Hawaiian Fried Rice

After the first contact with the people of the Hawaiian islands in 1778, sugar plantations were planted. And later pineapple plantations.

As the plantations grew, so did the demand for workers, which brought immigrants to the Islands between 1850 and 1930.

Along with them they brought cuisines from China, Korea, Japan, the Philippines, Puerto Rico and Portugal.

After World War II several restaurants sprung up to serve “Hawaiian Food.”

Later in 1992 the islands style of cooking was labeled Hawaii Regional Cuisine.

Hawaiian cuisine makes use of locally grown ingredients to blend all of Hawaii’s historical influences together to form a new fusion cuisine.

During the early 1970s, Hawaiian poke was introduced and became popular. With that introduction also became popular in the new fusion cuisine was soy sauce, green onions and chili peppers.

The first immigrant workers to Hawaii were the Chinese, who introduced long grain rice to the islands around 1860.

Later the Japanese introduced short grain rice which became the preferred rice to use in Hawaiian cuisine.

Hawaii no longer produces rice, but has it imported for the many rice dishes that are prepared.

According to Hawaii.com, rice is Hawaii’s staple starch.

Much like the dish, Hawaiian Fried Rice.

Hawaiian Fried Rice

2 cups ham, cooked, chopped

1 small purple onion chopped

1 red bell pepper seeded and chopped

1 tablespoon avocado oil

3 eggs lightly beaten

3 cups rice cooked

1 cup pineapple tidbits

1 tablespoon sesame seed oil

3 tablespoons soy sauce more or less to taste

2 tablespoons green onion, chopped, garnish

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add chopped ham, white onion, and red bell pepper and fry until tender.

Slide the ham onion, and red bell pepper to the side, and pour the beaten eggs onto the other side.

Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and pineapple to the veggie, ham and egg mixture. Pour the soy sauce and sesame oil on top.

Stir and fry the rice and vegetable mixture until heated through and combined.

Add chopped green onions if desired.

More About Rice

Is It Okay To Reheat Cooked Rice?

Say Good-bye to Soggy Rice


Bacon Vegetable Alfredo Gnocchi

Bacon Vegetable Alfredo Gnocchi

Gnocchi is an Italian pasta, with the most common being the classic potato gnocchi.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle.

They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.

Gnocchi are usually eaten as a first course, but they can also be served as a side dish to a main course.

How To Prepare Gnocchi

Gnocchi are commonly cooked on their own in salted boiling water for about 4 to 5 minutes and then dressed with a sauce.

With the ridges that gnocchi are given when made from scratch, sauces are better able to stick or cling to it.

Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil and mozzarella.

It also happens to be delicious with a mixture of bacon, broccoli, Brussels sprouts and a Alfredo sauce made with white cheddar cheese.

Bacon Vegetable Alfredo Gnocchi

6 strips of bacon, chopped

3 tablespoons bacon fat *see note below

1 package classic potato gnocchi

1/2 cup Brussels sprouts, sliced thin

1/2 cup broccoli florets, chopped small

1 teaspoon garlic powder

Black pepper, to taste

1 cup Alfred sauce +see note below

* when bacon is cooked save 3-4 tablespoons fat and discard the rest of the fat

+ made with white cheddar – prepare a basic Alfredo sauce but replace Parmesan cheese with white sharp cheddar


Alfredo Sauce with White Sharp Cheddar Cheese

1/2 cup butter

2/3 cup heavy cream

1 1/4 cups white sharp cheddar cheese, shredded

Combine the butter and cream in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.

Next, stir cheese into the cream sauce. Stir continuously until cheese melts and mixed in. Sauce should be lightly thick. Set aside.


Instructions for Bacon Vegetable Alfredo Gnocchi

In a medium pan over medium heat, add chopped bacon and cook until just crisp.

Remove bacon from skillet and lay out over towels to soak any remaining grease and set aside.

With the same skillet remove all of the bacon fat but 1 tablespoon.

Next add the potato gnocchi and fry about 5 minutes or until the dumplings start to brown.

Remove browned gnocchi from pan to a plate and set aside.

In the small skillet add 1 tablespoon of bacon grease. Next add the chopped vegetables, garlic powder and black pepper.

Sauté for 4-5 minutes and remove from heat.

Next add the vegetables, gnocchi and bacon to a medium cast iron skillet.

Add Alfredo sauce to skillet and mix in well.

Place skillet into preheated oven and bake for 10 minutes. Next take skillet and place under high heat broiler for 2 minutes.

Caution: Be careful not to burn the baked dish. You only want to lightly toast the gnocchi .

Next remove skillet from broiler and on stove top.

Skillet should plate 4 servings.

Try these Gnocchi dishes –

Gnocchi & Chicken Vegetable Soup

Oven Roasted Gnocchi with Sausage and Peppers


Pork Belly Sharp Cheddar Broccoli Bake

Oven baked casserole that is deliciously yummy and the cheesiest smoked pork belly, white sharp cheddar cheese, broccoli, cream cheese and green onions.

This meal is a one dish meal that is easy to bring together all in under an hour.

We searched the internet and found most people making this dish used either velveeta, orange cheddar, or Swiss cheeses.

This recipe uses white sharp cheddar cheese.

Sharp Cheddar is an aged cheese, with a golden color and a piquant taste. Regular mild cheddar has a sweeter flavor.

We’re as the orange cheddar is a variety colored with Annatto seeds.


You like the taste of cooking meat with cheese – than you’ll enjoy this Teriyaki Cheesesteak Sandwich.


Sharp Cheddar The Go To Cheese

Cheddar tends to have a sharp, pungent flavour, often slightly earthy. The “sharpness” of cheddar is associated with the levels of bitter peptides in the cheese.

According to Cheese Pro Club, sharp cheddar is the go to cheese for many when they make a grilled cheese sandwich or a Macaroni and cheese dish.

Sharp Cheddar, inexpensive or not strikes just the right balance between meltability and flavor.

And that is what you want with a dish that is baked with cheese.

You often do get some pooling of fat when you add cheddar to the top of a dish.

If this happens just enjoy the flavor, or you could gently lie a paper towel over the top to soak it up.

Other cheese that would make this dish stand out in flavor could include, Asiago, Canadian Cheddar, or Manchego.


Enjoy reading more about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Pork Belly Sharp Cheddar Broccoli Bake

8 thick slices pork belly bacon, smoked

1/4 cup butter

1/3 cup flour

8 oz cream cheese, soft, room temperature

2 cups milk

1 tsp salt

1 tsp fresh ground black pepper

1/2 tsp paprika

1 1/2 cup grated white sharp cheddar cheese

10 green onions , sliced

4 cups broccoli, cut into medium sized florets

Preheat oven to 350F.

Cook the bacon until crispy. Drain and then crumble. Set aside.

Steam the broccoli until almost tender. They should seem a little undercooked.

Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.

Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.

Stir in 1 cup of the grated cheese and remove from the heat.

Dump the broccoli in a 13×9 baking dish. Pour the cheese mixture over the broccoli. (Optional to sprinkle some bacon pieces and sliced green onions).

Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.

Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.

Bake for about 20 minutes or until bubbly and the cheese is melted.

You’ll also enjoy the baked dish without meat but with the addition of cauliflower – Broccoli & Cauliflower Cheddar Cheese Casserole.


Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice

Riced Vegetables as the name implies are made from 100% vegetables.

The vegetable used is chopped up into tiny rice-sized pieces.

The most common vegetable used is cauliflower.

Riced vegetables are grain-free, gluten-free, low calorie and can be prepared with or without sauce or seasoning.

Riced vegetables are incredibly versatile. They can be enjoyed alone or in a recipe.

Using riced vegetables instead of white rice is a great way to add additional vegetables to your meals.


Read more about the Good Reasons To Eat Your Fruits And Vegetables Every Day


Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice

For the sweet potato rice

2 large sweet potatoes peeled,

1/2 tablespoon coconut oil

1 small white onion diced

Black pepper

4 eggs beaten

2 teaspoons soy sauce


Reserved Sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon honey or coconut sugar

Mix in a small bowl and set aside until needed.


For the pork and beans

1 pound pork tenderloin

Himalayan salt

2 teaspoons coconut oil

1 tablespoon peeled minced fresh ginger

1 tablespoon minced garlic

¼ teaspoon red pepper flakes

1 pound green beans trimmed and cut crosswise into 2” pieces

Prep the green beans

Cook the green beans in a steamer pot in a until crisp-tender, about 4 minutes. Remove steamer insert with beans and set aside.

Prep the rice

Shredded sweet potato in a food processor using insert. Next remove shredder insert and place blade.

Add shredded sweet potatoes and pulse on chop until rice-like and set aside.

Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes.

Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes.

Push the rice to the sides of the pan to create a cavity in the center to drop the eggs in.

Stir the eggs and let cook until scrambled and then combine with the rice.

Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm.

Pre the pork

Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt.

In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside.

Heat 1 teaspoon of the coconut oil in a large skillet over medium-high.

Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork.

Cook, stirring, until pork is no longer pink, 5-7 minutes.

Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes.

Divide the sweet potato rice into bowls and top with the pork and green beans. Serve immediately.

Like riced sweet potatoes – then you’ll love a spaghetti style Goan Coconut Chicken Curry with Spiraled Sweet Potato.


Pork Loin with A Maple Garlic Sauce

Pork Loin with a Maple Garlic Sauce

Pork loin often goes by many names. However similar they are, it should not be confused with pork tenderloin.

Imagine Above and Below Are Adapted From A Pork Meat Chart Approved By The National Live Stock & Meat Board

The most accurate name for pork loin would be pork loin roast.

The loin can be a tough muscle found along the back of the pig, on either side of the backbone.

It runs down from the shoulder to the hind leg. As such, this is one of the largest cuts on the pig.


Enjoy – Pork – That’s What’s For Breakfast Lunch And Dinner


The Pork loin in this recipe is seasoned with a Moroccan inspired Harissa rub, seared until golden then oven roasted in a incredibly delicious Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside.

A quick and easy pork loin recipe with high returns for very minimal effort.

Try Harissa Seasoning With A Toasted Sourdough Garlic Cheese Bread


Pork Loin with A Garlic Maple Sauce

2-3 pound pork loin cut

1/4 cup Harissa spice

1 1/2 tbsp butter

3 garlic cloves, finely chopped

Maple Garlic Sauce

3 tbsp Apple cider vinegar

1 1/2 tbsp soy sauce

1/2 cup maple syrup (option to use honey)

Preheat oven to 350 degrees

Mix Sauce ingredients together.

Rub pork on both sides with Harissa spice.

Heat butter in a large oven proof skillet (cast iron skillet is ideal) over high heat. Add pork and sear until golden all over.


Read More About Beyond Skillets 4 Must Have Cast Iron Cookware Pieces


When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 15 – 18 minutes or until the internal temperature is 155 degrees

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into slices and plate with sauce.

If you liked this one skillet dish, then you’ll love this one skillet dish: Baked Honey Soy Chicken Thighs

Chorizo Potato Tacos

Chorizo Potato Tacos with Cilantro Tomato  Lime Salsa

The contribution of the taco to the culinary world starts with Mexico and the Aztec corn fields.

Though the Aztecs did not enjoy tacos as we know them today, they did though, invent the corn tortilla.

The Tacos Origin

The taco as we know it today likely came from the Mexican men who mined silver in Mexico in the 19th century. The tacos were referred to as “miner’s tacos.”

Mexican Men Mining Silver

By 1905 Mexican migrants came to the United States to work in the mines and on the railroads. And as they ate tacos working the silver mines of Mexico, so they did as well in the U.S.

According to history, the first recipe for tacos appeared in California cookbooks in 1914.

The Taco Today

The taco gained more fame with Glen Bells – Taco Bell (fast food restaurant) which first opened in 1962.

Today, there’s no one “authentic” take on the Mexican taco.

There are several different ways to prepare a taco.

Such as tacos barbacoa (shredded beef), carne asada (grilled steak), carnitas (diced pork), pescado (fish, usually tilapia) chorizo (Mexican style sausage – usually pork), and al pastor (split-grilled pork).

If You Like Tacos – Then You Love The Deliciousness Of

Tacos al Pastor

Chorizo Potato Tacos

2 medium red-skinned potatoes, cut into 1-inch chunks

2 tablespoons vegetable oil

Freshly ground pepper

8 ounces fresh Mexican chorizo

2 medium tomatoes, diced

1 scallion (green onion), minced

1 jalapeno pepper, deseeded and vain removed, minced

1/3 cup fresh cilantro, chopped

1 teaspoon lime juice

salt

8 corn tortillas

1/4 cup crumbled cotija or Queso fresco

Sour cream and/or guacamole, for serving (optional)

Combine the tomatoes, scallion, jalapeno and cilantro and lime juice in a bowl and season with salt. Set aside.

Heat the vegetable oil in a medium skillet over high heat, then add the diced potatoes and cook until browned, about 3 to 4 minutes.

Next add the sausage to the skillet and cook, 5 to 6 minutes. While cooking mix meat with potatoes.

Remove cooked chorizo and potatoes from heat and set aside.

Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute.

Fill the warmed tortillas with chorizo mixture and top with the salsa and cheese.

Top with sour cream and/or guacamole, if desired.

If you like chorizo then you’ll enjoy the deliciousness of these recipes.

Spicy Chorizo and Bean Soup

Orecchiette with Chorizo and Chickpeas

Mexican Squash Pasta with Chorizo Meat Sauce

Chorizo and Rice with Garbanzo Beans

Chorizo and Rice with Garbanzo Beans

Garbonzo beans are versatile in the culinary world.

Their used to make hummus – crunchy roasted snacks – gluten-free pasta, and mashed in “chickpea salad” sandwiches, as a main dish, soups, and even used in flour form as an alternative to gluten-free baking.

Moroccan Three Bean and Kale Soup

Nutrition and Facts About Garbonzo Beans

Garbanzos are categorized as a legume and were named a top food trend for 2021 by Whole Foods Market.

Garbanzos also known as chickpeas, are a source of plant protein and nutrients.

A 1-cup serving of garbanzo beans contains 14.5 grams of protein. That’s about 29% of your daily according to the U.S. FDA (Food and Drug Administration).

Garbanzos are a good source of copper, folate, and manganese.

The legumes originated in the Middle East, likely in what are now the regions of southeastern Turkey or northern Syria.

In Africa and parts of the Middle East, garbanzos are also known as Egyptian peas.

They’re the world’s second most widely grown legume after the soybean, and one of the eight founder crops or eatable food crops that archeologists consider the foundation of agriculture on our planet.

Garbanzos  color varieties
Garbanzo Bean Color Varieties

And although the common garbanzo bean is generally tan or beige, there are also yellow, red, dark green, black and brown chickpea varieties.

According to ThoughtCo there are varieties in 21 different colors and several shapes.


The More You Know: How To Cook Dried Beans


Chorizo and Rice with Garbanzo Beans

food on a red plate

1 tablespoon olive oil

½ pound ground Mexican Chorizo

½ cup onions, diced

2 garlic gloves, minced

½ cup mini-sweet pepper, red, orange, yellow, seeds removed, sliced

1 cup chicken broth

1cup water

15 ounce can garbanzo beans, drained

1 cup long-grain white rice, rinsed several times to remove starch

Heat oil in a large skillet over medium-high heat.

Add chorizo, onions, sweet peppers and garlic. Cook and stir 5 minutes or until you smell the aroma of the onions and garlic.

Add broth, water and garbanzos. Bring to boil.

Stir in rice and cover. Reduce heat to medium-low and simmer 20 min. or until rice is tender.

Chorizo and Rice with Garbanzo Beans

Cashew Pork and Vegetable Stir-Fry

China is the number one pork consumer around the world. Every year, nearly half of the world’s pork is eaten by the Chinese.

The Chinese not only love pork but also are good at cooking pork. The methods they use are stir-fried, steamed, boiled, and braised. They love their flavorings as well. Such as salty, sweet, and spicy.

The Stir-Fried Method

Stir-frying is a a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil (usually peanut oil) while being stirred or tossed in a wok.

The technique originated in China and has spread into other parts of Asia and the West.

The English-language term “stir-fry” was coined by Y.R. Chao in Buwei Yang Chao’s book How to Cook and Eat in Chinese (1945).

Though you don’t absolutely need one, a wok is the one piece of cooking equipment you may want to purchase if you plan to cook stir-fries on a regular basis.

Using A Wok To Make Chinese Stir-Fries

Cashew Pork and Vegetable Stir-Fry

1 pound pork tenderloin

2 large carrots, sliced into match sticks

2 celery ribs, sliced into match sticks

1/2 cup cashews

2 tablespoons vegetable oil, divided

SAUCE:

1 tablespoon grated orange zest

3/4 cup orange juice

1 tablespoon cornstarch

3 tablespoons soy sauce

1/3 cup corn syrup

1/4 teaspoon ground ginger

Directions

Cut tenderloin into thin strips and set aside.

Combine sauce ingredients and mix well.

In a large skillet over medium heat, heat 1 tablespoon oil. Add sliced vegetables and stir-fry for 3 minutes. Remove vegetables and set aside.

Add remaining oil to skillet. Add pork and stir-fry for 3 minutes.

Return vegetables to pan with sauce and cashews. Cook and stir over medium-high heat until thickened.

Serve with rice if desired.

Ham Asparagus Alfredo

The name Asparagus comes from the Greek word meaning “shoot” or “sprout.”

The shoots grow from a crown planted in sandy soil and can grow 10 inches in a 24-hours under the ideal weather conditions.

There are three colors of the plant, white, purple and the most common color, green.

White – Purple – Green Asparagus

White asparagus is more delicate and difficult to harvest, and the purple variety is smaller and fruitier tasting.

Nutritional Value of Asparagus

This vegetable’s profile is one of the most nutritionally and well-balanced of most eatable vegetables.

It is high in folic acid and a good source of potassium , fiber, thiamin, and vitamins A, B6, C,E, and in smaller amounts, iron, zinc and riboflavin.

It’s an excellent source of vitamin K, an essential nutrient involved in blood clotting and bone health (Source: National Library of Medicine).

Asparagus contains high amounts of flavonoids, and these plant chemicals have been found to help lower blood pressure.

Research suggests that increasing potassium intake while reducing salt intake is an effective way to lower high blood pressure.

And that’s good reason for you to prepare a plate of Ham Asparagus Alfredo.

1 lb. jumbo asparagus, ends trimmed

2 tbsp. extra-virgin olive oil, divided

3 cloves garlic, minced

1/2 cup heavy cream

3 oz. cream cheese, room temperature

1/3 cup shredded mozzarella

1/2 tsp. Italian seasoning

1/4 tsp. Himalayan salt

Freshly ground black pepper

8 ounce cooked ham, chopped or 4 strips bacon, cooked and crumbled

Grated Parmesan, for serving

Using a julienne peeler, peel asparagus into long, thin strips by holding the asparagus by its tip to keep it steady while peeling.

In a large skillet over medium heat, heat 1 tablespoon oil. Add minced garlic and cook until fragrant, about 1 minute.

Next add heavy cream and cream cheese and cook until cream cheese is completely melted.

Next add mozzarella, Italian seasoning, salt, and pepper. Bring to a simmer and cook until thickened, about 2 minutes.

Place another large skillet over medium heat and heat remaining tablespoon of oil.

Next add asparagus noodles and cook until tender, about 3 to 4 minutes.

Using tongs, plate asparagus (between 3-4 plates) and spoon Alfredo sauce over top.

Serve topped with cooked ham and Parmesan cheese.

National Meatball Day

raw meatballs on a cutting board with vegetables and herbs on wooden rustic background - National Meatball DayCloudy with a Chance of MeatballsWho remembers the movie – Cloudy With A Chance of Meatballs? We personally seen the movie, as we enjoy movies with a twist of culinary action in it (other greats: No Reservations).

A meatball is a small or large ball of ground meat, especially beef, often mixed with other ingredients of choice, like breadcrumbs, eggs, and seasonings

The preparing of meatballs is an individual’s expression of culinary creativity. Everyone who loves cooking has a different meatball recipe. 

There is no rule to cooking meatballs, as they are cooked by frying, baking, steaming, or braising in sauce.

The meatball dates back all the way to between 221 BC to 207 BC in China, with their culinary – Four Joy Meatballs.

Yes, there really is true love for a meatballs. How so? Just look at the different ways of taking ground beef (or meat of choice) and preparing them into little balls.

This list is not complete, but there are many meatball recipes out there.

Do you question the hedgehog meatballs? Well, it really isn’t hedgehog, but as Anglea Day Kitchen says, “This recipe is so called, because when cooked, the rice sticks out, making them look like hedgehogs.”

Hedgehog Meatballsceramic baking dish with Hedgehog Meatballs

2 1/4 pounds ground beef (can also use chicken, turkey, lamb, or pork)

3/4 cup uncooked long-grain white rice

1 onion, finely chopped

1 green pepper, finely chopped

1 cup grated cheddar cheese

1 teaspoon garlic, minced

salt and pepper

Sauce:

1 teaspoon olive oil

1 onion, chopped

1 40 ounce can of chopped tomatoes

3 tablespoons tomato paste

1/2 cup chicken stock

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 tablespoon chopped fresh sage

salt and pepper

pinch of sugar

Combine the ingredients for the meatballs and mix well. Shape into balls about the size of a golf ball. Prepare sauce, and place meatballs into an ovenproof baking dish, then pour sauce over the meatballs.

Cover with foil and bake at 350 degrees for 30-40 minutes.

Remove the foil for the last 10 minutes of baking.

SAUCE:
Heat the oil in a small saucepan and fry the onion for about 5 minutes.
Add the tomatoes, tomato paste, stock, herbs, seasoning and sugar.
Simmer for 15 minutes.

Remove from the heat and pour into a blender or food processor, and puree to a smooth sauce.
Pour the sauce over the meatballs.

Meatballs Are Not Only For Spaghetti

Spaghetti with meatballs is not an authentic Italian dish. As is bowls of olive oil set out for for dunking bread at Italian restaurants (USA), so is spaghetti served with a red sauce and topped with meatballs, both an American creation. The pasta recipe may have made its appearance in New York or New Jersey (USA) in the late 19th century.

Sue, owner and writer of “The View From Great Island” says, I love meatballs.  They’re like little soldiers, all lined up, just waiting to be of service…” She even like’s these little bite sized Bourbon Meatballs which are drenched in apricot chili bourbon sauce, and she says, “They’re perfect for the cocktail hour.”

Bourbon Meatballs on a small white plate with dipping sauce

Image credit: The View From Great Island

3/4 pound ground beef

3/4 pound ground pork

1/2 cup  Ritz Cracker, finely crushed into crumbs (you can opt for plain bread crumbs)

1/2 cup finely chopped onion

1/2 teaspoon salt

lots of fresh cracked pepper

1 egg

2 tablespoon olive oil

Bourbon Sauce

1 jar apricot preserves

1/4 cup brown sugar

3 tablespoon hot chili sauce

1/2 cup bourbon

1/2 cup barbecue sauce

1/4 cup water

Set oven to 350F

Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. Form into small 1 inch balls.

Heat 2 tablespoons of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through, about 160 degrees.

Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.

To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.

Sue even makes Herbed Meatballs and says, “You can eat these meatballs on pasta, on a split French roll with sauce and melted mozzarella, or all by themselves in a little bowl.”

Yes, meatballs are not just for topping a plate of spaghetti any more.

Orange Ginger Pork Meatball SoupOrange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

There’s even a – Meatball Stuffed Baked Potato – recipe found here at Homemade By Elle.

Enjoy some meatballs however you choose, this day – National Meatball Day!!

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