01/6/14

Three Cheese Italian Style Meatballs

eOur friends at Johnsonville sent us some complimentary products for review awhile back, and one of those products was the Three Cheese Italian Style Meatballs.

(We also reviewed their Mild Italian Sausage Slices, check out the review and our recipe for Italian Sausage Potato Soup)

I will admit some skepticism, as someone who has suffered through more than his share of Big Box Store mystery-meat meatball dishes out of crock-pots and potlick casserole pans.  You know what I’m talking about…that “fake beef” flavor (1 part Worcester, 1 part beef bullion, 2 parts plastic-wrap)  In fact, I had decided that if I didn’t like them, I just wouldn’t post, as I don’t do negative reviews.

Once again, I was very pleasantly surprised. I’m telling, straight up…these meatballs taste like meatballs.

Really good meatballs!

Are they better than my Nona Perkins’ meatballs? Not a chance, but when I don’t have 14 hours to prepare Grandma’s recipe…I’d be happy to serve these.

As important as the favor, the consistency is right…it FEELS like meatball. None of that over-processed “soft-meat” mushiness, These feel like finely ground beef, firm and solid without being dry or mealy.

Pasta sauce with meatballs is a no-brainer, but I can’t wait to try these with my Meatball Pho, and Philly Cheesesteak Sandwiches, as well!

However, for this test, I decided to earn a few brownie points and make one of my wife’s favorites, Sloppy Joes…

(One thing I really like about this recipe is that it’s less “sloppy” than the  traditional ground-meat Joes. If you’re in a big hurry, a canned “Thick & Chunky” sloppy joe sauce will work…but it’s not going to be as good as this!)

Oh, and my wife said these were the best sloppy joes she’s ever had. So there!

a

The Amazing Sloppy John(sonville)
1/2 bag of Johnsonville Three Cheese Italian Style Meatballs, thawed
4 soft pub rolls, split
4 tsp. butter, softened
1 cup shredded mozzerella cheese

For the sauce:
2 tsp. Better Than Bullion Beef Base
1/2 onion, diced
2 cloves garlic, minced
1 diced green bell pepper
3 cups hot water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
dash of Worcestershire sauce
1/2 teaspoon  each salt and ground black pepper

Slice meatballs into thirds, and brown in a pan with a little oil, until edges are crisp. Set aside.

f

Place 1 cup of the hot water, beef base and onions into a large skillet and put over medium heat. Cook stirring until the onions begin to brown and the broth is reduced by half.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Add the garlic and green pepper; cook stirring for 2 minutes. Add 1 cup of water. Bring to a simmer, scraping the bottom of the pan with a spatula to dissolve any browned bits.

c

Stir in the ketchup, brown sugar, mustard, Worcestershire, salt, pepper, and last cup of water. Bring to a simmer, reduce heat to low, and simmer for 30-45 minutes, or until most of the liquid has been evaporated. Add the sliced meatballs, stir, top with cheese, and let rest 10 minutes (off heat) until thick, rich and tender.

While the meat and sauce are resting, butter the split pub rolls, and brown lightly in a hot, dry pan.

b

Assemble sandwiches and served with crispy fries and bread & butter pickle chips (optional)

Note: Double the sauce recipe (it freezes great) and make this dish in a flash, next time!

Enjoy!

-Chef Perry

11/26/13

Thanksgiving Breakfast: Sausage Roll-Ups

Johnsonville Sausage Roll Ups

Whipped up these super simple “Easy Sausage Roll-Ups” from Johnsonville this morning…BIG hit! I’ll definitely me making  a batch of these for breakfast, Thanksgiving Morning!

Here’s a quick, sweet & savory dipping sauce I made to go with them:

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week.)

Thanksgiving Dipping Sauce
1 can jellied cranberry sauce
1 Tbs. soy sauce
2 Tbs. Better Than Bouillon Ham base
1 Tsp. fresh ground black pepper
2 Tbs. (to taste) garlic chili sauce
1 Tbs. toasted sesame seeds (opt)

Add all ingredients to a small pot over medium-low heat and still until combined and warm (or microwave 1 minute, stir and repeat, until combined and warm.)

Serve alongside sausage roll ups at breakfast, and save the extra for turkey dippin’ at the big dinner!

Enjoy!

Chef Perry
hautemealz.com

03/27/13

Grilled Brat Gazpacho (served hot or cold)

This is my favorite kind of new recipe…one where you open up the ‘fridge door, and go, “Hmmm…”

So, I had some leftover pico de gallo from the flank steak salad last weekend, and a couple of bratwurst left over from those bratwurst pretzel sliders, and somewhere between the fridge and the table, they turned into this…

Grilled Brat Gazpacho
(recipe below)

Grilled Brat Gazpacho

Continue reading

08/16/12

Happy Bratwurst Day!

Today is Bratwurst Day!

A bratwurst is a sausage usually composed of seasoned veal, pork or beef. The name is German, derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage.

Here’s a recipe I came up with (and I’m pretty proud of) that incorporates some of my favorite island flavors with a classic tube-steak. The spiral slicing really takes this recipe to the next level!

Some chopped fresh pineapple and red pepper flake would be an awesome sweet/hot topping for this. Next time!

Continue reading