Mini Meatballs

 

Today I’ll share with you this great Mini Meatballs recipe, ideal for a family dinner, party or snack. This is an easy recipe to make. 
 

Para leer en español clic aquí.

Meatballs

 yields 40 mini - meatballs


Ingredients:
1 pound ground beef
1 egg
½ cup bread crumbs or oatmeal flakes (healthier)
Salt and pepper (for 1 lb. ¼ teaspoon of each or to taste)
2 crushed garlic cloves
½ cup onion, diced in small cubes
1 small diced green pepper diced in small cubes
1 can tomato soup 10 onz. (condensed tomato soup)
2 Tablespoons lemon juice
2 Tablespoons Worcestershire sauce (divided)

Preparation:
1. Mix meat, egg, bread, salt, pepper, crushed garlic, 1Tablespoon of worcestershire sauce and a little of the onions and green peppers; form ½ - ¾ inch balls.
2. Place them on a tray and bake for 10 minutes at 425 F degrees or fry until golden in color.
3. Sauté onion and pepper in butter or oil for 2 minutes over high heat.
4. Add remaining ingredients and meatballs. Cover and simmer 10 minutes over medium heat.
5. Serve with white rice, pasta or potatoes.

  

Notes: 

a) You can add 2 Tablespoons of the onion and green pepper and mix it into the meat before forming into balls. You can also blend the onions and peppers with a teaspoon of lemon juice if you prefer not feel or see the vegetables.  

b) To the mixture of tomato soup and vegetables you can add ½ teaspoon ground cumin, cayenne pepper and 3 tablespoons brown sugar and ½ cup chopped pineapple for a sweet and sour sauce a little spicy sauce. It is delicious!  ooor simply improvise and ENJOY!

c) Don't want to do the salsa? Well then add the onion and pepper to ground beef mixture like I state in note a, then fry or bake and ready for eating! I recommend doubling the recipe if you're a fan of the meatballs because these are scrumptious!

“The mind controlled by the Spirit is life and peace;”  Romans 8:6

Plátanos al Caldero (English)

En Español


Plátanos al Caldero, Caramelized Ripe Plantains, is a traditional Dominican side dish recipe. It’s made with ripe plantains and is sweetened a bit more with sugar and spice. Although it may seem odd to have it as a side dish at dinner, you’ll find it goes well because it gives the food the right touch of exotic sweetness. I will share my version of this recipe with a citric touch.

Plátanos al Caldero, Caramelized Ripe Plantains

Ingredients:
 
4 very ripe plantains
2 tablespoons of butter
2 tablespoons of oil
1 cup of sugar
2 cups of water
3 tablespoons of orange juice, rum or sweet red wine
¼ teaspoon of ground cinnamon 
¼ teaspoons of ground cloves 
½ teaspoon of orange rind



 
Preparation:

1. Peel the plantains and cut into halves or three sections. In a shallow frying pan (preferably a non stick pan) heat the butter and oil, add the plantains and sauté until golden brown (turning each plantain once or twice). 

  

  

2. Sprinkle ½ cup of sugar, orange rind, cloves and cinnamon on top of the plantains, pour 1 cup of water and orange juice into the frying pan, cover and cook for  6 minutes at medium heat. Un cover and turn each plantain to even give them an even cook.

  

 

3. Add remaining  ½ cup of sugar, 1 cup of water, cover and cook until plantains are tender when poked with a fork and sugar has caramelize, but do not let it dry out. Turn off the heat and serve immediately.

 

  

 

“Your kingdom come, your will be done on earth as it is in heaven.” – Matthew 6:10