Tag Archives: Sauce

Cheddar Meatloaf Meatballs

13 May
Meatloaf meatballs with homemade ketchup style sauce.

Cheddar meatloaf meatballs with homemade ketchup style sauce.

Sauce*

  • 6 oz can of tomate paste
  • 1/2 cup white vinegar
  • 1/4 water
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce

*This sauce is quite similar to homemade ketchup.

1. In a small pot, add all the sauce ingredients. Combine.

2. Place pot on a burner and gently stir until sauce begins to bubble.

3. Once the sauce begins to bubble, turn down to the lowest heat and simmer covered for 20 minutes.

4. While the sauce simmers, make the cheddar meatloaf meatballs.

Meatloaf formed into meatballs.

Meatloaf with cheddar formed into meatballs.

Meatloaf meatballs (makes approximately 20):

  • 1 lb of extra lean ground beef
  • 1 small onion, peeled and grated
  • 1 slice of bread softened with milk
  • sea salt and freshly ground pepper to taste
  • 1 cup of diced cheddar cheese
  • 1 egg, beaten
  • 1 tsp each of basil and/or oregano
  • 1/2 tsp sea salt
  • 1 tsp freshly ground pepper

1. In a mixing bowl, thoroughly combine all the meatloaf ingredients.

2. Form mixture into one inch diameter balls and place  meatloaf meatballs onto a lined baking sheet. (Alternatively, make into one meatloaf round and adjust baking time appropriately.)

Meatloaf meatballs with homemade ketchup style sauce.

Meatloaf meatballs with homemade ketchup style sauce.

3. Place a scoop of sauce onto each meatball.

4. Bake for 15 to 20 minutes at  375º in a preheated oven. Serve while hot.

TIP: Turn any left over meatloaf meatballs into a meatball sub.

This reciped is inspired from Chef Michael’s Kitchen.

Advertisements

Homemade Pizza

27 Nov

Homemade pizza. Toppings are bacon, cremini mushrooms and kumato tomatoes.

The following makes two thin crust pizzas. The original recipe can be found in the book “Cooking: A Commonsense Guide”.

Dough

  • 1 sachet dry yeast (about 8 grams)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2.5 cups all purpose flour
  • 2 tbsp extra virgin olive oil
  • 1 cup warm water

Two pizza doughs. Roughly shaped into a rectangle.

1. In a small bowl add the yeast, sugar and salt to the warm water. Cover. Leave for ten minutes or until foamy.

2. In a large bowl, add flour and make a well.  Add the yeast mixture to the hole and gradually add flour to yeast mixture to form dough.

3. Place dough on a clean floured surface. Knead the dough for several minutes.

4. Split the dough into two halves. Roll each dough ball into approximately 1/4 inch thickness. (Flour your rolling device, be it a rolling pin, jar, glass tumbler, etc.)

5. On a lined baking sheet, brush 1 tbsp of oil to prevent dough from sticking and to help form a golden crust. Place pizza dough on tray and tuck in edges to form a crust. Repeat for other pizza dough.

Sauce:

  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 14 oz crushed tomatos
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp sugar

Pizza sauce.

1. In a pot, add onions and oil. Cook until onions are soft (about 5 minutes).

2. Add in remaining ingredients. Simmer on low to medium heat until sauce thickens to a consistency similar to pizza sauce (about 15 to 20 minutes).

3. Spread half of the sauce onto each pizza dough.

Pizza dough with sauce.

Assembly:

1. Add a layer of cheese to the pizza and sauce. (I used a mixture of grated cheddar and mozzarella.)

2. Add the toppings of your choice (e.g. pepperoni, pineapple, feta cheese, olives, shrimp, ham, bacon, mushrooms, green peppers, tomatoes, onions, ground beef, etc.). TIP: Do not overload pizza with toppings to allow for more even baking in the oven.

3. Top with a light layer of more cheese.

4. Bake for 25 to 30 minutes in a 415º oven or until cheese is melted, bubbling and golden brown.

5. Let cool at least 5 minutes before eating.

Pizza imediately before baking.

Pizza immediately after baking.

The second pizza, which has bacon, green peppers, onions and tomatoes as its toppings.

A special thank you to Andrew who made much of the pizzas.