Monthly Archives: April 2016

SWEET AND SOUR MEATBALLS

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PREP TIME
5 mins

COOK TIME
40 mins

TOTAL TIME
45 mins

Sweet and sour meatballs, the secret to a great sauce is using ketchup.

INGREDIENTS

1 pound ground beef
1 egg
¼ cup dry bread crumbs
1 onion, diced

Sauce
1 cup packed brown sugar
3 tablespoons all-purpose flour or cornstarch
1½ cups water
¼ cup distilled white vinegar
3 tablespoons soy sauce
¼ cup ketchup

INSTRUCTIONS

Mix the brown sugar, soy,vinegar, water and ketchup in a pot.
Combine the breadcrumbs, egg and ground beef together in a bowl.
Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.
Pop them into the 375 degrees oven and start them cooking.
Mix your flour or cornstarch in cold water then whisk it into the sauce.
After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
Now you can cover those meatballs up with sauce.
Finish cooking them until done, and they look oh-so saucy and delish like this!When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it’s far better safe than sorry!I love sweet and sour meatballs on rice, especially bad-for-you, white rice!

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Tartar Sauce

 

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Tarter Sauce

Serves:1½ cups

Prep time:15 mins

Total time:15 mins

Ingredients

½ cup relish, chopped very fine
¼ cup pickled red onion or plain red onion, chopped very fine
1 tablespoon scallions (tops and bottoms), chopped very fine
¼ teaspoon Frank’s or sriracha hot sauce
1 tablespoon honey
1 teaspoon drained capers, finely diced
¼ teaspoon dry mustard
¾ cup mayonnaise

Instructions

In a small bowl, mix all ingredients until well combined.
Refrigerate for up to one week.

Inspiration from: A Family Feast
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Pickled Red Onions

 

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Serves:1 quart

Prep time:10 mins

Cook time:5 mins

Total time:15 mins

 

Ingredients

1 ½ pounds red onion, peeled, trimmed and cut into thick half-moon slices
1 ½ cup cider vinegar
½ cup sugar
1 teaspoon salt
1 jalapeno seeded, stemmed and sliced into half circles
1 small bunch cilantro, tied with string

Instructions

In a medium pot, bring all ingredients to a boil, lower heat and simmer covered for five minutes. Remove from heat and let cool (remove the cover from the pot while cooling).Once cooled, remove and discard the cilantro.Store onions covered in the refrigerator for 7-10 days.

Source: http://www.afamilyfeast.com/pickled-red-onions/