the broiler. Broil until the glaze is bubbling, 1 to 2 minutes. Serve with the chives scattered on top if desired.

WIW: Classic Waffleburger

WIW: Classic Waffleburger

WIW: Classic Waffleburger

Nonstick cooking spray
1 lb. ground beef
½ tsp. salt
1 tsp. freshly ground black pepper
4 slices American, Cheddar, or Gruyere cheese (optional)

4 store-bought or homemade hamburger buns

Ketchup, mustard, lettuce, tomato, and pickles, for serving

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Season the beef with the salt and pepper and form it into 4 patties, each roughly the shape of the buns. Place as many patties as will fit in the waffle iron, close the lid, and cook until the beef reaches an internal temperature of 160 F on an instant-read thermometer, 3 minutes. When the patties have cooked, remove them from the waffle iron. If you would like a waffleburger with cheese leave a patty in the waffle iron, top with the cheese, and close the lid to waffle very briefly— about 5 seconds. Repeat with any remaining patties. Serve on a bun with ketchup, mustard, lettuce, tomato, and pickles.

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

12 ounces ground pork

4 slices bacon or uncured smoked bacon, cut into 1/2-inch pieces*

2 cloves garlic, finely chopped

1/2 tsp. ground black pepper, divided

2 – 3 T. olive oil

8 ounces dried orecchiette pasta

2 small shallots, thinly sliced

3 large tomatoes, coarsely chopped (2 C.)

4 C. kale or spinach, coarsely chopped

1/4 tsp. salt

1/2 C. shaved Parmesan (optional)

 

In a medium bowl combine pork, bacon, garlic and 1/4 tsp. of the pepper until well mixed. Using a tsp., scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible. In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 T. bacon drippings in the skillet; set aside. Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 C. of cooking liquid. Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 tsp. pepper. Top with Parmesan before serving.   Extra thick bacon does not work with this recipe. It’s too big for the mini meatballs and doesn’t stay incorporated into the meatballs when cooking.

 

Yield: 4 servings

Calories: 673

Fat: 37g

Fiber: 5g

Oven Porcupine Meatballs

Oven Porcupine Meatballs

Oven Porcupine Meatballs

1 pound ground beef

½ C. uncooked regular rice

½ C. water

1/3 C. chopped onions

1 tsp. salt

½ tsp. celery salt

1/8 tsp. garlic powder

1/8 tsp. black pepper

1 can (15 oz.) tomato sauce

1 C. water

2 tsp. Worcestershire sauce

 

Heat oven to 350º. Mix meat, rice, ½ C. water, onion, salts, garlic powder, and pepper. Shape mixture into meatballs. Place meatballs in ungreased, 8 x 8 x 2 baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45 minutes; uncover and bake 15 minutes longer.

Cabbage Roll Soup

Cabbage Roll Soup

Cabbage Roll Soup

 

1 tsp. canola oil

1 C. onion, chopped

2 tsp. garlic, minced
1/2 pound lean ground beef (96% lean)

1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce

1 (14-ounce) can reduced-sodium beef broth

2 T. red wine vinegar

1 T. brown sugar
1/4 tsp. salt

3 C. bag shredded coleslaw mix
1/4 C. instant brown rice

 

Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cover, and cook for 3 minutes, or until the onion begins to soften, stirring occasionally. Push the onions to one side of the pot, add beef to the empty side, and cook until it begins to brown, breaking it up with a wooden spoon. Stir the beef into the onions and cook another 3 minutes, or until the pink color is gone. Add the next 6 ingredients to the pot (tomatoes through salt). Increase heat to high and bring to a boil. Stir in the coleslaw mix, reduce heat to medium-low, partially cover the pot, and simmer gently for 15 minutes. Stir in the brown rice, cover, and cook until tender, about 10 minutes.

 

Yield: 4 servings

Calories: 190

Fat: 4g

Fiber: 4g

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Cooking spray

7 ounces broccoli rabe, trimmed

1 1/2 T. red wine vinegar

1 T. extra-virgin olive oil

1 tsp. sugar

1 pound 93% lean ground sirloin

1 tsp. smoked paprika

1/2 tsp. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 (1-oz.) slices reduced-fat provolone cheese, torn into small pieces

8 (1-oz.) whole-wheat slider buns

8 heirloom tomato slices

 

Heat a grill pan over medium-high. Coat pan with cooking spray. Add broccoli rabe; cook 5 minutes, turning occasionally. Coarsely chop. Combine vinegar, oil, and sugar in a small bowl. Add broccoli rabe; toss. Combine beef, paprika, Worcestershire, salt, and pepper in a bowl. Shape into 8 (3-inch-wide) patties. Return pan to medium-high. Coat pan with cooking spray. Add patties to pan; cook 2 to 3 minutes. Turn; cook 1 to 2 minutes. Top patties with cheese; cover and cook 1 minute or until cheese melts. Place 1 patty on bottom half of each bun; top with tomato, broccoli rabe mixture, and top halves of buns

 

Yield: 4 servings

Calories: 404

Fat: 15.9g

Fiber: 2g

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

Finely grated zest of1/2 lime

1 teaspoon fresh lime juice

1/2 teaspoon honey

1/8 teaspoon kosher salt, plus more as needed

1 tablespoon peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving 1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 cups (5 ounces) fresh baby spinach

1/2 cup fresh basil leaves, tom into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded carrots, for serving

Lime wedges, for serving

Lettuce leaves, for serving

 

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the Vs teaspoon salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed. Transfer the pork mixture to a platter, and surround it with mounds of scallion greens, cashews, shallots, and carrots. Serve lime wedges alongside for sprinkling, and lettuce leaves for  wrapping.

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

OK, seriously, this picture makes me want to gobble this recipe RIGHT NOW!

1 large shallot, finely chopped (3 T.)

3 T. butter, softened

2 T. chopped Italian parsley

1/2 tsp. snipped fresh thyme

1/2 tsp. lemon zest

1 1/2 lb. 80% to 85% lean ground beef

1/2 tsp. salt

1/4 tsp. black pepper

8 oz. shiitake mushrooms, stemmed and sliced

1 T. olive oil

4 slices Swiss cheese

8 slices small firm square bread (such as English muffin toasting bread), toasted

 

In a small bowl stir together shallot, butter, parsley, thyme, and lemon zest until well combined. Set aside. Shape beef into four square patties about 1/2 inch larger than the bread. Season with salt and pepper.  Heat an extra-large heavy skillet over medium-high heat. Add 1 T. of the butter mixture to pan. When melted, add mushrooms. Cook and stir 3 minutes or just until tender. Transfer mushrooms to a medium bowl.  Add oil to skillet. When hot but not smoking, add patties to skillet. Cook 3 minutes or until browned and slightly charred. Turn and cook 3 minutes more or until done (i6o°F). Top patties with mushrooms, then cheese. Cover and cook 1 minute or until cheese is melted.  Meanwhile, spread remaining seasoned butter on four slices of toasted bread. Top with burgers and remaining bread.

Stuffed Green Peppers

Stuffed Green Peppers

When cooking with foil, make sure that the seams and folds you make are as airtight as possible so as to retain heat. This allows the food inside to cook faster in the same way a pressure cooker operates.

Stuffed Green Peppers

1/2 pound of hamburger
Salt and pepper
One egg
1/3 of cup of diced onion
4 green peppers

shredded cheese, optional

Scrape out the green peppers and wash thoroughly. Mix together the other ingredients and add salt and pepper (to taste). Stuff the mixture into the peppers and wrap each pepper in foil — again remembering to make good seals on the seams of the foil, where you have folded. Place the peppers on a bed of hot coals, and cook on each side for 12-15 minutes.  open, top with cheese, if using, and close quickly and let sit a minute or two to melt cheese.

Note that you can change the filling, but if you use ground turkey, it might dry out before the peppers are tender.  You can add cooked rice or beans, if available, to make more filling to serve a larger crowd.

Easy Campfire Beef & Noodles

Easy Campfire Beef & Noodles

2 Packages instant ramen noodles-oriental flavor
2 cups water
1 pound lean ground beef
1 bunch scallions
16 oz frozen oriental / stir fry vegetables
1-tablespoon soy sauce

Optional:  Garlic, Ginger, Mirin

Break the Ramen noodles into a medium bowl. Sprinkle with just one seasoning packet. Cover with two cups of boiling water and allow to sit while you prepare the remaining ingredients. In a large skillet or wok, brown ground beef over medium heat until cooked. Drain. Add the scallions and sprinkle with the contents of remaining seasoning packet. Cook for an additional minute. Add the noodles and the water in which they were soaking, frozen vegetables, and the soy sauce. Cover and bring to simmer. Cook until the frozen vegetables are tender, about five minutes.

Campfire  Hearty Chili

Campfire  Hearty Chili

Campfire  Hearty Chili

1 medium onion, diced

1 lb. ground beef, browned and drained

1 medium can chili beans with seasoning

1 can crushed tomatoes

1 can diced tomatoes

1 packet chili seasoning

 

Place a 12” Dutch oven over 10 hot coals arranged in a circle. Add 1 T. vegetable oil. Sauté diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed. Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.

 

Can also pour over individual sized frito bags.

Campfire Burgers in Foil “Hobo Dinner”

Campfire Burgers in Foil “Hobo Dinner”

Burgers in Foil

1 Package 1 ½ lb ground beef
4 16-inch squares aluminum foil
4 Carrots, sliced
1 Can potatoes 16 oz, sliced
2 Green bell pepper, chopped, optional
Dehydrated onion flakes or sliced onions
Worcestershire sauce
Salt and pepper to taste

Separate meat onto four portions. Place each in the center of a square of aluminum foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce and salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.

Moroccan Beef Kefta Briouat

Moroccan Beef Kefta Briouat

Moroccan Beef Kefta Briouat

10 spring roll pastry sheets or brick pastry sheets

270 gms – 10 oz. beef mince

2 tsp Ras el Hanout

½ tsp coriander powder

½ tsp cumin powder

1 pinch chili powder

1 onion chopped

1 tbsp pine nuts

2 tbsp extra virgin olive oil

Coriander or parsley leaves

Salt to taste

 

Sauté the chopped onion in the extra virgin olive oil until translucent. Add the spices and cook them off for a minute. Add the beef mince and brown it.  Cook it for 10 minutes. Add the salt, pine nuts and coriander/parsley leaves and put the fire off. Let it cool down. Cut the spring roll dough sheets in half.  Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm – 1 inch from the bottom of the dough.  Fold up the bottom edge of the dough to enclose the filling. Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first “triangle.” Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.  Now you should have a nice triangle. Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the “pocket” formed by the open edge of dough. Deep fry the briouat in vegetable oil at 170°C – 340°F until golden brown on all sides.  Drain the excess oil onto some kitchen paper and serve warm.

Campfire Cowboy Beans

Campfire Cowboy Beans

Campfire Cowboy Beans

½ lb. ground beef, browned and drained

1/2 lb. bacon, sliced, browned and drained, optional

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cans pork and beans

½ cup chopped onion

1 can chopped chiles

½ cup barbecue sauce

 

Arrange 8 hot coals in a circle. Place a Dutch oven with feet over hot coals. Sauté chopped onion in oven with 1 T. vegetable oil until translucent. Add remaining ingredients and cover with flat lid. Place 8-10 hot coals around perimeter of lid. Simmer for 60 minutes, stirring occasionally. Add new coals after the first 30 minutes.  Serve hot with cornbread or corn pudding.

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8oz elbow macaroni pasta

1lb lean ground beef

6 bacon strips, cooked and cut into pieces

1.5 cup beef broth

1/2 teaspoons Worcestershire sauce

3 tablespoons ketchup

1-2 tablespoons cornstarch

1 cup (4 ounces) shredded cheddar cheese

1/2 cup (2 oz) shredded mozzarella cheese

 

Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

Cook your macaroni according to directions on the pack, then drain. While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor. Measure the beef broth, Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch. Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce. Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth. Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes.

Waffled Tamale Pie

Waffled Tamale Pie

WIW: Waffled Tamale Pie

1 T. extra-virgin olive oil
1 large onion, finely chopped
1 lb. ground turkey or beef
1 jalapeno pepper, minced (remove seeds for less heat)
1 tsp. ground cumin
1 can (15 oz.) crushed tomatoes
Salt and freshly ground black pepper, to taste

1 ½ C. masa harina
1 tsp. salt
1 tsp. baking powder
¼ tsp. freshly ground black pepper
1 C. milk
PAM Cooking Spray
4 T. ( ½ stick) unsalted butter, melted
1 large egg, beaten
1 C. shredded sharp Cheddar cheese

 

Make the topping: place the olive oil in a large frying pan and add the onion. Sauté over medium heat until the onion just begins to brown, about 5 minutes. Remove the onion and set it aside on a plate. Crumble the meat into the same skillet, browning it until no traces of pink remain, about 5 minutes. Pour off the excess fat and add the sautéed onion, jalapeno, cumin, and tomatoes to the pan until just heated through, about 1 minute. Taste and add salt and pepper. Let the mixture simmer over low heat while making the crust. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. Make the crust: In a large bowl, combine the masa harina, salt, baking powder, and black pepper. In a medium-size bowl, whisk the milk and the melted butter until combined, then whisk in the egg. Add the wet ingredients to the dry ingredients and stir to combine. The batter will be very think. Coat both sides of the waffle iron grid with PAM Cooking Spray. Divide the dough into 4 equal portions, about ½ C. each. Take a portion of the dough and pat it into a disk about the size of one section of the waffle iron. Reheat with the remaining 3 portions of the dough. Place the disks on the waffle iron, covering the waffle iron grid completely. Close the lid and cook until mostly set but not quite golden brown, about 3 minutes. Open the waffle iron, spoon an even layer of the topping roughly ½ inch thick across the crust, and close the waffle iron from 1 minute. Open the waffle iron once more, top with the cheese, and close the waffle iron for 20 seconds to melt the cheese. Remove the tamale pies from the waffle iron and serve. Variations: Add ½ C. shredded sharp Cheddar cheese to the crust. Only so much waffling in you? Cook the crust in the waffle iron and serve the topping in a bowl, chili style, with the masa waffle on the side.

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

1 tsp. canola oil
1 medium onion, chopped
2 stalks celery, chopped
1 pound lean ground turkey
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can reduced-sodium chicken broth
1 (1.5-ounce) package reduced-sodium taco seasoning mix
1 C. frozen corn

 

SLOW COOKER INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the onion and celery and sauté for 2 minutes. Add the turkey, and cook, breaking up the meat, for 3 to 4 minutes, or until the pink is gone. Transfer to a 4- to 6-quart slow cooker, and add 1 C. water and remaining ingredients . Cook for 3 to 4 hours on high or 5 to 6 hours on low.

STOVETOP INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the celery and cook the onion and cook for 5 minutes or until translucent and starting to soften. Add the turkey, and cook, breaking up the meat, until it is most browned. Add 1 C. of water and remaining ingredients. Stir and simmer on low for 30 minutes.

 

Yield: 6 servings (1 ½ C. each)

Calories: 235

Fat: 5g

Fiber: 6g

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

 

1 Recipe Anytime Turkey Meatballs (32 Meatballs, 38 calories each)

2/3 C. Chili Sauce

½ C. Low Sugar Grape Jelly

2 T. Worcestershire Sauce

1 tsp. Liquid Smoke, optional

¼ tsp. Pepper

 

Make and bake the recipe of anytime turkey meatballs as directed, except making 32 1inch balls, instead of 24. This can be done ahead of time. Preheat oven to 400. Place remaining ingredients in a medium microwave safe bowl and microcook for 2 minutes on high to melt jelly (or in pot over medium heat on stove). Place Meatballs in baking dish, pour sauce over meatballs, and bake 15-20 minutes, until hot and coated with sauce. You could also heat for 2-3 hours on low in a crock pot.

 

Yield: 16 servings (2 meatballs with sauce)

Calories: 90

Fat: 3g

Fiber: 0g

Anytime Turkey Meatballs

Anytime Turkey Meatballs

Anytime Turkey Meatballs

 

20 ounces lean ground turkey

1/2 cup dry breadcrumbs

1/4 cup fresh chopped parsley

1 large egg

3 tablespoons dried minced onion

2 tablespoons low-fat milk

2 tablespoons Worcestershire sauce

2 tablespoons grated Parmesan cheese

1 teaspoon garlic salt

1/2 teaspoon black pepper

 

Preheat oven to 400.  Line sheet pan with foil and spray with cooking spray; set aside.  In large bowl, with spoon or your hands, gently mix all ingredients until combined.  Roll mixture into 32 1 inch meatballs and place on baking sheet.  Bake 15 minutes or until tops and bottoms are browned and meat is cooked through.

Beefy Tomato Soup

Beefy Tomato Soup

Beefy Tomato Soup

¾ lb. ground beef

2 tablespoons olive oil

1 onion, chopped

3 cloves of garlic, minced

2 teaspoons salt

¼ teaspoon ground black pepper

1 teaspoon oregano

1 (23.5) oz jar Spaghetti Sauce or Crushed Tomatoes (add seasonings)

4 cups of chicken stock

½ cup of cream cheese, at room temperature

1½ cups elbow macaroni or short-tubed pasta

¼ cup fresh chopped basil, divided

In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper and oregano to the beef and stir to combine. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir. Bring the soup to a simmer and cook for 10 minutes. Whisk in the cream cheese until it’s all mixed in and then add ½ of the fresh basil.

Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls and garnish with the leftover basil.

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 T. Soy Sauce

1 T. Asian Fish Sauce

Finely Grated Zest of ½ Lime

1 tsp. fresh Lime Juice

1/2 tsp. honey

1/8 tsp. kosher salt, plus more as needed

1 T. peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving

1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 C. (5 ounces) fresh baby spinach

1/2 C. fresh basil leaves, torn into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded Carrots, for Serving

Lime Wedges for Serving

Lettuce Leaves, for Serving

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the 1/8 tsp. salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed.

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Large Head Cabbage

1 Onion, halved and cut into strips

½ lb. Ground Beef

1 tsp. Mustard

Paprika

Salt & Pepper

1 ¼ C. Water

1 T. EVOO

½ C. Heavy Cream

4 servings of Farfalle Pasta

 

Fill a large pot -one in which you can submerse a whole head of cabbage- with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle with spoons or tongs.) Add the first head of cabbage and parboil for about 10 minutes. Remove and let it drain in a colander in the sink until just cool enough to handle. Gently pull the outer leaves off each cabbage. (Some of these might be soggy or torn.) Your goal is to have 8-10 perfect medium to large leaves in which to roll the stuffing. Set aside the torn, soggy or small leaves for now. Once you have enough leaves, slice the imperfect ones and what is left of the core into thin strips. Heat the oil in a large straight sided sauté pan over medium heat. Add onions and cabbage and cook, stirring occasionally until soft and lightly browned on the edges. Meanwhile, heat water for pasta in separate pot. Combine ground meat with mustard and paprika. Season with salt and pepper to your taste. Form into enough balls to match your cabbage leaves, dividing the meat into equal sized pieces. Place a ball on one edge of a cabbage leaf, fold in the sides, and roll, sealing the meat into the cabbage dumpling. Add water and cream to the pan. Season with additional paprika if desired. Bring to a low boil, nestle the cabbage rolls into the pan. Reduce heat, cover and simmer about 15 minutes. Cabbage should be soft, and the ground beef cooked through. Add pasta to water while cabbage rolls cook. Strain and then add to pan. Gently toss pasta around to coat without damaging the cabbage rolls. (You could also serve pasta separately, and spoon the cabbage mixture over the noodles).

Heidelberg Meatloaf

Heidelberg Meatloaf

Heidelberg Meatloaf

1 1/2 lb. lean ground beef

1 C. beer or bouillon

1/4 C. Onion; chopped

1 tsp. caraway seed

1/4 tsp. pepper

3 slices rye bread; torn up

1 large egg

1 tsp. salt

1/2 tsp. celery seed

 

Heat the oven to 350° F.  Mix all of the ingredients together.  Spread the mixture into an ungreased loaf pan, 9 x 5 x 3″.  Bake uncovered for 1 – 1 1/4 hours.  Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter.

Beefy Hand Pies

Beefy Hand Pies

Beefy Hand Pies

1 1/2 tsp olive oil

1/2 small red onion, chopped

1/4 tsp fresh thyme leaves

1 slice white bread, crusts removed

1/4 pound ground beef

1 T. ketchup

2 T. freshly grated parmesan

Salt and pepper to season

One 7.5 ounce store bought refrigerated piecrust

1 egg, beaten with a pinch of salt

Put the oil in a small frying pan, add the onion, and sauté for 5 minutes. Stir in the thyme and set aside. Put the bread in a food processor and whiz into crumbs. Add the sautéed onion, beef, ketchup, and parmesan, plus salt and pepper to taste and whiz again to combine.  Preheat the oven to 400’f. Roll out the piecrust to 1/6 inch and trim into two rectangles about 7 x 5 inches. Halve the meat mixture and roll into two 7 inch sausages. Put one in the center of each rectangle and brush the edges of the crust with the egg. Roll the pastry over the meat to enclose it, and cut each roll into two pieces with a sharp knife (wipe the knife between each cut), crimp the open ends of each with a fork to seal. Put the pies on a baking sheet, seam side down. Cut decorations, such as hearts or stars, from the left over piecrust. Brush the pies with the egg and attach the decorations, then brush the decorations with the egg.  Bake the pies for 18-20 minutes, until the pastry is golden brown. Use a thin spatula to transfer the pies to a wire rack to cool. They are most delicious served warm but can be served cold. They will keep in the fridge for up to 2 days. Suitable for freezing, unbaked, for up to one month. Thaw overnight in the fridge and bake as directed.

 

From Top 100 Finger Foods

Beef Shiso Wraps

Beef Shiso Wraps

Beef Shiso Wraps

25-35 Korean shiso leaves

1 lb, ground beef

2 T. fresh chopped lemongrass

1/4 onion, chopped

2 tsp. curry powder

2 tsp. oyster sauce

1 T. soy sauce

1 T. sesame oil

1 T. flour

Some fresh ground pepper

Oil

Sweet Chili Sauce

for the sweet chili sauce: Mix 1:1:1:1 fish sauce, vinegar, water, and fish sauce with some chopped garlic cloves and a dribble of Sriracha sauce.  Set your oven to broil. Rinse the shiso leaves and pat dry with a paper towel. Snip a little bit of the steam off, but not too much. You’ll be needing some of the stem to wrap the meat. Combine beef, onions, lemongrass, curry powder, oyster sauce, soy sauce, and sesame oil in a bowl. Place your leaf shiny side down, and sprinkle some flour. Take about 2 T. or more the meat mixture and roll into a little sausage. Place it on the pointy end of the leaf, and carefully roll up. When you reach the end, take the stem and jab it into the leaf to seal. Cover a baking sheet with aluminum foil and lightly oil it. Place the rolls stem side down and broil for 4 minutes. Then flip it over and broil for another 4 minutes. Wrap in sunny lettuce leaves and dip in sweet chili sauce.

Fiesta Stuffed Shells

Fiesta Stuffed Shells

Fiesta Stuffed Shells

18 large pasta shells (stuffable kind)

1 (8-ounce) can tomato sauce

1 (12-ounce) jar picante sauce

1 cup water

1 pound ground round or lean ground beef

1 small white onion, chopped

Salt, to taste Pepper, to taste

1 small can chopped green chiles

1 cup grated reduced-fat Cheddar cheese, divided use

1 small can french-fried onion rings, divided use

 

Preheat oven to 350 degrees.  Cook pasta shells according to directions. Drain them when cooked and let cool a few minutes until they’re cool enough to handle. Separate them carefully so that they don’t tear or stick together. Set aside.  In bowl, combine tomato sauce, picante sauce and water. Set aside.  Brown meat with onions, salt and pepper. Add green chiles, 1/2 cup cheese, half a can of onion rings and 1/2 cup prepared sauce. Stir well and cook a minute or two, stirring. Stuff shells with meat mixture. Pour remaining sauce over the shells and bake for 30 minutes uncovered. Sprinkle on rest of cheese and onions and cook another 5 minutes, until cheese is bubbling.

Pantry Friendly Beef & Barley Dinner

Pantry Friendly Beef & Barley Dinner

Pantry Friendly Beef & Barley Dinner

1 lb. Ground Meat
1 T. dried minced Onion
16oz. can French cut Green Beans, with liquid
8oz. can Tomato Sauce
1 C. Water
½ C. Pearl Barley

In large skillet, cook ground meat, breaking up large pieces, until cooked through and browned. Drain excess fat. Add all remaining ingredients. Cover and simmer until barley has softened and swelled – 10-15 minutes. Feel free to add herbs, spices, and / or hot sauce to taste.

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

1 lb. lean ground beef
1/4 C. chopped onion
1 T. chili powder
1 T. Original Bisquick mix
3 T. water
1 can (14 1/2 oz.) whole tomatoes, undrained
1 can (15.25 oz.) Green Giant whole kernel corn, drained
3/4 C. Original Bisquick mix
1 tsp. salt
3/4 C. yellow cornmeal
2/3 C. milk
1 egg

Heat oven to 350ºF. Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 T. Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake uncovered 35 to 40 minutes or until golden brown.

Glazed All-Beef Meat Loaf

Glazed All-Beef Meat Loaf

3 oz. Monterey Jack cheese , grated on small holes of box grater (about 1 C.)
1 T. butter
1 medium onion (about 1 C.)
1 medium rib celery mined (About 1/2 C.)
1 medium clove garlic, minced or pressed
2 tsp. fresh thyme
1 tsp. paprika
1/4 C. tomato juice
1/2 C. chicken broth
2 large eggs
1/2 tsp. unflavored gelatin
1 T. soy sauce
1 tsp. Dijon mustard
2 T. minced parsley leaves
3/4 tsp. table salt
1/2 tsp. black pepper
1 Lb. ground sirloin
1 Lb. ground beef chuck (Or use 85% Ground beef.)
21 saltines, crushed
Glaze

1/2 C. ketchup
1 tsp. Tabasco
1/2 tsp. ground coriander
1/4 C. cider vinegar
3 T. packed light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10″ X 6″ rectangle. Place it on a cooling rack placed inside a baking pan with sides. Using a skewer, poke holes in the aluminum foil every 1/2 inch. Spray the foil with non-stick vegetable spray before putting the meat loaf on it. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Canning Meatballs

Canning Meatballs

6 Large Eggs
6 Cups Soft Bread Crumbs — (about 9 ounces)
1½ Cups Water
1 Cup Onion — finely chopped
1 Tablespoon Salt
¼ Teaspoon Pepper
6 Pounds Ground Beef
Parsley, minced (optional)
2 quarts Broth, Tomato Juice or Boiling water (approximate)

In large bowl, combine first 6 ingredients and parsley if desired. (Let mixture soak up water.) Add beef; mix well. (Do not overhandle). Shape into 12 dozen 1 inch meatballs. (I use a size 60 scoop). Place on shallow baking pan. Bake at 425° for 15 minutes. Pack loosely into hot jars, leaving 1 inch headspace. Add boiling water, tomato juice or Meat stock/broth, leaving 1″ headspace. Adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000 altitude).

Tagged LTS for after canning (so I can find the recipe easier); obviously this is one case where you can’t MAKE it with LTS ingredients.

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat

Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.