Milky Meatballs

For a delicious weekday meal meatballs with milk gravy can be topped over rice, noodles or pasta. With lean ground beef combined with onions, breadcrumbs, and yogurt and seasoned with thyme and Worcestershire sauce this recipe is made. It is the yogurt that gives the meatballs a sumptuous Mediterranean-inspired flavor and also makes the healthy recipe. The gravy is made with beef bouillon, milk and sherry. It is then thickened with flour. The meatballs are first fried in the skillet and to make it moist, flavorful and juicy they are then cooked in the thick gravy. With milk gravy meatballs make an unforgettable meal that kids will surely adore.

Most recipes for meatballs call for eggs however in this easy gourmet recipe, yogurt and breadcrumbs are used as a binder. The yogurt moistens the meat and the breadcrumbs and keeps the balls together. Chill the mixture first in the refrigerator for at least 15 minutes up to an hour before forming to make it easier to form the balls after combining all the ingredients,. This gives the balls better structure and keeps it from falling apart as it cooks. Meatballs can be made ahead and freeze them for later cooking. This makes it a very convenient last-minute meal. Place the separate balls on a baking sheet and place in the freezer for a few hours. Place them in an airtight container when the balls completely harden,

To make the meatballs tastier and juicier if you don’t mind the fat, use ground meat with some fat in it. They also helps bind the mixture together. For a fuller and more complex flavor You can also combine beef and pork together to make this recipe. The breadcrumbs help the meatballs become firmer, especially if you use the crusty kind with texture like croutons. Use bread cubes without the crust if you want soft and lighter meatballs.

Ingredients

14 oz. ground beef, lean

1/4 green bell pepper - minced

1 onion - minced

1/4 cup bread crumbs

1/4 cup yogurt, non-fat

1 teaspoon thyme

1 teaspoon Worcestershire sauce

1 cup milk, skimmed

1 teaspoon beef bouillon

2 tablespoons sherry

2 tablespoons flour, all-purpose

1. Mix beef, vegetables, breadcrumbs, yogurt, thyme and Worcestershire sauce in a bowl. Shape into small round meatballs.

2. Place them in a greased saucepan. Cook over medium heat, until golden brown, turning them as they cook. Remove from saucepan when done and set aside.

3. Boil milk and add sherry. Then stir in bouillon and flour. To this add meatballs and allow the gravy to thicken. With hot rice or noodles serve.

Spicy Pork Tenderloin

The Lime jalapeno and cumin pork tenderloin is a very delicious and fantastic dish that is particularly popular for its unmatched juiciness and versatility. This dish offer a rare treat to the palate with its characteristic hot and intriguing tastes mainly drawn from the popular jalapeno seeds. Apart from the revitalizing hot tastes this dish also combines an intriguing range of flavors in a delicate blend of lime, pepper, chicken and cream among other spices and additives that make for a truly fantastic treat to the palate. To make and enjoy this spectacular dish right at home, follow this extremely easy gourmet recipe that clearly expoundes all the instructions and ingredients that will guarantee you a perfect result. To help you out here are some free recipe videos.

Ingredients

2 ¼ lbs. pork tenderloin, connective tissue removed

Freshly squeezed juice of 2 limes

4 tablespoons olive oil

2 tablespoons ground cumin

1 tablespoon ground coriander

Sea salt

Freshly ground pepper

6 cloves garlic (2 chopped, 4 peeled and whole)

2 tablespoons butter

1 large yellow onion, chopped

2 jalapeno peppers, chopped

2 red bell pepper, chopped

20 oz. frozen corn kernels

1 tablespoon all purpose flour

1 ½ cups chicken stock

½ cup heavy cream

¼ cup parsley, chopped

2 tablespoons chopped fresh cilantro leaves

1) Preheat the oven to 500 degree F. 

2) Prepare the meat and lay it on a rimmed baking sheet and coat it with lime juice. Rub the juice in thoroughly and drizzle 2 tablespoonfuls of olive oil over the meat. 

3) Season further with cumin, salt, pepper and coriander, then make small slits into the meat and insert the garlic cloves into them. 

4) Roast for 20 minutes; remove from the oven and set it aside. 

5) In the meantime as the meat cooks put 2 tablespoonfuls of olive oil into a pan over medium heat. Add butter and allow it to melt then add jalapenos, bell pepper chopped garlic, onions, corn salt and pepper. Sauté for 4-5 minutes or until the vegetables are tender. 

6) Sprinkle flour over the vegetable mixture and cook further for 1 minute. Add the chicken stock and cream stirring constantly and mix well. Simmer and reduce heat to medium low and cook for 5 minutes or until thick and creamy. Sprinkle parsley and fresh cilantro. 7) Serve the pork with the vegetable sauce on the side.

Cranberry Sauce and Pork

With this gourmet recipe for cranberry steaks adapted from The Cranberry Cookbook try a new and exciting way to enjoy sirloin steaks. In this recipe, to seal in their juices sirloin steaks are seared until browned on all sides then cooked in the oven with a rich, tangy and savory sauce made with butter, lemon zest, lemon juice, fresh cranberries, beef (or vegetable) stock, red wine vinegar, and cranberry sauce. The sauce is reduced later and combined with heavy cream and cornstarch and seasoned with salt and pepper to accompany the juicy and tender steaks.

Sirloin is a steak cut from the rear back portion. It can take the form of top sirloin, which is the most prized, the bottom sirloin, which is less tender and larger, and the sirloin tip roast. It is a fine choice of meat with a great flavor and wonderful succulence that when cooked just right melts in the mouth. A good sirloin steak will have a good amount of fat and substantial marbling.

Choose those that have been aged a minimum of 21 days and no longer than 36 days when buying sirloin steaks. This hanging process is a crucial step in tenderizing the meat and developing its flavor. It gives more depth and intensity to the meat. Good sirloin beef has a beautiful deep red color and has a good amount of marbling which are the little streaks of white fat running through the meat. These little streaks of white melt when heated and help keep the meat moist and juicy. They also help baste the steaks as they cook and give them tremendous flavor. You can trim off the creamy white fat around the sirloin steaks if you like but leaving them on will make a more flavorful and juicy dish. In a frying pan on high heat sear the steaks. Before you brown the steaks the pan should be smoking hot to seal in their natural juices.

Ingredients
4 sirloin steaks (about 6 oz. each and an inch thick)
2 tablespoons butter
1 ½ teaspoon grated lemon zest
4 ½ teaspoon freshly squeezed lemon juice
12 fresh cranberries (crushed)
¾ cup vegetable or beef stock
1 tablespoon red wine vinegar
2 tablespoons cranberry sauce
3 tablespoons heavy cream
1 ½ teaspoons cornstarch
Sea salt
Freshly ground pepper

1. Preheat the oven to 400 degrees F. Then season the steaks with salt and pepper.

2. Place a skillet over medium high heat and melt the butter in it. Then add the steaks and brown on each side. Move the steaks to a casserole dish using tongs,

3. To the skillet add the lemon zest, lemon juice, cranberries, stock, vinegar, and cranberry sauce. Then bring to a boil, scraping the bottom of the pan. Boil for 3 minutes. Then season with salt and pepper.

4. Pour this sauce over the steaks. Cover, and cook in the oven for 40 minutes. Remove the sauce from the steaks and pour into a saucepan. With foil cover the steaks to keep them warm.

5. Combine the cream and the cornstarch in a small bowl. Pour into the saucepan, along with the cranberry mixture. Stir. Boil for 1 minute. If desired, season with salt and pepper. Serve steaks with sauce on the side.