Tag Archives: meatballs

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!


How I Roll

I rolled my way right through Sunday.

Fifty cake balls for a friend and then a dozen asian turkey meatballs for dinner!

I’m getting better at cake balls…I have learned that, if you’re using white chocolate to coat, the best is Nestle Toll House Premier White. They seem to melt down the best and provide smoother coverage. I’ve heard that you can add a bit of Crisco to chocolate to help thin it out, too.

For these, I used Duncan Hines Spice cake mix and DH whipped cream cheese frosting and then the white chocolate and chocolate jimmies. They had a very mild gingerbread flavor ~ perfect for Thanksgiving or Christmas dessert tables.

1 box of cake mix {prepared as directed and baked in a 9X13 pan}, 3/4 {12 ounces} of one 16 ounce container prepared frosting and one whole bag of melted chocolate {or white} chips yields approximately two dozen cake balls. In my short cake ball career, I have learned that you will have a little bit of the mix leftover, but will have run out of chocolate to cover them. So yesterday I doubled the recipe and baked two cakes, used double the frosting and two bags of white chips for 50 cake balls.

Here is a cute cake pop tutorial…just skip the stick process if you’re making cake balls.


And if rolling 50 cake balls wasn’t enough, I chose to make Asian Turkey Meatballs for last night’s din din ~ ¬†flavorful and healthy at the same time. The dipping sauce put them over the top! I served them with a little brown rice and some steamed broccoli.

{the recipe makes 12 meatballs}


Alrighty, I’m gonna roll out and get some chores done.

Happy Monday!

P.S. My {webmaster} is conducting some upgrades/changes to Flip Flop Follies and may have made a little mistake while coding…the buttons on the sidebar aren’t linking up right now {and may not even be visible at this time}. Please bear with us until we can pinpoint the problem. Muchas gracias! XO

Superbowl Eats

OK, this will be the last of the recipe posts for a bit…I’ll be eating rice cakes and water for the next week and those two aren’t very blog worthy! I feel like ALL I’ve been posting lately is FOOD, FOOD, FOOD…so this next week, I am going to shoot for some calorie free topics. But……..

Today we had some neighbors over for the Superbowl and I tried to keep things simple with some quick and easy favorites, but I’ve been wanting to try these Cranberry Meatballs since the holidays, so I HAD to make them for the big game today. The verdict is that they were a hit because when I went to take a picture of them all nestled in the crock pot swimming in their sweet cranberry sauce, there were only about 5 remaining:

This recipe is a keeper and next time I may try them with turkey meatballs although they were just perfect with the beef variety. Super easy AND a big hit? That’s a good recipe in my book.

Then there was the always popular Sonoma Salad

which again, when I went to the bowl to snap a pic this was all that was left:

This is a great salad because it’s so versatile and can be switched out with different goodness:

{switch out the butter lettuce with spring mix or baby spinach}

{substitute gorgonzola or goat cheese for the blue}

{use dried blueberries, cherries or raisins in place of the Craisins}

{honey roasted almonds can easily replace the glazed walnuts}

{pears can take the place of the apple}

The possibilities are endless and that is why I love this go-to salad! Again, thank you Melanie for bringing this to us almost 3 years ago when we brought our sweet baby Holden home! This salad also brings back happy memories every time I serve it!

And then there is the Artichoke Dip that tickled my taste buds so many years ago in the Qualcomm Stadium parking lot! I’ve loved it and made it LOTS ever since. No oven necessary!

Normally I use quartered artichoke hearts, but Albertson’s was fresh out of them this morning so I tried these artichoke bottoms and there was nothing sacrificed. I just chopped the bottoms in my mini food processor and that was that ~ not any real difference than with the quarters.

And there she is….served with a multigrain baguette and some Ritz crakers…sheer perfection on a carb! Can’t go wrong with this one folks, believe me!

I realize that my decor looks more like a bridal shower or Mother’s Day brunch and not reflective at all of Superbowl Sunday, but nobody seemed to care…these recipes are all a hit and I hope that you try them sometime soon! Whoever is on the receiving end will thank you!

We washed all these yummies down with a good ‘ol Cape Codder or vodka cran with lime!

It was a great game with a great menu spent with great friends….another weekend down! Bring on Monday!

I hope you have a “super” week ahead!