Meatballs with Three Sauces

Make these basic meatballs and freeze them in bags so that you can whip them out and add a sauce for a quick dinner any day of the week. These can be made with ground chicken or turkey too.

Basic Meatballs
Makes about 125 meatballs

5 pounds ground beef, chicken, turkey or a mixture
1-1/2 cups plain breadcrumbs
1/2 cup soymilk or almond milk
1/4 cup non-dairy creamer or pareve whipping cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons whole-grain mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs

To make the meatballs, combine the ground beef, breadcrumbs, soymilk, pareve cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets.

Preheat oven to 375 degrees. Bake for 20 – 25 minutes.

Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

Three Cheese Calzone with Tomatoes and Balsamic Glaze

calzone

Makes 4 calzones

BALSAMIC GLAZE:
1/2 cup balsamic vinegar
3 teaspoons Worcestershire sauce

DOUGH:
Olive oil, for brushing
Homemade or store-bought pizza dough

TOPPINGS:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
8 ounces shredded mozzarella
1 pint cherry heirloom tomatoes, halved
Kosher salt and freshly cracked black pepper
1/4 cup fresh basil leaves, torn
Tomato Sauce, for serving, recipe follows
TOMATO SAUCE:
2 tablespoons olive oil
1/2 onion, minced
1 (28-ounce) can crushed tomato
2 cloves garlic, grated
Pinch sugar
Red pepper flakes, as needed
Kosher salt and freshly cracked black pepper
Fresh basil leaves, torn

For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.

For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil. 
Divide the dough into 4 equal portions. 

On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.

For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze. 

Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut. 

Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape. 

Bake for 15 minutes or until the crust is golden and crisp.

For the tomato sauce: Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.

Cook’s Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.

Homemade Pizza Dough

Makes 1 large ball of dough, enough for 2 pizzas, can be doubled
1-3/4 cups warm water (105 to 110 degrees F)
1 envelope active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
3 tablespoons olive oil
4 cups bread flour, plus more for dusting
2 teaspoons salt
Nonstick spray

In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and proof, about 5 minutes, it will appear foamy and puffed up. Once proofed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the dough attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. Roll out and top anyway you like.

Asian Chicken Meatballs

asian-chicken-meatball
Serves 5

1 pound ground chicken
½ cup breadcrumbs
½ cup minced scallions
3 tablespoons minced ginger
1 egg
2 cloves garlic, minced
2 teaspoons toasted sesame oil
2 teaspoon soy sauce
¼ teaspoon Kosher salt
Sauce: Store bought Chili-Garlic, Duck, or Peanut Sauce

Preheat oven to 450 degrees.

In a large bowl, gently mix all ingredients together. With your hands, gently form into 1 ½-inch balls and arrange on a parchment lined baking sheet in one layer. Spray meatballs with non-stick cooking spray or brush with canola oil.

Bake for 13 minutes. Serve with store-bought Asian-Chili sauce or Peanut Sauce.

Chicken Caesar Skewers

chicken-caesar-skewer
Serves 6

½ cup mayonnaise
1 garlic clove, minced
1 tablespoon Dijon mustard (for Passover use Passover mustard)
1 tablespoon olive oil
2 teaspoons Worcestershire sauce, non-fish variety (for Passover use Passover soy sauce)
2 pounds, boneless chicken thighs or breasts, cut into 1–inch pieces
Skewers, soaked in water for 30 minutes
Sauce, optional: Store bought pareve Caesar dressing

In a large bowl mix mayonnaise, garlic, Dijon, olive oil, and Worcestershire sauce. Add chicken, tossing to coat chicken well. Marinate for 20 minutes and up to 4 hours in the refrigerator. Thread chicken on skewers. Arrange in a single layer on a baking sheet.

Preheat oven to broil. Broil for 8 minutes. Serve with romaine lettuce, croutons, store-bought Caesar dressing.