Spicy Meatballs Baked in Sauce

I have to admit that I had some doubts that this recipe could be as good as my other recipe for meatballs, but let me say that these most definitely made par.

They are also much easier than the others. No sautéing veggies. No waiting for ingredients. No baking meatballs separately. This one is almost a one pot meal (three dishes is pretty much just as easy), which as someone who hates doing dishes, is definitely a plus.

These came out moist and cooked to perfection. I didn't miss the veggies one bit.

But if you do, it's easy enough to fit some veggies into the sauce before you bake it.

 

I also made some cheese-less and meat-less ones with tofu.

They didn't come out as well, but I'm not too big on tofu.

And the sauce was just as delicious baking with the tofu instead. 

Adapted from Half-Baked Harvest

Ingredients

• 1 pound ground beef (or sausage)
• 2 thick slices soft whole grain or white bread
• 1 egg
• 1/2 cup fresh oregano, chopped OR 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 tablespoon pomegranate molasses (may use regular molasses)
• 1 tablespoon Gochujang (Korean chile paste) (optional)* (here's a substitute recipe if you have sweet rice flour)
• 2 tablespoons olive oil
• 4 cloves garlic, minced or grated
• 1 (28 ounce) can san marzano tomatoes, crushed by hand
• 2 tablespoons harissa (optional) (can sub in chili powder, cumin, coriander, and paprika) 
• 8 ounces fresh mozzarella, sliced
• 4 ounce provolone, shredded
• fresh oregano, for serving
• pasta, for serving

Directions

Preheat the oven to 450 degrees F. Grease a 9x13 inch baking dish with olive oil.

Add the ground beef to a mixing bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the dampened bread into pieces and add to the bowl with the sausage. To the bowl, add the egg, oregano, cumin, molasses and Gochujang. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs. I make mine a bit big so I got 10). Place the meat balls in the prepared baking dish and place in the oven. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

While the meatballs are baking, combine the olive oil, garlic, tomatoes, harissa (if using) and a pinch of salt + pepper in a bowl. Once the meatballs are ready, pour the sauce over them. Cover the pan with foil and bake for 25 minutes longer or until the meatballs are cooked through. Remove the foil and add the cheese. Place back in the oven until the mozzarella and provolone cheese are melted and golden, about 10 minutes. Serve with fresh oregano and your favorite pasta.

Thai Pumpkin Laksa with Roasted Chickpeas

And the pumpkin craze continues. (On a related note, if you haven't seen Alton Brown's Good Eat's pumpkin episode it is definitely worth watching)

This soup really brings out the pumpkin flavor in a unique way. (And let's be honest, I'm a sucker for broccoli and soy sauce in any form)

"Young Blood" The Naked and Famous

Taken from Half-Baked Harvest

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic, minced or grated
• 1 inch fresh ginger, grated
• 1 red fresno pepper, seeds removed + chopped (may use a jalapeno if needed)
• 2 green onions, chopped
• 3 1/2 cups chicken or vegetable broth
• 1 small pumpkin, peeled + cut into cubes (about 3 cups)
• 1 rounded tablespoon creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 (13 ounce) can unsweetened coconut milk
• 1 large bunch broccolini, stems trimmed
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 8 ounces rice noodles
• arils from 1 pomegranate
• For the Roasted Chickpeas
• 2 (15 ounce) cans chickpeas, drained + rinsed
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar
• salt + pepper, to taste

Directions

Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.

Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.

Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.

Meanwhile, cook the rice noodles according to package directions.

Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. 

For the Roasted Chickpeas

Preheat the oven to 425 degrees F.

Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. 

Curried Vegetables

 So this is basically sauted veges with curry power and chili powdet

 I didn't like it that well, but my grandma did. So here it is.

And here is my grandma's amazing presentation skills: 

(choclate almond icecream with blueberries)

 

"Leaving On A Jet Plane" John Denver

Ingredients:

• 1 medium green pepper, chopped and seeded
• 1 large carrot, juliennd 
• 1 medium summer squash
• 1 small onion
• 2 cloves garlic
• 3/4 cup halved green beans 
• curry powder and chili powder to taste 

Directions:

Heat olive oil in frying pan. Saute garlic, curry powder, and chili powder and onion until fragrant. Add carrot and green beans. Cook for 3-4 minutes. Add squash and green pepper. Cook until tender. Serve over rice.