Meatballs with Ricotta Cheese

 

Moist, tender, flavorful. Baked in the oven and freeze beautifully for a make-ahead meal. Thank you Italy in your Kitchen. These are by far the best Italian meatball!

Ingredients:

• 1 pound ground beef (original recipe calls for 3 parts beef, pork & veal)
• 1 pound ground pork
• 4 cloves garlic, minced
• 1 cup whole milk ricotta cheese
• 1/4 cup chopped parsley
• 1 cup breadcrumbs ( I used GF that I had browned with EVOO & spices)
• 2 eggs, beaten
• 1 cup Pecorino Romano, plus more for serving
• 1 teaspoon salt
• Marinara sauce for serving
• EVOO for drizzling

Directions:

Preheat oven to 400-degrees. Line baking sheet with parchment paper.

In a large mixing bowl, add the ground beef and pork.

Combine the beaten egg, ricotta, garlic, parsley and salt in a small bowl.

Add the ricotta mixture, breadcrumbs and cheese.

Incorporate all into the meat mixture gently with your hands. Do not over mix.

Form into 8-10 meatballs (5-6 ounces each) and place on the parchment-lined baking sheet.

Drizzle lightly with EVOO.

Bake about 15-18 minutes or until internal temperature at 160-degrees.

May freeze either cooked or uncooked. Can be baked straight from frozen, adding 5-7 minutes cooking time.

Serve on your favorite pasta with Marinara, extra Pecorino, basil and ricotta.

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Loaf Pan Chicken Power Bowl

 

This is my new favorite chef, Arasha Hashemi. He has introduced me to new flavors and spices, sumac, mint. Every recipe I have attempted are superb! This one is no exception. Seems like a lot of ingredients and it is. If you can make several recipes from one, in my book, a huge plus!

Ingredients:

• juice of 1 large lime
• 3 tablespoons tomato paste
• 2 tablespoon plain Greek yogurt
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoon garlic powder
• 1 tablespoon red pepper flakes
• 1 onion, chopped in food processor
• pinch salt and pepper
• 2.5 pounds boneless, skinless chicken thighs

Directions:

Combine all the marinate ingredients in a large bowl. Add the chicken thighs and onion and toss to coat evenly. Allow to marinate in refrigerator 2-4 hours.

Grease a large metal loaf pan lightly. Pack in the chicken thighs into the loaf pan tightly.

Allow the thighs to set at room temperature 30 minutes before cooking.

Preheat oven to 425-degrees. Cook for 50 minutes.

Tilt pan to remove the accumulated juices. Save for later uses.

Cut chicken into strips.

Ingredients for Yogurt Sauce:

• 4 tablespoon plain Greek yogurt
• 2 tablespoons mayonnaise
• juice of 1 lime
• 1/2 teaspoon onion powder
• 1 teaspoon chipotle powder
• salt to taste

Ingredients for Corn Salsa:

• 2 cups corn (fresh or frozen)
• 1/2 red onion, diced
• 1 jalapeno, diced
• juice of 1 lime
• handful cilantro, chopped

Putting it all together:

I added first some fresh, shedded carrots to the bottom of a pasta bowl. 

Second layer: cooked Lundberg Wild Rice Blend, about 1/2 cup.

Layer three: serving of heated Loaf Pan Chicken.

Layer four: Corn Salsa

Lately: Yogurt Sauce

YUM!

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