Italian Meatballs



  • 1 1/2 tsp regular butter
  • 1 1/2 tsp olive oil
  • 1 large uncooked onion(s), minced
  • 1 pound(s) uncooked lean ground beef
  • 1 large egg(s), beaten
  • 1 Tbsp fresh parsley, finely minced (or 1/2 tsp Italian seasoning)
  • 3/4 tsp table salt
  • 1/4 tsp red pepper flakes
  • 1/4 cup(s) canned beef broth, or chicken broth
  • 1/4 cup(s) white wine


In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.

Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

Note: Serve with favorite pasta or spaghetti (1 cup serving)



Italian Herb Baked Meatballs




makes 15 meatballs

1 pound lean ground beef (I used 88%)
½ cup Italian breadcrumbs
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
½ small onion, grated (or minced)
2 tablespoons marinara
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 large egg, lightly beaten

Preheat oven to 375°.  Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 2 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 20-22 minutes.

Remove and transfer to sauce or serve immediately.

Amaretto, not just a drink.

So I got to chatting with a work friend the other evening, she enjoys food and most of her favourite flavours match my own. As we were in a deep recipe sharing debate, up came the word Amaretto. I do love the flavour, as does she, but I have always been lazy with regards to experimenting with this delicious flavour in my cooking. So I have made it a mission to look at what you can do with this Italian almond flavoured liqueur.

I decided to go simple for the first experiment, with some delicious cookies. Much tastier than the store bought ones.

Here is a little history to go with it.

Amaretto is a sweet, almond-flavoured, Italian liqueur. It is made from a base of apricot pits or almonds, sometimes both. In 1525, a Saronno church commissioned one of Leonardo da Vinci‘s pupils, to paint their sanctuary with frescoes. He found his inspiration in a young widowed innkeeper, who became his model. Out of gratitude and affection, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy. So Amaretto was born.


  • Amaretto is added to desserts, including ice cream, which enhances the flavour of the dessert with almonds and complements chocolate. Tiramisu, a popular Italian cake, is often flavoured with either real amaretto or alcohol-free amaretto aroma.
  • Savoury recipes which call for it usually focus on meat, such as chicken.
  • A few shots of amaretto can be added to pancake batter for a richer flavour.
  • Amaretto is often added to almondine sauce for fish and vegetables.
  • Amaretto is often added to whipped cream.

Amaretto Cookies


2 1/2 cup all-purpose flour

1 cup sugar

1 egg

1 cup sweet butter, softened

1 tsp. baking powder

2 1/2 Tbsp. amaretto

Colored sugars (optional)



Combine all ingredients, except the colored sugar (it’s an option).

Beat at low speed, scraping side often, until well mixed.

Cover and chill until dough is firm enough to roll out.

Preheat oven to 400 degrees.

Roll out 1/2 of the dough on floured surface.

Cut with cookie cutter (I used 1 inch).

Sprinkle on sugar and bake 6 to 10 minutes, until edges are lightly browned.

Cool and decorate.