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Clearly, I’ve got finger food on my mind. We’ve been testing meatball recipes for Well Fed 2, and we have finally settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite recipe of mine 






These meatballs came to me in a dream. I woke up with tumbling thoughts about a lush combination of pineapple, succulent pork, and creamy-sweet coconut. I was haunted by images of tikis and luaus. The only way to clear my mind was to surrender to the kitchen gods. After three attempts, something still wasn’t quite right. Later, while lost in photos of tropical beaches and coral reefs, I landed on the fiery name, and the rest of the recipe fell into place. These taste even better the second day, so if you can endure the wait, you will be rewarded.



PREPARATION


1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.

2. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later.

3. To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeño, and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.

4. Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. Measure a level tablespoon of pork to make a meatball, lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. This is a rare case in which more isn’t better — don’t go too cuckoo with the coconut. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.

5. Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Oven-Roasted Cauliflower Rice and/or Sunshine Sauce.



INGREDIENTS


1 1/2 cups unsweetened shredded coconut
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice (DO NOT USE FRESH PINEAPPLE!)
2 tablespoons coconut aminos or homemade substitute
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork



NUTRITIONAL INFORMATION


Servings:  3

Calories 209 Sodium 231 mg    Total Fat 6 g Potassium 218 mg    Saturated 3 g Total Carbs 32 g    Polyunsaturated 1 g Dietary Fiber 1 g    Monounsaturated 2 g Sugars 3 g    Trans 0 g Protein 7 g    Cholesterol 16 mg Vitamin A 5% Calcium 3%    Vitamin C 1% Iron 13%




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The Teriyaki Pineapple Meatballs sounded like a Hawaiian pizza to me……my mind runs in mysterious ways. On our Hawaiian pizza ,we normally get Canadian bacon, pineapple, and onion. The sauce is a traditional pizza sauce. 






Not where I wanted to go with this……teriyaki sauce…yea, but with a little somethin, somethin……bbq sauce, sweet and a little spicy. Perfect base for those slightly sweet meatballs made from juicy chicken and infused with ginger, soy and bits of real pineapple. Maybe a little more Asian than Hawaiian, but I liked the way this was going.







Pineapple…….buy fresh ones, nothing can compare to the taste….enough said!

Red onions….I like their sweet flavor, and even though the red color can be cooked away as fast as this pizza cooks, you still get a hint of that pretty red.







Italian blend cheese…….all pizza needs cheese and an Italian blend has the right flavors for our now global pizza. No matter the taste palate……. its tastes great, like a little trip to ……..somewhere. Use your own imagination!

The big bonus for this pizza is how fast and easy it is. The hardest part is cutting the pineapple, which isn’t really all that hard. A million YouTube videos can help you out.

A pre-made crust…you can always make your own of course. A quick mix for the sauce. Pile the toppings on….a few minutes in a hot oven …….. Teriyaki Meatball Pineapple Pizza!



PREPARATION

Preheat oven to 425*
Place pizza crust on pizza stone or cookie sheet
Spread BBQ sauce over crust. Top with meatballs, onions, pineapple, and cheese.
Bake in preheated oven 10-15 minutes or until curst edges start to brown and cheese is melted.
Teriyaki BBQ sauce
Combine ingredients and mix well.







INGREDIENTS

1-10oz. Boboli Pizza Crust
½ cup Teriyaki BBQ sauce ( see recipe)
1 package aidell’s ChickenTeriyaki Pineapple Meatballs cut in half
½ cup sliced red onions
1 cup pineapple chunks (fresh or canned)
1½ cups Italian Blend Shredded Cheese
Teriyaki BBQ sauce
¼ cup Hawaiian Style Sweet Baby Rays BBQ sauce
¼ cup Teriyaki sauce



NUTRITION INFO

Serving Size: 1 (375 g)     Servings Per Recipe: 6


Calories 559.5    Calories from Fat 156 28%    Total Fat 17.4 g 26%    Saturated Fat 6.8 g 33%    Cholesterol 160.3 mg 53%    Sodium 869.4 mg 36%    Total Carbohydrate 65.3 g 21%    Dietary Fiber 1.6 g 6%    Sugars 50.4 g 201%    Protein 34.7 g 69%



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If you’re ever throwing a dinner party and need to pre-make all the food so that you aren’t in the kitchen the entire time, I have the perfect, fun recipe idea for you today.

These spiralized potato noodle cups are so cute, you’ll want to make them all summer long at get togethers – to impress your guests and most importantly, their tastebuds! And besides, who doesn’t love spaghetti and meatballs?



Finger foods are always my favorite part of BBQs, dinner parties – all sorts of get togethers, really. I always love loading up my plate with different foods – different flavors, different consistencies, and different types of ingredients.



I love cocktail hours at weddings and events that say on the invite, “Heavy hors d’oeuvres provided” or even “Light bites provided.” I get excited, because I start to think of all the fun foods – even a good pigs in a blanket is enough to do it for me!

These spiralized potato noodle cups can be an actual dinner, if you serve them with a side salad or extra veggies – OR, they can be an appetizer. During the summer, it’s hard to serve up spaghetti and meatballs to your guests, especially if your outdoors. The solution? These spiralized potato noodle cups with meatballs!



I used Victoria Fine Foods‘ Organic Tomato Herb sauce which is a perfectly seasoned sauce to complement the simplicity of the potato flavors. To make this dish so easy and last-minute friendly, I used some chicken meatballs I had frozen in the refrigerator. All you need to do is bring the sauce to a simmer in a skillet, add the meatballs to heat them up, and then add them to the finished potato noodle cups!

The only tip I’d give is to line the muffin tins with parchment paper slips before you bake the potato noodle cups, because, as you’ll notice in the video, the bottoms of the cups get stuck a bit in the muffin tins. Like this:


PREPARATION

Preheat the oven to 425 degrees. Grease a large muffin tin with cooking spray.

Heat oil in a large skillet over medium-high heat. Once oil is shimmering, add in the potato noodles. 

Season with salt, pepper and garlic powder and toss. Let cook for 7-10 minutes or until cooked 

through and lightly browned. Transfer to a medium mixing bowl. Let cool for 2 minutes.

Add in the eggs to the bowl and toss thoroughly to combine. Pack the potato noodles into the muffin holes, trying your best to create a cavity in the center. Bake in the oven for 15 minutes or until potato mixture has set.

While potato cups bake, pour the tomato sauce into a small skillet and bring to a strong simmer. Add in the meatballs and let heat while potato cups cook.

When potato cups are done, remove and align on a platter.

If serving immediately, place one meatball on top of each potato cup and top with extra sauce, if desired.

If not serving immediately, transfer the cooked meatballs to a serving bowl along with pasta tongs. Let guests make their own meatball cups and serve themselves!





I can’t wait to see you all making these spiralized potato noodle cups 

SPIRALIZED POTATO NOODLE CUPS WITH MEATBALLS AND TOMATO SAUCE - YIELDS 6

Prep Time 15 min     Cook Time 30 min     Total Time 45 min


INGREDIENTS


1 tablespoon extra virgin olive oil
2 large russet potatoes, peeled, Blade D, noodles trimmed
salt and pepper, to taste
1/2 teaspoon garlic powder
2 large eggs, beaten
3/4 cup jarred tomato sauce (I used Victoria Fine Foods Tomato Herb sauce)
6 pre-cooked meatballs, defrosted (homemade or otherwise)



NUTRITION INFORMATION

Serving Size: 4 (240 g)    Servings Per Recipe: 6

Calories 325    Calories from Fat 153 20%    Total Fat 8.1 g 13%    Saturated Fat 1.2 g 11%    Cholesterol 12.1 mg 25%    Sodium 389.7 mg 37%      Total Carbohydrate 18.1 g 7%    Dietary Fiber 4.8 g 19%    Sugars 8.8 g 23%    Protein 16.2 g 38%


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This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and tangy feta cheese—a fitting complement to the spiced lamb. To make ahead, brown the meatballs, freeze on a tray, and store in a zip-top bag for up to one month thaw and cook any time you feel you need a sweet taste of pasta with meatballs 


Greek Pasta with Meatballs Recipe

How to Make It

Step 1
Preheat oven to 375°.
Step 2
Cook orzo according to package directions; drain. Keep warm.
Step 3
Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes.
Step 4
Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs to pan; cook 8 minutes, turning to brown on all sides. Drain well; wipe pan clean with paper towels. Return meatballs to pan. Spoon marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.




Ingredients

2 cups hot cooked orzo

1/3 cup plain dry breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 pound lean ground lamb
1 garlic clove, minced
2 tablespoons chopped fresh parsley, divided
2 large egg whites
1 1/2 teaspoons olive oil
2 cups jarred marinara sauce
3/4 cup (3 ounces) crumbled feta cheese




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