I hosted a family dinner yesterday and was excited to spend the afternoon whipping up some comfort food for my favorite people.
- Tomato Scallion Shortcakes
- Kale Salad with Cherries and Pecans
- Tomato Glazed Meatballs
- Brown Butter Mashed Potatoes
- Not Your Mother’s Green Beans
I have spoken praises of Deb from Smitten Kitchen for quite awhile now and her blog is always at the top of my reading list, so when she came out with a cookbook, I knew I had to get my hands on it. It is filled with an amazing line-up of yummy dishes and they are the types of meals you want to share with loved ones. So get yourself a copy and start working your way through her amazing creations!
Tomato Glazed Meatballs (Adapted from Smitten Kitchen)
- 4 teaspoons vegetable oil
- ¼ cup tomato paste
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- Combine all ingredients in a small saucepan, and whisk constantly over low hear until well combined.
- Remove from heat and set aside while preparing meatballs.
- 2 slices sandwich bread, torn up
- 1 medium onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1 medium stalk celery, coarsely chopped
- 1 medium carrot, coarsely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt, and more to taste
- Black pepper, to taste
- 2 1/2 pounds ground turkey or beef
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- Set the oven at 350 degrees.
- Put torn bread pieces into a food processor and pulse until breadcrumbs are formed.
- Transfer breadcrumbs to a large bowl.
- Pulse the veggies (onion, garlic, celery, and carrot) in the processor until finely chopped.
- Coat a large pan in olive oil and heat over medium heat.
- Add the vegetable mixture, salt, and pepper.
- Cook, stirring often, for 10 minutes – until the vegetables begin to brown.
- Mix the vegetables into the breadcrumbs.
- Add the meat, tomato paste, paprika, mustard, and Worcestershire.
- Use your hands to thoroughly blended mixture (don’t over mix!).
- With wet hands, form the mixture into meatballs (about 2-3 inches wide – whatever your preference is)
- Place meatballs in a 9×13 baking dish. Make sure they are at least an inch away from one another.
- Brush each meatball with a generous brush of tomato glaze.
- Bake for 20 minutes or until they are cooked through.
- Serve with additional glaze, atop browned butter mashed potatoes.
Brown Butter Mashed Potatoes (Adapted from Smitten Kitchen)
- 2 lbs Yukon Gold Potatoes
- 1 stick unsalted butter (8 Tablespoons)
- 1 cup buttermilk
- 1 tsp table salt
- Freshly ground pepper
- Peel potatoes and chop into 1/6ths. Immediately transfer to a large pot filled with salted ice water.
- Once all potatoes are peeled and transferred to the pot, boil them over high heat until tender (about 20 minutes) – you should be able to easily pierce them with a fork.
- Drain potatoes and transfer to a Kitchen Aid bowl.
- Brown butter and transfer final product to potatoes. Also add buttermilk and turn Kitchen Aid on at a low setting.
- Stir until combined and add salt/pepper to taste.
- Enjoy the most decadent mashed potatoes ever!