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KCL Friday Finds

Happy weekend, guys!! I am super excited to share some new Friday Finds with you! It's a bit of a mix, as we all seem to be anticipating Halloween, Thanksgiving, and Christmas all at once now. Though I'm trying my hardest to live in the moment with pumpkins and autumn decor. I know after Halloween, everyone will be all about Christmas, but we should slow down and enjoy the harvest decor up to Thanksgiving, don't you think? As always, there are a few printables in the mix for last-minute decor, as well as some products for my fellow wine lovers, and some more awesome discounts that were created just for you Friday Finds readers!! 🙂🍂 So you know the drill, grab a cup of coffee and sit down for a break, so you can relax and browse these amazing shops.


First let's kick things off with this week's featured candle. I just have to feature a candle each week. It's the perfect season to cozy up with a good book and flickering candle light. A scented candle is also th…

Homestyle Italian Meatballs


Being part Italian and having grown up eating hearty European food, I prefer home-style simple Italian as opposed to the Tex-Mex of Italian food we tend to eat in the states. Though I did want this meatball recipe to be lighter, so I used chicken instead or pork and beef. I love how the more subtle flavor of ground chicken allows the tomato and spices to shine through. The chunky tomato sauce is perfect on a bed of home-style egg noodles.

INGREDIENTS
serves 4-6
  • 1 C Italian bread crumbs (or make your own using 4-5 slices dry stale bread, 1 tsp Italian seasoning, 1 tsp salt), use Parmesan bread crumbs unless you need it to be dairy free
  • 1 egg
  • 16 oz ground chicken (can use beef if you prefer)
  • 12 oz old-fashioned egg noodles

For the Sauce
  • 5 cloves fresh garlic
  • 1 23.9 (or large) oz jar of plain, smooth tomato/marinara sauce
  • 5 medium to large Roma tomatoes, chopped
  • 1 tsp salt
  • 1 tsp Italian seasoning (or dried oregano and thyme)
  • pepper to taste (optional)

  1. Mix meat, breadcrumbs, and egg in medium bowl and mix by hand then form into 2&1/2 inch meatballs (makes 18-20), placing on a sheet of wax paper or tray.
  2. In a saucepan or nonstick skillet, coat with a few tablespoons canola or olive oil and heat to med-high, brown the meatballs on each side, approximately 5 min, set aside
  3. Mince the garlic and chop the tomatoes.
  4. In a large pot or dutch oven, coat with more oil and saute the garlic then add the meatballs, chopped tomatoes, spices, and sauce
  5. Simmer 20-30 minutes on med-low heat, stirring occasionally
  6. Start the noodles boiling after you get the meatballs and sauce simmering in the pot

This is a great double-duty recipe. Make twice as much and save half for another night. Serve up the second round on sub sandwiches for a quick, easy dinner.


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http://www.krisztinaclifton.com/2015/08/garlic-herb-tomato-toast-recipe.html

Comments

  1. Awesome! My daughter has an anaphylaxis milk allergy, so I'm always on the lookout for dairy-free cooking options! Thanks.
    xoxo

    ReplyDelete
    Replies
    1. You came to the right place then, Jenn! My daughters and I all can't have milk so I make a lot of dairy-free recipes on this blog.

      Delete

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