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Spiced Meatballs




Spiced Meatballs with Garlic Toasts & Summer Squash Salad ingredients
  • 10 Ounces Ground Beef
  • 1 Small Baguette
  • 2 Cloves Garlic
  • 1 Lemon
  • 1 Summer Squash
  • 1 Large Bunch Mint
  • 2 Tablespoons Tomato Paste
  • 1 Ounce Castelvetrano Olives
  • Cup Grated Parmesan Cheese
  • 2 Tablespoons Breadcrumbs
  • 1 Tablespoon Meatball Spice Blend (Crushed Aleppo Pepper, Dried Thyme, Garlic Powder, Mustard Powder & Dried Lemon Peel)


Prepare the ingredients:

1Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Slice the baguette into 1-inch-thick pieces on an angle. Peel the garlic. Mince 1 clove; using the side of your knife, smash until it resembles a paste (or use a zester). Leave the remaining clove whole. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the stem of the squash; cut into 3-inch-long sticks. Pick the mint off the stems; discard the stems. Using the side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Form the meatballs:

2Form the meatballs:

In a large bowl, combine the ground beef, breadcrumbs, garlic paste, spice blend, half the Parmesan cheese and half the mint (roughly chopping just before adding). Drizzle with olive oil and season with salt and pepper. Mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs.

Cook the meatballs & make the sauce:

3Cook the meatballs & make the sauce:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add ¾ cup of water; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 3 to 5 minutes, or until the sauce has reduced in volume by about half and the meatballs are cooked through. Remove from heat.

Make the squash salad:

4Make the squash salad:

While the meatballs cook, in a medium bowl, combine the squash, lemon zest, olives, remaining mint (roughly chopping just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Make the garlic toasts:

5Make the garlic toasts:

While the meatballs continue to cook, place the baguette slices on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven 4 to 6 minutes, or until golden brown. Remove from the oven. When cool enough to handle, carefully rub both cut sides of each toasted baguette slice with the whole garlic clove; discard the garlic clove.

Plate your dish:

6Plate your dish:

Divide the cooked meatballs and sauce between 2 dishes. Top with the squash salad and remaining Parmesan cheese. Serve with the garlic toastson the side. Enjoy!


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1 oz. olive oil
1 tsp. turmeric
1 tsp. ground ginger
4 tsp. sugar
Small handful of raisins
8 oz. coconut milk
1 Tbsp. soy sauce
Lemon juice

Method :

Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.

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Salad Muffins Recipe for Pizza




Muffin salty pizza way!

Ingredients for 11 pieces:

180 gr of flour
1 sachet of baking powder
150 gr of white ham
10 cl of olive oil
10 cl of milk
100 gr of shredded
3 eggs salt and pepper (is not that a spice ???)
2 fresh tomatoes cut into small herbs de provence
some black olives

Preparation :

Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)

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Fried fish, vegetable salad




For a table of 4

In your cart :

4 medium fish –
1 tsp chili – salt – pepper –
1 tbsp strong mustard –
1 fillet of vinegar –
1/2 cube broth –
2 tablespoons olive oil –
500g of potato –
2 tomatoes –
250g of onions –
2 feet of salad –
1/2 bunch of Chinese parsley –
1 tbsp honey 2 eggs

How to do :

Clean the fish and draw regular furrows.

Mix salt and chili, coat and cook in a frying bath.

Wash and cut salad, parsley.

Slice the onion, marinate a portion with mustard, vinegar, broth, honey, a pinch of salt and pepper.

Mix with tomatoes and potatoes cooked with water and cut.

Decorate with the boiled eggs.

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