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Favorite Meatball Recipe

One of my favorite meatball recipes came from a cookbook penned by Emeril Lagasse. What I remember most of this recipe is that it called for each meatball to be formed around a whole clove of garlic. I immediately made two changes to the recipe. First, I cut the amount of garlic back by half. Then I minced the garlic and mixed it in with the ground beef. This way, the garlic still makes the meatballs richer and more decadent but you don’t go biting into whole cloves of garlic.

Then one day, tragedy struck. I lost my version of the recipe. Over the years I’ve dabbled with the recipe’s original concept, trying to recreate the meatballs I’d come to love. I spent time trying to recreate this recipe because the garlic, combined with the seasonings and Worcestershire sauce made for one of the most decadent meatballs I’ve ever had. And cooking them in a sauce with some fresh vegetables helped make them even more delicious, not to mention nourishing.

1½ lbs ground beef

1 egg

10 cloves garlic, minced

½ cup bread crumbs

1 tsp Worcestershire sauce

½ tsp salt

½ tsp black pepper

r¼ tsp each white pepper and cayenne

1-2 Tbsp canola oil

¾ cup white onion, chopped fine

1 bell pepper, chopped fine

½ cup celery, chopped fine

2 cups tomato, chopped fine

¼ cup flour

1½ cups beef broth

1) In a large bowl combine ground beef, eggs, garlic, bread crumbs, Worcestershire sauce, and seasonings. Form into 1½-2 inch meatballs. This normally gives me 30-36 meatballs

.2) In a frying pan over medium high heat cook meatballs in canola oil in batches, until browned on all sides. Don’t crowd the meatballs in the pan or they’ll steam instead of brown. As the meatballs cook set them on a plate with paper towel and set aside.

3) When the meatballs are done, drain drippings so there’s 1-2 Tbsp drippings in the pan. Add onion and saute 5 minutes until translucent. Add other vegetables and cook 5-10 minutes, until cooked.

4) Transfer vegetables to a saucepan and add flour, stirring to combine. Add beef broth and bring to a boil over medium high heat. Reduce heat and simmer one hour. After one hour add meatballs and simmer 30 minutes more.

5) Serve over cooked rice or mashed potatoes with corn or string beans.

Sometimes I like to mix some ground pork into the meatballs. To do this, I just use 1 lb ground beef and ½ lb of the ground pork. If you like, try the recipe with bulk sausage meat or even ground chicken or turkey. ½ lb of bulk sweet basil Italian sausage sometimes makes for a nice change. Or if you want to make the dish more of a stew, add some chopped carrots and diced potatoes during the last half hour when you add the meatballs. 

Recipes Corned Beef and Cabbage

Saint Patrick Day celebrations almost always include a Corned Beef and Cabbage dinner.  What exactly goes into this meal is different depending on who is preparing this dish.  Here is a family favorite New England Corned Beef and Cabbage dinner that was prepared in an Irish household.

3 pound corned beef brisket
1 pound carrots
1 pound potatoes
1 large turnip
2 large parsnips
4 large onions peeled and quartered
1 bottle of any type of beer (dark beer works best)
1 large head of cabbage cored and cut into 8 pieces
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon mustard seed

Rinse the corned beef brisket under cold water. Carrots can remain unpeeled but should be washed completely then chopped into 3″ chunks.  Parsnips may be peeled or unpeeled, washed and chopped into chopped into 1 1/2″ chunks.  Peel the turnip cut into 3″ chunks and set aside.  The next step is to prepare the corned beef.

To prepare corned beef, rinse carefully under cold water then place the corned beef into the bottom of a very large pot. Add twelve cups of water and bring to a rolling boil. Reduce heat to medium, and add carrots, turnip and parsnips as well as all spices. 

Reduce to medium heat and allow to simmer for 40 minutes.  Add the potatoes and onion to the pot and allow to simmer for an additional 15 minutes or until the potatoes are fork tender.  Add the cabbage and beer and simmer on medium heat for fifteen minutes until the cabbage is tender.

This recipe will be sufficient for 8 hearty appetites. It is best to serve this with plenty of ground pepper, crusty bread and a variety of mustard on the side. Some people like the cabbage with vinegar so you may also consider placing a small bottle within easy reach.

Leftovers should be stored in airtight containers, with the cabbage being separated from the meat if possible. Leftover corned beef makes a great sandwich on rye bread. with yellow mustard.

Recipes Sausage Quiche

Sausage quiche is another variation of the traditional cheese quiche. It’s very easy to make taste delicious!


1 pound of sausage (cooked and crumbled)
6 eggs (beaten)
1 cup of mozzarella cheese
1 cup of sharp cheese
1 cup of cheddar cheese
1/2 cup of half and half
Salt and pepper to taste



2- 1/2 cups of flour
1/2 cup cold water
1/2 cup of shortening (Crisco)

If you’re in a hurry you can always use a pre-made pie crust with good results as well.

Preheat oven to 350 degrees.

In a large mixing bowl combine all ingredients and mix well, pour the mixture in to the unbaked pie shell and bake for 1 hour. Serves 6

Recipes Marinades for Beef

Okay – so here’s the easiest bulgogi/kalbi marinade recipe ever!

4 parts soy sauce

2 parts white sugar

1 part rice wine (Korean Ch’eongha or Japanese sake)

Minced Garlic to taste (try 1 clove or 2 teaspoons per 2 cups of soy sauce)

Minced Ginger to taste (try 1 teaspoon per 2 cups of soy sauce)

Black Pepper to taste (try 1 teaspoon per cup of soy sauce)

Sesame Oil to taste (try 1-2 Tablespoons per 2 cups of soy sauce – and remember that sesame oil is NOT for cooking – it is for flavoring!)

Chopped Green Onion or Chives to taste and for garnish

Koreans will add chopped red chili peppers for heat to the marinade. Other traditional ingredients are missing as well – but I feel that the above captures the essential flavors of this marinade.

If you’re braising marinated beef chuck short ribs on the bone, please brown and sear each rib in oil over high heat first, then put them all into a bowl with the marinade and refrigerate for a couple of hours. Then put the ribs and all the marinade into a shallow oven-proof pyrex lasagna dish and cover tightly with foil.

Bake the ribs at 350F for 1.5 hours. Check the meat. If it doesn’t fall off the bone, then cook up to 30 minutes more. If the dish needs more liquid, pour in some warm chicken broth up to about 1/3 of the way up each rib.

If grilling marinated meats on the barbecue, marinate the raw meat overnight in the fridge. Grill on coals as you would any other meat, but keep in mind that the sugar in the marinade will burn quickly, so don’t try to do this with thick cuts of meat if you’re not prepared to find it raw in the center.

This marinade may work with chicken and pork, but it is ideal for rich braising meats like ribs, oxtails and shanks.

Recipes Pepper Steak

Pepper Steak is one ideal way to make a use of the previous night’s leftover of ‘London Broil grilled beef dinner. The beef, already cooked, can be made really tender as you use it as the main ingredient of your Pepper Steak. Or if you don’t have leftover grilled beef, you may opt to start by pre-cooked beef before proceeding to complete the steps in this recipe. It is a stylized meal that is delicious and tasty (plus a straightforward way to make by using an  oriental style of cooking) which is best prepared and presented before one or two guests with whom you may be conversing with as you cook. 


2 lbs of beef (cooked or pre-cooked)

5 green peppers, cored, sliced lengthwise with all seeds removed

4 large onions, sliced lengthwise

3 cups of beef broth1 cup of flour

½ bar of butter

½ cup of olive oil

Soy sauce to taste


1) If you do not have leftover London Broil (or grilled beef), you may have to boil (preferably in enough quantity of water with some salt added into it) fresh beef for at least 1 hour. This helps in making the beef tender and quicker to cook. You may also use part of the broth for cooking the Pepper Steak later on, and the rest of the broth can be drained from the pot. When the beef gets cooler, slice it into strips the size of your fingers and set aside in the meantime.

2) Pour the olive oil into your wok and turn on the stove at high fire.

3) Toss the onions into the wok. Saute the onions for at least 5 minutes. Give them a constant stir. This will just partly cook the onions on the surface. Make sure you don’t overcook them. Turn off the fire and set onions aside in a separate bowl.

4) Turn fire on medium. Toss into the wok all the beef strips with the same olive oil used for the onions earlier. Stir it as you add next the flour until everything is blended well as you continue the stirring. 

5) After at least 5 to 10 minutes of stirring, add into it the beef broth. Add in next the butter and give it another stir. Adjust the fire to between low and medium setting and let the mixture simmer. Cover the wok for at least 5 minutes.

6) Add into the mixture all the sliced pieces of pepper. Let it simmer for at least 10 minutes or until the pepper gets cooked. Give it another stir.

7) Add into it the cooked onions and give it another stir.

8) Use soy sauce to season according to taste. Or you may just opt not to do this anymore as the meal is savory at this stage.

Steamed rice is best to have as a side dish with this meal. This is good for 4 persons. Enjoy!

Recipes Italian Meatballs

Most people wonder what the difference is between meatballs and Italian meatballs. For some people there is no difference at all because they are already making Italian meatballs and just don’t realize it. My recipe for Italian meatballs is the same recipe I use for pasta, meatball subs and appetizers. The recipe is quick and delicious.

These meatballs also freeze well in a Ziploc freezer bag, I simply wrap each one in a little piece of wax paper, place them in the bag and freeze. Then if I only want a few meatballs I can easily take out what I need instead of having to chisel a couple off of the frozen meatball mound.


2 pounds of fresh hamburger or turkey
1 cup of Parmesan cheese
1 + 1/2 cup of Italian seasoned bread crumbs
2 Tablespoons of parsley
2 Tablespoons of oregano
2 Tablespoons of basil
2 Tablespoons of Italian seasoning
1/4 cup of onion (minced)
3 garlic cloves (minced)
2 eggs (beaten)
1 + 1/2 cup of seasoned sauce (see recipe below) OR 8 oz jar of spaghetti sauce
1/4 cup of olive oil


1- 8 oz. can of tomato sauce
1/2 cup of water
1- 6 oz. can of diced tomatoes
1 Tablespoon of onion powder
1 Tablespoon of garlic powder
1 Tablespoon of sugar

Combine all ingredients in a medium size sauce pan and simmer for 20 minutes. Let cool


Combine meat, Parmesan cheese, Italian seasoned bread crumbs, parsley, oregano, basil, Italian seasoning, onion, garlic and eggs and mix well. Then add the sauce in and mix well.

OVEN – Preheat oven to 375 degrees. Cover the bottom of a 9X13 baking dish with the olive oil (about 4 tablespoons). Make your meatballs into 2 inch balls and place in the baking dish. Bake for 40 minutes.

STOVE TOP – Pour the 1/4 cup of olive oil in a large frying pan and warm up then place the meatballs in the pan and cook for 35 minutes, gently turning as they cook.

CROCKPOT – In place of the olive oil add 3 cups of sauce (double the recipe above or use a 16 ounce jar of pre-made spaghetti sauce) to the crockpot and place the meatballs inside, make sure they are at least partially covered and cook for 4 hours.

These meatballs are delicious and the recipe makes about 24.

Deer Venison Meatballs Appetizer

I grew up in a family of hunters. One of the earliest pictures of me is with my grandfather with a deer hanging above our heads. Each year my father, grandfather, and uncle would hunt together and then they would equally split the deer meat among them. Some years, when they all got a deer, the meat was plentiful. It was in those years that some of my mother’s most inventive venison recipes were created.

My parents cut their own steaks and roasts from the carcass and ground their own venison hamburger. The liver always went to my grandparents since no one else would eat it. I always liked venison roasts, stews, steaks, and hamburgers, but my favorite way to have venison as a child was in mother’s venison meatballs. We did not have these often as they were usually served at special occasions when we had guests.

Venison Meatball Appetizer


1 pound ground venison
1/4 cup milk
1 medium onion, minced
3/4 teaspoon salt
1/2 cup soft bread crumbs
1 cup flour
3 tablespoons butter
1/4 teaspoon thyme
3 tablespoons molasses
3 tablespoons vinegar
3 tablespoons prepared mustard
1/4 cup ketchup


1.Combine first five ingredients.
2.Shape meat mixture into 50 bite-sized meatballs and lightly coat with flour.
3. Melt the butter in a skillet, add the meatballs and brown.
4. Remove meatballs, stir the remaining ingredients into the skillet, and bring to a boil.
5. Return the meatballs to the skillet, turn the heat down, and simmer for 10 minutes, stirring occasionally.

As an appetizer my mother would serve these hot with fancy toothpicks. I always liked when there were leftovers and we would have them with mashed potatoes the next day. No matter how you serve these they will be a hit with your family or guests.


Recipes Chinese Meatloaf

As it must do for most people, meatloaf brings back many fond memories of childhood. Everybody’s mom made the best meatloaf and mashed potatoes. Add a little gravy and it becomes pure food heaven. The recipe included here is for a Chinese inspired meatloaf. It recreates some of the flavors of westernized Chinese home cooking while still being an easy recipe to cook and enjoy.

1.5 lb ground beef

1/2 lb ground pork

2 Tbsp dried onion flakes

1 egg

1/4 cup cracker crumbs

1 clove garlic, minced

1 Green bell pepper, finely chopped

2 tsp Soy sauce

1 tsp dry mustard

1 tsp five spice powder (optional)

1) Heat oven to 350F.

2) In a medium sized bowl mix beef, pork, and all other ingredients until well combined. Be careful not to over knead the mixture, or the meatloaf will be too dense.

3) Transfer meatloaf mixture to a loaf pan and bake in heated oven for 45 minutes. After a half hour remove meatloaf from the oven to drain off any fat building up in the loaf pan.

4) Remove meatloaf from the oven and transfer the meatloaf from the loaf pan to a baking sheet. Return to the oven and bake 15 minutes more.

5) Remove meatloaf from the oven, let stand 5 minutes and serve with brown rice and steamed or roasted vegetables.

6) When the meatloaf is done, there will be some juices and caramelized bits on the bottom of the baking sheet. Put the sheet on a burner on medium heat. Add 1 cup water, 1/4 cup dry red wine, and 2 tsp cornstarch. Stir on medium heat to deglaze the pan and serve the resulting sauce with the rice and vegetables.

As an optional step, pick up a jar of hoisin sauce at your local grocery store. When you remove the meatloaf at the 45 minute mark brush the exterior of the loaf with a layer of hoisin sauce. Return the loaf to the oven and continue cooking as directed. The hoisin sauce will reduce to a brilliant, delicious glaze that will go nicely with the brown rice and vegetables. Also, the hoisin sauce will make your sauce more flavorful.

If you don’t feel like using rice as your starch, buy some baby potatoes. Toss the potatoes with some olive oil and a little rosemary. Stick them in the oven beside the meatloaf for the last 30-40 minutes and roast them until cooked through and golden brown. The roasted potatoes will love the sauce provided by the meatloaf.

Recipes Beef Stew

This easy recipe is a great way to feed many while spending little. In my family, we call it dump stew because we just dump in whatever we have on hand. Experimentation is the key, my stew never tastes exactly the same twice, but it’s always a hit.

Brown 1-2lbs of stew beef or ground hamburger
1 can tomato soup
1-2 cans diced tomatoes undrained (stewed tomatoes work well also)
1-2 chopped onions
2-3 diced potatoes
1-2 cans of vegetables drained (whatever you have corn, peas, green beans, veg-all)
Dump it all in a big pot and add 1-2 cups of water.
Add a couple cubes of beef or chicken bouillon.
Salt and pepper to taste. (Make sure bouillon has dissolved fully first, it can get salty.)
Simmer on low-med heat until potatoes are soft.

Other variations I have tried have been with turkey, chicken, and pot roast leftovers.
Carrots, rutabaga, macaroni or egg noodles and barley also go great in this stew.
Serve with homemade bread or in homemade bread bowls.

Asian Baby Back Ribs

Items Needed:

1 Large Oven Cooking Bag

3.5 Pounds of Pork Ribs

1.5 Cups of Hoisin Sauce (preferably Koon Chun brand)

.5 Cups of Sriracha Hot Chili Sauce


Preheat the oven to 350 degrees. Mix the Hoisin and Hot Chili sauce in a bowl to get a dark brick color. Cut the ribs into serving size pieces. Hand rub the blended sauce onto the meat.  If you decide to brush it on, make sure you completely cover it. When the oven reaches 350 degrees, take the ribs and place it inside the cooking bag. Tie the bag closed and cut slits into the top of the bag. Place the tray inside the oven for approximately 75 minutes or until tender.  The times will vary depending on the weight of the meat.

This recipe make approximately 4 to 6 servings.

Recipe Background:

I grew up as a 3rd generation Chinese American.  My mother’s cooking incorporated not only Chinese ingredients she watched her mother use, but ingredients she grew up eating at American restaurants.  I guess you can call her one of the first pioneers into Asian Fusion cuisine.  The combination of sauces used in this recipe also applies well to chicken, which is what my mother used to make.

Items Needed:

1 Large Oven Cooking Bag

3.5 Pounds of Baby Back Ribs (Beef or Pork)

1.5 Cups of Hoisin Sauce (preferably Koon Chun brand)

.5 Cups of Sriracha Hot Chili Sauce


Preheat the oven to 350 degrees. Mix the Hoisin and Hot Chili sauce in a bowl to get a dark brick color.  This should not take more than a minute. Cut the ribs into your preferred serving size.  I usually just cut parallel to and between the bone. Hand rub the blended sauce onto the meat.  If you decide to brush the sauce on, make sure you completely cover it.  Just a warning, the smaller the pieces the more sauce you will need to apply. As you are marinating the ribs, take the ribs and place it inside the cooking bag. When the oven reaches 350 degrees, tie the cooking bag closed and then cut slits into the top of the bag.  You should not need more than 6 slits. Place the tray inside the oven for approximately 75 minutes or until tender.  The cooking times will vary depending on the weight of the meat.


You can adjust the amount of chili sauce depending on your preferred spice level.  This recipe makes approximately 4 to 6 servings.


I suggest serving the dish with a side of white rice and a vegetable.  As far as vegetables go, I suggest something bland so it complements the spice and flavor of the ribs.

© 2019 Paul Timman