Saucy Teriyaki Meatballs

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min

Meatball Ingredients

1 pound lean ground beef (I used 88%)
1 pound ground pork
1 cup Panko breadcrumbs
1/2 cup Soy Vay Veri Veri teriyaki
3 scallions, thinly sliced (about 1/4 cup)
2 large eggs, lightly beaten

Sauce Ingredients
1/2 cup Soy Vay Veri Teriyaki Marinade
6 ounces pineapple juice
1 tablespoon cornstarch

Optional: sesame seeds and additional scallions for garnish

Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 10-12 minutes, until light golden brown and cooked through.

Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.

Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

DONNA'S NOTES: If you lightly wet your hands the meatballs will form better and crack less.

These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.

Recipe makes approximately 72 small (1 tablespoon) meatballs or 36 medium (2 tablespoon) meatballs.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Grilled Hawaiian Beef Kabobs

SERVES 6 | ACTIVE TIME 30 Min | TOTAL TIME 45 Min

Marinade Ingredients

6 ounces pineapple juice
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 tablespoon unsulfured molasses
2 teaspoons minced ginger
2 teaspoons minced garlic

1 1/2 pounds beef sirloin tip, cut into 1" pieces
1 red pepper, cut into 1" pieces
1/2 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
1 zucchini, cut into 1/4 - 1/2" thick coins
extra cooking oil for preparing grill grates

Soak 12 wood skewers in water for at least 30 minutes.

In a medium bowl or resealable container combine marinade ingredients. Whisk until well combined. Reserve 1 cup marinade. Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.

Meanwhile, add reserved 1 cup marinade to a small saucepan and cook on medium high, stirring occasionally,  until reduced by half (you can skip this step but I love the thick coating of sauce on the beef).

Prep pineapple and veggies.

Preheat grill to high. Layer beef and veggies on skewers. Use 2 skewers about 1/4" apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers.

Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.

Grill kabobs for 2 to 3 minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from grill and serve.

DONNA'S NOTES: If you are traveling or preparing ahead, you can prep veggies and meat with marinade the night before and store in resealable containers. Assemble when you get to your destination.

Don't skimp on the beef. Sirloin tips are the perfect cut for this recipe. 

You can marinate for up to 24 hours.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Best Ever Strawberry Spinach Salad

SERVES 6 | ACTIVE TIME 15 Minutes | TOTAL TIME 30 Minutes

Candied Pecan Ingredients

1 tablespoons butter
1 tablespoons packed light brown sugar
1/2 cup pecan halves
pinch salt

Dressing Ingredients
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Salad Ingredients
10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Serve with the remaining dressing on the side. Enjoy!

DONNA'S NOTES:  I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later.

The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.

If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.

Mozzarella, feta or goat cheese are also amazing on this salad.

Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.

Add sliced grilled chicken for a fabulous summer meal.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Disney FROZEN Snowball Punch

SERVES 24 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

1 (64 ounce) bottle Berry Blue Typhoon Hawaiian Punch
1 (2 liter) bottle 7-Up
1/2 (64 oz) bottle white grape juice
1.75 quart vanilla ice cream

Chill beverages over night.

The night before the party pre-scoop ice cream to make the party even easier. Using an ice cream scooper, portion scoops of  ice cream onto a baking pan. Place in freezer overnight.

The day of the party: combine 2 parts of Hawaiian Punch and 1 part grape juice until punch bowl is about 2/3 full. Stir to blend. Slowly add chilled 7-Up.

Float about 12 scoops of ice cream on top.

Serve and enjoy! Refill as necessary.

DONNA'S NOTES: You can also use pineapple sherbet for the snowballs. Adding more Hawaiian Punch will make the punch even more blue.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Slow Cooker Cinnamon Roll Pull Apart Bread

SERVES 8-12  |  ACTIVE TIME 10 Min  |  TOTAL TIME 2 Hours 10 Min

24 frozen dinner rolls
2 sticks (16 tablespoons) butter. melted
1 1/2 cups packed light brown sugar
3 tablespoons ground cinnamon

Cream Cheese Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons International Delight French Vanilla Creamer
1/4 teaspoon salt

Place frozen dinner rolls on clean counter top or cutting board to thaw enough to cut, about 15-30 minutes. 

Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar and cinnamon in a 1 gallon resealable plastic bag. Seal and shake to combine.

Add 1/4 cup of melted butter to the bottom of  a 6 quart slow cooker, brush butter up the sides or use a paper towel. Set aside.

Using clean kitchen shears, cut dinner rolls into 1/4's. Place a handful of the cut rolls into the butter. Stir to coat. Remove from butter and toss in cinnamon sugar.

Place half of the cinnamon roll bites into the slow cooker in an even layer. Repeat to make 2 even layers. Pour any remaining cinnamon sugar over top and pour remaining butter over top. Cover and cook on high for 1 1/2-3 hours (mine were perfect at 1 hour 45 minutes).

Meanwhile prepare the cream cheese frosting.

In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.

Drizzle frosting over the entire batch of pull apart bread or serve on the side.

Enjoy!
 
DONNA'S NOTES:  If you prefer to have enough icing for dipping be sure to double the icing recipe.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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