Baked Italian Meatballs

Italian Meatballs are really simple to make and you really add any flavors you want! I’m Italian and I learned a lot from seeing my grandparents cook when I was very young and also from seeing my parents cook as well. Italian meatballs are really easy to make, there is no need to buy the store bought ones! You can put this recipe together in now time!

This recipe is a pretty basic Italian meatball recipe! I used ground beef as it was all I had but you can use a mixture of ground beef and ground pork that also comes out delicious! My grandmother use to fry the meatballs, but to make these a little healthier I bake them! You can simmer these meatballs in sauce, enjoy with pasta or eat them on their own. I personally eat them with a little drizzle of oil and some delicious shaved Italian cheese with a chunk of bread! Yum!!

Baked Italian Meatballs

Ingredients:
2lb ground meat (beef or a mixture of beef & pork)
2 eggs
1/4 cup milk
1/2 cup Italian breadcrumbs
1/3 cup grated Romano cheese
1 Tbsp Italian Seasoning
1/2 Tbsp Garlic & Herb Seasoning (See below for Amazon Link)
2 tsp salt
2 tsp pepper
4 garlic cloves, grated
1 shallot, grated
2 tsp olive oil

Extras:
Olive oil cooking spray

My Favorite Amazon Items: https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: Preheat oven 375°. In a medium bowl add all the ingredients above and gently mix with your hands (Yes, your hands) until everything is fully mixed together. Do not over mix the meat, this is important to keeping a moist meatball.

Next grab a few pinches of meat and form your meatballs. Don’t overly work the meat mixture. You want to just gently roll into balls. Make the meatballs any size you want. Add the meatballs to a greased cookie sheet leaving a little room in between. Bake in the oven for 25-35 minutes until fully cooked through. There is no need to flip the meatballs during the cooking process. Adjust the cook time based on the size of the meatballs. Enjoy the meatballs with pasta, simmered in sauce or just on their own!

Classic Sloppy Joes

Welcome to September! I know it’s not quite fall yet, but I’m eager for the fall temperatures! Summer is actually my least favorite season unless I’m on a beach or sitting by a pool and drinking a margarita! Anyways, fall and winter are perfect season for comfort food. That’s exactly what this recipe is! Pure and simple comfort food! This meal takes most people back to their childhood, kids love an excuse to get messy!! That’s the fun part!

I love this recipe because it’s quick, delicious and case easily be spiced up! If you like heat, add some cayenne pepper and hot sauce or even some jalapeños! This recipe is a perfect freezer meal, too! Make extra and put in a freezer safe container and freeze for up to 3 months! Just thaw and add to a sauce pan and heat on low! Give this recipe a try and let me know how you like it!

Ingredients:
1.5 lb ground beef (I use 90% lean)
1 large yellow onion, diced
1 large green pepper, diced
3 garlic cloves, minced
2 tbps olive oil
3 tbps tomato paste
1 tbps light brown sugar
2 tsp lite soy sauce
15 oz can tomato sauce (I use no salt added)
1 tbps Worcestershire sauce
1/2 cup water, more if needed

Seasonings:
1 tbps chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp garlic & herb seasoning, (optional)
1 tsp crushed red pepper (optional)
1 tsp salt or to taste
2 tsp salt or to taste

Or: Sloppy Joe seasoning packet

Directions: Heat a large deep skillet on high heat. Add in the olive oil and let heat 2 minutes. Add in the garlic and cook till fragrant. Next add in the pepper and onion and cook till tender and the onion is translucent. Add the ground beef to the pan and brown, breaking up while it cooks. (See Amazon items below for the best tool for breaking up ground meat) Add the seasonings above or the seasoning packet and mix well. Stir in the brown sugar. Add in the water, tomato sauce, tomato paste, Worcestershire sauce and soy sauce and mix well. Let simmer on medium low heat 10 minutes (this step is completely optional it just helps the flavors come through, but you can eat as soon as it’s completed.) If the sauce becomes to thick and you want a really sloppy Joe, add more water.

Spoon the Sloppy Joe mixture over a bun and either eat like a sandwich or eat it opened faced! Enjoy!

Hamburger Meat Chopper https://www.amazon.com/shop/garlic_and_oliveoil_veins

London Broil Quesadilla

I love a recipe I can get 2 meals out of! I’m not a huge left over fan, unless it taste delicious. Well that’s where this recipe came in. I’m going to give you my Air Fryer London Broil recipe as well as how I made the quesadilla in the air fryer as well. Perfectly Quick meal for a busy week night! Better than take out!

London Broil Quesadilla

London Broil Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

London Broil Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.) Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing.

Quesadilla Ingredients:
2 medium- large flour tortillas
8-12oz shredded cheese (I used a reduced fat Colby Jack)
olive oil spray

Optional Additions:
onion, diced or sliced
fresh jalapeños
beans, black or refried
bell peppers
chopped cilantro
olives

Serving ingredients:
sour cream
hot sauce
salsa
guacamole

Quesadilla Directions: Thinly slice freshly cooked London broil or left over London broil. Assemble the quesadilla by placing cheese on half the tortilla. Top with the sliced meat and whatever else you are using. Top with more cheese. Fold over the tortilla. Complete with 2nd tortilla. Spray with cooking spray. Place in the air fryer at 400° for 8 minutes, flipping half way. You will need to place something on top of the quesadillas when you first start cooking the quesadilla. The tortilla may fly open before the cheese is melted. Once you flip it over it won’t be needed. I use an oven safe aluminum pan. Cook till your desired crispiness. Remove and serve with your favorite toppings!



Air Fryer London Broil

I love my air fryer. I’ve been experimenting with all different recipes. One I’ve done a few times already is London Broil. London Broil roast is like a big lean steak, that’s how I see it. It’s got very little fat. It’s usually about 12 inches long and 2 inches thick. When it’s cooked properly it can come out delicious. It’s a great lean protein. It’s perfect on it’s own, or used in a salad, quesadilla, tacos you name it!

The meat can get a little tough, so you want to try and cook it to a lower temperature and then watch it from there. Give this London Broil a try and you won’t regret it!

Air Fryer London Broil

Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.)

Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing. Serve with horseradish sauce if you’d like and your favorite sides. Great for leftovers!

Note:

Bacon & Mozarella Stuffed Meatballs

Homemade meatballs are so delicious and easy to make. You can mix it up and really make them your own! These meatballs are a pretty basic recipe with a twist. You can use any ground meat you like. Beef, pork, veal, turkey and chicken. I personally prefer beef meatballs and sometimes I add in ground pork as well. My recipe calls for little fresh mozzarella balls and bacon. When you cut into them you taste that salty bacon and the mozzarella is nice and gooey! They are delicious!

Bacon & Mozzarella Stuffed Meatballs

Ingredients:
Meatballs:
2lbs ground beef (could use 1lb beef & 1lb of pork)
5 garlic cloves, minced
2 eggs, beaten
1 cup seasoned panko breadcrumbs
1/2-3/4 cup Romano or Parmesan cheese, finely grated
2 T Italian parsley, finely chopped
1 small onion, grated or very finely chopped
1/4 cup water or milk
1 T olive oil
2 t Italian seasoning
2 t kosher salt
2 t pepper

Extras:
6-8 slices bacon, cooked, chopped in half inch pieces
8-10 oz fresh mozzarella pearl balls
2 T olive oil, for frying

Directions: Preheat oven 350°. In a large mixing bowl add in all the ingredients above for the meatballs. Next using your hands mix meat until fully incorporated with ingredients. Using a large scoop or melon baller form meat into balls. Flatten out the balls and add in 1-2 pearl mozzarella balls and 1-2 pieces of bacon and roll into a ball. The meatballs should be golf ball size. Add to a baking sheet covered with foil. Continue with all the meat.

Options for cooking is either pan fry on the stove or you can bake in the oven. Sometimes I like to sauté in a pan to get a nice brown exterior and then finish baking through in the oven for about 20-25 minutes. To bake in the oven only cook for 30-35 minutes depending on the size. The meatballs should get nice and golden brown. Serve either on their own or with pasta.

Notes: You may need more bacon and mozzarella depending on how big the meatballs are. If you can’t find the pearl balls you can use any other cheese or fresh mozzarella and cut into small pieces.



Cheesesteak sandwich on Garlic Butter Roll

This cheesesteak sandwich is filled with tender NY strip steak, peppers, onions and mushrooms on a crispy garlic butter roll with gooey melted cheese. This is simple to make and will sure be a favorite. This sandwich can be made on a grill, flat tip or a large skillet!! It’s the perfect meal for a crowd, too! Give this spectacular sandwich a try!

Cheesesteak Sandwich on Garlic Butter Roll

Ingredients:
2 lb boneless NY strip, fat trimmed, thinly sliced
2 green peppers. sliced
1 medium onion, sliced
6oz mushrooms, sliced
2 T olive oil
1/2 T steak seasoning
1/2 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t onion powder
8 slices cheese, mozzarella, provolone, white cheddar

Rolls:
4 hoagie rolls
1/2 stick butter, softened
2 t dried parsley
2 garlic cloves, minced
1/2 t salt
1/2 t pepper
1/2 t onion powder

Directions: Preheat oven to 400. In a small bowl add soften butter, garlic cloves, parsley, salt and pepper and set aside.

Seasoning the thinly sliced beef with seasonings above. Heat a large skillet on high heat. Add in 2 T oil. Let heat 2 minutes. Add beef to one side of pan and veggies to the other. Seasoning veggies with salt and pepper. Let the beef and veggies cook to your preference. I cook the beef with a little pink inside and I cook the veggies till the peppers are soft but still have a bite.

Slice the bread rolls in half. Using a brush, brush on butter mixture over all the rolls. Toss in the oven for 7-8 minuites until rolls are crispy.

Take a spoonful of beef and veggies and cover with sliced cheese, do this 4 times. Make 4 small piles covered with cheese.

Remove the toasted buns from the oven. Using a spatula transfer the beef mixture to the roll. Continue with rest of the beef. Serve immediately!

Note: You can switch up what kind of beef you want to use. I just bought a NY strip. Use any cheese you like. I use what I had which was white cheddar. Make this dish lower carbs and turn into a bowl. Top the veggies & steak in a bowl over cauliflower rice or on it’s own. It’s a great keto option!