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Meatballs & Minis

  •  I like to make use of them rather than pasta, rice or any of my different typical carb elements. I can greatest describe them as a greater, extra flavorful gnocchi.  I didn’t really feel like going to the shop at this time for dinner so I made a decision to do a fridge forage to see what we had readily available.

I discovered a pound of floor pork within the freezer, and a bag of arugula and spinach combine within the fridge. I ALWAYS have potato and bread dumplings readily available. With these three elements, the recipe for Meatballs and Minis was born. The recipe is as follows:


  • 1 lb of Floor Pork
  • 1 C of Powdered Parmesan Cheese
  • 1 T of Dried Italian Spices
  • 1 Egg
  • 1 t of Black Pepper
  • 2 C of Arugula and/or spinach Combine
  • Olive Oil for cooking
  • 1 Bag of Chateau Dumplings Mini PotatoDumplings

The mini dumplings will be discovered within the frozen meals part of your native grocery in both the bread part or the potato part. In case your retailer doesn’t have them, beg them to get them. If you happen to can’t get your palms on a bag, you may make do with a bag of frozen gnocchi. The steps are as follows:


  • In a big bowl mix the pork, cheese, egg, pepper, and Italian spices.
  • Mix the meat combination rather well and type the balls into two-inch meatballs.
  • Set a pot of water to boil.
  • Add some olive oil to a skillet and add your meatballs and brown on all sides.
  • When the balls are browned, cowl the skillet with a lid, set warmth to low and let prepare dinner for 15 minutes.
  • Take away the meatballs from the pan after the 15 minutes.
  • Boil the mini dumplings based on the package deal.
  • When the dumplings float to the highest, warmth your skillet and the leftover oil, meat bits and pork juices up, and with a slotted spoon add the dumplings by the spoonful to the skillet. Reserve a few of the water.
  • Let the dumplings get crispy and switch over slowly so all sides are crispy.
  • Add the meatballs again to the skillet, the two C of the arugula and spinach and about 1/four C of the dumpling water. Toss slowly collectively till it’s blended.
  • Serve and eat! Chances are you’ll need to add some Parmesan cheese to the highest.


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