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Meatball Parmesan Casserole

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Meatball Parmesan is a recipe that I love to make when I’m feeding a large group or just to meal prep for the week. I promise these meatballs are legit and with the first bite you will know that a good Italian boy wrote this recipe

Ricotta: my secret weapon for Moist Meatballs

Ricotta has been my secret weapon for any meatball or meatloaf recipes for years. It gives the meat a much lighter texture and keeps everything held together so that you really don’t need to use much of a binder to form the meatballs. Ricotta cheese combines with the meat much better than cream cheese or Marscapone. Meatball Parmesan Casserole feeds a lot of people and is great reheated the next day and day after that making this perfect for meal prep.

How long to cook Meatball Parmesan Casserole 

I bake these meatballs at a higher temperature so I can develop a nice crust on top of the meatballs. Because they are larger they can handle the higher heat without overcooking.  Once the meatballs crust has formed I top the meatballs with a generous amount of sauce making sure to completely cover the meatballs with sauce. This will protect the meatballs from the high heat as well as give the sauce time to absorb into the meat really keeping them moist and tender. After adding the cheese and baking until it’s golden and bubbly I recommend you wait at least 10 minutes before serving. This will let the sauce cool down and continue to absorb into the meatballs for maximum flavor.

No Breadcrumbs??? And you call yourself Italian!

I know this will seem Sacrilegious to some but using rolled oats is another secret ingredient that helps these meatballs stick together without turning out mushy or dry. It’s also a great option to keep these meatballs gluten free. If you want you’re more than welcome to substitute the rolled oats for seasoned bread crumbs but I promise this recipe is kid tested and Nona approved. If you are on a keto diet I’ve got you covered as well. I substitute Pork Panko Pork rind breadcrumbs. They’re a great zero carb substitution that I use for breading chicken tenders and all kinds of other LowCarb recipes.

How Big to Make the Meatballs

You can Make you're Meatballs as large or as small as you like. I went with Jumbo 6 oz. Meatballs because it takes less time than rolling lots of smaller meatballs. If you do decide to make smaller 2 oz size meatballs I found this Neat Meatball Scoop that will make the task more manageable. The Casserole dish i use is a 9×13 Enameled Cast Iron Casserole Pan. Its a really great serving dish because it keeps the food warm a lot longer than other casserole dishes.

Homemade Marinara Recipe

Ingredients:

Instructions:

  • In a saucepan over medium low heat saute diced onions, garlic and olive oil until onions are lightly caramelized.
  • Add Tomato paste and seasoning, continue to saute for 2 minutes
  • Pour in red wine and canned tomatoes. Simmer for about 30 minutes.
  • Remove sauce from heat, add butter then pulse with Stick Blender. You can Control how chunky or smooth as you prefer.

More Casserole Ideas


Meatball Parmesan Casserole

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Meatball Parmesan Casserole

Course Main Course
Cuisine Casserole, Comfort food, Italian, Meatballs
Keyword Cuban Casserole, Meatball parmesan
Prep Time 15 minutes
Cook Time 45 minutes
Servings 15
Calories 507kcal

Equipment

  • 9×13 Oven Safe Casserole Pan

Ingredients

Meatball Mix

Additional Ingredients

  • 1.5 cup Shredded Mozzarella
  • 24 oz Marinara
  • 1/3 cup Grated Parmesan
  • 1 lbs Penne Pasta Optional (served on side)

Instructions

  • Combine all ingredients of Meatball Mixture. Make sure the fully incorporated but don't overwork the meat. Form Meatballs and place in Casserole Pan. Bake for 30 Minutes at 425 degrees F.
  • Carefully drain off any excess liquid then cover meatballs with Marinara, Mozzarella and Grated Parmesan Cheese. Bake For and additional 10-15 minutes until cheese is bubbly and golden. Let meatballs rest for 10 Minutes before serving.

Notes

Makes Fifteen 6 oz Meatballs. Portion size One meatball with sauce and cheese. Add pasta separately 

Nutrition

Serving: 6oz | Calories: 507kcal | Carbohydrates: 5g | Protein: 30g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 165mg | Sodium: 1049mg | Potassium: 572mg | Fiber: 2g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 4mg

Nutrition Facts
Meatball Parmesan Casserole
Amount Per Serving (6 oz)
Calories 507 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 17g106%
Cholesterol 165mg55%
Sodium 1049mg46%
Potassium 572mg16%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 30g60%
Vitamin A 592IU12%
Vitamin C 4mg5%
Calcium 227mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

The post Meatball Parmesan Casserole appeared first on Grilling 24×7.

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For the Best July Yet, 8 Great Recipes for the Grill

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There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.

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Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.

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Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

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Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.

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Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.

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Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.

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Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.

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Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.

Get The Recipe »

The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

Homepage Feature,Recipes,July Recipes,summer

By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/pork-belly-burnt-ends/

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Summertime Fresh Peach & Corn Salsa

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When peaches are in season you need to take full advantage and make this amazing Fresh Peach Salsa. The fresh Peaches are complimented by diced Roma tomatoes, red. onion, diced jalapeño and cilantro making this salsa a summertime staple.

Jump to Recipe

When are Peaches in Season?

Peach season can vary depending on the climate and the cultivator but generally peaches are in season from as early as may through the end of August. For me here in Maryland peaches truly hit there peak around the 4th of July and can last into early fall if the weather stays warm enough. In Georgia the season is much longer due to is southern climate making it one of the nations largest producers of peaches.

The Peach was first introduced to Georgia by Franciscan Monks in the 16th century but after the civil war peaches became a huge crop in the south as farmers moved away from cotton. At its peach Georgia produced over 8 million bushels in 1928 due to the invention of the refrigerated railcar.

Can I use Frozen or Canned Peaches to make Peach Salsa

Sure, you can do anything you want but for optimal freshness nothing beats using peaches while they're at their freshness. If they're not in season look for frozen organic peaches as your best alternative option. I try to avoid using canned peaches for this recipe because they're normally packed in a overly sweet syrup and the texture can be mushy.

Why I use Sherry Vinegar

Sherry vinegar is the best bang for your buck in my opinion. Balsamic vinegar gets all of the headlines but you're probably not even getting true balsamic vinegar. Authentic balsamic vinegar is made from pressed grapes and must follow rigid aging standards. This makes it insanely exspecive (up to $200 for a 4oz bottle). most balsamic vinegar you find on the shelves is nothing more than a base vinegar with color and sweeteners added.

Sherry vinegar is produced in Spain and much like balsamic vinegar is made to very specific specifications. However sherry vinegar can be purchased for very reasonable prices and much closer resembles the traditional methods of preparation. Sherry vinegar is aged for a minimum of 2 years and some can be aged 50 years or longer. I use sherry vinegar for all of my salad dressings, marinates and sauces. I think it has a far superior flavor over comparably priced balsamic vinegar.

What to serve Fresh Peach Salsa with

Fresh Peach salsa can really be served with anything but I really enjoy it with grilled chicken or chilled shrimp. You can also heat up the fresh salsa and serve it warm over grilled pork chops. For parties I love to just serve peach salsa along side my favorite corn tortilla chips paired with fresh guacamole. It's a very versatile salsa that really is a great step up from more traditional varieties.

More Summertime Recipes


fresh peach & corn salsa served in a jar

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Fresh Peach Salsa

Course Condiment
Cuisine American
Keyword Peach, Salsa
Prep Time 15 minutes
Servings 8
Calories 50kcal

Ingredients

  • 2 cups Fresh Peaches Diced
  • 1 cup Roma Tomatoes Diced
  • 1/2 cup Red Onion Diced
  • 1/2 cup Shaved Corn
  • 1/4 cup Chopped Cilantro
  • 1/4 cup Sliced Baby Bell Peppers
  • 2 tbsp Fresh Jalapeno Diced
  • 1 tbsp Taco Seasoning
  • 1 tbsp Sherry Vinegar
  • 1 tbsp Olive Oil
  • 1 tsp Real Salt

Instructions

  • Remove the pit from the peaches and dice into small 1/4 inch pieces. Also dice your onions and tomatoes as well as chopping the cilantro and shaving the corn from the cob. Add all these ingredients to a large bowl
  • Add seasonings along with olive oil and sherry vinegar then fold until all ingredients are well coated. Chill for 30 minutes before serving. Will last up to one week in the fridge stored in an air tight container.

Notes

Serving size about 1/3 cup

Nutrition

Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 179mg | Fiber: 1g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

The post Summertime Fresh Peach & Corn Salsa appeared first on Grilling 24×7.

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Crispy Zucchini Fries w/ Vodka Sauce

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Whether its the peak of zucchini season or the dead of winter these Zucchini Fries with vodka sauce are a hit with friends and family alike.The crispy crunch of golden fried zucchini fries dipped in creamy homemade vodka sauce, what could be better.

How to Make Zucchini fries with Vodka Sauce

If we told you that fried foods can be healthy and still taste fresh and delicious, you wouldn’t believe us… right? If you don’t, then we’d bet our last Las Vegas chip that you’ve never tried zucchini fries before. What are zucchini fries? Our recipe takes tender slices of zucchini, hand dredged in tangy garlic and parmesan crumbs and deep-fried them to crispy perfection. 

These yummy fries are both creamy and crunchy at the same time, plus they count towards your daily serving of veggies! Tasty, carb-free and full of fiber… what’s not to like?

And that’s not all! Be sure to dip these babies into this creamy vodka sauce. Herby and fragrant with a sublime chilli kick, this sauce is simple to make and perfectly complements the crunchy mouthfeel of these divine zucchini fries. 

Once you’ve polished off the fries, if you want to drink the vodka sauce straight from the dish, we won’t tell anyone.

If you have friends coming over, these fries are perfect as a snack or an appetizer. Serve them with a few refreshing chilled beverages, or your favorite Brew, and you’re all set for the night.

Fries and ketchup just got fancy, people.

What are Zucchini?

Zucchini (also known as a courgette) is a summer squash. It’s got an extremely mild, fresh flavour and because it goes with everything it can be cooked a variety of different ways, whether grilled, roasted, sautéed or fried – you can even bake it into a cake or use it as a substitute for pasta. It’s the swiss-army knife of vegetables!

Low in calories and full of fiber as well as vitamins A, B and C, zucchini are super healthy, so you can eat these tasty fries without the guilt.

When are Zucchini in Season?

Although zucchini are available all year round, they come into season in the summer, between May and August, depending on where you live.

Zucchini thrive in warm soil and air, and one plant can produce up to a staggering ten pounds of fruit in one season! That means you can make a lot of zucchini fries!

How to pick and store Zucchini

When buying zucchini from the store or market, always go for smaller ones as they are much more tender and flavoursome. Large ones tend to taste watery and bland, which is not what you want when making fries.Avoid wrinkled zucchini or ones covered in scratches and cuts; this is a sign that they are past their prime and won’t taste as good.

The best way to store zucchini is to store them in your fridge in a plastic or paper bag. They’ll keep for up to two weeks, although the skin may shrivel up a bit.Store your zucchini whole until you’re ready to use them. Cutting them in advance will cause them to go stringy.

You can also freeze zucchini and they will keep for about three months. Slice them horizontally, boil them for two minutes and blanch them in ice water to help them keep their texture and colour. When you’re ready to make your fries just take them out of the freezer, let them defrost, pat away the excess liquid and you’re ready to go!

What is Vodka Sauce?

You may look at this recipe and go, “Hang on a moment, vodka sauce?! Wow, that sounds unusual!”. 

However, is it really not that weird? We use alcohol in cooking all the time to add extra flavor, from a splash of vermouth in a mushroom risotto or a glug of red wine in a spaghetti Bolognese.

Tomatoes and vodka are a classic flavor combination. They work really well together as the peppery vodka perfectly complements the sweetness of the tomato. Vodka also works to bring the heavy cream, parmesan and marinara in this sauce together, creating a heavenly flavor combination as well as a smooth and silky texture to dip your fries into.

And before you ask, the alcohol in the vodka is burned away when you simmer the sauce, so you can’t get drunk off shots of vodka sauce. Believe us; we’ve tried.

How to deep fry using a Dutch Oven

Not all of us have the luxury of a deep fat fryer at home, but this shouldn’t stop you from being able to create delicious deep-fried treats. We recommend using a Dutch oven to create these zucchini fries.

You may be used to searing meats and shallow frying in a Dutch oven, but you may be wondering how you can use one for deep frying. A Dutch oven is excellent for deep frying, as the deep walls will prevent potentially dangerous hot oil splashes, and the cast iron will help retain the heat for longer, meaning that you can fry in batches.

Heat your oil to temperature slowly and have a damp towel on hand in case of fire. Although these zucchini fries are incredibly delicious, we wouldn’t want you to burn your house down for them.

How much Oil Should you use to fry?

We’d recommend using about three inches of oil and frying your fries in batches. As tempting as it may be to throw all of your fries in at the same time to save time, this means that they won’t be as crispy, and nobody wants a soggy piece of zucchini as a snack.

You’ll want your oil to be at the right temperature before you start frying, otherwise your zucchini fries will absorb the oil and end up greasy and soggy. A great way to tell that your oil is ready to go is by throwing a small cube of bread into your Dutch oven. If it crisps up, you’re ready to start cooking!

You can use a variety of different utensils to take your fries out of the hot oil, from a strainer to a tong or slotted spoon. Of course, if you don’t have a Dutch oven or you want these zucchini fries to be healthier you can oven bake them instead, but come on, where is the fun in that?!

What you Need For Safe Frying at Home.

More Tasty Veggie Inspiration


Creamy vodka sauce served with zucchini fries

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Vodka Sauce

Course Condiment
Cuisine Italian
Keyword Vodka Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 118kcal

Ingredients

  • 1 cup Marinara Sauce
  • 1/2 cup Heavy Cream
  • 1/4 cup Grated Parmesan
  • 2 oz Vodka
  • 2 tbsp Diced Onion
  • 2 tbsp Butter
  • 1 tbsp Chopped Garlic
  • 1 tsp Crushed Red Chili Flakes

Instructions

  • in a saucepan over medium low heat sauté garlic and onions in butter along with chili flakes until softened. Deglazr pan with vodka and reduce until the alcohol has burned off.
  • Add heavy cream to the sauce pan and reduce by half, then pour in the marinara sauce and grated parmesan. Once sauce begins to simmer remove sauce from heat. Blend sauce until smooth and serve.

Notes

Serving size about 1/4 cup

Nutrition

Calories: 118kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 244mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg

crispy zucchini fries

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Crispy Zucchini Fries

Course Appetizer, Side Dish
Cuisine American, Italian
Keyword Fries, zucchini
Servings 8
Calories 225kcal

Ingredients

Flour Dredge

Egg Wash

Additional Ingredients

Instructions

  • Cut Zucchini into roughly 3 inch by 1/2 inch fries. Toss fries with salt and let them sit for about 30 minutes. Rince under cold water then pat dry with paper towels.
  • Prepare the egg wash by combining Eggs, milk, hot sauce and italian seasoning. Next prepare the flour dredge by combining flour, corn starch and seasonings.
  • In a large wide pot fill about half way with oil and heat to 350 degrees F.
  • Place a handfull of zucchini fries in the flour dredges and coat throughly then coat in the egg wash and finally back in the flour dredge. Ten carfully place the fries in the oil making sure not to overcrowd the pot. Fries will take about 4-5 minutes per batch.
  • As easch batch is done pace fries on the cooling rack and season immediately with salt. Reapeat this prosess until all fries are cooked.

Nutrition

Calories: 225kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 973mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg

The post Crispy Zucchini Fries w/ Vodka Sauce appeared first on Grilling 24×7.

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