Meatballs

There are some foods that just seem yummy, no matter what. Meatballs fit into that category. Check out today's six meatball recipes (and a couple of meatless balls), including a yummy Meatball Sandwich recipe (from Seattle's Macrina Bakery) and Spicy Buffalo-Style Meatballs. Enjoy!

KOREAN BARBECUE-STYLE MEATBALLS

This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.

Ingredients

1/2 cup chopped scallions

2 tablespoons low-sodium soy sauce

2 tablespoons minced garlic

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup finely crushed Ritz crackers (12 crackers)

1 pound ground beef (round or chuck)

Preparation

Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Tips

Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).

To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.

MEATLESS-BALL SUBS

Ingredients

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Directions

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

MEATLESS MEATBALLS IN MARINARA SAUCE

This is from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”

Yield: 4 to 6 servings; Time: 45 minutes, plus chilling

This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.

Ingredients

1/2 cup panko bread crumbs

1/4 cup minced onion

1/4 cup chopped parsley leaves and tender stems

3 garlic cloves, grated or minced

1 tablespoon tamari or soy sauce

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

Pinch of red-pepper flakes (optional)

1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)

Extra-virgin olive oil, for drizzling

3 cups marinara sauce, homemade or store-bought

Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Preparation

In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)

Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.

Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

SPICY BUFFALO-STYLE MEATBALLS

Recipe Yield: Makes 32 appetizer servings.

View this inline at https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs.

Ingredients

1 pound 95% lean ground beef

1/2 cup soft bread crumbs

1 egg, slightly beaten

2 tablespoons chopped onion

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

2 to 3 tablespoons hot pepper sauce

2 tablespoons butter, melted

1 tablespoon honey

Blue cheese dressing

Celery sticks

Directions

Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.

Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.

Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.

Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.

Nutritional Information Per Serving: Calories: 33; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg; Protein: 3 g; Carbohydrates: 1 g

ITALIAN WEDDING SOUP

This is from the infamous long-since-forgotten-emailing-list.

Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10

Ingredients

1 pound lean ground beef

1 egg, (or 2 egg whites)

1/2 cup fresh bread crumbs

3 tablespoons grated Parmesan cheese

2 tablespoons grated onion

1 teaspoon salt

1/4 teaspoon pepper

6 cups chicken broth

6 cups water

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon celery salt

2/3 cup orzo, (tiny rice shaped grains of pasta)

2 cups thinly sliced escarole

grated Parmesan cheese

Directions

Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.

Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.

Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.

Add the escarole. Add the meatballs back to the soup pot, heat and serve.

Top with Parmesan cheese.

Tips

The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

Meatballs

There are some foods that just seem yummy, no matter what. Meatballs fit into that category. Check out today's six meatball recipes (and a couple of meatless balls), including a yummy Meatball Sandwich recipe (from Seattle's Macrina Bakery) and Spicy Buffalo-Style Meatballs. Enjoy!

KOREAN BARBECUE-STYLE MEATBALLS

This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.

Ingredients

1/2 cup chopped scallions

2 tablespoons low-sodium soy sauce

2 tablespoons minced garlic

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup finely crushed Ritz crackers (12 crackers)

1 pound ground beef (round or chuck)

Preparation

Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Tips

Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).

To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.

MEATLESS-BALL SUBS

Ingredients

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Directions

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

MEATLESS MEATBALLS IN MARINARA SAUCE

This is from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”

Yield: 4 to 6 servings; Time: 45 minutes, plus chilling

This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.

Ingredients

1/2 cup panko bread crumbs

1/4 cup minced onion

1/4 cup chopped parsley leaves and tender stems

3 garlic cloves, grated or minced

1 tablespoon tamari or soy sauce

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

Pinch of red-pepper flakes (optional)

1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)

Extra-virgin olive oil, for drizzling

3 cups marinara sauce, homemade or store-bought

Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Preparation

In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)

Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.

Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

SPICY BUFFALO-STYLE MEATBALLS

Recipe Yield: Makes 32 appetizer servings.

View this inline at https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs.

Ingredients

1 pound 95% lean ground beef

1/2 cup soft bread crumbs

1 egg, slightly beaten

2 tablespoons chopped onion

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

2 to 3 tablespoons hot pepper sauce

2 tablespoons butter, melted

1 tablespoon honey

Blue cheese dressing

Celery sticks

Directions

Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.

Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.

Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.

Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.

Nutritional Information Per Serving: Calories: 33; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg; Protein: 3 g; Carbohydrates: 1 g

ITALIAN WEDDING SOUP

This is from the infamous long-since-forgotten-emailing-list.

Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10

Ingredients

1 pound lean ground beef

1 egg, (or 2 egg whites)

1/2 cup fresh bread crumbs

3 tablespoons grated Parmesan cheese

2 tablespoons grated onion

1 teaspoon salt

1/4 teaspoon pepper

6 cups chicken broth

6 cups water

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon celery salt

2/3 cup orzo, (tiny rice shaped grains of pasta)

2 cups thinly sliced escarole

grated Parmesan cheese

Directions

Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.

Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.

Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.

Add the escarole. Add the meatballs back to the soup pot, heat and serve.

Top with Parmesan cheese.

Tips

The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

Meatballs - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with (of all things to pair with Meatless Monday) meatballs. Check out the Steak 'N' Bacon Cheddar Meatballs, the Meatball Sandwich, and any of the other recipes in today's post. Enjoy!

CHICKEN-ZUCCHINI MEATBALLS WITH FETA

This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven."

Yield: 4 servings; Time: 45

To view this online, go to https://cooking.nytimes.com/recipes/1021328-chicken-zucchini-meatballs-with-feta.

Ingredients

3 large zucchini (about 1 1/2 pounds)

Kosher salt and black pepper

1 large shallot, halved

1/2 cup panko

1 1/2 teaspoons ground cumin

1 teaspoon red-pepper flakes

1 pound ground chicken or turkey

2 tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving

1/4 cup extra-virgin olive oil, plus more for greasing and drizzling

3 tablespoons lemon juice (from 1 large lemon)

4 ounces feta

Preparation

Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.

Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.

Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.

Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.

Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.

Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.

Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.

Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.

SLOW COOKER SPAGHETTI AND MEATBALLS

Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."

Yield: 5 to 6 servings; Time: 4 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.

Ingredients

1/4 cup tomato paste

3 tablespoons dry red wine

1 cup panko bread crumbs

1 cup finely chopped flat-leaf parsley (about 1/2 bunch)

4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving

1/2 medium onion, coarsely grated (about 1/3 cup)

2 large eggs, lightly beaten

2 tablespoons whole milk

2 garlic cloves, finely chopped

2 teaspoons red wine vinegar

1/2 to 1 teaspoon red-pepper flakes

Kosher salt and black pepper

1 pound bulk fresh sweet or hot Italian turkey sausage

1 pound ground beef (10 to 20 percent fat)

1 (28-ounce) can crushed tomatoes

2 sprigs fresh basil, plus more for serving

1 pound dried spaghetti, for serving

Preparation

In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.

Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.

When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.

STEAK ’N’ BACON CHEDDAR MEATBALLS

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”

Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.

This was featured in “Lucky to Be a Leftover” and can be viewed online here.

Ingredients

3 tablespoons olive oil

1 onion, minced

Scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80% lean

6 ounces sharp Cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

Black pepper

Preparation

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.

Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.

In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.

Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)

Let cool for at least 5 minutes before serving.

COMFORT MEATBALLS

This is from Ree Drummond of The Food Network’s The Pioneer Woman.

Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533

Ingredients

Meatballs:

1 1/2 pounds ground beef

3/4 cup quick oats

1 cup milk

3 tablespoons very finely minced onion

1 1/2 teaspoons salt

Plenty of ground black pepper

4 tablespoons canola oil

1/2 cup all-purpose flour

Sauce:

1 cup ketchup

4 to 6 tablespoons minced onion

3 tablespoons distilled white vinegar

2 tablespoons sugar

2 tablespoons Worcestershire sauce

Dash of hot sauce, such as Tabasco

Directions

For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.

Preheat the oven to 350 degrees F.

Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.

For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.

Bake until bubbly and hot, about 45 minutes.

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

ITALIAN MEATBALL SOUP

Recipe Yield: Yield: 8 servings (about 2 cups each)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.

Ingredients

1-1/2 pounds ground turkey

2 egg whites

1/4 cup seasoned dry bread crumbs

4 cloves garlic, minced, divided

3 tablespoons Italian seasoning, divided

Olive oil cooking spray

4 cans (15 ounces each) reduced-sodium chicken broth

3 cups water

2 cups green beans, diagonally cut into 1/2-inch pieces

4 medium carrots, sliced

2 medium onions, coarsely chopped

8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces

2 medium plum tomatoes, coarsely chopped

Salt and pepper, to taste

Directions

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.

Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g

Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

Meatballs

There are some foods that just seem yummy, no matter what. Meatballs fit into that category. Check out today's six meatball recipes (and a couple of meatless balls), including a yummy Meatball Sandwich recipe (from Seattle's Macrina Bakery) and Spicy Buffalo-Style Meatballs. Enjoy!

KOREAN BARBECUE-STYLE MEATBALLS

This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.

Ingredients

1/2 cup chopped scallions

2 tablespoons low-sodium soy sauce

2 tablespoons minced garlic

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup finely crushed Ritz crackers (12 crackers)

1 pound ground beef (round or chuck)

Preparation

Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Tips

Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).

To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.

MEATLESS-BALL SUBS

Ingredients

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Directions

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

MEATLESS MEATBALLS IN MARINARA SAUCE

This is from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”

Yield: 4 to 6 servings; Time: 45 minutes, plus chilling

This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.

Ingredients

1/2 cup panko bread crumbs

1/4 cup minced onion

1/4 cup chopped parsley leaves and tender stems

3 garlic cloves, grated or minced

1 tablespoon tamari or soy sauce

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

Pinch of red-pepper flakes (optional)

1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)

Extra-virgin olive oil, for drizzling

3 cups marinara sauce, homemade or store-bought

Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Preparation

In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)

Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.

Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

SPICY BUFFALO-STYLE MEATBALLS

Recipe Yield: Makes 32 appetizer servings.

View this inline at https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs.

Ingredients

1 pound 95% lean ground beef

1/2 cup soft bread crumbs

1 egg, slightly beaten

2 tablespoons chopped onion

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

2 to 3 tablespoons hot pepper sauce

2 tablespoons butter, melted

1 tablespoon honey

Blue cheese dressing

Celery sticks

Directions

Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.

Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.

Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.

Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.

Nutritional Information Per Serving: Calories: 33; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg; Protein: 3 g; Carbohydrates: 1 g

ITALIAN WEDDING SOUP

This is from the infamous long-since-forgotten-emailing-list.

Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10

Ingredients

1 pound lean ground beef

1 egg, (or 2 egg whites)

1/2 cup fresh bread crumbs

3 tablespoons grated Parmesan cheese

2 tablespoons grated onion

1 teaspoon salt

1/4 teaspoon pepper

6 cups chicken broth

6 cups water

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon celery salt

2/3 cup orzo, (tiny rice shaped grains of pasta)

2 cups thinly sliced escarole

grated Parmesan cheese

Directions

Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.

Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.

Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.

Add the escarole. Add the meatballs back to the soup pot, heat and serve.

Top with Parmesan cheese.

Tips

The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

Wednesday Recipes

Wednesday - half-way through the work week. Here are today's six recipes. Enjoy!

CREAMY FRENCH LENTIL & HAM SOUP

Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.

Ingredients:

2 teaspoons olive oil

1 teaspoon unsalted butter

1/2 cup onions, diced small

1 cup carrots, diced small

1 cup celery, diced small

1/4 cup leeks, diced small

1/2 cup fennel, diced small

2 teaspoons garlic, chopped

1/2 cup ham, diced into 1/4-inch pieces

1 teaspoon fresh tarragon, chopped

2 teaspoons fresh thyme, chopped

1/4 cup white wine

2/3 cup French green lentils*

4 cups vegetable or chicken stock

1/2 cup heavy cream

Salt and pepper to taste

*Available in specialty shops and some supermarkets.

Preparation:

Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.

Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.

Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.

Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.

Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.

Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.

VEGETABLE AND BEAN SOUP

This recipe is from Diabetic Gourmet

Yield: 6 servings

Source: "The Everyday Low-Carb Slow Cooker Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/17.shtml

Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.

Ingredients

1 (14.5 ounce) can diced tomatoes

2 (14.5) cans chicken broth

1 cube vegetable bouillon

1 medium onion, finely chopped

1 (15.5 ounce) can kidney beans, drained

1 red bell pepper, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped

1 (7 ounce) can sliced mushrooms, drained

1 tablespoon minced garlic

1 tablespoon olive oil

2 tablespoons butter

1/4 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Directions

Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.

Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

FRESH ASPARAGUS SALAD

Another Macrina Bakery offering, this one from the April, 2014 email. The recipe starts with, "The days are longer, flowers are blooming, and markets are stocking produce bins with the trappings of the season. Spring has arrived! We're celebrating the season's fresh flavors with this delicious salad accented with truffle salt and toasted walnuts. The slight bitterness of endive pairs well with asparagus but any favorite green can be substituted."

Ingredients

2 tbsp walnut oil

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp kosher salt, plus more for seasoning

1/2 cup walnuts

1 1/2 lbs fresh asparagus

1 spear endive or 1 cup of another favorite spring green

1/4 tsp truffle salt

Preparation

Serves 4

Preheat the oven to 325°F.

In a small mixing bowl add the oil, lemon juice, lemon zest and kosher salt. Whisk well to combine and set aside.

Place the walnuts on a baking sheet and toast in the oven for 10 to 15 minutes until golden brown and fragrant. Remove the walnuts from the oven and toss them with about 1/2 teaspoon of the prepared dressing and a sprinkle of kosher salt. Coarsely chop the walnuts and set aside.

Thoroughly wash and dry the asparagus and endive. Using a vegetable peeler, shave the asparagus spears into long ribbons. Cut the endive spear in half and then into 1/4-inch strips.

Place the vegetables on a salad platter, drizzle with dressing and toss gently with salad tongs. Top the salad with the toasted walnuts and truffle salt and enjoy with your favorite rustic loaf!

RHUBARB CRUMBLE

Recipe courtesy of the Food Network Kitchen.

Read more: here.

Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 15 min; Cook: 45 min; Level: Easy

Ingredients

Crumble

1 C flour

1/3 C oats

3/4 C sugar

pinch of salt

6 T melted butter

1/2 C chopped hazelnuts

Fruit filling

2 pounds chopped rhubarb

1/3 C sugar

1/4 C flour

1/2 vanilla extract

1/2 tsp orange zest

1/4 tsp salt

Directions

Crumble

Combine flour, oats, sugar and pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer.

Fruit filling

Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

CLASSIC LEMON MERINGUE PIE

Kathy Kingsley, About.com's American Food blog's guide, writes, "This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made."

Yield: Serves 6 to 8

Ingredients:

Pastry for single-crust pie (purchased or homemade)

Lemon Filling

1 1/4 cups sugar

1/3 cup cornstarch

Yolks from 4 large eggs

1/2 cup fresh lemon juice

2 cups water

3 tablespoons butter, cut into small pieces

1 1/2 teaspoons grated lemon zest

Meringue

Whites from 3 large eggs

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

Preparation:

Preheat the oven to 425°F.

Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Fold in quarters, place into pie plate, and unfold Trim the edge of the pastry to 3/4 inch. Fold the pastry edge under to form a rim. Crimp or flute the rim. Prick the bottom and sides at 1-inch intervals with a fork.

Bake for 25 minutes or until the crust is golden brown. Set the pie crust on a wire rack to cool.

Reduce the oven temperature to 350°F.

Make the lemon filling: Whisk 1 1/4 cups of sugar and the cornstarch in a medium saucepan. Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil. Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat. Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.

Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Beat for 2 minutes longer or until stiff peaks form when beaters are lifted.

Spoon the meringue around edge of filling. Spread to edge of crust. Spoon the remaining meringue in the center and spread and swirl with back of a teaspoon to evenly cover the filling.

Bake the pie until the meringue is browned, about 20 minutes.

Set the pie on a wire rack to cool completely, then refrigerate for at least 2 hours or up to 8 hours. To serve, cut with a long-bladed knife dipped in cold water.

Recipe Notes and Tips

To keep meringue from shrinking or weeping, drop teaspoonfuls around edge of pie, spread to touch crust all around, then spread remaining meringue in center

Dinner!

We all need to eat, and if we can have something that tastes good and is nutritious, fantastic! Here's today's offerings. Enjoy!

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

FRESH ASPARAGUS SALAD

Another Macrina Bakery offering, this one from the April, 2014 email. The recipe starts with, "The days are longer, flowers are blooming, and markets are stocking produce bins with the trappings of the season. Spring has arrived! We're celebrating the season's fresh flavors with this delicious salad accented with truffle salt and toasted walnuts. The slight bitterness of endive pairs well with asparagus but any favorite green can be substituted."

Ingredients

2 tbsp walnut oil

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp kosher salt, plus more for seasoning

1/2 cup walnuts

1 1/2 lbs fresh asparagus

1 spear endive or 1 cup of another favorite spring green

1/4 tsp truffle salt

Preparation

Serves 4

Preheat the oven to 325°F.

In a small mixing bowl add the oil, lemon juice, lemon zest and kosher salt. Whisk well to combine and set aside.

Place the walnuts on a baking sheet and toast in the oven for 10 to 15 minutes until golden brown and fragrant. Remove the walnuts from the oven and toss them with about 1/2 teaspoon of the prepared dressing and a sprinkle of kosher salt. Coarsely chop the walnuts and set aside.

Thoroughly wash and dry the asparagus and endive. Using a vegetable peeler, shave the asparagus spears into long ribbons. Cut the endive spear in half and then into 1/4-inch strips.

Place the vegetables on a salad platter, drizzle with dressing and toss gently with salad tongs. Top the salad with the toasted walnuts and truffle salt and enjoy with your favorite rustic loaf!

RHUBARB CRUMBLE

Recipe courtesy of the Food Network Kitchen.

Read more: here.

Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 15 min; Cook: 45 min; Level: Easy

Ingredients

Crumble

1 C flour

1/3 C oats

3/4 C sugar

pinch of salt

6 T melted butter

1/2 C chopped hazelnuts

Fruit filling

2 pounds chopped rhubarb

1/3 C sugar

1/4 C flour

1/2 vanilla extract

1/2 tsp orange zest

1/4 tsp salt

Directions

Crumble

Combine flour, oats, sugar and pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer.

Fruit filling

Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

CLASSIC LEMON MERINGUE PIE

Kathy Kingsley, About.com's American Food blog's guide, writes, "This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made."

Yield: Serves 6 to 8

Ingredients:

Pastry for single-crust pie (purchased or homemade)

Lemon Filling

1 1/4 cups sugar

1/3 cup cornstarch

Yolks from 4 large eggs

1/2 cup fresh lemon juice

2 cups water

3 tablespoons butter, cut into small pieces

1 1/2 teaspoons grated lemon zest

Meringue

Whites from 3 large eggs

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

Preparation:

Preheat the oven to 425°F.

Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Fold in quarters, place into pie plate, and unfold Trim the edge of the pastry to 3/4 inch. Fold the pastry edge under to form a rim. Crimp or flute the rim. Prick the bottom and sides at 1-inch intervals with a fork.

Bake for 25 minutes or until the crust is golden brown. Set the pie crust on a wire rack to cool.

Reduce the oven temperature to 350°F.

Make the lemon filling: Whisk 1 1/4 cups of sugar and the cornstarch in a medium saucepan. Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil. Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat. Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.

Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Beat for 2 minutes longer or until stiff peaks form when beaters are lifted.

Spoon the meringue around edge of filling. Spread to edge of crust. Spoon the remaining meringue in the center and spread and swirl with back of a teaspoon to evenly cover the filling.

Bake the pie until the meringue is browned, about 20 minutes.

Set the pie on a wire rack to cool completely, then refrigerate for at least 2 hours or up to 8 hours. To serve, cut with a long-bladed knife dipped in cold water.

Recipe Notes and Tips

To keep meringue from shrinking or weeping, drop teaspoonfuls around edge of pie, spread to touch crust all around, then spread remaining meringue in center

FAST CHICKEN CURRY

From my e-cookbook, Off The Wall Cooking.

1 C sour cream

2-5 oz. cans boned chicken

4 T butter

2 T flour

1 1/2 tsp. curry

1 small can pineapple, crushed

1 lb. cooked string beans

salt & pepper, to taste

Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.

BAKED NOODLES & CHEESE

Another from Off the Wall Cooking.

8 oz. noodles, cooked

2 1/2 C grated cheese

2 eggs

1 C milk

1 tsp. salt

1/2 tsp. pepper

2 T butter

Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.