Meatball Recipe - How to Cook Italian Meatballs

Meatballs are a classic Italian dish that is loved by people all around the world. They are versatile, easy to make, and can be enjoyed in many different ways. In this recipe, we'll be using a pound of ground beef and some classic Italian seasonings to create a flavorful and juicy meatball. The addition of onion, garlic, breadcrumbs, Parmigiano cheese, and Italian parsley will give your meatballs a rich and savory taste that your family and friends will surely enjoy.

To start, preheat your oven to 425 degrees F. In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, Parmigiano cheese, chopped Italian parsley, and a pinch of salt and black pepper. Mix all the ingredients together until well combined.

Once the mixture is well combined, start forming the meatballs by rolling the mixture into small balls, about 1-2 inches in diameter. You should be able to make about 12-15 meatballs with this recipe.

Place the meatballs on a baking sheet lined with parchment paper or lightly greased with cooking spray. Bake the meatballs in the preheated oven for 25 minutes or until they are cooked through and lightly browned.

After baking, transfer the meatballs to a pot of marinara sauce and cook over medium heat for an additional 10 minutes, stirring occasionally. This will allow the meatballs to absorb the flavors of the sauce and become even more delicious.

Once the meatballs are fully cooked and coated with sauce, you can serve them over spaghetti or any other pasta of your choice. Garnish with some chopped parsley and freshly grated Parmigiano cheese, and enjoy!

The Breakdown

Ingredients:

• 1 pound ground beef
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup Parmigiano cheese, grated
• 1/4 cup Italian parsley, chopped
• Salt and black pepper to taste
• 2 jars marinara sauce
• or link to homemade marinara recipe
the blog.

Instructions:

1. Preheat the oven to 425 degrees F.
2. In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, Parmigiano cheese, chopped Italian parsley, and a pinch of salt and black pepper. Mix all the ingredients together until well combined.
3. Roll the mixture into small balls, about 1-2 inches in diameter. You should be able to make about 12-15 meatballs with this recipe.
4. Place the meatballs on a baking sheet lined with parchment paper or lightly greased with cooking spray. Bake the meatballs in the preheated oven for 25 minutes or until they are cooked through and lightly browned.
5. Once the meatballs are fully cooked, transfer them to a pot of marinara sauce and cook over medium heat for an additional 10 minutes, stirring occasionally. This will allow the meatballs to absorb the flavors of the sauce and become even more delicious.
6. Once the meatballs are fully cooked and coated with sauce, you can serve them over spaghetti or any other pasta of your choice. Garnish with some chopped parsley and freshly grated Parmigiano cheese, and enjoy!

This classic Italian meatball recipe is perfect for any occasion and can be easily customized to suit your taste preferences. You can experiment with different herbs, spices, and meats to create your own unique version of this classic dish. So go ahead and try this recipe today, and treat yourself to a delicious and hearty meal that will surely satisfy your taste buds.

Grilled Baby Bell Peppers with Parmigiana Cheese Recipe

If you're looking for a quick and easy appetizer that's perfect for any occasion, look no further than these delicious grilled baby bell peppers with Parmigiana cheese. These peppers are packed with flavor and are sure to be a hit with anyone who tries them. In this blog post, we'll walk you through the recipe and show you just how easy it is to make these tasty little treats.

Ingredients:

• 1 lb baby bell peppers
• 1/4 cup grated Parmigiana cheese
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. Rinse the baby bell peppers and pat them dry with a paper towel.
3. Cut the tops off the peppers and remove the seeds.
4. In a small bowl, mix together the Parmigiana cheese, salt, and pepper.
5. Stuff the cheese mixture into each pepper and then brush them with olive oil.
6. Place the peppers on the grill and cook for 5-7 minutes, or until they're charred and tender.
7. Remove the peppers from the grill and drizzle with balsamic vinegar.
8. Serve immediately and enjoy!

These grilled baby bell peppers with Parmigiana cheese are the perfect appetizer for any occasion. They're easy to make, packed with flavor, and are sure to be a hit with anyone who tries them. So why not give this recipe a try and see just how delicious they can be?

If you have any questions or comments about this recipe, please feel free to leave them in the comment section below.

Thanks for reading, and happy grilling!

Grilled Artichokes with Balsamic Vinegar and Chimichurri Marinade

If you're looking for a healthy and flavorful dish to add to your dinner rotation, grilled artichokes with a balsamic vinegar olive oil and chimichurri marinade is the way to go. Not only is it packed with nutrients, but it's also easy to make and bursting with flavor. In this blog post, we'll provide you with step-by-step instructions on how to make this delicious dish.

Ingredients:

• 4 large artichokes
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 2 garlic cloves, minced
• 1/4 cup chopped red onion
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Instructions:

1. Start by prepping the artichokes. Cut off the top third of each artichoke and remove the tough outer leaves until you reach the tender inner leaves. Cut off the stem and trim the bottom of each artichoke to create a flat base.
2. Boil the artichokes in salted water for 20-25 minutes until tender. Drain and let them cool.
3. In a small bowl, whisk together balsamic vinegar and olive oil. Brush the mixture generously over the artichokes, making sure to get in between the leaves.
4. In another bowl, mix together parsley, cilantro, garlic, red onion, red wine vinegar, red pepper flakes, salt, and black pepper.
5. Grill the artichokes on medium-high heat for about 10 minutes, turning occasionally. Once they're lightly charred, remove them from the grill and let them cool for a few minutes.
6. Use a spoon to remove the choke (the fuzzy part) from the center of the artichoke. Then, spoon the chimichurri mixture over the artichokes, making sure to get it in between the leaves.
7. Serve the grilled artichokes warm or at room temperature, with extra chimichurri sauce on the side for dipping.

And there you have it - a delicious and healthy dish that's perfect for any occasion. With these simple instructions, you can whip up a batch of grilled artichokes with balsamic vinegar and chimichurri marinade in no time. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and the end result is sure to impress. Plus, with the combination of artichokes, balsamic vinegar, olive oil, and chimichurri sauce, this dish is loaded with nutrients and bursting with flavor. So why not give it a try for your next family dinner or gathering? We guarantee you won't be disappointed!

Langostino Lobster Enchilada Recipe

Lobster Enchiladas are a mouth-watering delight, with the rich and succulent meat of langoustine lobster paired with spicy green chile peppers, tangy black olives, and melted cheese. The recipe we'll be sharing today is easy to make and will leave your taste buds craving for more. So let's dive into the recipe!

Ingredients:

• 1 lb of langoustine lobster meat, cooked and chopped
• 1 can of green hatch chile peppers
• 8 oz of cream cheese, softened
• 12 corn tortillas
• 1/2 cup of sliced black olives
• 2 cups of Mexican cheese blend, shredded
• 1 large onion, chopped
• 1 jar of green enchilada sauce

Instructions:

1. Preheat your oven to 375°F.
2. In a mixing bowl, combine the chopped lobster meat with the can of green chile peppers.
3. In a separate bowl, mix the softened cream cheese and chopped onion until smooth.
4. Add the cream cheese mixture to the lobster and chile peppers and mix thoroughly.
5. Heat the corn tortillas on a griddle or in a microwave until they are pliable.
6. Spoon the lobster mixture into the center of each tortilla and roll tightly.
7. Place the rolled tortillas seam-side down in a greased 9x13 inch baking dish.
8. Pour the green enchilada sauce over the top of the rolled tortillas, making sure they are all evenly covered.
9. Sprinkle the shredded Mexican cheese blend and sliced black olives on top of the enchiladas.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
11. Remove the aluminum foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Once the enchiladas are done, let them cool for a few minutes before serving.

Serve the lobster enchiladas hot, garnished with chopped cilantro, diced avocado, and a squeeze of lime juice. These enchiladas are a perfect combination of creamy, spicy, and savory flavors that are sure to please any seafood lover. Enjoy!

Langostino Stuffed Giant Mushroom Recipe

If you're looking for a delicious and impressive appetizer or main dish, look no further than this Langostino Stuffed Giant Mushroom recipe. It's easy to make and bursting with flavor, thanks to the succulent langoustine lobster and a variety of cheeses and seasonings.

Ingredients:

• 4 cloves of garlic, minced
• 1/2 onion, chopped
• 8 oz. cream cheese, softened
• 1 cup Italian bread crumbs
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup fresh Italian parsley, chopped
• 1 lb. Langostino lobster meat, chopped
• 4 large portobello mushrooms, stems removed

Instructions:

1. Preheat your oven to 375°F.
2. In a medium-sized bowl, combine the garlic, onion, cream cheese, bread crumbs, Parmesan cheese, Monterey Jack cheese, parsley, and chopped Langostino lobster meat.
3. Mix well until all the ingredients are evenly combined.
4. Arrange the portobello mushrooms on a baking sheet.
5. Divide the Langostino lobster mixture evenly among the mushroom caps, pressing it down gently to fill each one.
6. Bake the stuffed mushrooms for 20-25 minutes, until the cheese is melted and bubbly and the mushrooms are tender.
7. Serve immediately, garnished with extra parsley if desired.

Tips:

• Make sure to remove the stems from the mushrooms before stuffing them, so there is enough space for the filling.
• You can use any type of lobster meat in this recipe if Langostino is not available.
• If you want to make this dish a little spicier, try adding some red pepper flakes or cayenne pepper to the filling mixture.
• This recipe can be made ahead of time and refrigerated until ready to bake. Just be sure to bring it to room temperature before baking to ensure even cooking.

This Langostino Stuffed Giant Mushroom recipe is sure to impress your guests with its delicious flavors and stunning presentation. It's a perfect dish for a dinner party or a special occasion, and it's so easy to make that you can whip it up in no time. Try it today and enjoy the rich and decadent flavors of Langostino lobster and melted cheese, all stuffed into a giant mushroom cap!

MahaloHosting.com; Promotion Code - St. Patrick's Day Sale. Receive 15% off of any order over $50.00, all year long. With promotion code "vince". visit https://www.mahalohosting.com.

Panko-Encrusted Pork Loin Chops with Green and Black Olive Tapenade

If you're looking for a delicious and unique way to serve up pork chops, look no further than this recipe for panko-encrusted pork loin chops with green and black olive tapenade. With a crispy exterior and juicy, tender interior, these pork chops are sure to become a family favorite. Plus, the addition of the homemade olive tapenade takes this dish to a whole new level of flavor.

Ingredients:

• 4 pork loin chops, about 1 inch thick
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 cup olive oil

For the olive tapenade:

• 1/2 cup green olives, pitted and chopped
• 1/2 cup black olives, pitted and chopped
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dip each pork chop first in the flour mixture, shaking off any excess, then in the beaten eggs, and finally in the panko breadcrumbs, pressing the breadcrumbs onto the pork chops to ensure a good coating.
6. In a large oven-safe skillet, heat the olive oil over medium-high heat.
7. Add the pork chops to the skillet and cook for 2-3 minutes on each side, or until golden brown.
8. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
9. While the pork chops are cooking, prepare the olive tapenade. In a small bowl, combine the green olives, black olives, capers, lemon juice, garlic, extra-virgin olive oil, salt, and pepper.
10. When the pork chops are done cooking, let them rest for a few minutes before serving.
11. Serve the pork chops topped with a generous spoonful of olive tapenade.



Enjoy!

We hope you enjoy this recipe for panko-encrusted pork loin chops with green and black olive tapenade. It's the perfect way to jazz up your weeknight dinners with a unique and flavorful twist. Happy cooking!

Pico De Gallo: A Versatile Mexican Salsa

Pico de gallo, also known as salsa fresca, is a staple in Mexican cuisine. This simple recipe is quick to make and can be used as a topping or base for many dishes. It adds a burst of fresh flavor to all your favorite Mexican meals, including burritos, tacos, and ceviche.

Ingredients:

• 3 medium-sized tomatoes, diced
• 1/2 medium-sized white onion, finely chopped
• 1/2 jalapeno pepper, seeded and minced
• 1/4 cup fresh cilantro, finely chopped
• 1 large lime, juiced
• Salt, to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, chopped onion, minced jalapeno pepper, and fresh cilantro.
2. Squeeze the juice of one large lime over the mixture and stir to combine.
3. Season with salt to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve cold as a topping for tacos, burritos, or use as the base for fresh ceviche.

This salsa is not only delicious but also healthy, made with fresh ingredients that are easily accessible. You can adjust the heat level to your liking by using more or fewer jalapenos. This versatile recipe can be made ahead of time and kept in the refrigerator for up to 3 days, making it a perfect addition to your weekly meal prep routine.

Try this Pico de Gallo recipe today and add a touch of Mexican flavor to all your favorite dishes!

Slow Cooked Carnitas: The Ultimate Comfort Food Recipe

Are you looking for a delicious and effortless meal that is sure to please your family and friends? Look no further than Slow Cooked Carnitas! This mouth-watering dish is made with tender pork loin, onions, and cilantro, cooked to perfection in a crockpot.

Carnitas is a traditional Mexican dish that has become a popular staple in households around the world. The slow cooking process allows the flavors to meld together, creating a juicy and flavorful pork that is perfect for tacos, burritos, or any other Mexican-inspired dish.

Ingredients:

• 2 lbs of pork loin
• 1 large onion, sliced
• 1 bunch of cilantro, chopped
• Salt and pepper to taste
• Your favorite seasonings (optional)
• A crockpot

Instructions:

1. Cut the pork loin into 2-inch pieces and season with salt and pepper to taste.
2. Place the sliced onions on the bottom of the crockpot and top with the seasoned pork.
3. Add any additional seasonings of your choice, if desired.
4. Set the crockpot to low heat and cook for 8-10 hours.
5. Once the pork is tender and juicy, remove from the crockpot and shred with two forks.
6. Serve with warm tortillas, toppings of your choice, and a sprinkle of chopped cilantro.

Once the pork is tender and juicy, remove from the crockpot and shred with two forks. Serve with warm tortillas, toppings of your choice, and a sprinkle of chopped cilantro. Some of the toppings to consider Ultimate Guacamole and Salsa Verde. It's that simple! This recipe is perfect for a busy weeknight dinner or for entertaining guests. The slow cooking process ensures that the pork is cooked to perfection and the addition of onions and cilantro adds a delicious depth of flavor.

So, the next time you're in the mood for a delicious and easy meal, try Slow Cooked Carnitas. Your taste buds will thank you!

Wake Up to a Delicious Chorizo and Egg Breakfast Burrito

When it comes to breakfast, a chorizo and egg burrito is a must-try. This flavorful and filling meal is a staple in Mexican cuisine, and it's the perfect way to start your day. In this post, we'll show you how to make a delicious chorizo and egg breakfast burrito. with the added crunch of potatoes and onions and a touch of heat from crushed chili flakes.

Ingredients:

• 1 large potato, peeled and diced
• 1/2 medium onion, diced
• 1/2 lb chorizo, crumbled
• 6 large eggs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 6 flour tortillas
• Crushed chili flakes, optional

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they are crispy and tender, about 10 minutes.
2. Add the diced onion to the skillet and cook until softened, about 3-5 minutes.
3. Add the crumbled chorizo to the skillet and cook until browned, about 5 minutes.
4. In a separate bowl, beat the eggs and season with salt and pepper to taste.
5. Pour the beaten eggs into the skillet with the chorizo, potatoes, and onions. Stir everything together until the eggs are fully cooked, about 5 minutes.
6. Warm the flour tortillas in the microwave or on a skillet until pliable.
7. To assemble the burrito, place a tortilla on a plate and spoon a generous amount of the chorizo and egg mixture in the center. Sprinkle with crushed chili flakes, if desired.
8. Roll the burrito up, tucking in the sides as you go, to enclose the filling. Repeat with the remaining tortillas and filling.

Enjoy your delicious chorizo and egg breakfast burrito with a hot cup of coffee or a refreshing glass of juice. This classic dish is the perfect combination of flavor, texture, and heat, making it the ultimate breakfast experience. Whether you're in the mood for a quick and easy breakfast or a hearty brunch, this burrito is sure to satisfy. So, go ahead, treat yourself and start your day off on the right foot with this delicious meal.

Tilapia Ceviche Recipe with Michelada

Are you looking for a delicious and refreshing summer dish? Look no further than Tilapia Ceviche! This dish combines the juicy, tangy flavors of ceviche with the light and flaky texture of Tilapia, making for an incredible taste experience. And when paired with a crisp Michelada, you have the perfect summer day!

I discovered this dish on a snorkeling excursion in Puerto Vallarta. The deck hands caught fresh sea bass and prepared ceviche on deck. It was the perfect combination of good food, cold beer, and great memories. Now, I want to share this recipe with you so that you can enjoy the same flavors at home.

Ingredients:

• 1 pound Tilapia, cut into small pieces
• 1 cup fresh lime juice
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• Salt, to taste
• Pepper, to taste

Instructions:

1. Place Tilapia pieces in a bowl and cover with fresh lime juice. Marinate for 15 minutes.
2. Add chopped red onion, jalapeño pepper, cilantro, avocado, salt, and pepper to the Tilapia. Stir well to combine.
3. Refrigerate the ceviche for 1 hour to allow the flavors to develop.
4. To make the Michelada, fill a salt-rimmed glass with ice. Add 4 ounces of your favorite beer, 2 ounces of fresh lime juice, and a dash of hot sauce and Worcestershire sauce. Stir well and enjoy with the Tilapia Ceviche.

This Tilapia Ceviche recipe is perfect for a summer day and is sure to be a hit with your friends and family. So, what are you waiting for? Grab some Tilapia and limes and let's get started!

The Perfect Michelada: A Refreshing Summer Drink

Summer is here and it's time to enjoy a refreshing and delicious drink to help you beat the heat. A Michelada is the perfect choice for a hot and hard summer day. Whether you're relaxing at the beach, grilling with friends, or simply want to cool off after a long day, a Michelada is sure to make you feel better.

So what is a Michelada exactly? It's a popular Mexican drink that's made with beer, lime juice, hot sauce, Worcestershire sauce, and salt. It's usually served in a salt-rimmed glass and is often compared to a "Mexican Bloody Mary." The exact ingredients and preparation of a Michelada can vary depending on your personal preference and the region you're in, but the basic recipe is simple and delicious.

Ingredients:

• 1 bottle of beer
• 1 lime, juiced
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• Salt for rimming the glass

Instructions:

1. Rim a glass with salt by rubbing a lime wedge around the rim and then dipping it into a plate of salt.
2. Fill the glass with ice.
3. Add the lime juice, hot sauce, and Worcestershire sauce to the glass and stir to combine.
4. Pour in the bottle of beer and gently stir.
5. Garnish with a lime wedge and enjoy!

This is a simple recipe that can be easily adjusted to suit your personal taste. If you like it spicier, add more hot sauce. If you like it tangier, add more lime juice. The options are endless!

If you enjoyed this blog and our videos, please consider donating to support the channel. Supporters will be added to the sponsor page at the end of the videos. Thank you for your support!