Friday, May 27, 2016

GINGER TERIYAKI MEATBALLS (Let's Dish)

1lb ground beef (or turkey)
3/4c oats
salt & pepper
2T dry minced onion
2T ginger, minced
1t Worcestershire
1T garlic, minced
1 egg, 1t milk
1/4c teriyaki baste and glaze

Combine all ingredients and form into meatloaf or meatballs. Serve with teriyaki glaze. For meatballs, bake on a sheet pan at 400* covered with foil. For meatloaf bake at 350* for 45min. 

SALISBURY STEAK (skinnytaste)

2t oil
1 onion, minced
1lb ground beef (or ground turkey)
1/2c bread crumbs
1 egg
2c beef broth
salt & pepper
8oz mushrooms, sliced
2T flour or cornstarch
1T tomato paste
1t red wine vinegar
1t dry mustard power

In a large skillet, saut√© onions in oil over med-high heat for 5min. Combine 1/2 of onions, beef, bread crumbs, egg, 1/4c beef broth, salt, & pepper. Shape into 4-5 patties and brown in skillet on each side. Remove to plate. Add mushrooms to skillet, season, and saut√© 2-3min. Add patties back to skillet. In a small bowl stir together remaining onions, beef broth flour, tomato paste, red wine vinegar, and dry mustard. Pour over skillet and stir until bubbling. Cover and simmer 20min.