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Beef Tagliata (Italian Steak)

By 4 Comments

A simple and quick weeknight meal with a restaurant quality feel, Beef Tagliata is an Italian steak recipe that will win your heart.

Beef Tagliata, thin sliced flank steak served over arugula and cherry tomatoes.

What is Beef Tagliata?

Beef Tagliata is one of Italy’s most popular ways to prepare steak. A boneless steak is marinated in balsamic vinegar, olive oil and rosemary, then grilled. The steak is then sliced thin and served over peppery arugula and cherry tomatoes that have been been dressed with lemon juice and salt. Steak Tagliata is then topped with shaved or grated Parmesan cheese.

Why this Tagliata Steak Recipe is a Keeper

Beef Tagliata was one of my favorite dishes I learned to make it in Culinary School.

Why? It’s a very easy steak recipe to prepare. Flank steak cooks in minutes and it’s loaded with flavor. And that flavor is augmented by the balsamic vinegar, a popular pantry staple and a perfect pairing for beef.

It’s somewhat of a meal in itself, and a healthy one at that. Lean steak served over greens and tomatoes is the traditional way to serve this Italian steak recipe, providing a naturally low-carb dinner. If you want to add a starch, polenta is a good option.

The steak marinade whips together in just a couple of minutes for minimal prep time. And with a short marinade time of just an hour, you’re on your way to a simple Italian dinner.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make steak tagliata.
  • Steak: I like to use flank steak because that’s what we used to make Beef Tagliata in culinary school. And it’s one of my favorite steak cuts to cook with. Easy to cook and has a nice beefy flavor.
  • Rosemary: Preferably fresh.
  • Lemon
  • Arugula: Also called salad rocket or garden rocket.
  • Cherry Tomatoes: A plum tomato variety works best here. They’re thicker skinned and less watery inside.
  • Balsamic Vinegar
  • Parmesan Cheese: Shaved or grated.
  • Olive Oil
  • Balsamic Glaze: To use as a finishing drizzle. Homemade balsamic glaze is easy to make or purchase a bottle at the store.

Ingredient Substitutions

  • Steak: There are a variety of boneless steak cuts that will work to make this Italian steak recipe. boneless Ribeye, New York Strip, or a good quality Top Sirloin. You can even use skirt steak or hangar steak.
  • Rosemary: Fresh rosemary is preferred, but you can substitute dried rosemary.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

How To Make Beef Tagliata, It’s Easy

Flank steak marinating in balsamic vinegar to make Italian beef tagliata.
Arugula and cherry tomato salad for steak tagliata.
  • Step 1: Whisk balsamic vinegar, extra virgin olive oil and rosemary in a small bowl. Coat beef completely on both sides and let marinate for 30 minutes in the refrigerator. Remove from refrigerator and let stand at room temperature for 30 minutes before grilling.
  • Step 2: During the end of the last 30 minutes of marinade time, add the greens and tomatoes with the lemon juice and olive oil. Set aside.
Cooking balsamic marinated flank steak in a grill pan stove top.
Cooked flank steak in a grill pan stove top.
  • Step 3: Oil grates or grill pan with vegetable oil. Heat the grill pan or an outdoor grill on high heat. Turn the grill or pan down to medium high and add the steak.
  • Step 4: Cook for six minutes on one side, or until well caramelized and showing good grill marks. Turn the steak over and cook for another five minutes, or until the steak reaches an internal temperature of 130-140 degrees for medium rare.

Ta-Da! Steak Tagliata Ready To Serve

Steak Tagliata served on a bed of arugula greens with cherry tomatoes.
  • Step 5: Remove the steak to a cutting board and slice the steak against the grain as thin as you can get it. Spread the greens onto a platter and place the meat slices over the salad. The excess meat juices will flavor and help break down the greens. Drizzle the steak with the high quality olive oil, and then with balsamic glaze or a high quality aged balsamic vinegar.

FAQ’s

Can I Use Other Greens Than Arugula

Arugula is the traditional greens used for Steak Tagliata. It’s thick and sturdy and will hold up better to the heat of the steak. Anything more delicate will wilt become soggy and undesirable in texture.

Is Flank Steak Healthy?

Flank steak is a lean cut of meat containing almost no fat. It comes from the cows abdominal muscles and is one of the healthiest beef cuts. A flank steak has few calories and more protein than other steak cuts. Source: Men’s Health

How Do You Slice A Flank Steak?

To be able to enjoy a tender flank steak, you must slice the steak correctly, which means to cut it against the grain. Place the grilled flank steak on a cutting board and identify which direction the grain of the meat is running. Using a sharp chef’s knife, cut the meat thin in an angle against the grain. You’re cutting through the connective tissue which allows you to chew the meat better. Thin slices will be more tender than a thicker sliced flank steak.

Storing and Reheating

  • Store any leftover flank steak in an airtight container in the refrigerator for up to three days. To reheat, place the steak on a sheet pan and cover with foil. Preheat oven to 200 degrees and let it gently heat until warm but not hot. You don’t want to cook the steak, you just want to heat it through.
  • Unfortunately it will be difficult to store the arugula. Since it’s been dressed with lemon juice, the acid in the juice will cause the lettuce to wilt.

Tips For Success

  • Get the pan or grill nice and hot. Making sure the pan is properly heated will insure that once that steak hits the pan, it will immediately sizzle and create that golden crust we love. That’s called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
  • Choose the right pan. A cast iron grill pan works beautifully for this recipe, creating nice grill marks. A cast iron skillet or heavy bottom large fry pan works well here. And better yet, a chef’s secret weapon, a French steel carbon pan.
  • Use an instant read digital thermometer. Place the thermometer halfway into the thickest part of the steak to determine internal temperature. Don’t push it too far into the meat, you’ll get too close to the heat of the pan which will give you a bad reading.

What To Serve with Beef Tagliata

Steak Tagliata is a healthy low carb one dish meal if served in the traditional manner. If you’d like to include a side dish, try this Zucchini Squash Casserole, Roasted Glazed Carrots, a Simple Side Salad. How about a pasta dish like this Tortellini Pasta Salad.

In Conclusion

I hope you give this super easy Italian steak recipe a try. Your weeknight meal plan will benefit from Beef Tagliata. And with a bottle of your favorite red wine, it’s a super way to entertain. You can’t beat that.

It’s truly one of our favorite Italian Recipes along with Chicken Spaghetti Bolognese and Fettuccine mio Amore.

One of our favorite all time grilled steak recipes is this one for Grilled T-Bone Steaks with Cowboy Butter. Here are some more ideas.

And don’t miss my category for Beef Recipes, you’ll find lots of steak and burger recipes including the most popular on my site for Crockpot BBQ Brisket. Looking for a high-brow steak dinner recipe? Try this popular recipe for Tournedos Steak, dressed to the nines with a luscious red wine mushroom sauce.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Beef Tagliata, thin sliced flank steak served over arugula and cherry tomatoes.
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5 from 5 votes

Beef Tagliata (Italian Steak)

simple and quick weeknight meal with a restaurant quality feel, Beef Tagliata is an Italian steak recipe that will win your heart.
Prep Time15 minutes
Cook Time15 minutes
Marinade time1 hour
Course: Main Course Beef
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Calories: 383kcal
Author: Lea Ann Brown

Equipment

  • 1 Cast Iron Grill Pan or French Carbon Steel Pan

Ingredients

  • For The Steak Marinade
  • ¼ cup balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh rosemary Rough chopped. Or 1 tablespoon dried
  • 1 ½ pounds Flank Steak
  • 1 teaspoon black pepper coarsely ground
  • ½ teaspoon kosher salt
  • For The Greens
  • 4 cups arugula
  • 1 pint Grape Tomatoes halved through the stem end
  • 1 lemon
  • 2 Tablespoons Extra Virgin Olive Oil
  • To Serve
  • Parmigiano Reggiano
  • 1 Tablespoon Extra Virgin Olive Oil high quality, for drizzling
  • 1 Tablespoon Balsamic Glaze or high quality aged balsamic vinegar

Instructions

  • Whisk balsamic vinegar, extra virgin olive oil and rosemary in a small bowl. Coat beef completely on both sides and let marinate for 30 minutes in the refrigerator. Remove from refrigerator and let stand at room temperature for 30 minutes.
  • For The Greens and Tomatoes
  • During the 30 minute steak rest time, add the greens and tomatoes with the lemon juice and olive oil. Set aside.
  • To Cook The Steak
  • Season the steak with salt and pepper.
  • Oil grates or grill pan with vegetable oil. Heat the grill pan or the outdoor grill on high heat. Turn the grill or pan down to medium high and add steak.
  • Cook for 6 minutes on one side, or until well caramelized and showing good grill marks. Turn the steak over and cook for another 5 minutes, or until the steak reaches an internal temperature of 130-140 for medium rare.
  • Remove the steak to a cutting board and slice the steak against the grain as thin as you can get it.
  • To Serve
  • Spread the greens onto a platter and place the meat slices over the salad. The excess meat juices will flavor and help break down the greens.
  • Drizzle the steak with the high quality olive oil, and then with balsamic glaze or a high quality aged balsamic vinegar.

Notes

Tips for Success
  • Get the pan or grill nice and hot. Making sure the pan is properly heated will insure that once that steak hits the pan, it will immediately sizzle and create that golden crust we love. That’s called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
  • Choose the right pan. A cast iron grill pan works beautifully for this recipe, creating nice grill marks. A cast iron skillet or heavy bottom large fry pan works well here. And better yet, a chef’s secret weapon, a French carbon steel pan.
  • Use an instant read digital thermometer. Place the thermometer halfway into the thickest part of the steak to determine internal temperature. Don’t push it too far into the meat, you’ll get too close to the heat of the pan which will give you a bad reading.
  • Slice Flank Steak Correctly. To be able to enjoy a tender flank steak, you must slice the steak correctly, which means to cut it against the grain. Place the grilled flank steak on a cutting board and identify which direction the grain of the meat is running. Using a sharp chef’s knife, cut the meat thin in an angle against the grain. You’re cutting through the connective tissue which allows you to chew the meat better. Thin slices will be more tender than a thicker sliced flank steak.

Nutrition

Serving: 4ounces | Calories: 383kcal | Carbohydrates: 13g | Protein: 38g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 102mg | Sodium: 397mg | Potassium: 1003mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1498IU | Vitamin C: 34mg | Calcium: 97mg | Iron: 4mg

Beef Tagliata – It’s What’s for Dinner

Refreshing Halibut Ceviche Veracruz

By 5 Comments

Nervous about making ceviche at home? This is an easy step by step guide to safely make Halibut Ceviche. Traditional using lime, tomatoes, avocado and jalapenos, adding green olives brings us a Veracruz influence. This is a breezy light dinner or an appetizer that is bright and exciting with flavor.

A bowl of halibut ceviche topped with a slice of lime.

Before we visit this recipe for Halibut Ceviche, don’t miss this similar and one of the most popular recipes on my site for Campechana, a Mexican style shrimp cocktail.

Light and satisfying ceviches are typical of coastal Mexican cuisine. In the Veracruz style, fresh lime juice firms up delicate raw seafood while olives add to the brininess, tomatoes add a touch of sweet and jalapeno joins in for a kick of traditional heat.

Avocado and cilantro bring the fiesta to this Mexican ceviche recipe.

Table of contents

What is Ceviche?

Ceviche ( sa – vEE- shay) is a popular dish in Mexico and South America. It’s made using raw fish that is brined or “cooked” in an acid, such as lemon or lime juice. The juice alters the structure of the delicate fish by brining which denatures the meat without using heat. It becomes opaque with a firm texture and a strong citrus flavor.

About Making Ceviche

Making ceviche at home for the first time can be intimidating and every a bit scary. But as long as your fish or shellfish is fresh and your marinade is tasty, there’s little you can do to ruin homemade ceviche.

This halibut ceviche recipe isn’t quick, but it’s easy, and with hands off prep turns any hot Summer evening into a cool breeze. After all, you won’t even need to reach for the oven door or the stovetop burner knob.

The first ceviche I ever made was copy-catting a method from one of my favorite Mexican restaurants here in Denver. After questioning the waiter to gather as much information as I could, I made a very decent simple ceviche in my own kitchen. This is the only recipe I’ve used for ceviche …until now.

With some freshly shipped flash frozen halibut from Alaska in my possession, I couldn’t wait to try another version. And this is an equally pleasing bowl of ceviche that deserves attention.

When making ceviche, whether using shrimp, scallops, or white fish, it’s important to use the freshest seafood you can find. For us in Colorado, that would be blast frozen shortly after caught and before shipping.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make halibut ceviche.
  • Cilantro
  • Halibut Fillet
  • Green Olives
  • Tomatoes
  • Avocado
  • Jalapeno Peppers
  • Extra Virgin Olive Oil
  • Lime Juice
  • Mexican Oregano

Ingredient Substitutions

  • Cilantro: If you simply don’t like cilantro, just omit it from the recipe.
  • Olives: Pimento stuffed green olives bring a Spanish flair to Halibut Ceviche. Which celebrates the Spanish influence in the Veracruz region of Mexico. Castelvetrano olives are a good choice here.
  • Peppers: If you feel jalapeno peppers are just too spicy, substitute Poblano peppers.
  • Mexican Oregano: Mexican oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Tomatoes: Summer fresh tomatoes are best for this recipe, however, don’t let the calendar dictate when you make this. Rather than purchase sad hot house winter tomatoes, choose small plum tomatoes.
  • Halibut Substitute: Sea bass, rock cod, sole, or flounder.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Step by Step Instructions, It’s Easy

Halibut Ceviche in lime cooking brine.
Mixing ingredients to make halibut ceviche.
  • Step 1: “Cook” or brine the halibut. Cut the fish fillets into ½-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours. Make sure all the pieces of halibut are coated with the lime juice.
  • Step 2: Finish the dish. Drain and pat the fish dry with paper towels. Put the fish cubes back into the bowl and add the tomatoes, chiles, cilantro, and salt and pepper to taste. Stir to mix well and refrigerate for at least 2 hours.

Tips for Success

  • Keep you knife skills in tune when making any kind of ceviche. When cutting the fish into cubes, make sure the cubes are of even size so they marinate, brine and cure equally.
  • You need the right amount of acid, lime juice in this case, to make ceviche safe and correctly. ½ cup of lime juice to one pound of fish will insure that the fish will properly cure and tender.
  • Are Jalapenos Spicy? Yes, let’s fix that. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.
How to devein a jalapeno pepper and remove seeds.
How to devein, deseed and chop a Jalapeno pepper.

Chef Tip: Finely chopped jalapeno will better distribute the spicy heat and jalapeno flavor throughout this recipe. Once the jalapeno pepper is deseeded and deveined, slice it horizontally. Then slice the long lengths in half. Then cut the halves into very thin planks. Then cut the planks horizontally to make small diced jalapeno pepper pieces.

How To Serve Halibut Ceviche

How to serve halibut ceviche.

Keep it simple. Grab one of your favorite colorful plates and spoon on some of the halibut ceviche. Serve with corn chips to scoop up every bit of the chopped ingredients. And don’t forget the cold beer or a glass of Mexican Michelada.

FAQ’s

What’s The Best Fish To Use For Ceviche?

Use a firm white fleshed fish. Find a reputable fish monger and tell them you’re making ceviche and listen to their recommendations. Ask for the freshest salt water white fish they have. And a fish that’s been frozen. Freezing fish helps kill some of the parasites. Lingcod, Flounder, sea bass, and halibut are good choices. Avoid oily fish like tuna, salmon or trout. Avoid cod.

Does It Matter What Knife I Use To Cut The Fish?

Yes it does. Choose the sharpest knife you own. And preferably a long Chef’s knife. This will allow you to make a single long cut into the flesh of the fish, without tearing. You want the marinade to slowly “cook” the fish with an even penetration time.

Can I Make Halibut Ceviche with Lemon Juice?

Yes, very easy to swap out lemon juice for the lime juice.

Recipe for Halibut Ceviche

A bowl of halibut ceviche topped with lime and cilantro.

I hope you give this halibut ceviche recipe and try. It’s a simple and traditional technique that will leave you feeling like you just had lunch on the beach.

More Fresh and Healthy Seafood Recipes

And if you’re looking for even more Seafood Recipes, don’t miss my Seafood Category You’ll find a lovely group of recipes and the most popular seafood recipe on my site, Heavenly Halibut.

A bowl of halibut ceviche topped with a slice of lime.
Print Recipe
5 from 3 votes

Halibut Ceviche “Veracruz”

This is a Mexican Ceviche Recipe with fresh garden tomatoes, avocado, jalapeno, olives and cilantro. With a brine in lime juice, this Halibut Ceviche is a beautiful light dinner. Refreshing, bright and full of flavor.
Prep Time20 minutes
Brine/Cure Time2 hours
Total Time20 minutes
Course: Main Course Seafood
Cuisine: Mexican
Servings: 4
Calories: 274kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound halibut fillets or other white fish fillets
  • ½ cup fresh lime juice
  • 2 firm ripe tomatoes peeled, seeded and finely diced
  • 2 to 3 jalapeno chiles seeded and minced
  • ⅓ cup fresh cilantro chopped
  • Fine sea salt and freshly ground black pepper
  • 1 avocado
  • 10 green olives preferably Manzanillas, pitted and coarsely chopped
  • 1 teaspoon dried Mexican oregano
  • 2 Tablespoons extra-virgin olive oil

Instructions

  • Cut the fish fillets into ½-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours.
  • Drain and pat the fish dry with paper towels. Put the fish cubes back into the bowl and add the tomatoes, chiles, cilantro, and salt and pepper to taste. Stir to mix well and refrigerate for at least 2 hours.
  • When ready to serve, pit, peel and dice the avocado and stir it into the fish mixture along with the olives and oregano. Drizzle the ceviche with the olive oil and spoon into 4 individual serving glasses. Serve right away with corn chips, or chill before serving for up to 12 hours.

Notes

Tips for Success:
  • On Dicing Jalapeno Pepper: Finely chopped jalapeno will distribute the heat and flavor better throughout the dish than larger chunks. Use gloves, or oil your hands before starting this process. 
  • Keep you knife skills in tune when making any kind of ceviche. When cutting the fish into cubes, make sure the cubes are of even size so they marinate, brine and cure equally.
  • You need the right amount of acid, lime juice in this case, to make ceviche safe and correctly. ½ cup of lime juice to one pound of fish will insure that the fish will properly cure and tender.

Nutrition

Calories: 274kcal | Carbohydrates: 9g | Protein: 23g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 238mg | Potassium: 816mg | Fiber: 5g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 35.2mg | Calcium: 31mg | Iron: 0.7mg

Halibut Ceviche Veracruz … It’s Whats For Dinner

This recipe for halibut ceviche was first published August, 2018 and updated with step by step instructions with photos, October of 2022.

Quicker Chicken Spaghetti Bolognese

By 2 Comments

Chicken Bolognese is a lighter version of traditional Italian beef sauce. This bolognese sauce using ground chicken is smooth, rich, hearty, and slow cooked to perfection. An easy and impressive meal, let’s take a look.

Looking for more chicken pasta recipes? Take a look at my recipe for Creamy Chicken Fajita Pasta.

Chicken bolognese served on a pasta plate topped with parmesan cheese.

Table of contents

What is Bolognese

Bolognese is a traditional celebrated tomato based Italian sauce that hails from the Bologna area of Italy. Made with ground meat it is simmered low and slow to concentrate the flavors. It becomes even richer and creamier by adding milk or cream.

A traditional Bolognese sauce is made with ground pork or ground beef or a combo of the two. This easy Chicken Bolognese is a lighter version using ground chicken that doesn’t skimp on flavor.

Sauce Bolognese was made frequently during my time in Culinary School. It wasn’t a fussy dish to make, but the process took more than half a day. Carefully chopping vegetables to make the perfect sofrito for bolognese. And the meat sauce was simmered over low heat 3 – 4 hours.

Served over homemade pappardelle noodles, it was among the best things I’ve ever eaten.

This recipe for chicken spaghetti Bolognese simplifies the process with a cooking time of just an hour.

With some attention to evenly chopped vegetables and a hearty splash of Extra Dry Vermouth the flavor shines.

Adding cream at the end sends this one over the top.

The sauce is tossed over pasta and topped with Parmesan Cheese.

Let’s get started.

Ingredients You’ll Need

Ingredients to make chicken bolognese.
  • Ground Chicken. Preferably not ground chicken breast. A fattier blend that includes dark meat (like chicken thighs) will bring more flavor.
  • Canned Tomatoes, Preferably San Marzano
  • Italian Flat Leaf Parsley
  • Chicken Broth
  • Vermouth, or white wine
  • Fresh Basil
  • Extra Virgin Olive Oil
  • Cream, heavy whipping cream
  • Onion, yellow or sweet onion
  • Fennel Seed
  • Tomato Paste
  • Garlic
  • Celery
  • Carrot
  • Parmesan Cheese

Ingredient Substitutions

  • Substitute white wine for the Vermouth.
  • Tomatoes: You can substitute a can of tomato sauce for the canned pureed tomatoes.
  • Use milk in place of heavy cream.
  • Ground Chicken: Swap out ground turkey for the ground chicken.

About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

Step by Step Instructions

Cooking sofrito to make chicken bolognese.
Cooking ground chicken with sofrito to make chicken bolognese.
  • Step 1: Make the Sofrito. Sofrito is a flavor base used in Mediterranean, Spanish, Italian and Portuguese dishes. You’re probably most familiar with it making Paella. It consists of aromatic ingredients, in this case onion, carrots and celery, diced and sauteed in oil until caramelized with flavor. Heat the oil in a large heavy skillet. Add the chopped carrot, onion, and celery. Cook over medium high heat for about ten minutes or until vegetables become soft and start to brown. This browning process will add a beautiful layer of flavor. Add the garlic and cook for 1 minute.

Pro Tip: This is a great opportunity to hone your knife skills. It’s important to dice the vegetables small and even in size. Not only will you have pride in skill, but the vegetables will cook evenly for a better end texture and flavor.

  • Step 2: Add the ground chicken to the sofrito breaking up the meat with a spoon or spatula. Cook until the pink is almost gone from the meat. Add the vermouth and turn up the heat. Cook for five minutes to evaporate the alcohol. Add salt and fennel seed.
Cooking chicken bolognese in a heavy skillet.
  • Step 3: Stir in the pureed tomatoes, tomato paste, the chicken stock and parsley. Bring to a boil. Reduce the heat to low and simmer uncovered for one hour.
Adding cream to chicken bolognese sauce.
  • Step 4: Stir in the cream. Serve chicken bolognese sauce over spaghetti or pappardelle noodles.

FAQ’s

Can I Freeze Chicken Bolognese Sauce

Absolutely yes. Everything about this recipe is freezable. Not only does Bolognese sauce store well in the refrigerator, but you can also freeze the sauce for up to four months. I like to use a freezer safe sealable plastic bag for optimum storage. Freezer bags are easy to squeeze the air out so as to eliminate ice crystals. To reheat, defrost in the refrigerator overnight and then reheat microwave or stovetop.

Can I Use Red Wine Instead of White Wine?

You could … however, it will turn the sauce a purple color. Stick with white wine for this lighter bolognese recipe.

Is Ground Chicken Bolognese Gluten Free?

This chicken bolognese sauce is naturally gluten free. And serve it over gluten free pasta for a complete gluten free meal.

Can This Recipe Be Dairy Free?

Even though dairy is an important traditional ingredient in bolognese sauce, you can omit the cream. By doing so, you’ll have a richer tomato based sauce. Or substitute almond milk for cow’s milk.

Chicken bolognese sauce served over spaghetti.

Tips For Success

  • About Salting Water for Boiling Pasta: No reason to haphazardly throw salt into a pot of water so it “tastes like the sea”. Use a rule of 2 – 3 tablespoons of salt per one pound of pasta. This ratio comes from my Executive Chef teacher at Culinary School.
  • Type of Pasta: Even though I’ve made Chicken Spaghetti Bolognese, it’s a popular theory in Italy to use a wider noodle to capture as much of the sauce as possible. Pappardelle pasta works well here.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Make it a Meal

Serve this easy chicken bolognese with a nice big perfect tossed green salad. And topped with blue cheese dressing for a treat. Make it a very special meal with Homemade Rosemary Bread or serve it with this Italian themed appetizer for Mushroom Bruschetta.

I hope you give this chicken spaghetti Bolognese recipe a try. It’s a definitely a crowd-pleasing recipe that will make you very popular.

This chicken spaghetti bolognese is so good that the last time I made it, I doubled the recipe to insure leftovers and a stash for the freezer.

And if you’re looking for more pasta recipes, don’t miss my Pasta Category. You’ll find lots of recipes, including the most popular on my site for Creamy Smoked Mozzarella Pasta Salad with Creamy Parmesan Cheese Sauce.

And if you’re looking for more recipes using spaghetti noodles, take a look at this family friendly recipe for Cowboy Spaghetti. It’s yee-haw good.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken bolognese served on a pasta plate topped with parmesan cheese.
Print Recipe
5 from 1 vote

Ground Chicken Bolognese Sauce for Spaghetti

Chicken Bolognese is a lighter version of this traditional Italian beef sauce. This sauce is smooth, rich, hearty, and slow cooked to perfection.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: Italian
Diet: Low Fat
Servings: 6
Calories: 399kcal
Author: Lea Ann Brown

Equipment

  • Large Heavy Bottom Fry Pan

Ingredients

  • 2 Tablespoons Olive oil
  • 1 Onion Sweet, or yellow. Chopped. About 1 cup
  • 1 carrot peeled and chopped. About ½ cup
  • 1 large celery stalk with leaves, chopped. About ½ cup
  • 1 clove garlic diced
  • 1 pound ground chicken
  • ½ cup dry Vermouth or white wine
  • 1 Tablespoon Kosher salt
  • ½ teaspoon fennel seed
  • 14.5 ounce tomatoes canned, undrained and pureed in food processor
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 1 Tablespon Italian flat leaf parsley chopped
  • ¼ cup heavy whipping cream
  • ½ pound spaghetti
  • ½ cup Parmesan cheese grated

Instructions

  • In a large fry pan, heat the oil over medium heat.
  • Add the chopped onion, carrot and celery. Saute uncovered, stirring a couple of times, until starting to soften. About 5 minutes. Add chopped garlic and cook for another minute.
  • Add the ground chicken and cook, breaking up the meat. Cook until it's just starting to lose its pink color. About 5 minutes.
  • Add the salt and fennel seed.
  • Add the Vermouth or white wine. Raise the heat to high and cook stirring occasionally until the alcohol is almost evaporated. About 5 minutes.
  • Stir in the pureed tomatoes, the tomato paste, the chicken stock and parsley. Bring to a boil. Reduce the heat to low and simmer uncovered for 1 hour.
  • Stir in the cream and let it heat for about 2 minutes.
  • Meanwhile, cook the spaghetti until al dente. Drain, reserving about ½ cup of the starchy pasta water.
  • Place the spaghetti back into the pan in which is was cooked and stir in a glug of the pasta water. Add the remaining pasta water to the sauce and stir.
  • Place spaghetti into pasta bowls or plates. Top with a heaping scoop of the bolognese sauce and garnish with grated Parmesan Cheese and fine chopped fresh basil.

Notes

  • About Salting Water for Boiling Pasta: No reason to haphazardly throw salt into a pot of water so it “tastes like the sea”. Use a rule of 2 – 3 tablespoons of salt per one pound of pasta. This ratio comes from my Executive Chef teacher at Culinary School.
  • Type of Pasta: Even though I used spaghetti for this Chicken Bolognese, it’s a popular theory in Italy to use a wider noodle to capture as much of the sauce as possible. Pappardelle pasta works well here.
Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Nutrition

Calories: 399kcal | Carbohydrates: 34g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 83mg | Sodium: 1412mg | Potassium: 603mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1929IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg

Chicken Bolognese Sauce … It’s Whats for Dinner

Old-Fashioned Pineapple Cake With Cream Cheese Frosting

By 30 Comments

This Pineapple Cake with Cream Cheese Frosting is an old fashioned recipe that’s super easy to make. It’s secret to success is using crushed pineapple, not only for a tropical feel but for it’s super moist texture. Slathered with tangy rich cream cheese frosting, this is one irresistible cake. Let’s take a look.

If you love good old-fashioned reliable crowd pleasing desserts, don’t miss my Mom’s recipe for Cherry Delight Dessert.

A slice of old fashioned pineapple cake made with crushed pineapple.

When it comes time for baking for entertaining, I always turn to this Pineapple Cake with Cream Cheese Frosting recipe. However, a couple other very popular choices are these Old Fashioned Orange Slice Bars and these Chocolate Mint Brownies made with Hershey syrup.

And if you’re entertaining ice cream fans, this Mexican Chocolate Sauce with Kahlua will wow your crowd.

Table of contents

About This Recipe

If you’re nervous about making homemade cakes, this Pineapple Cake with Cream Cheese frosting recipe is a great one to start with.

Easy enough for a beginning baker and delicious enough that even an experienced baker will fall in love with this recipe.

And this crushed pineapple cake is one of the most popular recipes I take to pot lucks. It’s a crowd pleaser and I’m always asked for the recipe.

The sweetness of this cake becomes irresistible once topped with tangy cream cheese frosting studded with pecans to balance the flavors.

This recipe comes from our friends Jimmy and Lisa in Missouri. Lisa’s aunt Micky Duffy brought it to Lisa’s bridal shower some 30 years ago.

When Lisa made it for, upon first bite, I was begging for the recipe.

It’s a super easy cake to make and with a can of crushed pineapple, incredibly moist and dense. When topped with cream cheese frosting with pecans, every bite is divine and addicting.

Ingredients You’ll Need

Ingredients to make old fashioned pineapple cake with crushed pineapple.
  • Cream Cheese Full fat please. You’ll be more satisfied with that cream cheese frosting.
  • Powdered Sugar
  • All Purpose Flour
  • Crushed Pineapple
  • Sugar
  • Pecans
  • Eggs
  • Butter
  • Baking Soda
  • Vanilla

Step By Step Instructions – It’s Easy

Pineapple cake batter in a rectangular cake pan.
Baked pineapple cake in a rectangular cake pan.
  1. Step 1: Preheat oven to 350 degrees. In a large mixing bowl, add flour baking soda, sugar and a pinch of salt. Blend for a few seconds to combine. Add crushed pineapple, eggs, and 1 teaspoon vanilla. Mix on medium speed with an electric mixer until combined. Add chopped pecans and using the low speed to blend them in.
  2. Step 2: Pour the cake batter into a greased and floured rectangular cake pan. Bake 35 minutes at 350 degrees.
Cream Cheese Pecan Frosting for old fashioned pineapple cake.
Old fashioned pineapple cake with cream cheese frosting with pecans.
  1. Step 3: Prepare the cream cheese frosting by mixing together the cream cheese, butter, powdered sugar, vanilla and pecans. Spread on the cake while the cake is still warm (but not hot).
Old fashioned pineapple cake made with crushed pineapple and topped with cream cheese frosting.
How Do You Crush Pineapple Chunks?

If for some reason your store didn’t have crushed pineapple, purchase a can of pineapple chunks. Drain most of the pineapple juice off and pour the pineapple into a food processor. Pulse until you reach the consistency of crushed pineapple from a can.

Can You Freeze This Pineapple Cake with Cream Cheese Frosting?

Only if it’s not frosted. The cream cheese frosting simply won’t freeze well.

Should You Drain The Crushed Pineapple Before Using?

No. Keeping the minimal amount of sweet pineapple juice from the can, will keep this cake moist and sweet.

Can I Make This In A Sheet Pan?

Yes, and I have many times. Use a half sheet pan. Or a pan that’s labeled as a Jelly Roll pan. Which should measure around 18 x 13 inches.Old Fashioned pineapple cake recipe.

Why Do I Need To Grease AND Flour The Cake Pan.

Using a non stick spray or even yet butter will keep the batter from sticking to the pan during the baking process. Adding a very thin layer of flour serves as a barrier between the batter and the grease. This way the grease wont soak into the cake and will do its job as a non-stick element.

Storage

You can keep this cake covered with aluminum foil on the counter for a day. I then recommend refrigerating the cake for up to four days. This cake is so moist, you won’t need to worry about the refrigerator drying it out.

Tips For Success

  • Allow about an hour for the cream cheese to soften.
  • Use an off set spatula or spreader knife to make spreading the frosting the cake easier.
  • Use a brand name quality can of crushed pineapple. I have found that some generic brands lack a nice pineapple flavor.
  • Easiest way to add flour to the cake pan. Using your hand, sprinkle a couple of tablespoons of all purpose flour on the botom of the greased cake pan. Pick up the pan and tap the sides with the palms of your hands … rotating the pan as you do so. Once the pan is coated, empty out the excess flour.

Not only did Lisa serve up this delicious Pineapple cake with Cream Cheese, but just happened to have with her the original hand written recipe that was given to her 29 years ago.

Thanks to Lisa for sharing this with me, it’s now my go-to “wow them” recipe. And believe me there’s a reason Micky Duffy underlined “very good”

handwritten recipe card for Pineapple Sheet Cake.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of old fashioned pineapple cake made with crushed pineapple.
Print Recipe
5 from 4 votes

Old-Fashioned Pineapple Cake with Cream Cheese Frosting

Old Fashioned Pineapple cake recipe. Always a crowd pleaser and I'm always asked for the recipe.
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 354kcal
Author: Lea Ann Brown

Ingredients

  • For The Cake
  • 2 teaspoons baking soda
  • 2 cups flour
  • 2 cups sugar
  • pinch of salt
  • 2 eggs slightly beaten
  • 1 teaspoon vanilla
  • 2 ½ cups crushed pineapple canned, undrained
  • ½ cup pecans pieces or whole pecans rough chopped
  • For the Icing
  • 1 ¾ cup powdered sugar
  • 8 ounces cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • ½ cup chopped pecans
  • ½ teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees. And set out butter and cream cheese to come to room temperature.
  • In the bowl of a stand mixer, or a large mixing bowl, add the baking soda, flour sugar, and a pinch of salt. Using the low speed of the mixer, blend until combined, about 30 seconds will work.
  • Add the beaten eggs, vanilla and crushed pineapple. Using medium speed of an electric mixer, blend until combined. About 1 – 2 minutes.
  • Stir in ½ cup peans.
  • Using butter, coat a rectangular 9 x 13 cake pan. Then dust the pan with flour. Add the cake batter and bake in a 9 x 13 cake pan. Bake 35 minutes, or until inserted toothpick comes out clean.
  • For the icing, beat all ingredients in mixer until smooth. Spread on cake while cake is still hot.

Notes

You can make this as a sheet cake, but using a jelly roll pan. I prefer using a regular cake pan.
Tips For Success
  • Allow about an hour for the cream cheese to soften. Set it on the counter to come to room temperature.
  • Use an off set spatula or spreader knife to make spreading the frosting the cake easier.
  • Use a brand name quality can of crushed pineapple. I have found that some generic brands lack a nice pineapple flavor.
  • Using a non stick spray or even yet butter will keep the batter from sticking to the pan during the baking process. Adding a very thin layer of flour serves as a barrier between the batter and the grease. This way the grease wont soak into the cake and will do its job as a non-stick element.
 
Easiest way to add flour to the cake pan. Using your hand, sprinkle a couple of tablespoons of all purpose flour on the bottom of the greased cake pan. Pick up the pan and tap the sides with the palms of your hands … rotating the pan as you do so. Once the pan is coated, empty out the excess flour.

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 192mg | Potassium: 116mg | Fiber: 2g | Sugar: 44g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

Old-Fashioned Pineapple Cake With Cream Cheese Frosting …It’s What’s for Dessert.

Mexican Meatballs with Queso Blanco

By 113 Comments

Mexican meatballs served with creamy spicy Queso Blanco and guacamole. Perfect for your next party. Make a double batch because these won’t last long. And don’t forget the Margaritas.

Mexican meatballs on a sheet pan with a bowl of guacamole and queso blanco.

Meatballs are simply the best party food. Easy to eat and easy on the palate. They’re just plain fun.

And why not let one of your favorite dip recipes become a part of a bigger picture?

I decided to make some spicy seasoned Mexican Meatballs and serve them along side Queso Blanco Dip for dipping. Spicy flavored meatballs in cheesy bliss? Yes, please…and yum!

Meatballs are relatively easy to make. Once those ingredients are combined, rolling out the meatballs are quick and easy … and call me weird, and somewhat theraputic.

Juicy on the inside and just right crispy on the outside … this recipe for Mexican Meatballs will become one of your favorite meatball recipes.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make Mexican Meatballs.
  • Lean Ground Beef: A ground beef mixture of 85-15% fat works well here. A little fat makes for a juicy meatball.
  • Roasted Chile Peppers: Use either fresh roasted Hatch chile peppers, or canned chopped chile peppers.
  • Oatmeal: Old Fashioned rolled oats.
  • Onion: Sweet or yellow onion, chopped
  • Half and Half
  • Egg
  • Mustard: To add another layer of flavor. Use Dijon or Regular Yellow Mustard.
  • Mexican Spices: Chili Powder, ground cumin, ground coriander, paprika, garlic powder

Recipe Substitutions

  • Ground Beef: You can use a fattier blend of ground beef. Fat adds flavor, but the meatballs will be a bit greasier.
  • Oatmeal: You can use Old Fashioned Oats or Quick Oats.
  • Onion: Using a red onion will bring a stronger and spicier flavor.
  • Half and Half: Milk will also work fine here.

Step by Step Instructions, It’s Easy

Mixing ingredients together to make Mexican meatballs.
  • Step 1: Line a baking sheet with parchment paper or spray with Pam. Combine the ground meat and all ingredients in a large bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes. This will give the oatmeal a chance to soften and become a part of the binding.

Pro-Tip: Hands are always the best tool for mixing meatballs. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meatballs to be dry and too dense in texture.

Uncooked mexican meatballs on a sheet pan with parchment paper.
  • Step 2: Using your hands form the mixture into small meatballs. To serve a crowd, I like to make them about 1 ½ inches in diameter which will make about 45 meatballs. Place them on a parchment lined sheet pan, or a sheet pan sprayed with cooking spray such as PAM.
Cooked Mexican Meatballs on a sheet pan.
  • Step 3: Bake meatballs in a 375 degree oven for 15 – 20 minutes. If you’d like to make sure meatballs are fully cooked, use an digital meat thermometer to test the center of a meatball. Temperature should be 160 degrees.

Questions You Might Have

Can Mexican Meatballs Be Made Ahead?

You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking.

Can I Cook These Meatballs Ahead of Time?

Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving.

Can You Freeze Meatballs?

Yes. Just place any leftover cooked meatballs on a sheet pan. Place the pan of meatballs in the freezer for about 2 hours. Then place the meatballs in a zip-lock freezer bag for storage. Freezing them separately in advance will keep the meatballs from sticking together. Let meatballs thaw in the refrigerator overnight before reheating.

Can I Substitute Ground Turkey for Ground Beef?

Yes. You can make these Mexican Meatballs with Ground Turkey without any adjustment to the recipe. Use a fattier blend of ground turkey. However, you’ll be losing that beefy flavor. You can also make pork meatballs using ground pork.

Can I Fry These Meatballs In A Skillet?

Yes. However, baking is a much easier process. Frying will give you a crispier outer texture. Spray a large fry pan with non-stick cooking spray. Fry the meatballs over medium high heat, turning them often until cooked through. Work in batches using this process.

Is This Mexican Meatballs Recipe Gluten Free?

Yes, by using rolled oats rather than bread crumbs, these meatballs are naturally gluten free.

Tips For Success

  • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion may not cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
  • Don’t over-mix the meat mixture. Over mixing will cause the meatballs to come out tough.
  • If you want, very lightly moisten hands with cool water during the process of making these Mexican meatballs. This will keep your hands from getting too sticky.
  • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
  • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.
  • Make the meatballs uniform in size. The meatballs will cook evenly. Some people suggest to use a kitchen scale or cookie scoop. I say no! Don’t go to the trouble. Just eyeball them to keep them even.

Serving

  • Serve the meatballs on a platter with a side of Queso Blanco, Guacamole or Salsa for dipping. Provide toothpicks or party picks for spearing.
  • Or serve the meatballs on a platter always speared and drizzled with hot Queso Blanco sauce.
  • Want to make this recipe a main course? Serve meatballs over rice drizzled with a chipotle adobo tomato sauce.
Mexican Meatballs with Queso Blanco

To find the recipe for Queso Blanco, head over to my post for Mexican Queso Blanco Dip.

More Meatball Recipes

Don’t miss my absolute favorite meatballs recipe for gingery Ground Pork Meatballs with basil and lime. Wonderful recipe.

And if you’re looking for unique Southwestern appetizer recipes, you won’t want to miss this one for Simple Air Fryer Nachos and this for Mexican Street Corn Dip.

And if you’re fond of Mexican Meatballs, don’t miss my recipe for Chorizo Mexican Albondigas Soup. For more Mexican recipes, visit my Mexican Category.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican meatballs on a sheet pan with a bowl of guacamole and queso blanco.
Print Recipe
5 from 19 votes

Mexican Meatballs with Queso Blanco

Easy Mexican meatballs drizzled in creamy spicy smooth cheese sauce. Perfect for your next party.  Make a double batch because these won't last long.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 46 meatballs
Calories: 35kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds lean ground beef 85-15 blend works well here.
  • ½ Cup half and half or milk
  • 1 Cup old fashioned oats or quick cooking oats, or panko bread crumbs
  • 1 egg lightly beaten
  • ½ sweet onion about 1 cup, fine chopped or grated.
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon ground coriander
  • 1 Tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 Tablespoon mustard Dijon or regular yellow mustard
  • 1 ½ teaspoons Kosher salt

Instructions

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper or spray with Pam. Combine all ingredients in a bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes.
  • Form the meat into small meatballs, about 1 ½ inches in diameter.. I usually get about 45 meatballs. Arrange meatballs on a baking sheet and bake 15 or 20 minutes.
  • To serve, place meatballs on a serving platter with bowls of queso blanco and guacamole. Or drizzle the meatballs with the Queso Blanco and serve already speared and ready to eat.

Notes

Link to Queso Blanco Dip Recipe.
Can Mexican Meatballs Be Made Ahead? You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking. To cook in advance: Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving. 
Tips For Success: 
  • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion won’t cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
  • Don’t over mix the meat mixture. Over mixing will cause the meatballs to come out tough.
  • If you want, very lightly moisten hands with cool water during the process of making the meatballs. This will keep your hands from getting too sticky.
  • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
  • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.

Nutrition

Serving: 1meatball | Calories: 35kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg

Mexican Meatballs … It’s What For An Appetizer