Baked Meatballs in Tomato-Lime Sauce

I made these meatballs last week. Most people would serve them over rice or pasta but not me... I served them over couscous.  My son really enjoys couscous.  It absorbs the sauce very nicely.  The recipe came from the Bertolli website.  

Baked Meatballs in Tomato-Lime Sauce

Serves 4

Cook Time: 40 Mins.

Ingredients:

1 lb. ground beef

2 small onions, finely chopped

¼ cup plain dry bread crumbs

3 Tsp. chopped fresh parsley

6 sprigs fresh cilantro, chopped (optional)

1 egg, lightly beaten

2 tsp. ground cumin, divided

1 tsp. paprika

Pinch crushed red pepper flakes

1 Tbsp. Bertolli Classic Olive Oil

3 cloves garlic, finely chopped

2 Tbsp. finely chopped fresh ginger (optional)

1 tsp. turmeric

3 Tbsp. lime juice

1 jar Bertoli Olive Oil & Garlic Sauce

Directions:

·         Preheat oven to 400 degrees F.

·         Combine ground beef, ½ of the onion, bread crumbs, parsley, cilantro, egg, cumin, paprika, red pepper flakes and, if desired, salt and pepper; shape into 1-inch balls.  Arrange meatballs on baking sheet and bake for 15 minutes.  Remove from oven and set aside.

·         Heat Olive Oil in 4-quart saucepot over medium heat and cook remaining onion, stirring occasionally until tender.  Stir in garlic, ginger and turmeric.  Cook for 1 minute.  Stir in lime juice and Sauce.  Reduce heat to low and simmer, stirring occasionally for 10 minutes.  Stir in meatballs and cook an additional 10 minutes until meatballs are done.

Enjoy!

The Creative Cook

Vietnamese Iced Coffee & Iced Coffee Cubes

This recipe comes from the Tasting Table Test Kitchen.  I made my own sweetened condensed milk last week when I made a Condensed Milk Pound Cake from the 17 and Baking blog.  All I had in my pantry was evaporated milk.  The recipe for the substitute sweetened condensed milk was so simple.  It just took a can of evaporated milk and some sugar.  I had leftover condensed milk that I wanted to use.  This coffee sounded different and delicious. I had to try it.  I love iced coffee, so this was a no brainer.  I've never tried cold brewed coffee before.  Have you?

Vietnamese Iced Coffee & Iced Coffee Cubes
Yield: 4 Iced Coffees

Ingredients:

2-1/2 cups fresh, coursely ground dark roast coffee
8 cups cold water
3/4 cup sweetened condensed milk

Directions:

1.  In a large container, combine the coffee with the water.   Stir, cover and set aside at room temperature for 8 hours or overnight.

2.  Set a cheesecloth-lined fine mesh sieve over a large bowl.  Pour the coffee through the sieve (discard the grounds).  Pour half of the coffee into an airtight container, cover and refrigerate.  Whisk the remaining coffee with the condensed milk and pour into 2 ice cube trays.  Freeze until rock hard, 8 hours or overnight.

3.  To make the iced coffee, place the ice cubes into 4 chilled glasses.  Divide the refrigerated coffee among the glasses and serve.

Enjoy!

The Creative Cook