Walton's March 2024 Giveaway
Contest Ends at 11:59 PM CT on 03-31-2024

👍Daily Entry. Good Luck.

Click Link to Enter.
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WALTONS: +Everything but the Meat+

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Neopolitan Marinara Sauce

1 28 oz can San Marzano tomatoes or whole peeled tomatoes
4-5 cloves garlic finely chopped
5-6 TBSP olive oil
1 TBSP oregano
salt to taste

Pour the tomatoes into a bowl and mash with a fork or potato masher.
Heat olive oil over medium heat in a pan and add garlic. Cook garlic for about 30 seconds or so careful not to let it burn.
Add the tomatoes to the pan and 1 TBSP oregano. Salt to taste ( I use about a teaspoon or so)
Reduce heat and let simmer 15-20 minutes

Serve over pasta with fresh parsley or basil... serve over meatballs, steak, chicken or fish...use as a sauce for lasagna or dip your pizza or bread into it

8 w - Youtube

Simple and delicious. Mexican-Style Creamy Chicken Chipotle Pasta

The Chicken Saltimbocca Recipe: For The Perfect Dinner!

Click Link for printable recipe. "So easy, a Child can do it."
https://chefjeanpierre.com/wprm_print/16690#

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Juicy Baked Meatball Recipe (BEEF)
INGREDIENTS:
2 slices of white bead, crust removed, cut up
1/3 cup milk

For the meat mixture:
1 lb. ground beef
2 cloves garlic, minced
1/2 cup parmesan cheese
handful of freshly chopped parsley
1 whole egg
1/2 tsp dried thyme
1/2 tsp dried basil
1 small onion, finely minced
salt and black pepper to taste ( i used about 1 tsp salt and 1/4 tsp black pepper)

Instruction:
Preheat oven to 400 F
Cut up white bead, place in a bowl ,add milk to soak. Mash and set aside.
Add together all the meat mixture ingredients above.
Add the bread and milk mixture to meat mixture then mix everything together well.
Roll meatballs into about 12 balls then arrange on a well greased baking sheet.
Bake for 20 to 25 minutes, until they reach an internal temperature of at least 165*F.

You can serve with Marinara sauce, or make a gravy with the drippings.
Serve with rice, mashed potatoes or pasta. Or make a Meatball Sub with marinara and Mozzarella Cheese.
However you choose, ENJOY!

Chicken Meatballs with a Creamy Spinach and Mushroom Sauce

RECIPE INGREDIENTS
For the Meatballs:
4 tablespoons of Clarified Butter or Olive Oil
1 large Onion
1 tablespoon Garlic chopped
2 teaspoons Thyme freshly chopped
2 pounds boneless ground Chicken
12 ounces Salami de Genoa, finely diced
3 tablespoons Sundried Tomatoes, finely chopped
1 ½ cups Fresh Breadcrumbs (you can use Panko as a substitute)
Salt and Pepper, to taste
2 large Eggs
1/4 cup Buttermilk
2 tablespoons Parsley freshly chopped

For the Sauce:
1 Shallot, finely chopped
2 cups Mushrooms, sliced
Salt and Pepper, to taste
1 cup Spinach Leaves chopped
2 tablespoons Sun-dried Tomatoes chopped
1 teaspoon Thyme Leaves, fresh chopped
¼ cup Chardonnay Wine
1 tablespoon Olive Oil
1 tablespoon Garlic, minced
1/4 cup Chicken Stock
1/4 cup Heavy Cream
1/2 teaspoon Worcestershire Sauce
1 tablespoon Unsalted Butter
Cornstarch IF NEEDED (to thicken sauce)
Fresh Parsley, for garnish

RECIPE INSTRUCTIONS
Prepare the Meatballs:
In a non-stick fry pan, heat 2 tablespoons clarified butter and sauté the onion when light golden brown add the garlic and the thyme and let them cool to room temperature.
In a large bowl, add the chicken breasts, add the sautéed and cooled onions, salami, sun-dried tomatoes, breadcrumbs, salt, and pepper, add the eggs and buttermilk. Add chopped fresh parsley. Mix all the ingredients together thoroughly.
Shape the mixture into meatballs using an ice cream scoop or your hands. Ensure they are evenly sized for even cooking. Place the meatballs in the refrigerator for at least 45 minutes to chill.
Heat the remaining 2 tablespoons clarified butter in a fry pan over medium heat. Add the chilled meatballs in batches and cook until they are golden brown on all sides. Remove the cooked meatballs from the pan and set them aside on a plate.
Prepare the Sauce:
In the same fry pan, you cooked the meatball, add a bit more butter if needed. Sauté the chopped shallots and sliced mushrooms until they are soft and browned.
Add the spinach, sundried tomatoes and season with salt and pepper to taste.
Add the thyme, Garlic, Chardonnay and let it reduce until most of the liquid has evaporated.
Add the minced garlic and fresh thyme leaves. Stir in the chicken stock, heavy cream, and Worcestershire sauce. Let the sauce simmer for a few minutes until it thickens slightly.
Return the cooked meatballs to the pan, coating them in the creamy mushroom sauce. Cover the pan, and simmer for an additional 5-7 minutes, allowing the meatballs to absorb the flavors of the sauce. and cook until they have an internal temperature of 165°F (74°C).
Serve the Mediterranean-Style Chicken Meatballs with Mushroom Creamy Garlic Sauce over cooked pasta, rice, or on their own. Garnish with fresh parsley for a pop of color and extra flavor. Enjoy your delicious homemade Chicken Meatballs with a Mediterranean twist!

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