Applesauce Meatballs

Hi everyone! Happy New Year!

I hope you all had a great holiday. I know I sure did. I was hoping to post a few pics from my trip, but between shuffling to my parents house, LA, and the ski house, I seemed to have misplaced my USB cord for the time being. So the photos and vacay recap will have to wait. 

While I was at the gym today, it dawned on me that the reason it was so crowded because everyone is trying to get in shape and keep their resolutions for the new year. I try to go to the gym everyday, so next year, remind me that I should resolve to stop going for the first two weeks of January until everyone gives up and stays home on the couch in their sweats watching a Real Housewives marathon. Then I won't have to wait in line to use the elliptical. 

But I digress.

For those of you looking to get in shape/eat healthier in 2012, I applaud you and sincerely hope you stick with it...at least until all the good chocolate shows up for Valentine's day. (Confession: I don't really like chocolate. I realize its possible I'm not human.)

To help you with your goals, I thought I would share one of my all-time favorite recipes: applesauce meatballs. While it's not exactly "diet" food, It's both comforting for these long winter months and lower in fat than regular meatballs because there is no eggs or cheese. It's also great recipe for people who are allergic to eggs or dairy. You might even consider these "gluten" free because there are no breadcrumbs...though I am not entirely sure all of the other ingredients are free of gluten, so don't quote me on that. 

This is also a recipe that has been passed down in my family from my grandmother and one of my father's favorite meals. It's as simple as it it is delicious which is what makes it so decidedly preppy. Lets get started, shall we?

In a large bowl (pink if you have it!) mix together 1 pound of ground beef (as lean or as fatty as you like, but remember, this is the ONLY fat in this dish), 1/4 cup applesauce, and 1/4 cup of cornflake crumbs. You can crumble them yourself or you can buy the precrumbled crumbs found in the breadcrumbs section of your grocery store. Whatever gets your dinner on the table faster. 

Season with salt and pepper. Mixture should hold together well when squeezed and be neither too wet nor too dry and look something like this: 

Form meat mixture into small balls about 1 1/2 inches or the size of a golfball.

(The size of a golfball is actually 1.68 inches. You know, in case Alex Trebek ever asks.)

Place all the meatballs in a large baking dish and add the "secret" ingredient.

If you are a food snob, you are going to want to look away. I am talking to you, Margaret Courtney.

Condensed tomato soup! The horror! 

You can use reduced sodium if you are into that kind of thing. It won't hurt at all. You could also use canned tomato "sauce" (not the jarred marinara sauce). I never do, but my mom does. This will only hurt a little.

Spoon the tomato soup over top (Do NOT add water to the soup) and transfer baking dish to a 350 degree oven for 30 minutes. 

Serve with egg noodles, rice, or just by their lonesome if you are cutting back on carbs. Just be sure to scoop some of the yummy pan sauce over the meatballs before serving. 

Enjoy!

Applesauce Meatballs

Serves 4

1 pound ground beef

1/4 cup applesauce

1/4 cup cornflake crumbs

1 (10 3/4-ounce) can condensed tomato soup

Cooked egg noodles or rice, for serving (optional)

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix together beef, applesauce, and cornflake crumbs. Season with salt and pepper; mix until just combined. 

3. Form meat mixture into 1 1/2-inch balls and place in a large baking dish. Spoon condensed soup over top. Transfer to oven and bake until meatballs are cooked through, about 30 minutes. Serve with egg noodles or rice, if desired.

Rum-Raisin Cinnamon Roll Bake

This is one of the delicious dishes I made for my holiday brunch. It's tasty, it's easy, and best of all you make it the night before you serve and the next day you just pop it in the oven before your guests arrive. Make this on Christmas morning or better yet, tomorrow morning!


Please bear with my photos. I'm still working on my photography skills, but I'm pretty sure you'll get the idea. 

Open up two cans of refrigerated cinnamon rolls. 


C'mon, don't pretend like you've NEVER had these before. And don't pretend like you've never eaten the entire can of icing before you put it on the rolls either. On that note, don't forget to set the icing aside, refrigerated and covered. 


While your at it, soak some raisins in rum. You don't have to use rum and can instead just add the raisins dry. But I like booze, so I'm going to add it. 

Place the cinnamon rolls in a round baking dish. I prefer a glass pie plate, partially because I find they don't burn as easily, and mostly because I have an excessive amount of them. Use whatever you have, but most importantly bake the rolls according to the package directions. 


Let them cool. If you eat one, I won't tell. Promise. 

Meanwhile, whisk together the eggs, yolks, milk, heavy cream, sugar, cinnamon, and salt. This is some real diet food, right here. 


Drain the raisins you soaked in rum and set the raisins aside. Add the rum to the egg mixture and whisk to combine. If you omitted the rum, whisk in a tablespoon of vanilla extract at this point as well. 

Tear the cinnamon rolls into small pieces and place in a baking dish. Scatter raisins over top.

Pour your creamy egg/milk/cream mixture over top.

Cover with foil and transfer to your refrigerator overnight.


Pantry Tip: When prepping food in advance for a party, I like to stick a little Post-It on top with the baking time and temperature. That way, come party time, I don't have to pull out all my cookbooks to figure out how to back or reheat the item. It makes for a much more organized workspace.

Bake and drizzle with reserved icing. It makes it easier if you transfer the icing to a pastry bag, but I just dabbed it on top and let it melt into gooey oblivion. 


Serve to you friends and family and they will make you throw a brunch party every year. Every weekend, if you're not careful. 


Here is the full recipe:
Rum-Raisin Cinnamon Roll Bake
Serves 8 to 10


1/2 cup raisins
1/4 cup dark rum
Unsalted butter, for baking dishes
2 (12.6-ounce) packages refrigerated cinnamon rolls with icing
6 large eggs
6 large egg yolks
2 cups milk
2/3 cup heavy cream
1/4 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt


1. Place raisins in a small bowl. Add rum and stir to combine; set aside. 


2. Butter two 9-inch round baking dishes. Bake cinnamon rolls according to package directions, reserving icing. Remove rolls from oven and let cool completely.


3. Meanwhile, whisk together eggs, yolks, milk, heavy cream, sugar, cinnamon, and salt. Drain raisins, reserving rum. Whisk rum into egg mixture. 


4. Butter a 9-by 13-inch baking dish. Tear cinnamon rolls into small pieces and place in baking dish. Scatter raisins over top. Pour egg mixture over cinnamon roll pieces. Cover dish and transfer to refrigerator at least 8 hours and up to overnight. 


5. Preheat oven to 350 degrees. Remove baking dish from the refrigerator; uncover and let stand until dish comes to room temperature. 


6. Transfer baking dish to oven and bake until golden and slightly puffed, 50 minutes to 1 hour. Drizzle with reserved icing and serve.