My Recipe Box - Pork Meatballs with Apricot Glaze

 February 2023 - Toronto ON

Every now and then I just want meatballs. I have several recipes but I had some apricot jam I wanted to use up. You could use orange marmalade as well.

I used a jar of minced garlic, ginger and chili instead of mincing my own.

Ingredients

Meatballs:

1 pound ground pork

1 tablespoon minced red onion

1 teaspoon minced fresh ginger 

1 large clove garlic, minced

¼ teaspoon salt

Glaze:

1 cup apricot preserves/jam or marmalade

5 tablespoons low-sodium soy sauce Gluten free

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 tablespoon sesame oil

2 teaspoons Sriracha sauce, or to taste

1 teaspoon Worcestershire sauce

1 tablespoon cornstarch
¼ cup water for making slurry with cornstarch

2 teaspoons chopped fresh cilantro, or to taste (Optional)

Scallions, green onions (Optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

Mix ground pork, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.

Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).


Meanwhile, whisk apricot preserves/jam, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.

Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.

Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.

Serve warm, garnished with cilantro/scallions.

My Recipe Box - Thai Meatballs

September 2016 - Toronto ON

I didn't take a photo of these! I had some defrosted beef that needed to be eaten so I Pinterest'ed and found many variations of Thai style meatballs, a very popular street food in Thailand.

Since I don't have a photo of the meatballs I will put in a food photo from Thailand! Our menu, our first day in Bangkok, as we select our lunch.

This recipe is from chef Michael Symon, from The Chew.

This would also be amazing in a Thai inspired soup!

MICHAEL SYMON'S THAI STYLE MEATBALLS

INGREDIENTS
1 1/2 pounds ground Pork I used beef
1 teaspoon Salt
2 tablespoons Fish Sauce
2 Garlic cloves (minced)

Sriracha I added about a teaspoon, more next time 
1 small Jalapeno (seeded and minced) I would include some seeds OR why didn't I use the Thai peppers I specifically bought this week????
2 teaspoons Lemongrass (chopped) I had just bought a tube of lemongrass paste
1/2 Carrots (grated)
1- inch piece fresh Ginger (peeled and grated)
3 Scallions (white and green parts; finely chopped)
1/4 cup Cilantro (roughly chopped)
2 tablespoons Mint (roughly chopped) didn't add
Breadcrumbs (as needed) I used gluten free

FOR THE SAUCE:
3 tablespoons Chili Paste (such as Sambal) I used Thai red chili sauce but it isn't very hot.
3 tablespoons Soy Sauce
1/4 cup Lime juice
2 tablespoons Sugar I forgot, maybe that is why it was so sour but oh so good!!!
3 tablespoons Fish Sauce

In a large mixing bowl, combine all ingredients. After chopping I opted to pulse through the blender making it easier to combine with the meat.

Drop by rounded tablespoon onto a parchment lined sheet tray. Bake at 400 degrees for 25 minutes or until golden brown and cooked through.

My Recipe Box - Sweet and Sour Meatballs

I like my Betty Crocker meatball recipe but I tried this recipe a while ago and we really enjoyed these as well.

This is good served over rice, they freeze well.

I also have a recipe for turkey meatballs.

And Greek veal meatballs in pita.

Ingredients
1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs gluten free
salt and pepper to taste

1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

Directions


In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, saute the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.


Source

Friday finds - Recipes

Cheese and garlic quick bread


Image and recipe source

Adhraki goshf lamb masala -  recipe source


Grilled salmon with maple

Image and recipe source


Monster Shrimp Orange Chili Glaze

Image and recipe source


Lemon blueberry pound cake

Image and recipe source


Pesto rolls for the bread maker

Image and recipe source

Pesto parmesan meatballs


Image and recipe source

Recipes To Try

Photo from our recent trip to NYC

From this week's blog hopping I discovered the following recipes:

Truly tender spaghetti and meatballs I have many recipes for meatballs but still like to check out others.

Amazing stuffed chicken breasts these look so good!!

Chicken tikka masala Yum Indian and we have some naan bread in the freezer.

Honey ginger balsamic glazed beets

A quick fall meal from CBC.
Turkey meatball soup
Spinach radicchio and radish salad
Green onion quick bread
Quick ravioli bake

Caramel apple cupcakes

This looks like a fantastic old-fashioned carrot cake. I have one I've used for years but this sounds much better!!

My Recipe Box - Greek Meatballs in Pita

 Source - LCBO

This is a great recipe to make especially if tomatoes are in season. I also add raw onions to the filling.


GREEK MEATBALLS IN PITA

These savoury veal meatballs (a.k.a. keftethes) combine the cornerstones of simple yet abundantly flavourful Mediterranean-style ingredients—lemon, mint, garlic and oregano. For a simple dinner, this stuffed sandwich served with a side of olives is perfect. Or, serve meatballs as an appetizer with tzatziki.


1 lemon
¼ cup (50 mL) dried unseasoned bread crumbs
1 egg, lightly beaten
¾ lb (375 g) ground veal
¼ cup (50 mL) finely grated peeled potato
1 green onion, finely minced
2 garlic cloves, minced
2 tbsp (25 mL) finely chopped fresh mint leaves
1 tsp (5 mL) dried oregano leaves
½ tsp (2 mL) salt
Generous grinding black pepper
3 tbsp (45 mL) all-purpose flour
Olive oil

6 medium pita


FILLINGS

Tzatziki, crumbled feta, sliced tomatoes and cucumber, shredded lettuce

1 Finely grate peel from lemon into a large bowl, then squeeze in about ¼ cup (50 mL) juice. Add bread crumbs and let stand 5 minutes, so bread crumbs absorb the juice.


2 Stir in egg then veal, potato, onion, garlic, mint, oregano, salt and pepper. Mix gently just until combined. Form into 1-inch (2.5-cm) meatballs, then flatten slightly. Place flour on a plate. Lightly coat meatballs in flour, shaking off excess. Set meatballs on a baking sheet.


3 Coat a large frying pan with oil and set over medium heat. Add as many meatballs to pan as you can without crowding it. Turn gently until they’re golden on all sides and cooked through, 8 to 10 minutes. Repeat with remaining meatballs adding more oil if needed.

4 Slice off top third of pita and open up the pocket. Slather inside with tzatziki. Then fill with about 5 meatballs and filling ingredients. Sprinkle with a little mint if you wish.




Makes 6 sandwiches

My Recipe Box - Turkey Meatballs

I had never used ground turkey until this recipe. I had come across some recipes and decided to give these a try. I loosely followed the ingredients below. Feel free to improvise. 

They were very good added to spaghetti sauce and served over pasta with toasted garlic bread.

Meatballs:

• Cooking spray - for pan
• 1 pound ground turkey meat
• Breadcrumbs - I make my own from stale bread
• 1/4 cup grated Parmesan
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion
• 2 large cloves garlic, minced 
• Italian seasoning to taste
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• Freshly ground black pepper

Preheat the broiler. Spray a baking sheet with cooking spray. I forgot and they definitely will stick!! Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls ( I use an ice cream scoop) and place on a baking sheet. Broil for 10 minutes, or until browned and  cooked through.

My Recipe Box - Sweet and Sour Meatballs

I have made these for years when I get in the mood for meatballs, the recipe is from my trusty Betty Crocker cookbook which I consider to be my only keeper. Photo is from the book as well.

Can also be made and served directly from a crock pot.

Meatballs

1 pound hamburger
1  cup dry bread crumbs gluten free
1/4 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 egg

Mix ingredients; shape into twenty 1 inch balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan, 13 x 9 x 2 inches in 400 degree oven until light brown, 20 to 25 minutes. 4 servings

Swedish Meatballs: Substitute 1 pound ground pork for  pound and half-and-half for the milk. Mix in 1 teaspoon ground allspice. Cook in skillet.

Sweet-and-Sour Meatballs

Meatballs (from above)
1 cup packed brown sugar
1 tablespoon cornstarch
1 can (13 1/4 ounces) pineapple chunks - I sometimes substitute orange juice and some ketchup
1/3 cup vinegar
1 tablespoon soy sauce
1 small green pepper, coarsely chopped - sometimes I add but most times I don't

Cook meatballs in skillet; remove. Drain fat from skillet. Mix brown sugar and cornstarch in skillet. Stir pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover, simmer. Stirring occasionally, 10 minutes. Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes. 4 servings

Recipes to Try - Pasta

Mushroom pasta

Mozzarella stuffed meatballs

Meatballs and Spaghetti

DH made these awesome meatballs using Nigella Lawson's recipe.

Serves 4-6


Ingredients

Meatballs

250g minced pork

250g minced beef

1 egg

2 tbspns freshly grated parmesan

1 garlic clove, minced

1 tsp dried oregano

3 tbspns semolina or breadcrumbs gluten free

Good grind black pepper

1 tsp salt

Tomato sauce

1 onion

2 cloves garlic

1 tspn dried oregano

1 tbspn butter

1 tbspn olive oil (not extra virgin)

700g bottle tomato passata  - substituted can of diced tomatoes

Pinch sugar

Salt and pepper

100ml full fat milk