Meatballs....and Spaghetti

Who doesn't love spaghetti and meatballs? By special request - here is the recipe for meatballs.

I know it's easier to use dried breadcrumbs- I admit I have done that myself- just used them out of a can even (gasp) - but the best meatballs are made with fresh breadcrumbs. Just run a few slices in your food processor and use them. That said- if you don't have them - don't run to the store just to buy bread to make breadcrumbs!


I always use 2 different meats - usually pork and turkey to make my meatballs. Feel free to use whatever ground meat you like.

1 lb of ground turkey
1 lb of ground pork
1 1/2 cups of fresh bread crumbs
1 TBS garlic powder
1/2 cup grated parmesan cheese
2 TBS flat leaf parsley (chopped)
2 tsp salt
1 tsp pepper
1/2 tsp chili flakes (totally optional)

regular oil for frying

Combine all the ingredients and form into loose balls. Do not squeeze them or pack them too hard. If you feel the mixture is too loose you MAY sprinkle a bit more bread crumbs - but you should not need any more. 2 lbs of meat should give you at least 15 meatballs (about 2 inches each)
Heat oil in a saute pan - this is to shallow fry the meatballs so you will need at least 1/4 inch oil in the pan. Drop the meatballs in the oil one by one and brown them on medium-low heat. Turn them very carefully. Do not crowd the pan - you want to fry them not steam them. They will be done in about 10 minutes.
I usually finish cooking them in the sauce itself. So at this point remove the meatballs from the pan and drain on a paper towel. Make your spaghetti sauce and return the meatballs to the sauce. Cover and cook on low for 25-30 minutes till the meatballs are fully cooked.




For the Sauce

1 can of crushed tomatoes (the big can)
1 medium onion chopped
3 cloves of garlic chopped
2 TBS chopped flat leaf parsley
2 TBS chopped basil leaves
1 cup of good red wine ( the kind you would drink)
2 TBS olive oil
1 tsp salt
1/2 tsp pepper

Once you are done frying the meatballs, discard the oil. In the same pan heat 2 TBS olive oil, add the onions and fry till translucent. Add the garlic and fry for a minute. Add the wine and scrape up all the stuck on bits into the wine. Cook it down for about 3-4 minutes. Add the tomatoes, salt, pepper and the herbs.
At this point you can add the meatballs and simmer for 25-30 minutes till the meatballs are fully cooked.

Cook the spaghetti as per package directions. Serve the pasta with fresh grated parmesan cheese and a sprinkling of fresh basil on top.

Meat Loaf

Each and every cook in the US has his/her own meatloaf recipe. Mine came from a very cook friend (thanks Jonathan). Of course you tweak it as you go along and tailor it to your taste. But Jonathan taught me how to make meatloaf! It was a mystery to me till then :)

I make mine using a combination of pork and turkey. Feel free to use whichever meat you prefer. I have used the 'measurement' of 1 tray/package- since that's how you buy it in the grocery store.

And remember- you can never make "a small meatloaf"! Its always a lot, so be prepared to freeze some of it. Meatloaf sandwiches are always a welcome lunch.


1 tray/package ground pork
1 tray/package ground turkey

1 cup finely chopped onion
2 TBS crushed garlic
1 TBS red chili flakes
1 TBS Worcestershire sauce
2 eggs
1 small can Campbells mushroom soup
1 & 1/4 TBS salt
1 TBS pepper
1 TBS dried herbs (Italian blend works very well)
3 cups bread crumbs (more if required)
tomato ketchup

Heat oven to 350 degrees. Line 2 regular loaf pans with foil.

Mix all the ingredients from pork to herbs in a large mixing bowl till well mixed. Add the bread crumbs one cup at a time and work them in. You will need 3 cups for sure. Sometimes, depending on many factors you may need more- just have some extra on hand. You should be able to form a 'loaf' with the meat mixture and it should not flop down. That's when you know you have enough bread crumbs in there.

Divide the mixture between the 2 loaf pans and top with tomato ketchup. Yes, tomato ketchup. Somehow it makes the meatloaf taste better this way. Cover the loaf pans with foil and place in the oven. Cook for 55-60 minutes. Then remove the top foil and let cook for another 20-25 minutes.
Insert a knife in the centre and check. If the knife comes out clean, the meatloaf is cooked.

Remove from the oven and cover with foil. Let the meatloaf rest for 10-15 minutes before you take it out of the pan and slice it.

Serve this with any or all of the following:
Mashed potatoes, roasted potatoes, french fries
Steamed Caulifower
Steamed vegetables
Buttered corn

Pork Stir Fry - Quick Fix dinners

We all need some simple recipes that we can whip up for a weekday dinner. This one will give you your protein and your veggies- it's easy and it's fast! Just add a side of rice and voila! you have dinner. You can substitute sliced chicken breast for the pork and use whatever vegetables you have on hand.


300 gms of sliced pork (usually loin)
1/2 cup onion - sliced
7-8 stalks of asparagus
1/2 red pepper - sliced
1/2 yellow pepper - sliced
1/2 cup mushrooms - sliced
1/2 tsp red chili flakes
2-3 cloves of garlic finely chopped or passed through the garlic press
2/3 tsp salt
1 TBS white wine vinegar or apple cider vinegar
2 TBS olive oil

Heat a saute pan, add oil and fry the garlic very lightly. Add the pork and saute till just done. Takes about 3-4 minutes. Add the vegetables, salt and chili flakes and saute for 2-3 minutes more. You do not want to overcook the vegetables. Finally add the vinegar and let it cook down.

Serve with some rice or pasta for a complete meal. i sometimes cook the rice in chicken stock just for a change.

Pumpkin Pasta Sauce

Makes a nice change from the usual tomato based pasta sauce. This is nice to make in the fall when you get fresh pumpkins. I use sage in it - again a fall herb...reminds you of thanksgiving!


3 cups of pumpkin pulp. You can find the method in my pumpkin soup recipe.
1 lb hot Italian sausage
10 fresh sage leaves
3/4 cup yellow onion chopped
2 garlic cloves - put them through the garlic press or mince very fine.
1/2 tsp red chili flakes
salt
1 cup dry white wine
3 TBs olive oil

In a heavy bottom pan heat the olive oil, add the chopped onions and garlic and saute till translucent. Add the sausage and chili flakes and saute till the sausage is done - about 5-6 minutes.
Add the pumpkin pulp, salt, wine and the chopped sage leaves. Stir till thoroughly mixed and there are no big pumpkin lumps. Add salt to taste. If the sauce needs to be thinned, add some chicken stock. Bring to a boil.

Serve with spaghetti or angel hair pasta.

Soups and Stews - Pork Stew

This is a favourite at our house...and what's not to like. Pork and lots of veggies- ultimate in comfort food. Serve it with a crusty California sourdough bread to mop up everything.
It's a one dish meal, easy to prepare- takes very little prep time. 
 

4 Bone In Pork Chops (or you could use stewing meat.) - cubed
10-12 pearl onions. (use frozen or fresh.)
8-10 small red potatoes
1 lb button mushrooms
4 stalks of celery
12-15 baby carrots
2 shallots finely chopped
4 garlic cloves finely chopped
2 sprigs of fresh thyme (or 1/2 tsp dried thyme)
salt
pepper
red chili flakes
olive oil
2 TBS white wine
2-3 cups chicken stock
2 TBS all purpose flour
2 TBS butter
1 tsp olive oil
1 cup chicken stock


Heat Olive oil and saute the garlic and shallots till translucent. Add the pork and saute till brown. Add the wine and cook for 2-3 minutes. Add the vegetables except mushrooms and keep cooking for about 5-6 minutes. Add the mushrooms, and thyme. Add 1 cup chicken stock. Salt, pepper and chili flakes to taste.
In a saucepan, heat the 1 tsp olive oil and add the 2 TBS butter. Roast the flour on a medium flame till it's no longer raw. You will see it change colour- you can go as brown as you like- I usually don't make it too dark as it changes the colour of the stew. While the flour is hot, add one cup stock- slowly- whisking all the time so there are no lumps. Form a smooth gravy and add to the stew.
Cover and cook till the pork is tender. You will need to add more chicken stock as you go. Usually takes about 30 minutes on low heat.

Fish out the bones (if present) and serve with good sourdough bread.