Sometimes I just really get an idea in my head for dinner but I am still at work. Conveniently my husband works a lot later than me, so I can often get him to do some dinner prep for me. Today Gen took out the pork and beef to defrost and they were perfectly ready by the time I got home. Meatballs were on the menu and my goodness I am thrilled with them! I whipped up some cheese sauce, kind of like an alfredo, to top them off and I was in an amazing cheesy dream place come dinner.
On a complete random and mostly unrelated note, I was walking home along Granville when I was a sign advertising “1/2 Pd Wings.” Most creative expression of pound that I’ve ever seen.
1 tbsp butter
1/2 large onion, roughly chopped
3 cloves garlic
1 lb minced beef
1 lb minced pork
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1/4 tsp ground sage
1/2 cup parmesan, grated
Heat oven to 375°F, line a cookie sheet with parchment paper and set aside.
In a medium skillet over high heat melt butter and sauté onion for 5 minutes, until just translucent.
Add the garlic and cook 1 minute more, until fragrant.
In a large bowl mash together the two minced meats. Add the sautéed onions and garlic, cheese, eggs, salt, pepper, and spices.
Mix well to combine, it will be gooey.
Roll golfball-sized meatballs and line up on the prepared cookie sheet.
Bake for 20-25 minutes, until browned and cooked through.
Easy Cheesy Sauce
8 oz cream cheese, softened
3/4 cup whipping cream
1/2 cup parmesan, grated
1/4 teaspoon pepper
1/8 tsp nutmeg
1/4 tsp salt
1/2 tsp garlic, minced
1/2-3/4 cup of water as needed
In a medium saucepan, heat the cream cheese over medium-low, stirring until melted and smooth.
Gradually stir in the whipping cream until smooth.
Add the parmesan and seasonings. It will be very thick at this point.
Cook over low heat until smooth and creamy, adding water until you’ve reached your desired consistency.
Serve over meatballs!
All-in-one ready to mash into glorious meatballs!
I pan-fried one as a tester. Works as well as baking, but browner.
You know when you want to make something for a long time but you don’t have all the ingredients and then your husband just happens to bring home almost the ingredients you need and you make it from what you’ve got? Well, that is the story of these Scotch Eggs. I call them …kinda Scotch Eggs because they are not breaded nor deep fried. Still, these are delicious and could easily be the centre piece of a meal. They are the size of a baseball… though this could be because I had a heck of a time rolling the meat around my soft boiled eggs (important, so as not to have a rock-hard yolk after baking), breaking the first yolk ruined meat-rolling my confidence (the rest were perfect though). And feel free to use actual sausage meat, though I really enjoyed adding the spices myself.
Yikes, this is delicious. The dry rub is powerful and I will be using it many times in the future, on chicken, beef, pork, etc. Like I said use the rub sparingly, you don’t want to overwhelm your meat. I bought a big pack of pork tenderloins at Costco and dry rubbed each of them before freezing them, just a spoon and a half each did the trick.
The prosciutto kept the pork from drying out (Heidi, I do a service to you every time I want to write moist, I work really hard to find other language!) and it added a saltiness that I didn’t want too much of in the rub, to prevent the rub from over-salting a meal that I would rather salt while cooking. I served this with fluffy and creamy mashed cauliflower that I will be posting tomorrow, yes it is good enough for its own post! I also sautéed some baby bok choy with butter and garlic for some greens. Get on this meal!
Prosciutto-Wrapped Dry-Rubbed Pork Tenderloin
4 tbsp paprika
1 tbsp cayenne pepper
2 tbsp freshly ground black pepper
3 tbsp garlic powder
1 tbsp onion powder
2 tbsp salt
1 tbsp dried oregano
1/2 tbsp crushed red chili peppers
1 tbsp dried thyme
1 pork loin (2 1/2 lbs)
6-8 slices of prosciutto
Whisk together your spices and store in an air-tight container. Sprinkle 1-2 tbsps of the rub on your pork tenderloin and rub it in really well. At this point you can let the rub rest on the meat overnight or for an hour, you can also cook it up right away.
Heat oven to 375°F. Grab a broiling pan, or if you don’t have that, line a cookie sheet with parchment paper.
Lay your prosciutto slices out on the pan you are using, overlapping slightly to ensure a seal of sorts. You want a rectangle, the length of the tenderloin.
Lay your pork onto the rectangle and pull the prosciutto strips up to wrap the tenderloin. Lay a final piece of prosciutto over the wrapped ends.
Cook for 35-45 minutes, until the pork is cooked and the prosciutto has crisped up.