(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.
These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.
Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.
Find more comforting fall recipes at beefandlambnz.com.
Grass-fed Beef Meatballs with Garlic and Herbs
Prep time: 15 minutes
Cook time: 25 minutes
- 1 pound New Zealand grass-fed ground beef
- 1 cup fresh white breadcrumbs
- 3 cloves garlic, crushed
- 1 egg, lightly beaten
- 3 tablespoons milk
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried mixed herbs, such as parsley, thyme and oregano
- salt, to taste
- pepper, to taste
- 1 onion, finely chopped
- 2 cloves garlic, sliced
- 1 can (14 ounces) chopped tomatoes, in juice
- 1 1/2-2 cups vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 bay leaf
- salt, to taste
- pepper, to taste
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup roughly chopped parsley leaves
- To make beef meatballs: Preheat oven to 425 F.
- Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
- To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
- Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
- Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
- Serve hot sprinkled with Parmesan cheese and chopped parsley.
Source: Beef + Lamb New Zealand
(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.
Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.
Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.
Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.
Apple Pear Walnut Crisp
Total time: 1 hour, 5 minutes
Walnut Crisp Topping:
- 1 1/2 cups California walnuts, divided
- 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, chilled and sliced into 1-tablespoon pieces
Apple Pear Filling:
- 3 Granny Smith apples, peeled and sliced into 1/4-inch slices
- 2 D’Anjou pears, peeled and sliced into 1/4-inch slices
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- ice cream (optional)
- caramel sauce (optional)
- To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
- In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
- Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
- To make apple pear filling: Preheat oven to 350 F.
- In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
- Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
- Sprinkle walnut crisp topping mixture over fruit.
- Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
- Top with ice cream and caramel sauce, if desired.
Pumpkin Walnut Sage Risotto
Total time: 30 minutes
- 6 cups vegetable stock
- 1/4 cup olive oil
- 1/2 large yellow onion, finely diced
- 1 1/2 cups Arborio rice
- 1 cup pumpkin puree
- 1/4 cup grated pecorino cheese
Walnut Sage Pesto:
- 2 cloves fresh garlic
- 1 cup California walnuts
- 1/2 cup fresh sage leaves, plus additional for garnish, if desired
- 1/2 cup grated pecorino cheese, plus additional for garnish, if desired
- 2 tablespoons olive oil
- kosher salt, to taste
- black pepper, to taste
- To make risotto: In medium pot over medium-low heat, heat vegetable stock.
- In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
- Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
- Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
- To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
- In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.
Source: California Walnuts
(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during lunchtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.
One way to make cooking more exciting for the family is to prepare food for a bento box using pantry staples. Bento boxes are considered an act of love in Japan and are a fun way to get your family involved in the kitchen. Bento boxes are similar to single-portion lunchboxes except they feature small compartments for each element of your meal, making it easy to encourage kids to eat fresh fruits and veggies. They also offer a whimsy visual appeal that can make mealtime more entertaining.
Next time you plan a meal with loved ones, try incorporating authentic Japanese recipes like a Simple Teriyaki Bowl, a Miso-Glazed Salmon Bento or Garlic Shrimp with Jasmine Rice. These dishes call for simple preparations, short cook times and pantry basics, making it easy to involve your family in the process.
To create a taste-tempting family meal with genuine Japanese flavors, try Mizkan premium sauces and rice vinegars. For more than two centuries, the vinegars have helped chefs and families around the world delight in the flavors of Japan. Now the taste can be at your table, helping you create authentic meals your whole family can enjoy.
Find more tips and ideas for creating flavorful and authentic Japanese recipes at mizkanflavors.com.
Garlic Shrimp with Jasmine Rice
Prep time: 15 minutes
Cook time: 10 minutes
- 1 cup jasmine rice
- 1/2 cup Mizkan Ponzu Citrus Seasoned Soy Sauce
- 1 1/2 cups water
- 2 tablespoons Mizkan Organic Rice Vinegar
- 1/4 cup Mizkan Ponzu Citrus Seasoned Soy Sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1/2 cup vegetable stock
- 1 teaspoon cornstarch
- 2 tablespoons oil
- 1 pound (about 21-25) raw shrimp, peeled and deveined
- 1/4 cup red onion, large chopped
- 2 teaspoons garlic, minced
- 1 cup red bell pepper, chopped
- 1/2 cup carrots, shredded
- 1 cup sugar-snap peas
- 1 cup broccoli florets
- 2 scallions, sliced
- 2 teaspoons sesame seeds
- To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
- To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
- In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
- Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
- Add reserved sauce and cook 2 minutes until thickened.
- Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.
Miso-Glazed Salmon Bento
Prep time: 20 minutes, plus marinating
Cook time: 6 minutes
- 1/4 cup miso paste
- 2 tablespoons Mizkan Mirin Sweet Cooking Seasoning
- 1 tablespoon sake
- 2 skinless center-cut salmon fillets (6 ounces each)
- 1 cup thinly sliced seedless cucumbers
- 1 teaspoon kosher salt
- 2 tablespoons Mizkan Seasoned Rice Vinegar
- 2 cups cooked short-grain sushi rice, cooled
- 1 tablespoon thinly sliced green onions
- 1 teaspoon toasted sesame seeds
- 6 cherry tomatoes
- 2 lemon wedges
- In medium bowl, whisk miso paste, mirin and sake. Add salmon, turning to coat evenly. Marinate 10-30 minutes. Discard remaining marinade.
- Heat large nonstick pan on medium-high heat. Cook fish 2-3 minutes on each side, or until internal temperature reaches 145 F. Cut each fillet into four small pieces.
- In strainer or colander, toss cucumbers with salt; let stand 5 minutes. Squeeze out excess liquid; toss with rice vinegar.
- Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.
Substitutions: If ingredients are unavailable or difficult to find: Use 1/4 cup soy sauce to glaze salmon in place of miso paste; use low-carb rice such as cauliflower or broccoli rice in place of sushi rice.
Tip: To prevent sogginess, separate wet components like cucumber pickles by using aluminum foil or silicone muffin liners inside bento box.
Simple Teriyaki Bowl
Prep time: 10 minutes
Cook time: 35 minutes
- 1 large boneless chicken thigh
- 2 tablespoons soy sauce
- 3 tablespoons Mizkan Mirin
- 3 tablespoons Mizkan Natural Rice Vinegar
- 1/2 scallion
- 1 tablespoon cooking oil
- 2 servings hot, cooked rice
- 1 teaspoon dried seaweed sheet (nori), sliced (optional)
- Slice chicken thigh meat into bite-size pieces. In bowl, mix soy sauce, mirin and rice vinegar; marinate chicken pieces in seasoning mix 10 minutes.
- Cut scallion into 2-inch pieces. In frying pan, saute until soft, about 1 minute. Set aside.
- In frying pan, heat oil and cook chicken until browned.
- When meat is browned, pour marinade over chicken and continue cooking on low heat until sauce thickens.
- Place hot, cooked rice in individual bowls. Spread sliced dried seaweed pieces over rice, if desired, and top with chicken and scallions to serve.
Photo courtesy of NPDstock/Shutterstock (Simple Teriyaki Bowl)