Meatball Marsala

I decided to share another meatball recipe with you to make this a meatball week. These meatballs are awesome because it really gives you the same idea as a chicken marsala but with beef, and to me they feel easier even though the work is similar. There is something so fun for me with making meatballs. The Fudgelet helped make them with me.

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Baked Pasta with Mushrooms, Sausage, and a Cream Sauce

Here is a dish I was able to make while having to watch both kids on a weeknight. It was delicious and well-liked by everyone. K asked if we could have it again soon, so maybe on the next cold weather day. I really liked the crispy topping with the creamy mushroom sauce.

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Sausage Risotto with Balsamic-Roasted Shallots

Here I am with another risotto recipe trying to convince the Fudgelet that risotto is delicious. K and I really liked this, and the Fudgelet ate it, but he was still complaining some. I don’t get it…he likes rice and sausage, he likes them together, and he likes congee which is basically a Chinese version of risotto. Oh well. Anyway, the adults loved it and he ate it regardless.

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Thick-Crust Sicilian-Style Pizza

This is the first recipe I made post-Chiplet’s birth. I made it 4-5 days after he was born. The first two nights I was at the hospital, and the first night home a friend dropped off dinner. The next night we had leftovers that needed to get eaten (this recipe here) and then the next night we ate this. It was such a filling pizza that we ended up having it for dinner and lunch leftovers too.

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Cheese-Stuffed Meatballs

Awhile ago, before the Chiplet arrived, K had to do a work trip. He was gone for a few days, which made my evenings fairly quiet and slow. One of these nights, I decided to make a huge batch of meatballs. I made enough for us to eat for dinner twice, and to save for future meals post Chiplet. Sauce included! These were really yummy meatballs with the cheese inside. You can make them as small as you like, but ours were on the more normal size since I was making so many (about 100). I doubled the recipe below because I figured that if you’re going to make meatballs, you may as well make a double batch to save. Right?

 

Directions for Cheese-Stuffed Meatballs

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella.

When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through.

Serve.

Directions for Cheese-Stuffed Meatballs (without pictures)

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella. When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through. Serve.

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Tips-y Tuesdays: Pasta Machines

If you follow me on Twitter, you will know that I was super excited about a Christmas present from my husband K. Pasta maker attachments for my stand mixer! I’ve been making pasta with my by-hand pasta machine, but it’s been difficult and messy. The main issue is that I couldn’t attach the machine to my countertop because my counter is too thick for it. So, I end up trying to hold it in place while cranking the pasta. And, it is still pretty easy, but you obviously need a little muscle effort (maybe a fancier one is better, but mine was only $40 at a discount store), which is difficult when trying to hold a wobbly machine. Well, I heard the stand mixer attachments worked well, but I didn’t want to spend $150 on them.

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Rigatoni with Sausage and Fennel

This is a great make ahead dish and looked mediocre before baking it, even if you don’t have to according to Ina.

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