Sweet and Sour Pork Meatballs

Sweet and Sour Pork Meatballs

Preparation time: 25 minutes

Cooking time: 6 hours and 20 minutes

Makes: 4 to 6 servings

1 lb (500 g) lean ground pork
1/4 cup (60 mL) bread crumbs
1 large egg, beaten
2 teaspoons (10 mL) grated fresh ginger
1 garlic clove, minced
1/2 teaspoon (2 mL) salt
freshly ground black pepper to taste
1 (14 oz) can tomato sauce
1/4 cup (60 mL) ketchup
1/4 cup (60 mL) rice vinegar
3 tablespoons (45 mL) honey
1 tablespoons (15 mL) soy sauce
2 teaspoons (10 mL) cornstarch
1 (19-oz) can unsweetened pineapple chunks
1 medium green bell pepper, cut into small cubes
2 green onions, thinly slice

Preheat the oven to 375 F (180 C). Line a baking sheet with parchment paper. Place the pork, breadcrumbs, egg, ginger, garlic, salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1 1/2-inch balls and set on the baking sheet. Roast 20 minutes, or until cooked through.

Place the tomato sauce, ketchup, vinegar, honey, soy sauce and cornstarch in your slow cooker and whisk to combine. Add the meatballs, pineapple and its juice, and bell pepper and gently swirl to combine. Cover and cook on the low setting for 6 hours, or until the meatballs are deliciously tender. Sprinkle servings of the meatballs with green onion.

Thanksgiving Cheese Ball Recipe

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Thanksgiving Cheese Ball Recipe

Double it and freeze one for New Year’s! Serve with an array of crackers.

8 ounces cream cheese
4 ounces sharp Cheddar cheese
2 ounces crumbled blue cheese
2 tablespoons grated onion
1 clove garlic, minced
4 dashes Worcestershire sauce
1 (2.25 ounce) can green olives
1/2 cup chopped pecans

1.In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.

2.Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

White Bean and Eggplant Dip

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Please come back and join me for Freezer Food Friday!

White Bean and Eggplant Dip

Recipe is by Julie Kay.

Serves 8 to 10.

1 large eggplant, peeled and cut in small cubes
1 (27-oz.) can cream-style navy beans
2 cloves garlic, minced
1 (28-oz.) can original Ro-tel tomatoes
1 green bell pepper,
chopped
3 slices cooked, crumbled bacon
Pita chips

1. Put eggplant, beans, garlic, Ro-tel and bell pepper in slow cooker.

2. Cook on Low for 4 to 6 hours. Stir.

3. Remove to bowl and add crumbled bacon.

4. Serve with pita chips.

Florentine Artichoke Dip

Florentine Artichoke Dip

Recipe is from “Community Cuisine” by Community Bank and Trust, with adaptations by Julie Kay.

Serves 6 to 8.

1 (10-oz.) pkg. frozen chopped spinach, thawed
2 (6-oz.) jars marinated artichoke hearts, undrained
3 large cloves garlic, minced
1 1/2 (8-oz.) pkgs. cream cheese, softened
1 cup grated Parmesan cheese
2 tbls. lemon juice
1 1/2 cups fine dry bread crumbs

1. Place spinach and chopped artichoke hearts into slow cooker. Add garlic, cream cheese, Parmesan cheese and lemon juice into slow cooker.

2. Sprinkle with bread crumbs and cook on Low for 3 hours.

3. Serve with assorted crackers or bread sticks.

Rosemary and Garlic Marinated Olives

Rosemary and Garlic Marinated Olives

Prep Time: 10 min ; Start to Finish: 1 days 10 min
Makes: 16 servings Nutrition Information

Olives, a favorite cocktail party nibble, become even tastier after soaking in a flavorful vinaigrette.

1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon grated lemon peel
4 garlic cloves, thinly sliced
4 sprigs fresh rosemary, cut up
1/2 cup coarsely chopped red onion
1/2 cup pitted green olives
1 (6-oz.) can pitted ripe olives, drained
1 (6-oz.) jar pitted kalamata olives, drained

1 . In medium nonmetal bowl or resealable food storage plastic bag, combine oil, vinegar, lemon peel, garlic and rosemary; mix well. Add onion and olives; stir gently to mix. Cover bowl or seal bag. Refrigerate at least 24 hours.

2 . To serve, remove olives from marinade with slotted spoon; place in serving bowl. Reserve marinade for later storage of olives. Serve with decorative toothpicks or cocktail forks.