Homemade Pork Meatballs

IMG_1129
Spaghetti with Homemade Meatballs

I came up with this recipe one night when I had a giant craving for meatballs. I tend to be a pasta purist, just pasta and marinara sauce– boring, I know. But that night I had a hankering for meatballs and I knew I had ground pork in the fridge so I figured why not give it a shot? Going off the knowledge I’d gleaned from hours of Food Network marathons and Chopped episodes I managed to throw together a pretty tasty bowl of spaghetti and meatballs. I jotted down what I’d done and got to dining. A few weeks later I gave the recipe another go and found even without a craving the meatballs hit the spot nicely. Now I am proud to present the recipe to you.

Yield: Fifteen 1-inch meatballs

Ingredients

  • 1/2 lb. Ground Pork
  • 1/2 Small Onion (diced)
  • 1/2 Beaten Egg
  • 1/2 tsp. Italian Seasoning (marjoram, basil, rosemary, thyme, sage, oregano, savory, sage)
  • 1/2 tsp. Minced Garlic
  • 1/3 cup Bread Crumbs
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Salt
  • 1 tsp. oil (olive oil or canola oil work well)

Directions

  1. In a medium bowl combine all of the ingredients except for the oil and mix to combine.
  2. Heat the oil in a saucepan over medium-high heat. While the oil is heating up, preheat the oven to 350ºF.
  3. Add the meatballs to the pan and cook until the bottoms have browned. Turn the meatballs until they have browned on each side and then transfer to an oven-safe baking dish.
  4. Once all of the meatballs are in the dish, cover with tinfoil and place in a 350ºF oven for 15 minutes or until they are cooked all the way through.
  5. Once the meatballs are cooked through and there is no pink showing transfer to a plate and serve.

Enjoy!

Homemade Pork Meatballs

  • Servings: fifteen meatballs
  • Print

Ingredients

  • 1/2 lb. Ground Pork
  • 1/2 Small Onion (diced)
  • 1/2 Beaten Egg
  • 1/2 tsp. Italian Seasoning (marjoram, basil, rosemary, thyme, sage, oregano, savory, sage)
  • 1/2 tsp. Minced Garlic
  • 1/3 cup Bread Crumbs
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Salt
  • 1 tsp. oil (olive oil or canola oil work well)

Directions

  1. In a medium bowl combine all of the ingredients except for the oil and mix to combine.
  2. Heat the oil in a saucepan over medium-high heat. While the oil is heating up, preheat the oven to 350ºF.
  3. Add the meatballs to the pan and cook until the bottoms have browned. Turn the meatballs until they have browned on each side and then transfer to an oven-safe baking dish.
  4. Once all of the meatballs are in the dish, cover with tinfoil and place in a 350ºF oven for 15 minutes or until they are cooked all the way through.
  5. Once the meatballs are cooked through and there is no pink showing transfer to a plate and serve.

Advertisements

15 Ingredient Meal Plan for One

Hi Guys! Recently I’ve been really into meal planning as I spent the first part of my summer living on my own. It was aneye-opening experience for me in terms of how much food costs and what it takes to eat well by myself. I’ve been cooking at home for years but I’ve never had to worry about budgeting food costs or worries about wasting food. If this sounds like you, I’ve got a 15 ingredient meal plan that will easily feed one person. Now the 15 ingredients do not include kitchen staples like olive oil, butter, or salt and pepper. As for the recipes, I’ve pulled together some basic recipes I make at home as well as some excellent recipes from around the web.


wa0PL

Shopping List

  1. Chicken Thighs (or the cut of your choice. I prefer thighs because they are cheap and flavorful).
  2. Two Large Sweet Potatoes
  3. Baby Spinach
  4. Two Bell Peppers (I like red and yellow peppers best, but green peppers are usually on sale).
  5. One Dozen Eggs
  6. One Can Petite Diced Tomatoes
  7. One Bag of Onions (a single 3 lb. bag of onions should last you longer than a week, but it is better to buy them all at once then individually each week).
  8. One Bag of Frozen Corn (you can also get a medley of frozen veggies to add variety or stick with whatever vegetable is your favorite).
  9. Sandwich Meat – Ham or Turkey
  10. Two Avocados
  11. One Lime
  12. 1 box of Penne Pasta
  13. Chicken Broth
  14. Strawberries
  15. One Loaf of Sandwich Bread

The Menu

Breakfast

  • Hardboiled Eggs with Fruit – This recipe is pretty basic, just hard boil some eggs and serve with fruit. Ingredients required: Eggs, Strawberries. 
  • Scrambled Eggs with Breakfast Hash – Ingredients required: Eggs, Sweet Potato, Bell Pepper, Onion. You can also add some of the sandwich meat to the eggs if you like to have a little extra flavor.  
  • Avocado Toast – Ingredients required: Bread, Avocado. 

Lunch

  • Avocado Egg Salad Sandwich – Ingredients required: Avocado, Hard Boiled Eggs, Bread, Salt, and Pepper. At its most basic, this recipe only requires avocado and hardboiled eggs, but if you have extra room in the budget or already have some at home a little mustard goes a long way in upping the flavor of this egg salad. Otherwise, a little salt and pepper will have to suffice.
  • Veggie Salad– Ingredients required: Baby Spinach, Bell Peppers, Onion (if desired), Chickpeas, Frozen Corn, Lime Juice. This one is completely up to you, add whatever veggies you prefer and dig in. If you have salad dressing on hand, that’s great, if not a little lime juice is perfect for perking up this salad.
  • Leftovers – This isn’t a recipe so much as a recommendation, all of the dinners make excellent leftovers the next day. I prefer to eat leftovers before putting in the effort to cook something new, but it is totally up to you.
  • Ham Sandwich- Ingredients required: Ham and Bread (optional add-ins include avocado, spinach, and peppers.) To be perfectly honest, this is my go-to for lunch. I’m usually not interested in prepping anything fancy for lunch so a simple ham sandwich does the trick.

Dinner

  • Quick and Easy Pasta for One – Ingredients required: Penne Pasta, Onions, Canned Tomatoes, Bell Peppers, Baby Spinach, Frozen Corn, Salt & Pepper.
  • Chicken Soup – Ingredients required: Penne Pasta, Onions, Canned Tomatoes, Sweet Potato, Chicken Broth, Chicken Thighs, Bell Peppers.  
  • Chicken Thighs with Sweet Potato and Spinach Salad – Ingredients required: Chicken Thighs, Sweet Potato, Onion, Spinach, Lime Juice, Salt and Pepper, Olive Oil (or the oil of your choice). 

Chicken Soup with Penne

IMG_0989.JPG.jpeg

Hi Guys!

This tasty recipe is perfect for rainy days. It has rained a lot here in New England this week so chicken soup was the perfect choice for the rainy weather. This is a simple recipe that can be jazzed up to your liking. By cooking the chicken before making the soup it gets a great deal of flavor that can be lost if you cook it in the broth. This recipe makes enough for dinner and leftovers. The bonus with leftovers? The flavors have time to meld together and create an even more delicious soup.


Ingredients

  • 2 tsp. olive oil or butter
  • 1 teaspoon of poultry seasoning (parsley, sage, rosemary, thyme)
  • 2 chicken thighs
  • 1/2 medium onion, diced
  • 1/4 teaspoon of dried minced garlic
  • 1/2 of a bell pepper
  • 1/2 cup of dry penne pasta
  • 3 cups of chicken broth
  • 1/2 cup frozen corn
  • salt and pepper ja3LZ

Instructions

  1. To prep the chicken season both sides of each thigh with a generous amount of salt and pepper. Sprinkle one side of each thigh with 1/4 tsp. of the poultry seasoning.
  2. In a medium saucepan heat 1 tsp. of oil over medium-high heat. Place the chicken in the pan and cook until the bottoms are golden brown. Flip the chicken and cook until the meat is white all the way through and golden brown on the outside.
  3. Remove the chicken from the pot, cover, and set aside. Once the chicken is cool enough to handle, cut into bite-sized pieces. Place the chicken into the fridge until you are ready to add it back into the pot.
  4. To the now empty pot add another tsp. of oil and the diced onions. Saute the onions until they begin to soften and turn translucent, stirring occasionally. Once the onions have softened add the garlic and stir. Continue to cook the mixture for approximately 2 minutes and then add the bell pepper.
  5. Cook until the pepper is soft and then add the tomatoes (make sure to include the juices from the can). Season with salt and pepper and cook for 2 minutes stirring occasionally.
  6. Add the remaining poultry seasoning, the penne pasta, and the chicken broth. Season with salt and pepper and stir. Bring to a boil and cook until the pasta is al dente following the time listed on the box.
  7. Once the pasta has finished cooking reduce the heat to low and add the chicken and the frozen corn. Cook for two minutes and then remove the pot from the heat.

Serve and Enjoy!

IMG_0987.JPG
Perfect for a rainy day, especially when served with bread for dipping.

Chicken Soup with Penne

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tsp. olive oil or butter
  • 1 teaspoon of poultry seasoning (parsley, sage, rosemary, thyme)
  • 2 chicken thighs
  • 1/2 medium onion, diced
  • 1/4 teaspoon of dried minced garlic
  • 1/2 of a bell pepper
  • 1/2 cup of dry penne pasta
  • 3 cups of chicken broth
  • 1/2 cup frozen corn
  • salt and pepper

Directions

  1. To prep the chicken season both sides of each thigh with a generous amount of salt and pepper. Sprinkle one side of each thigh with 1/4 tsp. of the poultry seasoning.
  2. In a medium saucepan heat 1 tsp. of oil over medium-high heat. Place the chicken in the pan and cook until the bottoms are golden brown. Flip the chicken and cook until the meat is white all the way through and golden brown on the outside.
  3. Remove the chicken from the pot, cover, and set aside. Once the chicken is cool enough to handle, cut into bite-sized pieces. Place the chicken into the fridge until you are ready to add it back into the pot.
  4. To the now empty pot add another tsp. of oil and the diced onions. Saute the onions until they begin to soften and turn translucent, stirring occasionally. Once the onions have softened add the garlic and stir. Continue to cook the mixture for approximately 2 minutes and then add the bell pepper.
  5. Cook until the pepper is soft and then add the tomatoes (make sure to include the juices from the can). Season with salt and pepper and cook for 2 minutes stirring occasionally.
  6. Add the remaining poultry seasoning, the penne pasta, and the chicken broth. Season with salt and pepper and stir. Bring to a boil and cook until the pasta is al dente following the time listed on the box.
  7. Once the pasta has finished cooking reduce the heat to low and add the chicken and the frozen corn. Cook for two minutes and then remove the pot from the heat.

Serve and Enjoy!