Category: Dinner

Sweet & Sour Meatballs


Easy peasy semi-homemade meatballs (thanks to store-bought marinara sauce) that are always finished till the last drop! I always think I’ll freeze half but there’s never any left!

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Sweet & Sour Meatballs

2 lbs. ground beef
2 eggs
1/2 cup flavored breadcrumbs
1 tsp granulated garlic powder
Salt & pepper, to taste
26oz marinara sauce
1 cup water
14oz can whole berry cranberry sauce
Juice of 2 lemons

Method:

Mix the beef, eggs, crumbs and spices. Add the marinara sauce to the pot. Add water to the jar and shake it up to get out all the sauce from the bar, add to the pot with cranberry sauce. Bring to a simmer while you roll out the meatballs. Add the lemon juice, whisk, then add meatballs. Allow the meatballs to simmer for a few minutes to set before gently mixing, then simmer for 1 hour. Serve with rice or pasta.

Related Recipes:

Meatballs Paprikash
Lemony Orzo Soup With Meatballs
Bourbon Peach Meatballs
Turkey Meatballs With Red Wine Cranberry Marinara
2-Ingredient Lazy Meatballs

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Tuna Zoodle Puttanesca


If you’re following me for a while, you know I went through a zoodle stage – zucchini noodles that is. I used to spiralize them, then I started using my julienne peeler. I made it so many different ways – from cheese zoodles with marinara, to pesto zoodles with salmon. This one is for the tuna lover’s and it pairs wonderfully with the traditional pasta sauce, puttanesca!

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Tuna Zoodle Puttanesca

1 zucchini, julienned
1 can yellowfin tuna in olive oil
3 cloves garlic
Pinch of peperoncino or red pepper flakes
2 tbsp tomato paste
14.5oz can diced tomatoes with juice
1/3 c sliced black olives
2 tbsp capers
Juice and zest of 1/2 lemon
Salt and pepper, to taste
Handful of Fresh chopped parsley

Method:

Prep the Puttanesca sauce and let it simmer for 10 minutes – add zoodles, tuna and parsley. Voila!

Related Recipes:

Zoodle Shakshuka
Cheesy Zoodle Marinara + Zoodles 101
Spinach White Bean Minestrone with Zoodles

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Beef Nigiri

If you’re into sushi (most kosher-observant Jews are – that’s why they have a sushi stand in every kosher pizza store!), chances are you’ve had nigiri – a mound of sweet sushi rice topped with a slice of raw fish.

Omakase is all the rage these days – a form of Japanese dining where an experienced sushi chef serves a curated menu of sushi – ranging from nigiri, to sashimi and hand rolls. Onigiri is always my favorite – the sweet rice and fresh fish simply melt on your tongue.

So, I decided to make a meat-lovers version, using Denver steak that I could slice thinly to resemble raw fish. And to take it over the top, I made a simple Korean glaze in the pan drippings that I brush over the meat for an added touch.

These little nuggets of deliciousness are easy to put together and just perfect for holiday parties and get-togethers.

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Beef Nigiri

2 cups sushi rice
3 cups water
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp salt
2 strips Denver steak
Salt and pepper, to taste
1 1/2 tbsp grapeseed oil
1 clove garlic, minced
1 heaping tbsp gochujang
Juice of 1 lime
2 tsp soy sauce
2 tbsp honey
Optional toppings: Sliced jalapeño, toasted sesame seeds, spicy mayo, sweet sauce, micro greens

Method:

Rinse the sushi rice in a fine mesh sieve until the water runs clear. Add the rice and water to a sauce pan, cover and simmer for 20 minutes. Keep covered and steam for 10 minutes.

In a small bowl combine the rice vinegar, sugar and salt. For the mixture over the rice and stir to incorporate.

Using wet hands, or hands that are moisten with a bit of sesame oil, divided sushi right into small torpedo shaped mounds.

Are heat oil in a cast iron or heavy bottom skillet until shimmering. Season to Denver steak with salt and pepper and Sierra over high heat for 2-3 minutes per side. Rest for 10 minutes and slice thinly.

In the same pan that you seared the meat, With the heat turned off, add the garlic, gochujang, lime juice, soy sauce and honey. Whisk over medium heat until thickened.

Spread the sliced meat over the mountains of sushi rice and brush with the pan sauce. Top with your garnishes of choice.

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More Appetizers

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Moroccan Chicken Tagine For Amit

I originally created this recipe as part of the #recipesforreturn campaign in honor of AMIT ESTHER BAT ILANA BUSKILA who was taken hostage on October 7th.

It meant so much to me to cook this recipe for Amit, giving her a voice, and sharing her beauty and talent with the world. I used my tagine from Morrocco (for the very first time!) and the ras el hanout and saffron that I brought from from my trip to honor Amit’s Morroccan roots.

Amit is 27 years old and is a budding fashion stylist from Ashdod, who loves to cook and even filmed an audition for Masterchef shortly before she was captured. She loves to go out with her friends and is known for her funloving personality. Please take the time to cook this recipe in Amit’s honor, and to continue to share the voices of the hostages.

Unfortunately, the IDF confirmed that Amit was killed on October 7th near the Supernova music festival, and her body was taken captive by Hamas. It was recovered on May 17th and returned to Israel, where she was laid to rest in Giryat Gat. Rest in peace Amit.

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Moroccan Chicken Tagine For Amit

2 tbsp ras el hanout
4 tbsp olive oil
4 chicken thighs
1 Spanish onion, diced
3 cloves garlic, minced
1/2 preserved lemon peel, minced
1 cup pitted green olives
1 cup sliced Turkish apricots
1/2 tsp saffron , ground and steeped in 1/4 cup water
8oz crushed tomatoes
1 1/2 cup chicken stock
2 cinnamon sticks
1 bunch cilantro, divided
salt and pepper, to taste
couscous, for serving

Method:

In a large bowl, mix the ras el hanout with 2 tbsp olive oil to form a paste. Rub the paste over the chicken thighs. Heat the remaining 2 tbsp oil in a tagine or dutch oven and sear the chicken to brown on both sides. Remove from the pot and set aside. Add the onions and saute until translucent. Add the garlic and preserved lemon and saute until fragrant. Add the olives, apricots, saffron water, crushed tomatoes. stock, cinnamon sticks, cilantro and salt and pepper to taste, Mix the sauce to combine and return the chicken to the tagine along with their drippings. Simmer for 1 hour. Add chopped cilantro and serve over couscous.

Related Recipes:

Moroccan Fish Balls
6-Pice Moroccan Stew

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Pumpkin Chili


There’s nothing like a warm winter chili on a fall night to get into your bones and fill you up from the inside out. I was bored of my regular chili, so I went with autumn spices and flavors like canned pumpkin, maple and cinnamon for a lovely twist. Go crazy with your toppings and have some fun!

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Pumpkin chili

2 tbsp olive oil
1 Spanish onion, diced small
1 jalapeño, minced (remove seeds and ribs)
3 garlic cloves, minced
1 1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
3 tbsp tomato paste
1 (15oz) can pinto beans, drained and rinsed
1 (15oz) can kidney beans, drained and rinsed
2 (14oz) cans petite diced tomatoes (with juice)
1 (15oz) can pumpkin puree
1 1/2 tbsp pure maple syrup
2 tsp brown sugar
2 cups vegetable broth
For serving: cilantro, red onion, avocado, cheese

Method:

Heat the olive oil in a medium pot and add onions, jalapeño and garlic. Saute until translucent. Add the spices and continue to saute until fragrant. Add the tomato paste and saute for another 1-2 minutes. Add the beans, tomatoes, pumpkin, maple syrup, brown sugar and stock and bring to a simmer. Cook, covered, for 30 minutes, stirring occasionally. Top with your favorite toppings!

Related Recipes:

Baklava Pumpkin Pie
Baharat Pumpkin Butter
Mini Pumpkin Pies For A Crowd
Cookie Butter Pumpkin Pie
Beer Battered Pumpkin Rings

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