Pork Rolls w/ Seafood Stuffing

Stuffed pork tenderloin is an amazing way to amp up a simple cut of meat. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, its perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.

The ‘old-fashioned’ idea of surf & turf seems to still retain an odd appeal. Having seafood and meat on the same plate lets you alternate bites and flavors from two realms, but there is a better way of mixing ‘sea & land’. Actually, combining seafood and pork so they cook together produces something quite amazing. Pork with its mild but rich taste complements the clean, delicate flavor of seafood.

This seafood stuffing uses a blend of rice and barley along with crab, shrimp and some veggies. The seasoning brings it all together into a real special meal.

Print Recipe
Pork Rolls w/ Seafood Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Seafood Stuffing
Servings
Ingredients
Seafood Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Seafood Stuffing
  1. In a saucepan, cook rice & barley in vegetable broth until tender; transfer to a large bowl. Sauté onion, celery & mushrooms in 2 Tbsp butter until tender-crisp.
  2. Combine sautéed vegetables with rice/barley mixture in large bowl. Stir in shrimp & crab meat; sprinkle with seasonings & toss to combine.
Pork Rolls
  1. Using a meat mallet, pound out the tenderloin strips very thinly, then divide stuffing between them. Roll tightly, encasing the filling inside. If necessary tie with kitchen twine.
  2. Roll the pork rolls in seasoned flour to coat lightly. Heat the butter & oil in a large skillet & brown the rolls well on each side. Remove rolls to a plate.
  3. Preheat oven to 350 F.
  4. Add veg (or seafood) broth to skillet, bring to a boil, reduce to a simmer making sure to stir in all browning bits from pork rolls; cook for 5 minutes. Season the broth with salt & pepper to taste, then pour into a casserole & place stuffed rolls on top.
  5. Bake for about 45 minutes. Serve.

Plantain Lasagna Rolls w/ Guacamole

If you follow this blog, you have probably noticed numerous entries on plantains. For many years, prior to Brion & I living in Ecuador for three months, I saw them but didn’t take much of an interest. After tasting this veg/fruit, it definitely changed my attitude about them.

Plantains are like a cousin to the banana and depending on the ripeness you cook them in different ways. The main difference between bananas and plantains is that the former has more sugar and less starch, while the later has just the reverse and has to be cooked before eating. A plantain’s taste depends on how ripe it is. When it is almost black, that’s when its the sweetest.

If you like the combination of sweet and savory flavors, you will enjoy this meal. Basically it consists of a slice of baked ripe plantain, formed in a ring and filled with a spicy, ground turkey mixture, topped with cheese. Of course, you would never want to forget to serve them with guacamole!

It’s hard to experience another cultures food without something making an impact on your taste buds it seems. But, I guess that’s what is supposed to happen.

Print Recipe
Plantain Lasagna Rolls w/ Guacamole
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Guacamole
Servings
Ingredients
Guacamole
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Plantains
  1. Preheat oven to 400 F. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove peel by pulling it back. Slice the plantains horizontally into 6 pieces.
  2. Spray a baking sheet & place plantain slices on it in a single layer. Lightly spray over plantains with baking spray & bake for about 12-15 minutes. Turn slices over after about 8 minutes. Plantains should turn slightly brown. Remove from oven.
Filling
  1. In a large saucepan over medium heat, brown ground turkey in oil & season with salt & pepper. Use a wooden spoon to break it into small pieces. Add onions, garlic, green pepper & saute until tender crisp. Add tomato sauce, water, olives & spices. Reduce heat to low & simmer covered about 7-10 minutes stirring frequently. Remove from heat & cool slightly. Grate cheese.
Assembly
  1. Preheat oven (if it was turned off after baking plantains) to 400 F. Lightly butter a 9 X 13-inch baking pan. Cut 6 of the slices into 4 pieces each. With the remaining 12 slices form rings & secure each with a toothpick. Place the rings in baking pan then place 2 cut pieces in the bottom of each ring to form a 'bottom'.
  2. Using 1/2 of the turkey filling, divide evenly between plantain rings. Using 1/2 of the cheese, place some in each ring on top of the turkey then repeat, making another layer with remaining filling & cheese. Drizzle or spoon beaten eggs over stuffed plantain rings (it will help to hold them together).
  3. Bake 15-20 minutes or until plantains are heated through & egg is set. Remove from oven & allow to sit for 5 minutes then remove toothpicks before serving. Serve with guacamole.
Guacamole
  1. While plantain is baking, mash avocado & add remaining ingredients. Combine well & serve with stuffed plantain.

Stuffed Pork Medallions w/ Cabbage & Apples

Tenderloin has always been one of my favorite ‘go to’ meats. Lean, tender, tastes great, so what more could you ask for?! I’m forever pairing it with another kind of stuffing or roasting it with different glazes or marinades.

Today I wanted to roast it with the classic combo of cabbage and apples. The perfect accompaniment probably because you really don’t need to add much else to the meal to make it taste great.

Cabbage isn’t glamorous. It doesn’t have a fancy name but it is common, versatile and lasts forever in the refrigerator. Even the smallest head yields enough for at least two or three meals.

When cabbage is roasted, a caramelized sweetness comes out, giving it such a nice flavor and especially when paired with apples.

Sometimes, cabbage is avoided because when cooked, the sulfur that it contains multiplies, giving off an unflattering odor. It helps to avoid using aluminum pans when preparing cabbage; aluminum reacts strongly to the sulfur present in the leaves. Stainless pots make a much better choice.

You can neutralize the odor by adding 1 teaspoon of white vinegar or lemon juice. Certain ingredients will also help absorb the odor. Try adding a bay leaf or a couple of ribs of celery to sautéed cabbage. The sulfur odor will be absorbed without changing the taste of the cabbage. Simply discard the bay leaf or celery before serving.

No doubt about it, the flavor in this meal doesn’t lack for anything.

Print Recipe
Stuffed Pork Medallions w/ Cabbage & Apples
Instructions
Tenderloin Stuffing
  1. Cook rice. Place in a bowl & set aside. In a skillet, heat oil & sauté onions until tender crisp. Add garlic & mushrooms & sauté for another 3-4 minutes. Add all herbs & spices; cook another minute than transfer to bowl with rice. Add Panko crumbs & egg, stirring to combine.
  2. Remove silver skin from tenderloins. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloins like a book, cover with a sheet of plastic wrap & pound with a meat mallet until they are about 1/2-inch thickness.
  3. Divide filling mixture between the two tenderloins & spread evenly over the surface of the tenderloins, leaving 1/2-inch at the borders. Roll tightly starting with the long end & secure the ends with toothpicks. Season all over with salt & pepper.
  4. Preheat oven to 400 F. Heat a large oven proof skillet with 2 Tbsp oil. Once oil is hot, place tenderloins in the skillet & sear about 2 minutes per side. Transfer the skillet with the tenderloins to the oven & bake for about 18-20 minutes or until thermometer reads 145-150 F. in the thickest portion of the meat. Transfer to a cutting board, brush with pan drippings. Cover loosely with foil & allow to rest 10 minutes before slicing.
Cabbage & Apples
  1. While tenderloin is roasting, prepare cabbage/apple mixture. In a large skillet over medium heat, cook onion in butter until soft & translucent, 3-4 minutes. Add garlic & continue cooking just until fragrant, 1 minute more.
  2. Add the cabbage & continue cooking until wilted, 6-8 minutes. Season to taste with salt & pepper. Continue cooking until cabbage begins to caramelize, 4-5 minutes longer.
  3. Add the cubed apple, cider, mustard & brown sugar; carefully combine. Cover & cook until any liquid has evaporated & apples are soft. Place on a serving platter. Top with sliced tenderloin medallions & serve. If you wish, you could also serve the tenderloin with some mashed potatoes & oven roasted carrots.

Shrimp Chili w/ Cornbread

Cornbread is one of those culinary creations that pairs well with almost anything. Over the years, I have prepared so many cornbread ‘pairings’, I have lost count. Needless to say, I love ‘everything corn’.

When it comes to chili, the version made with ground beef usually comes to mind. Although, Brion & I enjoy the original, this shrimp chili is a nice change up for us seafood lovers.

These little cornbread ‘cakes’ have only a hint of honey. This makes them a good compliment to the spicy chili as opposed to the sweeter, dessert version of cornbread (which, of course is wonderful too!)

March seems like a good month to still enjoy a bowl of chili before our thoughts turn to some lighter meals for the spring & summer.

Print Recipe
Shrimp Chili w/ Cornbread
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Shrimp Chili
Cornbread
Servings
Ingredients
Shrimp Chili
Cornbread
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Shrimp Chili
  1. In a large saucepan, heat oil over medium heat. Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms & garlic; cook, stirring for 30 seconds.
  2. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in spices & salt; cook for 20 seconds. Pour in tomatoes with their juice; bring to a simmer. Remove from heat. Stir in shrimp & cilantro. Pour into a 9 x 13-inch baking pan.
Cornbread
  1. Preheat oven to 350 F.
  2. In a large bowl, whisk cornmeal, flour, baking powder & salt. In another bowl, whisk together milk, oil, egg & honey until smooth. Add wet ingredients to the dry ingredients, stirring only until just moistened.
  3. You can either drop heaping tablespoons of the cornbread batter over the shrimp mixture OR bake it in greased individual pans.
  4. Bake until the cornbread is golden brown (& the filling is bubbling) about 40-45 minutes if baked as a casserole. If your cornbread is baked on its own, test the cakes for doneness after about 15 minutes.
  5. Garnish with grated cheddar & sliced green onions before serving.
Recipe Notes
  • We enjoy the addition of some black beans in this chili as well.

Shrimp Pierogis w/ Sun-Dried Tomato Sauce

Like many recipes with folk origins, pierogi dough can be made in a variety of ways with some people using eggs & sour cream & others don’t. Making your own pierogis is actually an easier job than you might expect (just a little time consuming).

Like all ‘dumplings’, pierogis can pretty much do no wrong. They’re great as a side, as the main event or you guessed it ….. in a casserole or even dessert.

What makes it even better is that the filling possibilities are endless ….. the pierogi knows no boundaries!

Brion & I always enjoy a seafood meal. On a quest to come up with something different it occurred to me I had never put shrimp in a pierogi filling before. If it works in seafood lasagna why not a pierogis?!

Last summer I had posted a meal using a sun-dried tomato sauce. The once, incredibly popular, sun-dried tomatoes have become an underrated, ingredient that few people stock in their pantries anymore.

Sun-dried tomatoes are very versatile & can be used in unlimited ways, Because they’re dried, the flavors of the tomatoes are intensified. This sauce, with its bold & rich garlic & herb flavors was the perfect accompaniment for these shrimp pierogis. Definitely a keeper!

Print Recipe
Shrimp Pierogis w/ Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pierogi Dough ( Yield = 18)
  1. In a large bowl, combine flour, salt, beaten egg, butter & sour cream. Mix until dough comes together. On a work surface, knead dough for 3-4 minutes until elastic. Place in a plastic container with a lid & refrigerate for at least an hour or overnight.
Shrimp Filling
  1. In a large skillet over medium heat melt 1 Tbsp each, oil & butter. Saute leeks, mushrooms & garlic until tender.
  2. Stir in half of the bottle of clam juice & the 1/4 cup chicken broth; bring mixture to a boil. Once boiling, add shrimp & 1/8 tsp pepper. Return to a boil, then reduce heat & let simmer for 4-5 minutes. Drain the filling, reserving liquid. Set aside.
  3. In a large saucepan over medium-low heat, melt the remaining 1/4 cup butter. Stir in flour & mix until smooth. Gradually add in the milk & reserved liquid (from filling), while stirring constantly. Sprinkle in the rest of the salt & pepper. Bring sauce to a boil & cook for about 2 minutes until thickened, continuing to stir.
  4. Remove the sauce from heat & mix in the heavy cream & Parmesan cheese. Take about 1/3 cup of the sauce & mix it with the shrimp filling. Place remaining sauce in a bowl & set aside to be added to the SUN-DRIED TOMATO SAUCE later.
Sun-Dried Tomato Sauce
  1. Add oil to skillet & heat on a medium heat. Add onion & saute until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini, oregano & smoked paprika.
  2. Cook for 2 minutes, while stirring, then add remaining clam juice, sea salt & RESERVED sauce. Gently combine. Set aside until pierogis are cooked & ready to serve.
Roll & Fill Pierogis
  1. Remove pierogi dough from refrigerator & cut into 18 equal pieces (about 30 gm each). Roll each piece into about a 3 1/2-inch round. Place a heaping Tbsp of shrimp filling (about 30 gm) in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold pierogi in half, carefully pinching together edges to seal it completely.
Cook & Serve
  1. Bring a large pot of salted water to a boil. Carefully drop pierogis in & boil until all the pierogis float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove pierogis with a slotted spoon, making sure to let as much of the excess water drip off as possible.
  2. In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides. Reheat sun-dried tomato sauce & place in a serving dish. When pierogis have fried a bit, (blot on paper towel if you wish), then add to sauce on serving dish.
Recipe Notes
  • When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.
  • If you happened to have any filling leftover, just add it to you sun-dried tomato sauce.

Beef Stew w/ Cornmeal Dumplings

Dumplings mean different things to different people. Wrap veggies, meat, seafood in dough or just leave them plain …. bake, boil or fry them. Dumplings are what your mother made and that is what you love and consider true comfort food.

The other thing that makes them amazing is that they aren’t necessities …. just pure culinary luxury, there to just enhance the meal.

The dough for most dumplings, has always been based either on cereals such as oats, wheat, corn, etc. or on one of the vegetables from which bread dough can be made from, like potatoes.

Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed. I recall my mother making a big cast iron pan full of dumplings for us on her bread baking day. Its strange how a little ball of dough can evoke such a wonderful memory.

Being a lover of ‘all things corn‘, I decided to make some cornmeal dumplings for our beef stew today. Their still ‘dumplings’, right!!

Print Recipe
Beef Stew w/ Cornmeal Dumplings
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
SERVINGS
Ingredients
Beef Stew
Cornmeal Dumplings
Servings
SERVINGS
Ingredients
Beef Stew
Cornmeal Dumplings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Beef Stew
  1. In a large saucepan, heat 2 tsp oil. Stir fry beef in 2 batches until browned. Transfer to Dutch oven pot, cover & keep warm.
  2. Heat remaining 2 tsp oil in saucepan, add onion & garlic; cook until tender crisp & browned. Add spices; heat & stir for 1-2 minutes.
  3. Add flour & 1/2 cup beef broth to onion mixture; stir for a few minutes to blend. Add beef, remaining broth, carrot, celery & salt. Bring to a boil, reduce heat to simmer, cover & cook about 30-40 minutes, until beef is tender.
Cornmeal Dumplings
  1. While your stew simmers, combine cornmeal, flour, baking powder, baking soda, salt, cheese & green onion in a mixing bowl & set aside. In another bowl whisk the yogurt, eggs, oil.
  2. Preheat oven to 350 F. When stew meat is tender, combine wet dumpling ingredients with dry ingredients, stirring batter until blended. (If you wish, you can transfer tender stew into individual ramekins or a casserole dish at this point).
  3. Roughly drop scoops of the cornmeal batter onto each filled ramekin (or casserole). Place them onto a baking tray & cook in the oven for about 20 minutes or until dumplings test done.

Creamy Mushroom & Sausage Orecchiette

Orecchiette pasta originates in the sunny, southern province of Puglia, Italy. This pasta’s round concave shape led to its name, which means ‘little ears’ in Italian. The rigid exterior and cup-like interior captures chunky sauces and scoops up small vegetables, making orecchiette perfect to serve with sautes. I should mention that I didn’t find orecchiette on the regular supermarket shelves. We are lucky to have some real good Italian grocery stores in our area which definitely have them available.

You will notice, another ingredient I used in this meal is Italian sausage. Sausage is so common that people rarely stop and think about how and why they are made the way they are. Every country has a unique sausage tradition and puts their own twist on the classic meat.

Italian sausage is one of the more popular sausage varieties available, but its origins in Italy are actually different from what we are accustomed to in North America. The true Italian sausage or ‘salsiccia’ (sahl-SEE-tchay) is made of meats that have been seasoned heavily with chili and other hot ingredients and allowed to marinate and change the flavor of the meat overnight.

The more common Italian sausage that North Americans know, is a pork sausage with a fennel and anise mixture as a base seasoning. It is packaged as either HOT or MILD, the difference being in the amount of red pepper flakes that are used.

If you choose to try this meal, I think you will find it real tasty. We just loved it and I have to say it was actually the first time we had ever tried Italian sausage. I have always thought it would be too spicy hot for our liking. Needless to say, I went with the mild version.

Print Recipe
Creamy Mushroom & Sausage Orecchiette
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a saucepan, cook sausage with a splash of olive oil, until browned & cooked through. Set aside.
  2. Add butter to saucepan & saute onions until softened, about 3-4 minutes. Mix in garlic, cook another 2 minutes. Add mushrooms & zucchini, sauteing until tender-crisp, about 5-6 minutes. Return sausage meat to pan & keep warm.
  3. Bring a large pot of water to a boil; add salt. Cook orecchiette pasta according to package directions. Drain pasta & return to pot. Fold in cheese, sausage/vegetable mixture, fresh parsley & pepper to taste. Slowly add chicken broth until preferred consistency is reached. Serve garnished with red pepper flakes & Parmesan cheese.

Salmon & Zucchini Enchiladas

Salmon and zucchini have always been a great pairing, but have you tried this combo in some enchiladas?

Wild canned salmon doesn’t have to just mean sandwiches. This high quality protein makes for an incredible pantry staple that is ready when you need it. Add it to just about any plate … over top a green salad, in a wrap, served over rice, pasta, zucchini noodles, potatoes or squash etc., etc.

When I originally developed this recipe, it served as a filling for some jumbo pasta shells. After a few modifications, it became an enchilada meal.

As their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now so many varieties, which are distinguished primarily by their sauces, fillings or form. Here are a few examples:

Enchiladas suizas are topped with a milk or cream based white sauce such as bechamel.

Enfrijoladas are topped with refried beans.

Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, poached chicken breast and cheese.

Entomatadas are made with tomato sauce.

Enchiladas montadas are a stacked variation.

Always on the quest for something different!!

Print Recipe
Salmon & Zucchini Enchiladas
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American, Mexican
Keyword enchiladas
Servings
ENCHILADAS
Course Lunch, Main Dish
Cuisine American, Mexican
Keyword enchiladas
Servings
ENCHILADAS
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a saucepan, saute onion, zucchini & mushrooms until tender-crisp; place in a large bowl & set aside.
  2. In saucepan, melt butter & remove from heat. Stir in water & sauce mix. Return to heat & bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes.
  3. To bowl of sauteed vegetables add drained salmon chunks & a small amount of cooked 'dill sauce'. Lay out tortilla shells on a work surface & divide mixture between them. Blend together remaining dill sauce, reserved salmon juice & soup.
  4. Preheat oven to 350 F. In a 9 X 13-inch baking dish, spread some sauce over the bottom. Lay filled, rolled tortillas single file in baking dish. Pour remaining sauce over all & top with grated cheese combo. Bake about 30-40 minutes.

Baked Shells w/ Pesto, Cheese & Meat Sauce

Pasta is without a doubt, one of the most versatile ingredients to cook with. It can be prepared in so many unique ways with different sauces. Pesto sauce is one of those … a simple sauce with simple ingredients that packs a huge flavor.

Pesto sauce originated in Genoa, which is located in the northern region of Italy. The Italian word for pesto: pestare, means to pound or to crush. It was originally prepared with a marble mortar and wooden pestle. However, the translation may be a bit misleading because preparation does not consist of pounding, rather it is of grounding.

Traditionally, pesto is made of crushed garlic, fresh basil and pine nuts blended with Parmesan cheese and olive oil. There are many variations of pesto and while the most popular is a pasta sauce, it can be used for a spread or dip, salad dressing or as an accompaniment to steak, poultry or fish. Red pesto is either made from sundried tomatoes or red bell peppers.

This pasta meal comes together easily in a short space of time. Sometimes its the simplest dishes that are truly the best!

Print Recipe
Baked Shells w/ Pesto, Mozzarella & Meat Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F.
  2. In a saucepan over low heat, saute onion in olive oil for 5-7 minutes. Add ground pork, 2 Tbsp water, pepper, sage, red pepper flakes & ginger. Cook, stirring until no longer pink.
  3. Add salt, dried basil & diced tomatoes; bring to a boil then lower heat & simmer for 20 minutes. Stir periodically. At the end of cooking time, stir in pesto & remove from heat.
  4. While sauce is simmering, cook pasta shells al dente. It is important not to overcook shells as they will be further cooked in the oven. Drain pasta, add cooked sauce & gently toss.
  5. Place half of the pasta in a baking dish & sprinkle with half of mozzarella & Parmesan. Top it up with remaining pasta & sprinkle with other half of the cheeses.
  6. Bake for 15 minutes until cheese is golden & pasta is hot & bubbly.
Recipe Notes
  • Don't hesitate to bake your pasta in individual servings.

Lemon Chicken Meatballs

As I mentioned in the previous blog, new year’s eve food = finger food. I thought I’d post one other recipe for the occasion. Meatballs seem to check all the right boxes. Crispy, savory, spicy and can be eaten in a single bite. These lemon chicken meatballs are kind of an interesting blend of chicken and bacon. The lemon sauce is a bit unusual in that it uses lemon jelly powder but rounds out nicely with some garlic and ginger spice.

The idea of being able to do some of the prep work ahead of time always appeals to me. These meatballs can be made anytime and frozen raw or cooked. Just perfect when you are ready to serve them.

I’ve probably said this before, but deep fried food never appeals to me. Baking these little morsels still achieve’s a great taste. Hope you give them a try!

Print Recipe
Lemon Chicken Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Lemon Sauce
Servings
Ingredients
Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. Preheat oven to 350 F. Fry bacon until crisp & drain on paper towel. Crumble & set aside.
  2. To skillet, add onions & garlic. Saute & remove with a slotted spoon. In a large bowl, combine bacon, onions & garlic with remaining ingredients; mix well.
  3. Form into 1-inch size meatballs & place on a parchment lined baking sheet. Bake for 15-20 minutes.
Lemon Sauce
  1. In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & ginger; stir until jelly powder is dissolved.
  2. Cook over medium heat for 3 minutes or until sauce is thickened, stirring frequently. Pour over meatballs & stir to coat. Serve with picks.