Posts Tagged ‘Katie Cavuto’

Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce

Earthy, savory and satisfying, this Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce recipe is perfect for the holiday season. Blended mushrooms add flavor and texture while the cinnamon and bulgur provide a pleasantly surprising twist on traditional recipes.

Yield 18-20 meatballs

Ingredients:

½ pound lean ground beef
½ pound ground lamb
8 oz whole crimini mushrooms, finely chopped
½ cup cooked bulgur
1 large egg, lightly beaten
2 cloves of garlic, grated
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon ground cumin
¼ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon red pepper flakes
Salt and pepper to taste
1 tablespoon olive oil
1 cinnamon stick
16 ounce tomato sauce

Directions

1. In a large bowl, combine the meat, mushrooms, bulgur, egg, garlic, herbs and spices through salt and pepper. Mix well, cover and refrigerate for one hour.
2. Preheat oven to 375.
3. Shape the meat mixture into golf ball sized meatballs. Place on an oiled baking dish.
4. Bake the meatballs, uncovered, for 15-20 minutes or until cooked through.
5. While the meatballs are cooking, heat the tomato sauce and cinnamon stick in a small saucepan.
6. Serve meatballs with tomato sauce for dipping

Skillet Beef and Quinoa Meatloaf

Yield 4 servings

Ingredients:

1 pound lean ground beef
8 ounces cremini or button mushrooms
¼ red bell pepper
1 small shallot
1 egg
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ cup cooked quinoa
Salt and pepper to taste

Directions:

Into a large bowl add beef. Season with salt and pepper.

Place 8 ounces of mushrooms into a food processor and pulse until finely minced. Add minced mushrooms to beef. Mix to combine.

In a blender or food processor, add 1 egg, bell pepper and shallot. Puree. Add ¼ cup of egg and vegetable mixture to the beef mixture. Add herbs and quinoa. Season with salt and pepper.

Divide beef into 4 equal portions and form into patties.

In a grill pan or sauté pan, heat 1-2 tbsp vegetable oil over medium-high heat, add the mini-meatloaves and cook 3-4 minutes until a nice crust has formed. Flip and continue cooking for additional 3 minutes.

For oven preparation: bake mini-meatloaves in a rimmed baking dish for 15 minutes at 375 degrees.

Serve with tomato sauce.

Backyard Beef and Roasted Mushroom Blend Burger

Yield 4 servings

Ingredients:

1 pound lean ground beef
8 ounces button or cremini mushrooms, sliced
2 tablespoons olive oil*
Sea salt and pepper to taste

Directions:

Pre-heat oven to 400 degrees.

Toss mushrooms with one tablespoon of olive oil, salt and pepper (to taste). Arrange, in a single layer, in a baking dish. Bake for 10-15 minutes or until tender. Drain and finely chop.

In a medium sized bowl, combine beef with chopped mushrooms, salt and pepper. Mix to combine.

Divide the beef-mushroom blend into four equal portions and form into patties.

Heat grill, grill-pan or skillet to medium high. Cook burgers for 4 minutes per side (for medium) or to desired doneness. Pair with your favorite bun and toppings.

*remaining one tablespoon of olive oil can be used if cooking burgers in a skillet or grill pan.