Your Life A to Z Recipe: Thursday, August 29, 2013 Baked Meatballs and Corn Muffins

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by Chef Maggie Norris, Whisked Away Cooking School

azfamily.com

Posted on August 29, 2013 at 10:44 PM

Updated Thursday, Aug 29 at 10:44 PM

Your Life A to Z Recipe: Thursday, August 29, 2013

Baked Meatballs and Corn Muffins

By: Chef Maggie Norris, Whisked Away Cooking School

Baked Meatballs
Adapted from Rachel Ray
Yields:  4 servings

1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Panko
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, chopped
Salt and pepper

Preheat oven to 425 degrees F.

Mix beef and Worcestershire, egg, Panko, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Corn Muffins
Adapted from Ina Garten
Yields:  12

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan

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