Kats’ Kitchen

Meatballs in Marinara AND another yummy Chicken Salad March 1, 2011

Filed under: Main Dishes,Salad — stacielk @ 6:00 am
Tags: , , , , , ,

I should be doing laundry, cleaning and taking care of the little one today…but sometimes these things just have to be put on the back burner so I can update the blog.  Ok, well not taking care of the daughter, so this post will most likely be typed in between feeding, changing diapers and running after her cleaning up the next thing she gets into.  She’s a busy little one.  Walking like there’s nothing to it.  She’s 11 months now, 1 more month till the big b-day party!  Anyway, back to the recipes.

So I posted a picture a while back of some Meatballs in Marinara and never got around to posting the recipe.  So here it is.  I made the sauce in my new electric skillet I got for Christmas, which worked great.

Meatballs in Marinara

4 cloves garlic, minced

1/2 tsp oregano

3 oz tomato paste

1/2 cup red wine

1/2 cup water

2 – 28oz cans crushed tomatoes

1/4 cup basil



1 onion, chopped

Preheat oven to 475 degrees.

Saute onion, add garlic and oregano.  Remove half of mixture in small dish and set aside.  To the mixture in the pot add tomato paste and wine.  Cook for 2 minutes until syrupy.  Add water and crushed tomatoes.  Simmer for 45 minutes.  Add Parmesan, basil, salt & sugar (to taste).

2 slices bread, cubed

1/3 cup milk

1/2 cup Parmesan

1/8 cup parsley

1 egg

1 clove garlic, minced

1/4 lb italian sausage

1 1/2 lb ground beef

In a medium size mixing bowl soak cubed bread in milk.  Add the onion mixture and mash together.  Add Parmesan, parsley, egg and garlic.  Add Italian sausage.  Mash together then add ground beef.  Mash with hands and form into meatballs (I made mine about 2 T/meatball).  Put on baking sheet and bake for 20 minutes.  Add meatballs to sauce and simmer for at least 15 minutes.  Serve over favorite pasta.  Enjoy!

This recipe has been past down from a few friends and sister-in-law’s.  Don’t know the exact originator of it.

I believe I also promised you another Chicken Salad recipe.  This one is from a good friend’s mother.  It reminds me of a chicken salad that I’ve gotten from a pretty high-end bakery a few weeks ago, and from talking to my friend, it was made-up to try to resemble that chicken salad, and my opinion, it does!  Definitely worth trying out!  I prefer my chicken salad best on top of a piece of toast but you can eat it however your little heart desires :)  Thanks for the recipe Mrs. S.!

K-N-D Chicken Salad

4 cups chicken (cooked and diced)

1/2 cup celery (chopped fine)

1 1/4 cups Hellmann’s Mayo

1 tsp salt

3/4 cup almonds (sliced thin)

1 1/2 T lemon juice

1 1/4 tsp dill weed

Mix together all ingredients and refrigerate over night.  Serve on top of toast, in a pita pocket, on crackers or in a bakery roll of your choice.

Recipe from Laura S.’s Mom


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