Monthly Archives: May 2017


This is the first meatball recipe I tried, and I really like it. The meatballs are very tender and flavorful. The original recipe calls for half the meat to be ground pork, but I can never find it, and all beef is fine. I don’t think the bread really needs to be crustless either; tonight I just put a large roll in the food processor and it all turned out fine.

Yield: About 20-22 meatballs


  • 1 cup fresh breadcrumbs from crustless French or country-style bread
  • ⅓ cup whole milk
  • 1 pound ground beef (85/15)
  • ¾ cup finely ground Parmesan cheese
  • ¼ cup finely chopped Italian parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • 2 large garlic cloves, pressed
  • spaghetti sauce of choice (I use a jar of three-cheese flavor)


  1. Pour milk into breadcrumbs and stir to moisten. Let sit 10 minutes.
  2. Place beef in large bowl. Add parmesan, parsley, salt, and pepper.
  3. Whisk eggs in a small bowl; whisk in garlic. Add to the meat mixture.
  4. Add breadcrumbs to meat mixture.
  5. Using hands, quickly and gently mix meat mixture until all ingredients are evenly combined. Do not over-mix.
  6. Chill mixture for 15 – 60 minutes.
  7. Form meat mixture into ping pong ball-sized balls, and arrange in single layer in sauce in a large pot or pan. Bring to simmer.
  8. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.

(Adapted from Epicurious.)


Chicken Pot Pie

I’ve had this recipe in my Pinterest for a while and tonight I felt utterly compelled to make it. It turned out fantastic and looked exactly like the picture from the source, which is pretty impressive! I might cut the salt a bit next time – it was perfect for adults but my kids tend to like less.

Yield: 4-5 servings


  • 1 sheet frozen puff pastry
  • 4 tablespoons butter
  • ¼ cup chopped carrot (about ½ carrot)
  • ¼ teaspoon salt (or less for kids)
  • 2 tablespoons flour
  • 2 cups milk
  • ½ cup heavy cream
  • 1 teaspoon “Better Than Bouillon” chicken base
  • 2 cups cooked chicken, chopped (I used rotisserie)
  • ½ cup frozen peas
  • ½ cup diced Yukon Gold potatoes (about 1 large spud)
  • ½ teaspoon chopped fresh thyme
  • 1 egg, beaten with fork


  1. Preheat oven to 400 degrees. Take out puff pastry to thaw at room temperature.
  2. Microwave the diced potatoes on high in a covered bowl until they begin to become tender (about 3 minutes).
  3. In a large pot, melt butter over medium-high heat. Add carrots and salt and sauté until the carrots begin to become tender (about 3 minutes).
  4. Sprinkle flour over mixture and cook for 1-2 minutes.
  5. Gradually whisk in milk, heavy cream, and and Better Than Bouillon, and bring to a slow boil. Simmer gently over medium-low heat until sauce begins to thicken (about 5 minutes).
  6. Turn heat to low and add chicken, peas, potatoes, and thyme. Pour chicken mixture into a 9 x 9 baking dish.
  7. Cut puff pastry into 12 equal strips, using fold lines as a guide. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry.
  8. Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.

(Adapted from Lovely Little Kitchen.)