Apple-Glazed Meatballs with a Kick

Apple-Glazed Meatballs with a Kick

(12 meatballs)

Ingredients:

Meatballs:

2 large Fresh Eggs

½ cup Milk

4 slices White or Wheat Bread, torn

2 lb. Ground Chuck

8 cloves Fresh Garlic, minced

1 tsp. Black Pepper

½ tsp. Salt

½ tsp. Cayenne Pepper

Apple Glaze:

1 cup Apple Juice

¼ cup Soy Sauce

3 tbsp. Brown Sugar, packed

1½ tsp. Cornstarch

1 tsp. Ground Ginger

¼ tsp. Cayenne Pepper

4 each Green Onions, thinly sliced

Directions:

In a large bowl, whisk together the eggs and milk.  Add the bread and let stand 10 minutes.  Add ground chuck, garlic, black pepper, salt and cayenne pepper.  Mix until well combined and make into 12, roughly 3 oz., meatballs.  Place meatballs in a 12 cup muffin tin and bake in a pre-heated 375-degree oven for 20.  Remove from oven and place meatballs on a paper towel lined plate for 2 minutes.  While meatballs are in the oven, take a large skillet over medium heat and start the glaze.  To the skillet add all the ingredients for the glaze except the onions.  Whisk the mixture to combine and bring to a boil.  Stirring often, boil for about 2 minutes or until thickened.  If done before meatballs, turn off and wait.  Add meatballs to sauce, when ready, and heat through before transferring to a serving platter.  Top with green onions and serve.

Note:               You could use ground chicken or turkey if desired.

Note:               You could also change the size of the meatballs to smaller ones for an appetizer.

Ideas for Future Efforts

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Meatballs with an Apple Twist

If you have been following my food blog for long, you know that I’ve offered many recipes for different types of “Meatballs.”  This week I have a couple more.  The two this week both have an apple element to them.

I happen to like meatballs as much or more than “Chicken Wings” to be truthful.  The more different kinds the better.

The fun thing about meatballs is they can be made from many different meats.  Beef, pork, chicken, turkey and lamb are the most popular, but there are others as well.  There are even vegetarian and vegan meatballs.

So I hope you try these.  Also take a look in the “Recipe Tabs” above for at least a half dozen more meatball recipes I think you’ll like.

You will notice that both of these recipes have us baking the meatballs in muffin tins.  I have gone this direction over the years as I have with bacon.  And for the same reason.

Cooking meatballs or bacon on top of the stove is messy, period.  So going to the oven just makes sense.  Muffin tins?  Because I usually don’t make more than 24 meatballs at a time.  If I need to make a large batch, I’ll go to sheet pans.

I use regular size muffin pans for average sized meatballs.  Mine are about 3 oz. each.  But if I’m making them as an appetizer, I’ll use a 24 count mini-muffin pan.  Those are around 1 or 1½ oz. meatballs.

So enjoy the meatballs and “Happy Cooking” until next week.  “Thanks” in advance for sharing the link to my food blog with others too.

Gluten-Free Chicken Tortilla Soup (GF)

Gluten-Free Chicken Tortilla Soup (GF)

(8-10 servings)

Ingredients:

2 tbsp. Avocado Oil
1 large White Onion, chopped

1 can (4 oz.) Green Chiles, chopped

2 large cloves Fresh Garlic, minced

1 Jalapeno Pepper, seeded and finely chopped

1 tsp. Ground Cumin

1 can (15 oz.) Tomato Sauce

1 can (14½ oz.) Diced Tomatoes

5 cups Chicken Broth

1½ lb. Cooked Chicken (see note)

½ cup Fresh Cilantro Leaves, chopped

2 medium Fresh Limes, divided

½ tsp. Salt

½ tsp. Black Pepper

Garnish:

Sour Cream

Monterey Jack Cheese, shredded

Corn Tortilla Chips, crushed lightly

Fresh Lime Wedges (from above)

Directions:

Warm oil in large Dutch oven over medium heat.  Add onion and sauté until tender (about 5 minutes).  Then add the chilies, garlic, jalapeno and cumin, cook until garlic is fragrant (about 1 minute).  Stir in tomato sauce, tomatoes and broth bringing to a boil.  Reduce heat and stir in chicken.  Simmer, uncovered (about 30 minutes) before adding cilantro, lime juice, salt and pepper.  Mix well and serve with garnishes.

Note:               I use the package of pulled rotisserie chicken from Costco and shred it more.  You can cook your own or even buy a whole rotisserie chicken to use.

Note:               Be sure to check all your ingredients to make sure they are gluten-free.      

Ideas for Future Efforts

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Gluten-Free Black Bean Soup (GF)

Gluten-Free Black Bean Soup (GF)

(8-10 servings)

Ingredients:

5 cans (15 oz.) Black Beans, rinsed and drained, divided

2 tbsp. Avocado Oil

1 cup Celery, chopped

1 large White Onion, chopped

1 medium Red Pepper, chopped

1 Jalapeno Pepper, seeded and finely chopped

4 large cloves Fresh Garlic, minced

1 qt. Chicken Broth

1 can (14½ oz.) Diced Tomatoes (like Rotel)

1 tbsp. Ground Cumin

½ tbsp. Ground Coriander

½ tbsp. Hot Sauce (your choice)

½ tsp. Black Pepper

1-2 Bay Leaves

2 medium Fresh Lime, wedged into eight pieces each

Garnishes:

Sour Cream

Green Onions, sliced

Monterey Jack Cheese, shredded

Tortilla Chips, crushed

Cilantro Leaves, chopped

Directions:

In a blender or food processor, puree 3 cans of beans in one cup of chicken broth and set aside.  In a large Dutch oven, heat oil over medium heat and add celery, onion, red pepper and jalapeno cooking until tender.  Add garlic and continue until fragrant.  Now stir in broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaves, pureed beans and remaining whole beans.  Bring mixture to a boil and then reduce heat to a simmer and continue for about 30 minutes.  Remove bay leaves and add juice of half a lime.  Stir to combine and serve with the mentioned garnishes including the remaining lime wedges.

Note:               If you like a little more heat in your dish, use more than one jalapeno and/or leave the seeds in.

Note:               If you don’t have Avocado oil, use olive or canola oil instead.

Ideas for Future Efforts

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Gluten-Free Mexican Style Soups

The “Ground Hog” saw his shadow and we have 6 more weeks of winter.  Well, I have a couple of “Gluten-Free Mexican Style Soups” this week to help you to keep warm.

Even though these recipes are “Gluten-Free” they don’t lack on taste for everyone.  I know many people see quantifying tags on a food product such as gluten-free, healthy, fat-free or deduced something and think this must taste terrible.

Quite frankly, many of them do.  But there are also many that are very tasty and filling.  Some of the trouble is which ones are the good ones.

For many of us, we have to rely on tasting them ourselves.  Here is where networking with family and/or friends helps.  Ask people if they have tried a product, a restaurant that serves different foods for a population segment, or a recipe.  Go to trusted websites, blogs or groups to see what they have to say on the subject.

In the end, it will still come down to you trying something to see you really enjoy it.  And, of course, the rest of the family.  So be brave and experience new adventures.

The recipe for Wednesday is “Gluten-Free Black Bean Soup” and you can adjust the spice to fit your palate.  “Gluten-Free Chicken Tortilla Soup” is the dish on Thursday.

Remember, always check your ingredients to be sure they are GF.  Even the ones you always use.  Companies change how and where their products are made just like they change the package look.  So be safe.

“Happy Cooking” until next week and stay warm.  Thank you for sharing my blog site with others and please continue to do so.

Chicken Lettuce Cups

Chicken Lettuce Cups

(12 servings)

Ingredients:

2 tbsp. Canola Oil

3 lb. Ground Chicken

¼ cup Fresh Garlic, minced

¼ cup Fresh Ginger, finely grated

2 cups Yellow Onion, finely diced

1 tbsp. Sriracha

3/8 cup Honey

¾ cup Hoisin Sauce

3/8 cup Soy Sauce

3 tbsp. Seasoned Rice Vinegar

3 cans (8 oz.) Water Chestnuts, drained and chopped

1 cup Green Onions, thinly sliced

24 leaves Buttercup Lettuce

Directions:

In a large skillet, heat oil over medium-high heat.  Add chicken, garlic, ginger and onion.  Cook until lightly browned and drain.  Stir in Sriracha, honey, hoisin, soy and rice vinegar.  Bring to a boil, reduce heat and simmer about 5-10 minutes or until soupy.  Fold in water chestnuts and green onions.  Serve with lettuce cups.

Note:               You can use ground turkey, ground beef or ground pork for a little different spin.

Note:               You can easily double or cut recipe to meet the needs of the group you are serving.

Ideas for Future Efforts

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Mozzarella Stuffed Parmesan Meatballs

Mozzarella Stuffed Parmesan Meatballs

(24 meatballs)

Ingredients:

2½ lb. Lean Ground Beef

½ cup Yellow Onion, fine dice

1/8 cup Fresh Garlic, minced

2 large Fresh Eggs

2½ tsp. Dried Oregano

1½ tsp. Dried Basil

1 cup Parmesan Cheese, grated

½ cup Dried Parsley

1 tsp. Kosher Salt

½ tsp. Black Pepper

8 oz. pkg. Bel Gioioso Fresh Mozzarella Cheese Pearls

Directions:

In a large bowl, mix all but the last ingredient.  Measure out 2 oz. balls of the meat mixture (should make 24 balls).  Flatten the balls one at a time and place 3 of the little mozzarella balls in the middle.  Seal the meat mixture around the cheese and place on a rimmed sheet pan.  Repeat until all are done.  Bake in a pre-heated 375-degree oven for about 20 minutes (ovens may vary).  Remove and let rest 5 minutes before serving.  Place in a slow-cooker on low if serving buffet style.

Note:               Recipe can be doubled or halved if needed for your use.

Note:               Serve with marinara, alfredo or your favorite sauce for dipping.

Ideas for Future Efforts

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