Meat

The BEST Italian Meatballs

These are the BEST Italian Meatballs!  My Italian grandmother's recipe, the word perfect doesn't even begin to cover it.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 24 meatballs

Calories 111 kcal

Ingredients

• 1 lb ground chuck 85/15
• 1/2 lb ground pork if you can only get a pound, save half in the freezer
• 2 eggs whisked
• 4 slices of Italian bread 5 ounces
• 1 cup bread crumbs I used Italian seasoned
• 4 TBSP grated parmesan
• 1/2 tsp garlic salt
• 1 tsp salt
• pinch of black pepper
• 2 TBSPs chopped fresh parsley

Instructions

1. Preheat oven to 375
2. Soak the bread in cold water for about five minutes, ringing out the excess water and pulling the bread apart with your fingers.
3. Combine the meat, eggs, and parsley in a large bowl. Add the bread. Then add the dry bread crumbs, parmesan, garlic salt, and salt.
4. Using a cookie scoop scoop out the meatballs onto wax paper and then roll them into into consistent balls. Place them on a cookie cooling rack. Place that rack on a baking sheet. Bake for 15 to 20 minutes or until you can cut into a meatball in the middle of the rack and not see pink.

Waikiki Meat Balls
1 1/2 pounds ground beef
2/3 c oatmeal or bread crumbs
1/3 c onion, chopped
1 large egg
1/4 tsp ginger
1/4 c milk
1 tbl. shortening
2 tbl. cornstarch
1- can of pineapple chunks 13.5 oz (save juice)
1/2 c brown sugar
1/3 c vinegar
1 tbl. soy sauce
1/3 c green pepper, sliced

Mix together beef, oatmeal, onions egg, ginger and milk.  Make into meatballs and cook in shortening.  Drain off extra grease.

while they are cooking- In another pan put in cornstarch, pineapple juice from chunky pineapple, sugar, vinegar and soy sauce.  Bring to boil

It should be thickened.  Put in pineapple and green pepper.  Pour over the meat balls and heat through.  Serve over rice.


Crunchy Honey Garlic Pork Chops

added by Patsy Fowler

Cook time: 20 Min  Prep time: 45 Min  Serves: 9

Ingredients

6 to 9 pork chops, not too thick

2 eggs

4 Tbsp water

2 c flour

1 tsp salt and pepper

1 tsp garlic powder

canola oil or vegetable for frying

FOR THE GLAZE

1 1/2 c honey

1/2 c brown sugar

1/2 tsp ginger

1 dash(es) cayenne pepper, or to your taste

1/2 c soy sauce

1 Tbsp garlic, chopped

2 Tbsp butter

Directions

1. Whisk the eggs and 4 tablespoons water in a shallow dish.

2. Mix the flour, salt, pepper and garlic powder in another shallow dish.

3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.

4. This is what puts the extra crispy coating on the chops.

5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.

6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

8. Remove from the pan to a 9x13 baking dish.

9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.

10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.

12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

• Pork Chops
• Hidden Valley Ranch Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}

Combine all three ingredients in the crockpot and mix well.   Cook on low for 4-6 hours.