Salisbury Meatballs and Mashed Potatoes

Salisbury Meatballs and Mashed Potatoes


For The Meatballs

  • 500g ground beef
  • 1/4 cup breadcrumbs (I used Panko)
  • 1 Tablespoon tomato ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon  salt
  • 1 teaspoon grounded black pepper
  • 1 garlic, grated
  • 1/2 onion, grated
  • 2 Tablespoon olive oil

For Gravy

  • 2 Tablespoon butter
  • 1 large onion, sliced
  • 1 garlic, grated
  • 2 cups beef stock
  • 2 Tablespoon plain flour
  • 1 Tablespoon  tomato ketchup
  • 1 Tablespoon  bbq sauce
  • 1 teaspoon  smoked paprika
  • 1/2 teaspoon freshly cracked black pepper
  • Salt to taste

For Mashed Potatoes

  • 5 large potatoes, peeled and boiled till tender
  • 4 tbsp salted butter
  • 1/2 cup milk
  • Salt and black pepper to taste



  1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well.
  2. Shape into 1-inch meatballs.
  3. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook.
  4. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
  5. In the same pan, add butter. Once melted, add onion and cook until onion is soft and translucent.
  6. Add in 2 Tablespoons of flour and the grated garlic. Fry this for 1 minute.
  7. Slowly whisk in the beef broth. Cook for about 3 minutes till sauce thickens.
  8. Mix in the tomato ketchup, bbq sauce and paprika.
  9. Season with salt and black pepper.
  10. If sauce is too thick, add some beef broth or water.
  11. Add the meatballs back to the pan and let them toss in the sauce for about 1 minute.

For Mashed Potatoes

  1. Mash the boiled potatoes and place it in a big bowl.
  2. Add milk, butter, salt and pepper.

To Serve

  1. Place some mashed potatoes on a plate.
  2. Top with meatballs and gravy.
  3. Serve with a side of steamed broccoli.
  4. Garnish with some parsley if desired.

Bistec Enrollado (Beef Roulade)

Bistec Enrollado (Beef Roulade)
Show off your love of cooking to your friends and loved ones with this delicious recipe for bistec enrollado filled with mushrooms, poblanos and cheese.


  • 1 pound thin beef eye round steaks
  • Kosher salt
  • Fresh. Racked black pepper
  • Granulated garlic
  • Grape seed or Olive Oil
  • 6 Mushrooms (shitake, button or baby Bella) sliced thin
  • 1 Serrano pepper, seeded and minceD
  • 4 Cloves garlic, mince two, reserve the other two
  • 1 Poblano pepper, roasted and sliced into strips
  • 5-6 Ounces Mizzarella cheese, shredded
  • 4-5 Roma tomatoes
  • 1 pinch Mexican Oregano
  • 1 Handful fresh cilantro for garnish


  1. Season the beef lightly, on both sides, with salt, pepper and garlic powder. Set aside.
  2. In a skillet, heat 2 tablespoons of oil to medium heat.
  3. Add the mushrooms and sauté for 7-8 minutes.
  4. Add the serrano and garlic. Season lightly with salt and pepper and sauté for another few minutes. Remove from heat and let cool.
  5. In a sauce pan, add pasilla peppers, tomato and garlic. Cover with water and bring to a boil. Reduce heat and cook for 10 minutes.
  6. Once mushroom mixture has cooled, take one thin steak, shorter end toward you, and fill with a couple of tablespoons of mushroom mixture one inch from the end.
  7. Add some roasted poblano strips and an even layer of cheese to cover.
  8. Roll away from you and tuck in as tight as you can to form a large cigar shape.
  9. Secure with toothpicks, if needed. Set aside.
  10. Using a slotted spoon, transfer tomato/chile mixture to the blender.
  11. Add 3/4  cup of fresh water, salt and pepper to taste. Blend on high until smooth.
  12. Preheat 2-3 tablespoons of oil to medium heat in a large skillet. Sear and brown the stuffed beef rolls on all sides, about 4 minutes per side..
  13. Pour in the sauce form blender.
  14. Add oregano, cover, reduce heat and continue cooking for 20 minutes.
  15. Serve bistec rolls with plenty of sauce and garnish with cilantro.

Classic Bundt Meatloaf

Classic Bundt Meatloaf
There’s already something retro and charming about a meatloaf. Under usual circumstances, this loaf-shaped supper doesn’t care whether it’s a looker or not, because everyone knows it’s going to fill you up with classic comfort food. But that doesn’t mean we can’t change up the presentation.

In this recipe for meatloaf, we take a break from the loaf pan and bake it up in a Bundt instead. But a quirky, charmingly retro presentation isn’t the only benefit of this swap. Baking the meatloaf in a Bundt pan means more surface area for the glaze of your choice and even easier portioning (this recipe delivers 10 generous servings). All you’re missing is the mashed potatoes and green beans to make it a meal.

Speed Things Up with a Food Processor

As counterintuitive as it seems, I like using a food processor when making meatloaf because I find that it speeds things up. Yes, I have to lug out my machine and wash it after, but it does an amazing job of really blitzing onion and garlic into tiny pieces. These tiny pieces cook directly in the meatloaf and don’t have to be precooked separately, which is what a lot of other recipes that use diced onion have you do. You don’t have to spend a lot of time chopping, nor do you have to spend time precooking, so it’s a win-win in my book.

The food processor also helps finely chop the key ingredient in this recipe: bacon. Bacon adds fat, flavor, and moisture to the meatloaf so you don’t end up with dry meatloaf, but it really needs to be finely chopped so you end up with chewy, fatty bites.

Classic Bundt Meatloaf

Baking Meatloaf in a Bundt

When baking meatloaf in a Bundt pan, there are a few things you have to do differently. Halfway through cooking, drain off the excess juices and then flip the meatloaf out. It finishes cooking without the pan on a baking sheet. The high sides of a Bundt cake pan means the meatloaf will never brown properly and will just steam, so flipping it out before it’s cooked through is necessary, as is draining out the juices. Once it’s flipped out, though, you can now glaze the meatloaf with BBQ sauce or ketchup so it develops a crispy crust, leaving you with a savory cake worthy of a photo.


  • Cooking spray
  • 1/2 cup dry or panko breadcrumbs
  • 1/2 cup whole or 2% milk
  • 1 medium yellow onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 8 ounces bacon, coarsely chopped
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fine salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds ground beef, veal, pork, or blend
  • 1/2 cup BBQ sauce or ketchup, plus more for serving


  1. Arrange a rack in the middle of the oven and heat to 350°F. Spray the inside and tube of a 10-cup Bundt pan with cooking spray; set aside. Mix the breadcrumbs and milk together in a small bowl; set aside.
  2. Place the onion and garlic in the bowl of a food processor fitted with the blade attachment and pulse until finely chopped, about 10 (1-second) pulses, stopping and scraping down the sides of the food processor as needed. Scatter the bacon over the onions, separating any pieces that are stuck together, then pulse until the bacon is very finely chopped and the mixture becomes sticky, about 10 (1-second) pulses more; set aside.
  3. Place the eggs in a large bowl and whisk with a fork to break up. Add the bacon mixture, breadcrumb mixture, Worcestershire, salt, oregano, and pepper, and stir to combine.
  4. Working quickly to keep the meat cold, add the meat and mix with your hands until combined (don’t squeeze or overwork the mixture). Transfer the mixture to the bundt pan and gently press into an even layer.
  5. Bake until the meatloaf is just starting to set, about 30 minutes. Meanwhile, line a rimmed baking sheet with aluminum foil; set aside.
  6. Remove the pan from the oven and pour off as much of the accumulated liquid in the pan as possible into a heatproof bowl. Invert the foil-lined baking sheet over the bundt pan. Holding onto the baking sheet and the pan at the same time (use oven mitts or a towel, it’s hot!), flip it over. Remove the bundt pan (you may need to use a fork or knife to pry the pan up to lift it off).
  7. Brush the BBQ sauce or ketchup over the meatloaf and bake until the glaze darkens slightly and an instant-read thermometer inserted into the center registers 165°F, about 30 minutes more. Transfer the baking sheet to a wire rack and let the meatloaf cool for 10 minutes before slicing. Serve with more BBQ sauce or ketchup if desired.

Cook’s Notes

Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.

Balsamic Glazed Steak Rolls

Balsamic Glazed Steak Rolls



  • 1 teaspoon extra virgin olive oil
  • 1 large clove garlic, minced
  • 1/4 cup dark balsamic vinegar
  • 2 Tablespoons dry red wine
  • 2 teaspoons brown sugar
  • 1 sprig fresh rosemary
  • 1/4 cup beef broth

Steak & Veggies

  • 8 thin slices sirloin or flank steak (I used 1 ½ lbs flank steak)
  • 1 Tablespoon Extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium yellow onion, halved and then thinly sliced


  1. Sauté garlic briefly in olive oil, then add rest of glaze ingredients. Cook 15 minutes, or until reduced by half. Throw out the rosemary sprig.
  2. Set aside 1 Tablespoon of the glaze to brush on the uncooked steak and save the rest for glazing the steak after it is cooked.
  3. Pound the pieces of flank steak very thin with a meat mallet.
  4. Sprinkle the steak with salt and pepper, and brush with the reserved tablespoon of glaze.
  5. Sauté the vegetables in olive oil until crisp-tender, about 5 minutes.
  6. Place some of the sautéed vegetables on each piece of steak, then roll it up. Use a toothpick to thread the steak ends shut.
  7. Heat a grill pan over medium-high heat. Add oil to the pan then grill 2-3 minutes on each side for medium-rare steak.
  8. Brush cooked steak rolls with remaining glaze.

Sopa de Albondigas

So you’ve got the savory but want some sweet? Add dried cranberries and your choice of peach, pineapple, or mango salsa to brighten up this meatball soup; then top with sliced green onions for bits of crunch.


  • 1 egg or 1 egg white, lightly beaten
  • 3 tablespoons long grain rice
  • 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pound lean ground beef or ground pork
  • 2 14 ounce can beef broth
  • 1 cup water
  • 1/3 cup tomato paste
  • 2 cups cubed potatoes (2 medium)
  • 1 cup thinly sliced carrots (2 medium)
  • 1 medium onion, thinly sliced
  • 1/2 cup frozen peas


  1. For meatballs, in a medium bowl combine egg, uncooked rice, oregano, salt, and pepper.
  2. Stir in meat; mix well.
  3. Shape meat mixture into 1-inch meatballs.
  4. For soup, in a large saucepan combine broth, the water, and tomato paste. Bring to boiling.
  5. Add meatballs. Simmer, covered, for 15 to 20 minutes or until meatballs are cooked through and rice is tender.
  6. Add potatoes, carrots, and onion to saucepan.
  7. Cook, covered, about 15 minutes more or until vegetables are crisp-tender.
  8. Stir in peas; heat through.

Slow-Cooked Beef Pozole

Slow-Cooked Beef Pozole


  • 8 ounces round red potatoes, chopped
  • 1 large onion, cut into thin wedges
  • 1 pound beef flank steak, cut into 6 pieces
  • 2 14 1/2 ounce can beef broth
  • 1 15 1/2 ounce can golden or white hominy, rinsed and drained
  • 1 14 1/2 ounce can diced tomatoes
  • 1 fresh poblano chile pepper, chopped*
  • 1 tablespoon hot chili powder
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 cups shredded cabbage
  • Crumbled queso fresco
  • Chopped fresh cilantro
  • Lime wedges
  • Sliced hot chile peppers (optional)


  1. In a 4- to 5-quart slow cooker place potatoes and onion.
  2. Top with flank steak.
  3. In a medium bowl combine broth, hominy, undrained tomatoes, poblano pepper, chili powder, garlic, cumin, and salt. Pour over meat.
  4. Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
  5. If using low-heat setting, turn to high heat setting.
  6. Add cabbage.
  7. Cover and cook on high-heat setting for 30 to 60 minutes.
  8. Transfer meat to cutting board. Using two forks, pull meat into shreds. Shred beef and return to slow cooker.
  9. Serve topped with queso fresco, cilantro, and lime wedges

Mexican Meatball Stew

Mexican Meatball Stew Mexican Meatball Stew


  • 2 14 1/2 ounce cans Mexican-style stewed tomatoes, undrained
  • 2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
  • 1 15 ounce can black beans, rinsed and drained
  • 1 14 ounce can seasoned chicken broth with roasted garlic
  • 1 10 ounce package frozen whole kernel corn, thawed
  • Fresh oregano (optional)


  1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.