August 15, 2013 | Posted in:Cooking
If you read my cooking up a storm post here, you may have wanted the recipes. Here they are, I hope you enjoy!
Lisa’s Super Easy Italian meatballs
This is my variation of an Italian mother’s recipe for meatballs. Everyone always loves them and you can adjust the seasonings to taste.
Ingredients:
1 lb lean ground beef (or ground turkey)
1/2 cup Italian bread crumbs
1/3 cup water (more or less)
1/4 cup grated Parmesan cheese
1/2 medium onion, finely diced
2 teaspoons Spice and Tea Exchange of Winter Park’s Italian Street Market Blend
1 minced garlic clove or garlic powder to taste
salt to taste
pepper to taste
Preparation:
Mix all ingredients together. Don’t add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart. Shape meatballs to desired size and place on a sheet pan lined with parchment (I wet my hands before shaping each meatball and roll them the size of golf balls.) Broil in oven until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Stovetop Variation, which I posted pictures of: Brown the meatballs on the stovetop in batches, add to sauce and simmer 40 minutes to several hours.
Slow cooker Variation, works great: Brown the meatballs on the stovetop in batches or the oven as directed in original recipe. Add to sauce in slow cooker and cook on low for 4-6 hours.
This recipe can be frozen uncooked- vacuumed sealed or zip locked. (Form meatballs on a sheet pan and freeze for 45 minutes prior to packaging. When you are ready to cook, partially defrost and brown the meatballs. (If you fully defrost, you will have to reshape the meatballs.) Cook the browned meatballs in the sauce for at least 40 minutes. Super quick mid-week dinner!
Homemade Italian Red Sauce (Quick version!)
This sauce is quick and easy, perfect when you have other flavors (meat) that you would like to shine.
Ingredients:
1- 28oz (large) can crushed tomatoes
1- 28oz (large) can diced tomatoes
1/2 sweet onion, diced
3 tbsp tomato paste
2 tsp EVOO
1/4 C pesto jarred or (my recipe here)
1 tbsp balsamic vinegar
2-3 tsp Spice and Tea Exchange of Winter Park’s Italian Street Market Blend, freshly ground
1 tsp salt, to taste
Preparation:
Pour EVOO in pan, add diced onions and saute over medium low heat until onions are translucent, about 5-7 minutes. Add tomato paste to cooked onions and continue to cook 5 minutes. Covering your pan will keep the mixture from drying out too much.
Add both large cans of tomatoes to pan, stirring in the remaining ingredients (pesto, balsamic vinegar, spices and salt) until incorporated. Add a bit of water if the sauce is to thick for your liking and cook for 20-30 minutes covered. Add in browned meatballs, browned sausage or cooked ground meat and simmer for 40 minutes to several hours to develop best favor.
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Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
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Leah Smithson Contemporary Artist
August 15, 2013
whoah that looks delicious
Lisa W
August 15, 2013
Thanks so much, best part is…super easy!