Moroccan Turkey Meatballs

I’ve made a couple of new recipes lately but nothing I think I’ll make again, so will probably skip chronicling them. But I can’t skip a meatball!

I found these fine, John found them great. This recipe was the inspiration, but I made several changes and adapted this for the pressure cooker. Serve with couscous.

Veal Picatta Meatballs

Yum! Really happy with these. I think these are the first all-veal meatballs of the project, and they were great. My only criticism of this recipe (which I adapted from a few others I’ve made before) is that the sauce could have been a bit thicker. I’m glad I listened to my instincts and decided not to add any capers to the meatballs themselves.

Quiche with Spinach, Bacon and Leeks

I can make quiche! I decided to try my hands at one to bring over to some friends hosting a garage sale. It turned out quite well. I’m pretty terrible at pie crusts, and even pressed into this pan sloppily, this one worked ok.

My original plan was to do a classic quiche lorraine, using this recipe, but the ham I defrosted seemed on the cusp of bad, so instead I adapted this and filled it with leeks, spinach, and bacon. Pro tip: MAKE SURE all that grit is out of your leeks, as I had a couple of eerily crunchy bites.

Summer Vegetable Minestrone with Mini Meatballs (Recipe in Progress)

So I almost totally ruined this recipe by basically forgetting about it in the pressure cooker for an hour (don’t leave pasta in the pressure cooker, people. Also, canned beans). But luckily I was able to salvage it by straining out the overcooked elements, and redoing them and finishing it on the stove. I’ve tried to adjust the recipe to make sure others won’t do the same. My broth is still probably starchier than it should be, but whatever.

My plan was to do all-veal meatballs for this, but the butcher shop was closed and I could only find meatloaf mix at the regular store. These two recipes were inspiration though I followed neither exactly. Since this ended up being so complicated, I’ll probably refine this recipe before making it again (probably not involving the pressure cooker, except for maybe to make the stock), but I wanted to get what I did down on paper on account of the Meatball Challenge.

Breakfast Balls

These were really good! Invented these as a breakfast take on meatballs for the project. I used chicken sausage to cut back a bit on greasiness, which I think was the right call. Was toasting the breadcrumbs necessary? Unclear, but that was my idea to add a “toast” component to the mix.

Pressure Cooker Beef and Mushroom Stew

Good stuff! I made this ahead for later in the week, and will try to remember to take a picture when I have it. But I tasted it and it turned out quite well.

I basically made this recipe, and then added some boiled potatoes (because I forgot to put them in initially, though they’re not in the original recipe). It makes for a lot of liquid but I’m thinking the potatoes will soak up some of that. I think I may have forgotten to add the tomato paste, in hindsight.

Beef Bowl

Keeper recipe! Loved this, and it’s really easy (well, except for the optional poached eggs since I’m not great at poaching eggs, but still). I made this as-is except I doubled the recipe and added about a cup of wild mushrooms. Will use my own measurements in the recipe below – to make for two, follow the link. We served with steamed broccoli.