Pork and Apple Meatballs
These my second-ever attempt at homemade meatballs. (My first was turkey meatballs. And not to hate on turkey, but these were way better in my opinion…) The best part is that you really don’t need many ingredients or much skill to make these happen.
Ingredients:
- 1 lb ground pork
- 1 Granny Smith apple (peeled and grated)
- 1/2 white onion (grated)
- 1/2 cup Italian bread crumbs
- 1/2 cup parmesan cheese
- 1 large egg
Directions:
1. Combine pork, apple, onion, bread crumbs, cheese, and egg in a mixing bowl and season with salt and pepper.
2. Once combined, portion into golf ball-sized meatballs on a lined baking sheet.
3. Transfer to an oven on low broil and bake for 8-10 minutes or until they start turning golden brown on top.
4. Serve over buttered egg noodles tossed with grated parmesan cheese and a little chopped parsley.
Ingredients
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2 1/2 lb boneless, skinless chicken breasts
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Salt & pepper
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1 cup honey
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1/2 cup soy sauce
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1 tbsp onion powder
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4 tbsp ketchup
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2 tbsp canola oil
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2 cloves garlic, minced
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1/2 tsp red pepper flakes (optional)
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4 tsp cornstarch dissolved in 6 tbsp water
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Sesame seeds
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Cooked rice or noodles
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Steamed veggies (the frozen kind in the bag will do just fine!)
1. Season both sides of chicken with salt & pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion powder, ketchup, oil, garlic, and pepper flakes.
2. Pour sauce over chicken.
3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. If you threw them in frozen, it may take closer to 4 hours on low.
4. Remove chicken from crock pot, leave sauce. Dissolve cornstarch in the water and pour into crock pot. Stir to combine with sauce.
5. Replace lid and cook sauce on high for 10 minutes or til slightly thickened.
6. Cut chicken (or shred) into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
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4 (6 oz) salmon fillets
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1 1/2 Tbsp dijon mustard
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1 1/2 Tbsp honey
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1 clove garlic minced
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3/4 cup Panko bread crumbs
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2 Tbsp chopped fresh parsley
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1 tsp lemon zest
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2 Tbsp olive oil
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Salt and freshly ground black pepper