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Make-ahead meatballs

This recipe is my secret for the endless potlucks during the Holidays. These are easy to make, store, and reheat. People will be wondering how you’re able to spawn these delicious meatballs at the drop of a hat when they unexpectedly pop by for an early Thanksgiving dinner.

Ingredients:

  • 3 pounds of 90% lean ground beef
  • 1.5 cups of Italian breadcrumbs
  • 4 eggs
  • 1 tablespoon of salt
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of chili powder
  • 1 teaspoon of black pepper
  • 1 teaspoon of Garlic powder
  • Half a cup of minced fresh onions
  • 1 teaspoon of parsley

Tip:

  • Use your hands when mixing to achieve the best results. Get in there.
  • Let them cool and put them in the freezer to eat at a later time!

How to serve:

  • You can serve these with marinara sauce and spaghetti as spaghetti and meatballs.
  • Throw some cranberry sauce on them and put some toothpicks in for a delightful appetizer.
  • Just eat them as they are.

Directions:

  • Preheat the oven to 400 degrees.
  • Chop/mince the onions.
  • In a large mixing bowl, mix everything together evenly.
  • Form 1.25 inch balls and put them in a greased cookie sheet.
  • Pop them in the oven for 10 minutes.
  • Turn the cookie sheet and bake for another 10 minutes.
  • Take them out and let them cool for 10 minutes to enjoy now!
  • Or let them cool completely and put them in your freezer for later

To reheat:

  • Take them out to thaw in your refrigerator the night before.
  • Preheat the oven to 350 degrees.
  • Put the meatballs on a greased cookie sheet and bake for 10-15 minutes.
  • Ready to serve.

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Roasted rack of lamb with rosemary

You can do a lot of things with lamb: cumin stir-fry, skewers (Chinese or Greek style), grilled steaks of lamb, braised leg of lamb etc. But I think oven-roasted rack of lamb has the least amount of fuss and ingredients!

Things you’ll need:

  • 2 racks of lamb
  • Lots of rosemary
  • Garlic
  • Olive oil
  • Sat and pepper

Tips:

  • Make sure you have enough ingredients to cover the entire racks of lamb. Don’t skimp!
  • Definitely try to use fresh rosemary; dried rosemary works but you won’t get that amazing aroma.
  • This recipe also works very well grilled and can be quite the crowd pleaser at summer BBQs.

How to serve:

  • I love to eat this dish with sliced and lightly seared zucchini.
  • Rice pilaf or even mashed potatoes work very well too!

Directions:

  • Chop and mince garlic and rosemary; put them in a bowl with olive oil.
  • Trim the fat on the lamb until it’s the desired thickness of fat; there will be a lot of fat, so be patient and use a small, sharp knife.
  • Rub the garlic/rosemary/olive oil mixture all over the two racks of lamb generously. If you run out of mixture, make more!
  • Marinate for 1 hour; overnight is best.
  • Preheat oven to 450 degrees.
  • Put the racks of lamb in the oven fat side up.
  • Roast for about 15 minutes; rotate your baking sheet and bake for another 15 minutes.
  • Take your lamb out and rest for 15 minutes.
  • Use a meat-carving knife and cut alongside each bone.
  • Ready to serve.