Category: Appetizers/Sides

BAKED SAUSAGE MEATBALLS

Are you ready to make pasta night even better? This meatball recipe is so easy to make, and they come out incredibly tender, juicy, and full of flavor every time! Whether serving these over your favorite plate of pasta or serving as an appetizer at your next party, they’re always sure to impress!

Everyone in our house looks forward to pasta night. But who doesn’t? Spaghetti and meatballs have been a classic Italian-American dish since the late 1800s.

It’s safe to say how I serve pasta has evolved over the years. In the early years of my marriage, I always used ground beef, it’s what I grew up on, but I haven’t used ground beef with my pasta in almost 15 years. When I discovered how much more flavor there was when I used pork sausage, I never went back. When I mean more flavor…I mean, WOW FLAVOR!!

One day my oldest said, “why don’t you make meatballs this time?” It was my lightbulb moment! Of course…MEATBALLS!! I was determined to make the most amazing, unforgettable meatball recipe. After tweaking the recipe here and there, I finally had a recipe that my family went crazy for. I had my meatball recipe!

You might think twenty meatballs would be a lot for a family of four, but trust me – when your husband is sneaking 2 or 3 before you even sit down for dinner, and the kids come running the second you pull them out of the oven for a taste…And of course, I have to sample, right? Well, the point is, twenty doesn’t go as far as you might think.

Below I will share all my tips and tricks for making the perfect meatballs:

  • For starters, I bake my meatballs. Baking them gives the meatballs a little more flavor without additional oil. Be sure to line your baking sheet with parchment paper or foil. If using foil, be sure to lightly spray it with cooking oil. This step is to prevent the meatballs from sticking to your baking sheet.
  • Fresh, quality ingredients are a must –
    • Sweet pork sausage – When making meatballs, fat is your friend. It will help you have tender, juicy, flavorful meatballs. So you’ll want to avoid using lean ground meat. Instead, I highly recommend using pork sausage (not ground pork), as this will give them an amazing depth of flavor due to the seasonings mixed into the sausage.
    • Italian style bread crumbs – I prefer to use Italian bread crumbs instead of plain because they have additional seasonings. Italian bread crumbs have oregano, basil, garlic powder, onion powder, parsley flakes, salt, and pepper. All this equals FLAVOR! Also, it’s always better to use dry bread crumbs instead of soaked bread, or you’ll have mushy, fall apart meatballs.
    • Milk – Any fat content will work. Milk helps to bind everything together and adds moisture.
    • Egg – The egg is the other binder in this recipe, so don’t leave it out!
    • Grated parmesan cheese – more flavor!
    • Worcestershire sauce, garlic, pepper, and salt – add more flavor!
  • Add all the ingredients to a medium bowl and mix with your hands until everything is evenly combined. Trust me on this one; you can combine the ingredients better by hand than with a spoon.
  • Using your hands, form the meat into 1 1/2 inch balls. To do this, gently press the meat in your hands and then roll until you have a perfect ball. Do not compact the meatballs too tightly, or you will have dense meatballs. Instead, press them just enough so that they stay together in a nice ball. It is also important that you make all your meatballs the same size so they bake evenly.
  • Bake at 400F degrees for 20 to 25 minutes or until the internal temperature reaches 160F-165F degrees in the middle.

Serve on top of your favorite pasta dish. These work great with my Homemade Spaghetti Sauce, and don’t forget the garlic bread with my Garlic Bread Spread. 

These also make great party appetizers! Simply stick a toothpick in each meatball, plate, sprinkle with parmesan cheese and fresh finely chopped parsley, and serve. Trust me; these will be a hit!! Enjoy!

Baked Sausage Meatballs

Are you ready to make pasta night even better? This meatball recipe is so easy to make, and they come out incredibly tender, juicy, and full of flavor every time! Whether serving these over your favorite plate of pasta or serving as an appetizer at your next party, they’re always sure to impress!
4.73 from 18 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 20 meatballs

Ingredients
 

  • 1 pound sweet pork sausage
  • ½ cup Italian style bread crumbs
  • ¼ cup milk
  • ¼ cup grated parmesan cheese
  • 1 egg
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced garlic
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 400°F. Line a baking pan with foil or parchment paper. If using foil, spray lightly with cooking spray to keep the meatballs from sticking.
  • In a medium bowl, add all the ingredients and mix thoroughly with your hands.
  • Shape the meatballs into 18- 20 balls (about 1½ inches in diameter). Press together slightly while rolling them in-between your hands. Make sure the meatballs are the same size.
  • Place on prepared pan about ½ inch apart.
  • Bake for 20 to 25 minutes or until the internal temperature reaches 160°F-165°F.

Notes

These also can be made in bulk and frozen. After baking, allow the meatballs to completely cool. Place the cooled meatballs in a freezer bag, press all the air out and seal well. Use within 6 months.
To thaw the meatballs, pull the bag of meatballs out of the freezer and place it in the refrigerator to thaw. This can take a few hours or overnight, depending on the size of the meatballs and how many are in the bag.
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CRANBERRY SAUCE

This homemade cranberry sauce is full of warm, fragrant spices with a hint of refreshing orange zest. One bite, and you’ll vow to never buy canned cranberry sauce again! The best part is, it comes together in under 30 minutes!

 

The classic Thanksgiving table tends to look pretty similar across America: a giant roasted turkey surrounded by mashed potatoes, stuffing, green beans, and, of course, cranberry sauce. Cranberries — along with concord grapes and blueberries — are widely known as the only commercially grown fruits native to the United States. So if you’re going to pick a fruit to represent the American harvest, this is it. 

Then the debate becomes canned cranberry sauce or fresh cranberry sauce? I will confess, for years, more than I care to admit, I bought canned cranberry sauce. I didn’t like it, so my husband was the only one that ate it. But then through a conversation that a friend and I were having, I realized how easy fresh cranberry sauce was to make, and for obvious reasons, tastes a whole lot better!! So began the process of developing my own, delicious cranberry sauce! I thought I just didn’t like cranberries since all I had tried was canned cranberry sauce – can you blame me? But once I tried fresh, homemade cranberry sauce, I was officially hooked! I now fully understand why cranberry sauce makes its way onto the table every Thanksgiving and often reappears at Christmas!

For this recipe:

This recipe really is easy! A few simple ingredients, 30 minutes of your time, and you’ll have an amazing cranberry sauce to impress everyone sitting around your table for the holidays!

All you need:

  • Orange juice
  • Sugar (white or brown)
  • Cinnamon Sticks
  • Cloves
  • Salt
  • Cranberries
  • Orange Zest

Start by bringing the orange juice, sugar, salt, cinnamon, and cloves to a boil and stir until the sugar is dissolved. **It is easiest to put the cloves in a spice bag or cheesecloth, so they can be easily removed. It is almost impossible to find and fish out the cloves at the end. Believe me, I’ve tried!

Once the mixture is boiling, add the cranberries and orange zest. Simmer over medium-low heat for 20 – 25 minutes, or until most of the cranberries have popped and are soft. Remove cinnamon sticks and cloves.

Let the cranberry sauce cool to room temperature, then cover and refrigerate until ready to serve.

That’s it! Super-easy, but so delicious!!

I love these little spice bags! They make it easy to remove the cloves:

 

Cranberry Sauce

This homemade cranberry sauce is full of warm, fragrant spices with a hint of refreshing orange zest. One bite and you'll vow to never buy canned cranberry sauce again! The best part is it comes together in under 30 minutes.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Servings 8 servings

Ingredients
 

  • ½ cup orange juice
  • ¾ cup sugar (white or brown) **See notes
  • 2 cinnamon sticks
  • 4 whole cloves, most easily retrieved if put into a spice bag or cheesecloth
  • ⅛ teaspoon salt
  • 12 ounces fresh cranberries
  • 1 teaspoon grated orange zest

Instructions
 

  • Bring orange juice, sugar, salt, cinnamon, and cloves to a boil, and stir until the sugar is dissolved. **It is easiest to put the cloves in a spice bag or cheesecloth so they can be easily removed.
  • Once the mixture is boiling, add the cranberries and orange zest. Simmer over medium-low heat for 20-25 minutes, or until most of the cranberries have popped and are soft. Remove cinnamon sticks and cloves.
  • Let the cranberry sauce cool to room temperature, then cover and refrigerate.

Notes

**Sugar – For this recipe, you can either use granulated white sugar or brown sugar. Brown sugar will give you a slightly richer favor because of the molasses in the sugar. This recipe is delicious either way.
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GRILLED CINNAMON PINEAPPLE

Grilled pineapple, which is melt-in-your-mouth tender, is a simple – yet delicious – way to enjoy this refreshing fruit! The combination of the caramelized sugar and cinnamon with the pineapple makes for an outstanding accompaniment to all your summer barbeques.

I first heard about grilling pineapple while eating dinner at a Brazilian restaurant. They were running a special on grilled cinnamon pineapple. I said to my husband, “That sounds so good!” So we told our waiter that we’d like to try it. Unfortunately, they were sold out because it was so popular. But, I knew this couldn’t be too hard to recreate at home. So this is my version of grilled cinnamon pineapple.

The first step is choosing a good pineapple. Unlike other fruits, a pineapple will not ripen any further after it is harvested, so it is important that it is harvested at peak ripeness. Unless you grow your own, you have no control over when the pineapple is harvested, so you have to know how to spot the ripest one. Look for a plump and fresh pineapple with a crown of fresh green leaves. The body of the pineapple should be firm, not soft. The larger the pineapple, the greater proportion of edible fruit – but size does not indicate ripeness or sweetness. Skin color is also not an indicator of ripeness. A pineapple’s skin can range from green to yellow and can be sweet and ripe even when it is almost all green! I like to smell my pineapple when I’m selecting it. A ripe and sweet pineapple will have a pleasant, sweet aroma. Once you pick your pineapple, the sooner you eat it, the better. If you don’t plan to use your pineapple right away, store it in the refrigerator. It will keep better and longer.

Ready for the grill

To make this recipe:

  • If you are using wooden skewers, they need to be soaked in water for at least 2 hours, but longer is better. This is to keep the skewers from burning on the grill.
  • Cut up the pineapple into triangle-shaped chunks, and set them aside. 
  • Mix the brown sugar and cinnamon. Add the pineapple to the sugar mixture and stir to evenly coat all the pineapple pieces. Allow the pineapple to marinate in the brown sugar and cinnamon for 20 to 30 minutes.
  • Preheat the grill to medium-high heat while the pineapple is marinating.
  • Place the pineapple chunks onto the skewers, 5 to 6 pieces per skewer.
  • Place the pineapple skewers onto the grill, making sure they are not touching each other.
  • Grill 2 1/2 to 3 1/2 minutes on each side.
  • Check the pineapple frequently to ensure that it is not charring too much. You’ll want a nice browning of the pineapple with it just beginning to char.
  • Allow the pineapple to cool for 10 minutes, then serve.

Grilled Cinnamon Pineapple

Grilled pineapple, which is melt-in-your-mouth tender, is a simple – yet delicious – way to enjoy this refreshing fruit! The combination of the caramelized sugar and cinnamon with the pineapple makes for an outstanding accompaniment to all your summer barbeques.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Course Dessert
Servings 6 people

Equipment

  • skewers

Ingredients
 

  • 1 pineapple, cut up
  • ½ cup brown sugar
  • 1 ½ teaspoons cinnamon

Instructions
 

  • If using wooden skewers, soak them in water for at least 2 hours; longer is better.
  • Cut up the pineapple into wedges.
  • In a medium bowl, mix the brown sugar and cinnamon.
  • Add the cut pineapple to the sugar mixture, and stir to coat evenly. Marinade for 20 to 30 minutes.
  • Preheat grill to medium-high. Place pineapple on the grill for 2½ to 3½ minutes on each side, or until pineapple begins to caramelize and char.
  • Allow the pineapple to cool for 10 minutes. Serve.
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BACON-WRAPPED ASPARAGUS

Bacon makes it better! And these bacon-wrapped asparagus bites are no exception. They are the perfect appetizer for your next party or “just because.” Do we really need a good reason to eat bacon?

They say bacon makes it better, and it’s true! If you add bacon to almost anything, it’ll be a hit! I’ve seen it in ice cream, on donuts – even bacon-flavored cotton candy! I’ve also seen some pretty strange bacon-flavored foods – so why not bacon-wrapped asparagus? I first tried this at a restaurant and LOVED IT! And it is so easy to make.

All you need is bacon and asparagus, a little bit of prep work, and you’ll have a winner of an appetizer to wow your friends and family!

The Recipe:

To make this simple dish, wash the asparagus and cut two inches off the bottom of the stalks. I have found the lower half of the asparagus to be tougher and more woody; the top two-thirds are more tender and easier to eat. After trimming the asparagus, cut it into 2-inch long pieces.

For the bacon, any brand will work, but the regular-cut bacon works better than the thick-cut bacon. With the thick-cut bacon, your asparagus will be overwhelmed by the bacon in both taste and size – my kids wouldn’t consider that a bad thing since they are not asparagus fans! Cut the bacon into thirds, which should leave you with pieces of bacon about 3 inches long. The length is not critical, so if your pieces are a little shorter, it won’t really matter. Next, wrap the bacon around the asparagus, and secure it by sticking a toothpick through the bacon and asparagus.

Bake in a preheated oven at 425°F for 20 to 25 minutes, or until the bacon is sizzling and crispy. Leave the toothpicks in the asparagus; it makes it easier for people to pick them up! Enjoy!

Bacon-Wrapped Asparagus

Bacon makes it better! And these bacon-wrapped asparagus bites are no exception. They are the perfect appetizer for your next party or "just because." Do we really need a good reason to eat bacon?
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish

Equipment

  • toothpicks

Ingredients
 

  • asparagus
  • bacon

Instructions
 

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper, or use an oven-safe rack placed on a baking sheet.
  • Wash the asparagus, and trim the bottom third (this part is tough and woody). Cut the remainder of the asparagus into 2-inch pieces.
  • Cut the bacon slices into thirds, making 3-inch long pieces. Separate the bacon slices.
  • Wrap the bacon around the asparagus and secure it with a toothpick. Place on a baking sheet, making sure they are not touching each other.
  • Bake for 20 to 25 minutes, or until bacon is sizzling and crisp.
  • Remove from oven and let sit for 2 minutes before serving. Leave toothpicks in place to make them easier to serve and pick up.

Notes

The amount this recipe makes depends on the size of your asparagus. They can range from small and short to jumbo-sized. Each stalk should typically yield 2-3 individual wraps, so multiply the number of asparagus stalks by 2 or 3 (depending on how long the asparagus are). Also, each slice of bacon will make 3 wraps.
 
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CHEESY LEMON ASPARAGUS

Roasted asparagus with parmesan cheese and lemon zest make for a great side dish to accompany any entrée. Super easy to make in just under 15 minutes!

I’ll admit I have not always liked asparagus. I don’t remember my mom serving it very often when I was a kid. And as a young adult, I avoided it. But I have discovered over the past ten years that I really like asparagus! So I make it quite often. My kids, however, are not fans…”Mom, do we have to eat it?” I just smile; I know that one day they will come around…I hope.

I like my asparagus to shine in my dishes, so they are usually simple dishes with not too many competing flavors. The way we typically eat asparagus is grilled and seasoned with olive oil, salt, and pepper. That’s it! And it’s so good.

For this recipe, the asparagus is enhanced with lemon zest and Parmesan cheese for a light flavor that still allows the asparagus to shine.

For this Recipe

I begin by washing and trimming the asparagus, cutting off the lower 1 1/2 inches to 2 inches. The lower part can be woody and difficult to chew.

Brush lightly with olive oil and season with salt and pepper. I then sprinkle the asparagus with shredded Parmesan cheese. Be sure you are not using grated; it’s too fine and won’t yield the same results. Bake the asparagus in the oven for 10 minutes.

When it comes out of the oven, sprinkle with the lemon zest, garnish with a lemon spiral (optional) and serve. That’s it! So simple and so good. Enjoy!

Cheesy Lemon Asparagus

Roasted asparagus with parmesan cheese and lemon zest make for a great side dish to accompany any entrée. Super easy to make in just under 15 minutes!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish

Ingredients
 

  • 1 pound asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup shredded parmesan cheese (do not use grated)
  • zest of one lemon

Instructions
 

  • Preheat oven to 425°F.
  • Wash and cut 1 ½ to 2 inches off the bottom of the ½asparagus (see notes). Place on a baking pan.
  • Brush asparagus with olive oil and sprinkle with salt and pepper.
  • Sprinkle evenly with parmesan cheese.
  • Bake for 10 minutes.
  • Plate the asparagus and sprinkle with lemon zest.

Notes

Cut 1 ½ to 2 inches off of the asparagus stalks. The lower half of the asparagus is tougher and more woody.
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GREEN BEANS WITH PROSCIUTTO

These beans will complement any entree that you serve them with perfectly! The prosciutto and toasted pine nuts make for a smoky and earthy combination that you’ll want to make again and again.

My family loves this recipe, especially my husband. Whenever we have beans ready to harvest in the garden, this dish is what he requests. And I’m happy to oblige! For one, it’s easy to make, and second, it’s packed with flavor.

THE BEANS:

This dish is best using fresh beans. The type doesn’t really matter. We grow long beans in our garden, so that is what I use. You could even use frozen beans, but the texture of the beans would be less crisp. I do not recommend using canned beans as they are too soft for this recipe.

The beans can be cut to any length you like. I tend to cut mine 4 to 5 inches in length.

PROSCIUTTO:

Do you have to use prosciutto? No. I use it when I can find it, but I have also used bacon. And it is fantastic with bacon!! I almost rewrote the recipe as “Green Beans with Bacon.” But in the end, I decided to leave it as is.

Whether you use prosciutto or bacon, slice it before you fry it. I cut them into 1-inch long by 1/2-inch wide pieces.

PINE NUTS:

Toasting the pine nuts brings out a rich earthy flavor that completes this dish. I would not skip this step!

To toast them, use a dry, medium frying pan. Set the heat to medium-high. Toast the nuts, stirring frequently. They burn easily, so do not leave them unattended. The process takes about 5 minutes. They are done when they are fragrant and deep golden brown in spots.

Green Beans with Prosciutto

These beans will complement any entree that you serve them with perfectly! The prosciutto and toasted pine nuts make for a smoky and earthy combination that you'll want to make again and again.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Servings 8 servings

Ingredients
 

  • 2 pounds green beans, trimmed
  • 2 ½ teaspoons oil, divided
  • 2 ounces prosciutto, cut into thin ribbons
  • 4 garlic cloves, diced
  • 2 teaspoons fresh sage, (1 teaspoon dried sage)
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • ¼ cup pine nuts, toasted

Instructions
 

  • Over medium-high heat, toast the pine nuts in a dry skillet (do not add oil), stirring frequently, so they don't burn. This process should take about 5 minutes, and they should be golden and fragrant. Set aside.
  • Prepare beans by washing and trimming the ends and then cutting to the desired length.
  • Bring a large pot of water to a boil. Add beans, return to boil, and simmer until crisp-tender, 3 to 4 minutes (less time for crunchier beans). Drain the beans and, rinse with cold water, set aside.
  • Heat ½ teaspoon oil in a large skillet over medium heat. Add prosciutto; cook until crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
  • Using the same pan you cooked the prosciutto in (pour out any excess oil from the prosciutto), heat the remaining 2 teaspoons of oil over medium heat. Add the beans, garlic, sage, salt, and several grinds of pepper. Cook, stirring occasionally until the beans are brown in places, 3 to 4 minutes.
  • Plate the beans and sprinkle with prosciutto and pine nuts. Season as needed with additional salt and pepper.
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