Meatless Meatballs

 

I stumbled upon this recipe while trying to make a meal that was both hearty and delicious for a vegetarian friend.  This turned out really nice and the texture is surprisingly similar to a meaty meatball.

One caveat - I tried making the veggie meatballs even healthier by omitting the frying and that version wasn't nearly as tasty, or as textured, as the fried version.  Oil, you win again!  Bake for health or fry for flavor! 

Yield:  about 20 appetizer sized meatballs 

Ingredients:
Olive oil, for frying 
4 cloves garlic, minced 
1 medium white onion, finely chopped 
1 pound mushrooms, finely chopped
1 large zucchini, diced
1 jalapeno, seeded and minced
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese 
1 cup panko crumbs
1/4 cup flat-leaf Italian parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped 
2 large eggs
Salt and pepper, to taste

Directions: 
Coat large pan with olive oil and heat to medium-high. Add garlic and onions to hot oil and cook for about 2 minutes.  Add mushrooms, jalapeno, and zucchini.  Cook until softened, then transfer to a mixing bowl.

Add cheeses, panko crumbs, and herbs to the vegetable mixture and mix until well combined.  Season with salt and pepper to taste.  Add the eggs and stir until the mixture comes together.  Cover and refrigerate for at least 30 minutes or up to overnight.

Once the mixture has chilled, form into firm meatballs with your hands or a scoop.  Add more olive oil to a pan, bring to medium-high heat, and fry the meatballs for about 10 minutes, until crispy and golden brown.  For a healthier version, bake the meatballs in 400 degree oven for about 15 minutes or until brown.

Serve with pasta and marinara sauce as an entree, or try adding a little extra cheese to the top and serving as an appetizer with some marinara on the side.  Enjoy! 

Note:  for a vegan version, simply omit the cheese and substitute an egg replacer so the meatballs hold together

Pepperoni Pizza Biscuit Wreath

This is a perfect holiday appetizer recipe; it's easy to make, adorable, and delicious! 

Yield:  5-10 servings

Ingredients:
2 cans buttermilk biscuits (I used Pillsbury Grands)
60 (approx) pepperoni slices
1 pound Mozzarella cheese (note: I used block cheese, cut into cubes) 
1 egg, beaten
1/8 cup butter, melted
1/4 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
Fresh basil leaves, for garnish
1 cup marinara or pizza sauce
Kosher salt, to taste

Directions:
Heat oven to 375 degrees.  Spray a baking sheet with cooking spray.  Start with the first can of dough and separate the biscuits.  Take 2-3 pepperoni slices and a piece of cheese (if using shredded, about a tablespoon of cheese) and wrap the raw dough around the filling, pinching the edges to seal and form a ball.  Repeat with the remaining biscuits.
 
Place the empty bowl that you plan to use for the pizza sauce in the middle of the pan.  Arrange the pizza balls, seam side down and sides nearly touching, into a ring on the baking sheet.  Remove the empty bowl and brush each ball with the butter and then the beaten egg (this will add shine and flavor).  Sprinkle the entire wreath with Parmesan cheese, Italian seasoning, and a pinch of salt, if desired.

Bake the wreath for 15-18 minutes, or until golden brown.  Warm the pizza or marinara sauce in the microwave and arrange a few basil leaves on top for garnish, if desired.  Remove the pizza wreath from the oven and place on a serving platter.  Place the dipping sauce in the center of the wreath and garnish with additional leaves.  Sprinkle more Parmesan cheese over the top, if desired.  Serve immediately, while piping hot!

Bacon Mushroom Pizza with Gorgonzola Cream Sauce

 

Bacon, mushrooms, and gorgonzola... basically, an unbeatable flavor combination.

Yield:  2 pizzas

Pizza Ingredients:

2 pizza crusts (any type you prefer)

1 lb crisp sliced bacon

1 lb sliced sauteed mushrooms

2 cups mozzarella cheese, shredded

1 1/2 cups Gorgonzola cream sauce (see below)

Fresh basil leaves (I used about 3 ounces) 

Gorgonzola Cream Sauce:

2 cups heavy cream
3 ounces Gorgonzola cheese (crumbled)
3 tablespoons Parmesan cheese
3/4 teaspoon sea salt
3/4 teaspoon black pepper

2 tbsp minced garlic

Salt and pepper, to taste 

Directions:

Begin by making cream sauce.  Bring cream to a boil over medium-high heat, then add the garlic.  Continue to cook for about 10 minutes, then add Gorgonzola and Pamesan cheeses.  Whisk until cheese are melted, then add spices and season to taste.  Set sauce aside on low to keep it from congealing while making the rest of the ingredients. 

Next, cook bacon until crisp and allow to cool and drain on paper towels.  Once cool, slice into one inch pieces and set aside.  Sautee mushrooms in a bit of olive oil for about five minutes, then set on paper towels to dry.

As far as the pizza crust itself, I vacillate between making my own and buying it pre-made, so don't listen to me : )  Just make sure you have it pre-crisped for at least 5 minutes in the oven, so that the crust doesn't get soggy when you add the sauce.

Now that all of the ingredients are ready, it's time to assemble the pizza!  Spread the ingredients on as desired, starting with the cream sauce, then the mozzarella, bacon and mushrooms, and adding the basil last.  I like to leave the leaves whole for presentation, but that's up to you.

Cook the pizza in the oven according to the crust you are using or, at 450 degrees for about 20 minutes until the crust is crisp.  Enjoy!

Grilled Antipasto Sandwich

This sandwich is an impressive sight to behold.  Great for a day when you don't want to spend too much time in the kitchen but still want something special! 

Yield:  4-8 servings

Ingredients:
1/2 pound thinly sliced prosciutto
1/2 pound sopresseta
1/2 pound Genoa salami
1 pound provolone slices
Olive oil, for brushing
1 large baguette, split
1 large garlic clove, halved
1/2 pound marinated artichokes, drained
2 roasted red bell peppers, cut into strips
Salt and pepper, to taste

Directions:
Preheat your grill to high.  This could also be made on a grill pan, but you would probably need to slice the bread into smaller pieces to fit the size of your pan.

Slice the bread and brush inside and out with a light layer of olive oil.  Rub the cut side of the garlic on the inside of the bread.  Grill the bread, turning once or twice, until toasted, about 5 minutes. 

Next, on a cutting board, lay out the bread.  Take 2 provolone slices and add a layer of salami and sopresseta, then roll into a cylinder and wrap prosciutto around the outside.  I did not have to use any toothpicks or skewers, even though the recipe called for it.  Lay prosciutto roll seam side down on bread, and continue until you have covered the loaf (I made four of these).
 
Layer the sandwich with the artichoke hearts and roasted bell peppers and sprinkle the sandwich with salt and pepper.  Place the entire sandwich on a piece of aluminum foil and return to the grill for about 5 minutes, or until cheese is melted and meat is warm.

Slice and serve!  Enjoy!

Tips:  The original recipe called for just the prosciutto, but I added some other Italian meats for more flavor.  It's easy enough add more or subtract ones you don't like, just try to use an even amount of each.  Also, grilling the sandwich is key, as it gives it a lot of smoky flavor.

Cheese Stuffed Meatball Sliders

My little brother lives in California and I live in Chicago, but he likes to send me recipes anyway, and then ask me how they turned out... somehow, he is eating vicariously through this blog!  He sent me a picture of a meatball slider one day, so this post is in ode to him.  Thanks Lee!

Yield:

20 slider size meatballs

Ingredients:

1 pound ground beef

1 pound ground pork

1/2 pound ground turkey

6 garlic cloves, minced

2 tablespoons fresh minced parsley

1 teaspoon dried basil

2 eggs

3/4 cup parmesan cheese

3 teaspoons salt (or to taste)

1 teaspoon pepper

1 teaspoon onion powder

1/2 teaspoon cayenne pepper

1/4 teaspoon paprika

1/2 cup dried bread crumb

2 tablespoons basil leaves

8 ounces mozzarella cheese, cut into cubes

4 ounces of shredded mozzarella cheese

Slider or dinner rolls

1 cup pasta sauce, jarred or homemade

Directions:

Preheat oven to 400 degrees.  In a bowl, place meats, egg, parmesan, breadcrumbs, garlic, and seasonings.  Mix until combined.  Spray one or two baking sheets with non-stick spray.

Take a large tablespoon of the meat mixture and one of the mozzarella chunks.  Wrap the meat around the mozzarella, rolling to seal.  Each meatball should be approximately golf ball sized.

Once all of the meatballs have been set on the tray(s), place in the oven.  The meatballs should bake for 30-40 minutes at 400 degrees.  Turn them once, halfway through, so that both sides get browned.

I was worried that the cheese would pour out during the cooking process, but that didn't happen at all.  Some of the smaller balls leaked a bit, but for the most part the cheese stayed encased within the meatballs.


So, the meatballs are out of the oven... and you're probably wondering, what do I do now?  The answer is obvious - add more cheese, of course!  Take the shredded mozzarella and sprinkle it over the meatballs.  If it does not seem to be melting easily, you can put them back in the still warm oven, or use a microwave to melt the cheese.

Time to serve!  I recommend toasting the buns so the sandwiches don't get soggy.  After that, add one hot meatball to the bun, drench in marinara sauce, and add the basil garnish.  Delicious!  Enjoy!

Heavenly Chicken Carbonara

This was the first time I ever made this and all I can say is yum!  Well worth the time... and the calories!


Ingredients
2 teaspoons olive oil
6 ounces bacon, chopped into small pieces
1 bulb garlic, minced
2 1/3 cups heavy cream
1 cup Parmesan cheese, grated
6 egg yolks
1/4 cup fresh basil leaves, chopped
1/4 cup parsley, chopped
1 pound spaghetti noodles
2 cups cooked chicken breast, chopped into bite sized cubes
1-2 tablespoons finely grated lemon peel
1/3 cup toasted pine nuts
1/2 cup thawed frozen peas
Salt and pepper, to taste

Directions:
Heat oil in a frying pan over medium heat.  Add bacon and saute until brown and crisp, about 8 minutes.  Add garlic and cook for an additional 30 seconds, the remove the pan from heat and allow to cool.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley.  Next, bring a large pot of salted water to a boil over high heat.  Add the spaghetti noodles and cook until slightly tender.  Drain and reserve.

Add the chicken to the pan with the bacon and stir, then add the spaghetti and cream mixture.  Cook, while stirring, over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly.  Be careful not to boil - you don't want to scramble the eggs!

Season the pasta to taste with salt and pepper and transfer to serving plate(s).  Garnish with pine nuts and lemon zest and serve.

Tips:   Because I'm a hedonist, I chose to cook the chicken in the bacon fat.  If you want to live a long time, maybe don't do that.  But it tasted good.  Enjoy!