Meatball Minis

Reasons to have a good and tasty meatball recipe:

A. Cheap

B. Easy 

C. Delicious

D. Versatile

E. Incredibly satisfying as a meatball slider; or, with spaghetti & red sauce, or, simply, on a toothpick. 

I found this twist on meatballs from Ted Allen's 'In My Kitchen' cookbook and thought I'd share it just because any college kid looking for ways to keep things simple, affordable without sparing the tastebuds will want a "go-to" meatball sub or pasta dish.

Check it out. 

Total cost: approx $15 to $20
Makes: approx 22-25 nice size meatballs

Equipment:

Large mixing bowl

Large Non-stick skillet

(If your skillet is smaller, you will have to do meatballs in 2 separate batches)

Functioning stovetop with electricity

Ingredients:

1 lb ground beef

1/2 lb ground pork

1/2 medium onion, finely chopped

2 cloves garlic, finely chopped or minced

1/4 cup parsley, chopped

1/2 cup Parmesan cheese, grated

1/3 cup breadcrumbs

1/3 cup chicken stock

2 large eggs

1 1/2 tsp kosher salt

1/8 -1/4 tsp of cayenne 

( if you don't like spicy, just use regular black pepper)

1 jar of your favorite quality marinara / pasta sauce
Regular dinner rolls for sliders, hoagie roll for meatball sub, or box of pasta--you choose how to use these delicious and spicy bites.

Instructions:

1. Wash your hands and read all steps.

2. Combine all ingredients into large mixing bowl.

3. Form approximately 22-25 golf-ball size meatballs with your washed bare hands

4. Heat large non-stick skillet with 3 Tablespoons of olive oil over MEDIUM

5. Place meatballs in a single layer in skillet so that they do not touch. 

6. Brown meatballs on all sides. Do not rush this step. Takes about 15 minutes.

7. Once all the meatballs are browned, but not fully cooked, add your favorite red sauce to the skillet along with the meatballs.

8. Let this simmer on LOW until meatballs fully cooked. 

9. Toast your slider rolls with butter in the meantime.

10. Add meatball with provolone, and your slider is done! 

Alternatively, make a box of spaghetti and have 'Spaghetti & Meatballs' instead; and, use the rolls for garlic toasts.

Easy Meatloaf

Sometimes you need to try new things, or re-invent old ones. So here's a suggestion: break away from the old stand-by of making hamburgers with ground chuck or sirloin--instead, make a delicious crowd pleaser with a little extra effort--good ol' fashioned meatloaf. Who'd-a-thunk? Kid eats meatloaf?  Yep, that's Jon.  And from a parent's standpoint who wants meal diversity--it's an awesome burger alternative.

Add 'Crash Hot Potatoes' (next recipe this week), green beans in butter and basil (as already demo-ed with carrots)...and you might just find yourself running "Jon's Campus Bistro Blueplate Special".
You do know Steve Jobs never finished college, right?

Plan for requests to make this recipe again!  Leftovers are fantastic heated or made into a sandwich.

Equipment:
9" x 13" Pyrex dish
Large mixing bowl
10" non-stick skillet (if you are opting to add flavor with sautéed onions)
Oven

Ingredients:
4 slices stale white bread, torn
1/3 cup milk, any type
1 lb ground hamburger / sirloin
1 lb ground pork
1 large yellow onion, diced & sautéed
1 tsp butter
1 Tbls olive oil
2 eggs
2 tsp kosher salt
Fresh ground pepper
1 tsp thyme
1 pinch nutmeg (optional- I tend to skip this)
1 Tbls fresh parsley, chopped (optional, if budget tight or not handy)

Bacon

Instructions:
1. Wash hands and have kitchen cleaned.
2. Preheat oven to 400F degrees

3. Dice onion.
4. In non-stick skillet, sauté onions and set aside to cool.

5. Combine torn bread and milk in a mixing bowl.
6. Drain and squeeze milk out of bread.  Discard milk.
7. Add meats, bread, onions, eggs, and spices together and mix with your hands.

8. Form meat mixture into a log in the UNGREASED Pyrex dish
9. Cover log with strips of bacon.
10. Some folks like adding a final touch of BBQ sauce or ketchup here. I don't, but you might like the sweetness.

11. Bake @ 400 degrees x 25-30 minutes.
12. Turn down to 350 degrees for another 20 minutes.
13. Let cool for 10 minutes before cutting.

Use baking time to prep your salad or other sides.
Enjoy!

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