Thursday, February 25, 2010

Meatballs and Italian "Focaccia" Bread

I wanted to post a couple recipes that we have been living off of and loving since Selah's birth. Before she was born I'd made up a batch of the Meatballs and stuck them in various portion sizes in our freezer so we've been able to enjoy several dinners out of them. The Bread is so easy to whip up I've been making it often to compliment a variety of different meals. Eileigh loves both and calls the bread "pizza".


2 eggs, lightly beaten
1/4 c. ketchup
3/4 c. oats
2 Tblsp. chopped parsley
2 Tblsp. Worcestershire sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. chili powder
2 lb. ground beef
1 lb. ground pork (I generally just use 3 lbs. of whatever meat I have on hand- usually elk)

1/2 lb. brown sugar
1 jar chili sauce (I use Heinz)
1 can beer

Mix all ingredients together (except sauce) and shape into balls. Place on baking sheet and bake at 400 degrees for 15-17 minutes. Place baked meatballs in crockpot and cover with sauce ingredients. Cover and heat through.

Italian "Focaccia" Bread

2-1/2 c. flour
1 tsp. salt
1 tsp. sugar
1 Tblsp. Quick-rise yeast
1 c. warm water (120-130 degrees)
1 Tblsp. vegetable oil

1/4-1/3 c. prepared Italian salad dressing
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thympe
Dash of pepper
1 Tblsp. grated Parmesan
1/2 c. shredded mozarella

In bowl, combine first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface, knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch dough down; place on greased 12-inch pizza pan and pat into a circle. Brush with dressing. Combine seasonings and sprinkle over top. Sprinkle with cheeses. Bake 450 degrees for 15 minutes or until golden brown.

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