Teriyaki Meatballs

Like many teenagers, I rarely packed a lunch for school. Possibly unlike many teenagers, this was mostly because my objectively large lunch group was typically so annoyed at my exceedingly slight build they would just hand me food to eat. Albeit a little annoying in its intent, my laziness won out over my dignity and I happily accepted nearly anything people were willing to share. At some point during my high school career, a place next door started a lunch business serving bowls of Asian-inspired cuisine, like General Tso’s chicken and sweet & sour pork. They were all $5 per bowl and came with white rice, so my favorite teriyaki chicken bowl became somewhat of a staple food in my life. I was much too cheap to fork over my own money very often, but would delightedly finish off other’s leftovers or graciously accept a gift if one of my extremely generous friends felt so inclined.

These days I nearly always pack my own lunch and try to aim for healthier options, but my love of teriyaki has not waned. I rarely eat it, for reasons unknown, but when I saw these teriyaki meatballs on Damn Delicious I knew I had to give them a try. With a freezer full of venison, antelope, and elk, I did not opt to buy the ground pork advised in her original, but I thought my all venison version was exceptional. With this in mind I believe nearly any species of ground meat would suffice, but if you prefer the mixed meat combinations then by all means please do so.

Moist and flavorful, the meatballs are pretty excellent all on their own but also obviously improved by a delicious teriyaki sauce. I made the original version as directed the first time, but found it far too sweet for my personal taste. Although it was delicious, it was more along the lines of a sweet & sour profile than a savory and tangy teriyaki. As such, I’ve made some alterations, mostly cutting the sugar in half, which resulted in just the right amount of sweetness for me. If you like a sweet teriyaki sauce, you can certainly increase the sugar along the way.

I paired mine with my favorite wild rice mix and a side of roasted broccoli, which rounded out into a lovely dinner. The meatballs and sauce would also be excellent as an appetizer (don’t forget the toothpicks!) or as a fun twist on a meatball sandwich or wrap (I’d garnish mine with sprouts.) I like lots of sauce so I made a large batch; if you have leftovers, it’ll be great drizzle over veggies or salad, mixed with scrambled eggs, or paired with grilled chicken or salmon. I never worry about extra sauce, but if you’re not a big sauce person or are serving these as an appetizer, you could likely cut the recipe in half.

 

This is a great summertime meal, and to cut down on prep time just roll the meatballs ahead of time and store in the fridge till you’re ready to bake. If you have a second baking sheet you can roast your veggies at the same time while you make your sauce and cook the rice, and within 30 minutes dinner will be ready. The whole shebang also reheats great so look forward to those leftovers tomorrow.

Teriyaki Meatballs

Adapted from Damn Delicious
Makes about 2 dozen meatballs

Ingredients

Meatballs
2 lbs ground meat of choice (or combination; I used venison)
1/2 cup Panko (bread crumbs)
2 large egg yolks
2 green onions, sliced thinly
2 cloves garlic, minced
1 Tbsp soy sauce
1 Tablespoon freshly grated ginger (or 1/8 tsp ground ginger)
1 tsp pepper

Sauce1
1 cup soy sauce
1/2 cup brown sugar (not packed)
1/2 cup honey
2 tsp ground ginger
1 tsp garlic powder

1/4 cup cornstarch
1/2 cup cold water

Optional toppings: green onion, sesame seeds, parsley

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and coat lightly with olive oil or cooking spray. Set aside.
  2. In a large bowl, add all meatball ingredients. Use your hands (yes it’s messy) to mix together until completely combined.
  3. Roll 2 Tbsp into a ball and set on prepared baking sheet; repeat with remaining meat mixture, leaving at least 1″ between meatballs.
  4. Bake for 20-25 minutes, or until nicely browned and cooked through (165*F on an instant-read thermometer).
  5. While the meatballs are baking, add soy sauce, brown sugar, honey, ginger, and garlic powder to a small saucepan.
  6. Heat over medium until sauce reaches a simmer, then taste carefully (don’t burn your tongue!). For a sweeter sauce, add additional brown sugar and return to simmer.
  7. Whisk together cornstarch and water and slowly stream into the pan, whisking constantly.
  8. Continue to heat over medium, whisking often, until mixture thickens to desired consistency (for me this was 5-10 minutes, I like it thick).
  9. For an appetizer: pour some sauce into a shallow bowl or serving dish and arrange meatballs inside. Drizzle additional sauce over the meatballs and sprinkle with sesame seeds or other garnish.
  10. For an entrée: serve atop your favorite rice or grain; roasted broccoli or Brussels sprouts make an excellent side.

Notes

If you’re serving these as an appetizer, you can probably make half the amount of sauce, but I don’t consider extra teriyaki sauce to be a burden so really it’s up to you.

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Secret Veggie Spaghetti Sauce & Italian Meatballs (and Roasted Spaghetti Squash)

Shortly after I got my snazzy immersion blender I came across a recipe for veggie-packed spaghetti sauce. It was made in the crock pot, which sounded awesome, but as someone who doesn’t like crazy chunky sauce I wasn’t super psyched about the amount of diced vegetables packed into it, mainly for textural reasons. Immersion blender to the rescue!

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}

I tweaked the recipe to use vegetables I actually like (not a fan of mushrooms or eggplant, sorry) and made it on the stove so I could puree some of it before adding the things I wanted to stay whole. You can easily add or remove items to suit your preferences, next time I will definitely add sliced olives. M has such a strong hatred of them I forget I can add them when he’s not around. I think a couple handfuls of spinach added to the pureed mixture would be great also.

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}

With veggies secretly packed into what a appears to be a normal spaghetti sauce, this is a great way to trick your kids (or yourself) into eating some extras at dinner time. I will perhaps use a slightly smaller head of cauliflower in the future (mine was more medium than small) but overall it turned out fantastic. Tomatoes and spices galore, with some diced red bell peppers for variety. If you leave the sauce meatless it’s a great vegan option, but if you’re of a more carnivorous persuasion, read on.

Because I was feeling particularly ambitious that weekend, I also made Italian meatballs. Extra juicy and perfectly spiced, they were wonderful with ground elk but I’m sure ground beef would be delicious also. This was a super easy recipe that would pair well with any sauce, even a jarred version, just make sure they have time to simmer in the sauce for about 15 minutes to ensure they are cooked through. Or if you are making them to freeze, turn the heat down on your frying pan, add a lid, and steam them for several minutes. For an easier meat option, skip the meatballs and add a pound or two (it makes a lot of sauce) of your favorite ground meat, already browned, during the final simmering step. You should have enough to feed the whole family and probably still put some in the freeze for later.

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}While pureeing it can be quite thick so have patience during this step; other than that it’s just a matter of chopping vegetables and opening some cans – super easy. Make a batch for dinner, put half in the freezer, and you’ll have homemade sauce ready to go on a day you don’t feel much like cooking. Serve with roasted spaghetti squash (directions below) or your favorite pasta, with freshly grated Parmesan and pepper, for a delicious and healthy meal.

Secret Veggie Spaghetti Sauce

Inspired by Smile Sandwich
Makes a lot

Ingredients

2 Tbsp olive oil
1 medium onion, finely diced
1 small head cauliflower, finely diced
1 large zucchini, finely diced
2 cloves garlic, minced

29 oz can + 15 oz can tomato sauce
14.5 oz can Italian stewed tomatoes
2, 6oz cans tomato paste

2 bell peppers, diced
14.5 oz can Italian diced tomatoes
2-3 Tbsp Italian seasoning
salt and pepper, to taste

Directions

  1. Pour oil into a large pot (8 quarts or more) and heat over medium heat until hot.
  2. Add onion, cauliflower, zucchini, and garlic, and saute until onion is softened and translucent.
  3. (If you’re serving this with spaghetti squash, start it roasting now.)
  4. Add tomato sauce, tomato paste, and stewed tomatoes. Increase heat slightly, and simmer until vegetables are softened.
  5. Optional but recommended: puree sauce using an immersion blender until reasonably smooth.
  6. Add diced tomatoes, bell pepper, spices, (and browned meat or meatballs, if using) and simmer on low heat for about 15 minutes. Do a taste test after about 5 minutes, and add more spices if necessary. I added around 3 tablespoons of seasoning but depending on your veggies and your taste preferences, more or less might be appropriate.
  7. Serve with your favorite pasta or spaghetti squash.

Italian Meatballs

Adapted from Recipe Tin Eats
Makes about 2 dozen

Ingredients

2 slices white bread, crusts removed
1 medium onion, grated

1.5 lbs ground elk (or beef)
1 egg
1 Tbsp Italian seasonings
1/4 cup Parmesan, freshly grated
1 tsp salt
1/4 tsp pepper

2 Tbsp olive oil

Directions

  1. Tear bread into small pieces and place in a large bowl. Add onion and stir until well mixed and bread is completely wet.
  2. Add remaining ingredients and mix by hand until completely combined.
  3. Scoop 2 tablespoons at a time on to a plate or cutting board, then roll each dollop into a ball.
  4. Heat olive oil in a large non-stick frying pan over medium heat.
  5. Gently add meatballs and fry, turning gently, until nicely browned on all sides (pro tip: this is easier in two batches).
  6. Add meatballs (and drippings, if desired) to your spaghetti sauce and simmer gently for about 15 minutes, until meatballs are heated through.
  7. Serve with sauce atop your favorite pasta or spaghetti squash, with extra freshly grated pepper and Parmesan.

Roasted Spaghetti Squash

Ingredients

Spaghetti squash
Olive oil

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Halve squash and remove seeds. Coat flesh lightly with olive oil.
  3. Bake for about 40 minutes, or until squash can be easily pierced with a fork.
  4. Let cool for a few minutes, then scoop from skins, fluff with a fork, and serve hot.
  5. Top with additional olive oil, butter, or your favorite pasta sauce.

Lasagna Roll-ups

It seems that fall may be on the way here, just in time for me to leave. Heading out this Friday for over two weeks of traveling and running three half marathons. If I can’t walk when I get home, you’ll know why.

Traditionally October is full of pumpkin delicacies prancing across the internet in overwhelming numbers, so I thought this year I’d start off with something a little less obvious. I saw this recipe on Pinterest (as usual) and thought it looked like a fantastic idea. Pre-portioned and easy to serve, it’s a great recipe for a family dinner as well as a potluck scenario. Even better, it can be prepared ahead and baked the next day to cut down on prep time for busy weeknights.

Lasagna Roll-ups {{Baking Bytes}}

For my first attempt I followed the original recipe as written; although it was good, it was a bit too “skinny” tasting for our preferences. M requested at least “twice as much meat and probably four times the cheese” so I made some adjustments for my next round. With cheesy goodness abound it went over much better. If you’re looking for a bit healthier option, maybe you want to head over to the original linked below, but if you like gooey and cheesy you’re definitely in the right place. It’s easily made vegetarian by just not adding meat or by subbing zucchini or mushrooms or whatever you like.

Preparing them is a bit time-consuming but I expect not more so than regular lasagna and possibly less. Having never made lasagna from scratch I can’t actually confirm this, but it seems plausible. And the hassle you save serving it (especially to a crowd) is easily worth a few extra minutes of prep time.

Lasagna Roll-ups {{Baking Bytes}}

Melty mozzarella, parmesan, and ricotta meld with the spinach and meat for a melt-in-your-mouth experience. Serve with a side salad and/or a vegetable for a well-rounded meal. Or don’t. I’m not your mother.

Lasagna Roll-ups

Adapted from The Girl Who Ate Everything
Makes 12 roll-ups

Ingredients

12 lasagna noodles
12 oz ground or diced meat (optional; I used hot Italian sausage)

10 oz chopped spinach (see note)
15 oz ricotta cheese
2 cups + 1/2 cup grated mozzarella cheese, divided
1/2 cup + 1/2 cup grated parmesan cheese, divided
1 egg
1 clove garlic, minced
1 tsp dried Italian seasoning
salt and pepper, to taste

32 oz spaghetti or other tomato sauce

Directions

  1. Pour about 1/2 cup of spaghetti sauce in the bottom of a 9×13″ baking dish.
  2. Cook lasagna noodles according to package directions.
  3. If using meat, sauté it with a little olive oil over medium heat until browned. You can add the garlic here too if you want.
  4. In a large bowl, mix spinach, ricotta, 2 cups mozzarella, 1/2 parmesan, egg, garlic, seasonings, and meat until well combined.
  5. Put several paper towels on the counter and gently lay cooked noodles on top. Gently pat the tops dry with an additional towel.
  6. Divide cheese mixture between noodles (about 3/4 cup per noodle) and gently spread it evenly across the entire noodle.
  7. Drizzle a couple of tablespoons of sauce on top of the cheese mixture.
  8. Gently roll up a noodle, not too tightly, and place seam-side down in the pan.  The paper towel might stick a little but it pulled off easily with no reside for me. Repeat with remaining noodles.
  9. Pour remaining sauce over lasagna rolls and sprinkle with remaining cheese.
  10. Cover loosely with foil. (You can refrigerate it at this point if you want to bake it the next day.)
  11. Bake at 350 degrees Fahrenheit for about 1 hour (no need to preheat the oven), removing foil for about the last 10 minutes so the cheese will brown a little.
  12. Let rest a few minutes, then serve hot.

Notes

I used frozen spinach both times. If you do, make sure it’s completely thawed and you squeeze as much water out as possible. Fresh spinach should also work fine so I will likely use that in the future. I also accidentally added 16 oz the second time and it was still yummy, although perhaps a bit more spinach-y than I personally prefer.

Baked Beef & Bean Taquitos

Hi friends, hope your September is going well. I’ve got an easy entrée here for you today so I’ll get right to it. Taquitos are something we ate fairly regularly when I was a kid, although they were usually the kind out of a box because I wasn’t much into cooking back then. This recipe is an easy dinner as well as a delicious one, and you can easily tailor the filling and the tortilla texture to suit your preferences.

Baked Beef & Bean Taquitos {{Baking Bytes}}

Ground beef (or deer, in my case) seasoned with salsa and chili powder and mixed with black beans and bell pepper includes some extra vegetables while being a very filling and rounded meal. Goes great with a side salad and/or fruit or they’re excellent just on their own. Tailor the heat by using a hotter salsa in the filling or let people dip their own if you have vastly different spice tolerances in the family. You could also chop up a jalapeno in there if you’re in to that sort of thing.

Baked Beef & Bean Taquitos {{Baking Bytes}}

As for the outside, you only need bake them until they’re as crunchy as you prefer. Since the filling is already cooked the only oven goal is to bake the tortilla slightly. I did mine about 15 minutes because they cook a little slower on a silicon mat and I was aiming for them to be firm enough to pick up and dip, without getting too brown on the outside.

Baked Beef & Bean Taquitos {{Baking Bytes}}

These are a great way to switch it up without a ton of extra work, and much easier to eat than tacos. They also work great as leftovers for an easily packable lunch or a convenient dinner. Heat them in the microwave if you’re in a hurry and don’t mind a soft tortilla, or over medium-low heat on the stove if you’re looking for the crunchy exterior.

Baked Beef & Bean Taquitos {{Baking Bytes}}

If you’re wanting a quick meal for mid-week, you could probably do everything except bake them the night before, and then just pop them in the oven when you get home. Keep in mind they will probably need a little longer to bake in order to make sure they are heated all the way through. It also works well to only make the filling ahead of time, and then heat it slightly and fill the taquitos while the oven is preheating.

Baked Beef & Bean Taquitos {{Baking Bytes}}

I’m sure these will become a new staple in our house, and I hope you enjoy them too. If you have any variations, I’d love to hear about them!

Baked Beef & Bean Taquitos

Adapted from Just a Pinch
Makes about 15

Ingredients

1 small onion, chopped finely
1 Tbsp canola oil
1 clove garlic, minced

1 lb ground beef (or deer, or whatever)

1 bell pepper, diced

1 can (15 oz) black beans, rinsed
1 cup salsa
2-3 tsp chili powder
salt and pepper, to taste

1 package (about 20) 6″ flour (or corn) tortillas, room temperature2

Directions

  1. In a large frying pan, combine oil, onion, and garlic. Saute over medium heat for 3-5 minutes, or until onion starts to soften.
  2. Add the ground meat and continue to saute until it’s nearly all browned.
  3. Add bell pepper and saute until the meat is completed cooked.
  4. Add remaining ingredients, reduce heat to low, and simmer gently for about ten minutes, or until mixture is hot.
  5. Meanwhile, heat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicon mat.
  6. When filling is hot, place about 1/4 cup in a tortilla and roll it up as tightly as you can without burning your fingertips. Place seam-side down on prepared baking sheet. Repeat until you run out of filling or tortillas.
  7. Brush lightly with canola oil (optional) and bake for 8-20 minutes, until desired level of crunchiness is met.
  8. Serve immediately with your favorite sour cream and salsa.

Notes

The salsa flavor is fairly prominent so make sure you use one you like!

I prefer flour tortillas but corn would work just fine. They will be much easier to roll if they are room temp, so if you normally keep yours in the refrigerator be sure to put them on the counter that morning, or heat them briefly in the microwave or on the stove before you start.

I doubled the batch so I’d have lots and it worked great to have leftovers.

Stuffed Peppers

[First things first…I am so sorry for the ridiculous semi-accidental hiatus. September was M’s last month in town before he headed back to Antarctica (yes, you read that right) for three months, so I let the blog fall by the wayside. My apologies. But there’s good news! I’m going to post something every Monday in October to make up for it.]

In other news, Montana refuses to legitimately enter autumn and insists on holding onto summer as long as possible. It is in the high 60s as I write this, which personally I think is just ridiculous for October. Maybe it’s just me but I am definitely ready for cooler temperatures. Mainly because I want to run in like 40 degrees rather than almost 70 and then come home to a steaming bowl of soup, but until I get that weather machine working I’ll just be staring forlornly at the weather forecast. Shorts and tank top weather will be over soon enough (I hope) just in time for everyone to complain it’s too cold. In preparation for that glorious time of year, here is a fabulous and easy dinner recipe that’s great for a chilly fall day and conveniently includes almost all of the food groups.

Stuffed Peppers {{Baking Bytes}}

As a kid I was not big on the bell peppers thing. I still don’t really care for them raw, but I love them cooked in things. Stir fry, tacos, pizza, soup, stew, etc are all improved by the addition of a bell pepper or three. Bonus: veggies are healthy. I saw a picture of stuffed peppers on Pinterest a few months ago and thought to myself “that looks like something I could maybe handle” and then promptly never made it because it was 85 degrees outside and I didn’t want to turn on the oven.

Stuffed Peppers {{Baking Bytes}}

Fortunately it has cooled down a bit since then and my hypothesis was correct: they are delicious. Wild rice, Italian sausage, cheese, and a smattering of other flavors come together in a delightfully simple recipe. Although it’s not super quick, particularly if (like me) you’re not practiced at cutting things, it’s incredibly easy and hard to mess up. You could cut down on the time by preparing them the night before and popping them in the oven when you get home from work. They may need a bit longer in the oven to warm through so make sure you check that the center isn’t cold.

I did not add a lot of spices to mine because I was using hot Italian sausage and that was enough for me, but the addition of some red pepper flakes, cayenne pepper, curry powder, or whatever you’re feeling that day would work beautifully. Conveniently you can taste the filling before you finish them up in the oven, so it’s easy to play around with the flavors before you stuff the peppers. Try adding zucchini or spinach for an extra veggie boost.

Stuffed Peppers {{Baking Bytes}}

Bake these up, serve with homemade applesauce and a glass of milk and you’ve got all the food groups covered in a healthy and delicious meal.

Note: They reheat pretty well in the microwave but I find it works better if you cut them in half beforehand.

Stuffed Peppers

Inspired by Kalyn’s Kitchen
Makes 4 peppers

Ingredients

1 cup (uncooked) wild rice
4 large green bell peppers

12 oz Italian sausage (or ground meat of choice)
olive oil (for sauteing)

1 bell pepper (any color, I used orange)
1 small-medium onion
1-2 cloves garlic
1/2 cup grated Parmesan
salt and pepper, to taste

1/2 cup grated mozzarella

Directions

  1. Preheat oven to 375 degrees Fahrenheit and lightly grease an 8″x8″ glass baking dish (or any glass baking dish that your peppers will all fit into.)
  2. Cook rice according to directions and set aside.
  3. Meanwhile, cut the tops off the peppers, hollow out the inside, and slice a bit off the bottom so they sit flat (if necessary).
  4. Dice the tops of the peppers (minus the stem of course), onion, garlic, and remaining pepper into small pieces.
  5. Saute meat and a little olive oil in a large pan over medium heat for a few minutes.
  6. When meat is about halfway done, add the diced veggies and continue sauteing until meat is cooked through and veggies are heated.
  7. In a large bowl, combine rice, cooked sausage mixture, and Parmesan cheese, stirring to combine thoroughly. (I found it easiest to use my hands.)
  8. Add spices to taste and stir to combine.
  9. Firmly stuff mixture into the hollowed-out peppers, filling them full and using a spoon to aid in packing it tightly. (You may have a little extra filling, I saved it and used it like a taco filling.)
  10. Bake about 30 minutes, then sprinkle (or pile) mozzarella onto the tops of the peppers and bake an additional 15-20 minutes, until cheese is melted and beginning to brown.
  11. Serve hot and refrigerate leftovers for up to one week.