Tag Archives: hash

Spicy Apple-Glazed Meatballs & Yam Hash

Popping in again to share a healthy, fall inspired meal.

I discovered this in the May 2012 issue of Better Homes and Gardens, but thought the apple glaze would be perfect for Fall…..and it was.

: Spicy Apple-Glazed Meatballs & Yam Hash :

For the meatballs:

1 egg

1/4 c. milk

2 slices white or wheat bread, torn {I used 1/4 cup bread crumbs instead}

1 lb. 85% lean ground beef {I used a package of ground turkey}

4 cloves garlic, minced

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1/4 tsp. cayenne pepper

1 tbsp. vegetable oil {for frying….I baked my meatballs in the oven @ 450* for 17-20 minutes}

For the glaze:

1 cup apple juice

1/4 cup reduced sodium soy sauce

3 tbsp. packed brown sugar

1 1/2 tsp. cornstarch

1 tsp. ground ginger {I used fresh}

1/4 tsp. cayenne pepper

6 green onions, sliced

1. Whisk together egg and milk in a bowl. Add torn bread or bread crumbs. Let sit for a few minutes until softened. Add ground meat, garlic, black pepper, salt and cayenne. Mix thoroughly. Roll into balls ~ I got 20 meatballs, but you can go bigger or smaller, just be sure to adjust your cooking time accordingly.

2. Bake meatballs at 450* for 17-20 minutes on a foil lined baking sheet sprayed with PAM. Or you can heat the oil in a 12 inch skillet and cook the meatballs a few at a time until they are brown and crusty on the outside. Turn occasionally. About 6 minutes per batch. Remove cooked meatballs and place onto a paper towel lined plate to remove any excess oil. Wipe out skillet with a paper towel and begin to prepare the glaze.

3. For the glaze, combine apple juice, soy sauce, brown sugar, cornstarch, ginger and cayenne in a bowl. In the same skillet, over medium heat, cook and stir sauce until thick and bubbly {should be at a full boil}. Cook and stir about 2 minutes more. Return meatballs to skillet to glaze and heat through. Top with green onions after plating.

: Yam Hash: 

I just kind of made this up based off this recipe. I had two yams that needed to be eaten up so I just grated them with my box grater and sliced up a shallot that I had sitting around. You could also use a little onion instead. Drizzle a little olive oil in a pan and add the shallot and the grated yam/sweet potato. Saute, stirring occasionally, until soft. That’s it.

Plate the hash up with about 4-5 meatballs and don’t forget to add some Sriracha to your hash if you like heat!


{Simple} Sunday

Today was a simple, family day.

: Hot coffee with hazelnut creamer :

: Bike ride to Albertson’s :

: Grilled cheeseburgers with crinkle fries and Sriracha Ranch :

: Quick Slip N Slide action in the backyard :

: Outdoor play-doh fun :

: Football and more football :

: New dinner recipe :


My sweet, now in CO friend, Alicia, was so kind to send me a subscription to “Real Simple” magazine. I forgot just how much I love this publication. Full of ways to simplify, but still thoroughly enjoy life. Since I am currently obsessed with purging, this mag fits the bill perfectly. Thanks again, Leesh! I love the monthly love in my mailbox.

This month’s issue had a recipe that caught my eye. We’ve been talking about grilling up a pork tenderloin for weeks and when I scouted this one, I knew this was it.

Chili-Glazed Pork With Sweet Potato Hash

Uh, chili powder and maple glazed pork with sweet potatoes? Yes, please!

It was the perfect recipe for our maiden {pork tenderloin} voyage! Jay grilled the pork instead of broiling as the recipe suggested.

The sweet potatoes paired with the Sriracha sauce?


And I love that there is some spinach thrown in to make you feel extra good about this dish. Next time I will add lots more spinach and maybe half the sweet potato to reduce the starch in the meal.

Love. Love. Love.


And here is some proof that you can break out the water slide in January in So Cal…


Hope your weekend was full of all things {simple}.