Easy and Delicious Recipes
Instead of relying on eggs, these egg-free banana muffins with walnuts are made with a combination of ripe bananas and milk (use plant-based milk for the vegan version) for a delicious and moist texture. The addition of crunchy walnuts not only adds a delightful nutty Read More
If you like brats and like how easy it is to use an air fryer, you’re in for a treat. Today, we’ll show you how to make tasty, easy air fryer brats. This recipe is great for a quick and tasty meal and a great Read More
Today, we’re sharing a delicious traditional beef olives recipe that will impress your guests and elevate your dinner parties. This recipe is easy to follow and produces succulent and flavorful beef olives that are sure to become a favorite.
So, let’s get started and learn how to make these mouth-watering beef olives!
A traditional British dish known as “beef olives” consists of filled, thinly sliced beef folded into a parcel and slowly cooked in a rich brown sauce.
Since the Middle Ages, beef olives have been a staple of British cooking. One would assume that they truly contain olives based on the name. While this is not the case, you can certainly experiment by adding some olives to the dish. 🙂
The British term”Beef Olive” refers to beef that has been wrapped around a flavorful filling, browned, and finished in a brown sauce.
In their most basic form, Beef Olives are thin beef steaks wrapped around sausage meat, minced beef, veal, or a breadcrumb foundation with anchovies; however, I’ve opted to use Stilton cheese in my filling because it pairs so nicely with beef.
The packed beef rolls get their olive title because they resemble an olive when they are neatly wrapped with string. Veal steaks were also commonly used in the past.
The key to making them juicy and flavorful is browning them in a skillet before finishing them up in a casserole. I found that cooking them in a rich red wine beef stock brought out the best in the delicate beef and the stuffing.
Not to brag, but this Beef Olives recipe is hard to top as a wonderfully delicious dinner that will fill up the whole family when served with Hasselback potatoes and veggies.
15 oz beef steak (thinly sliced, about 4 slices)
14 oz beef stock
2 Tbsp oil, divided
2 Tbsp butter
2 Tbsp flour
2 carrots, sliced
1 tsp salt
1 tsp black pepper
½ cup breadcrumbs
2 shallots, finely chopped
â…“ cup mushrooms, chopped
¼ cup Stilton cheese, crumbled
1 egg, lightly beaten
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
1. Make the stuffing
Heat 1 Tbsp oil in a skillet over medium heat. Sauté the shallots and mushrooms for about 5 minutes, until softened.
Transfer to a large bowl and mix with breadcrumbs, Stilton, egg, thyme, and rosemary. Stir until well combined.
2. Roll the beef
Divide the stuffing into 4 equal portions and shape into small logs.
Place one log at the short end of each beef slice, then roll up tightly. Secure with kitchen string or toothpicks.
3. Prepare the base
Heat the remaining 1 Tbsp oil in the skillet. Add the sliced carrots and cook for 5 minutes, until slightly softened.
Transfer the carrots to a baking dish and set aside.
4. Sear the beef
Season the beef rolls with salt and pepper.
Increase the skillet heat to medium-high and sear the rolls on all sides until browned, about 2–3 minutes per side.
Place the seared rolls on top of the carrots in the baking dish.
5. Make the gravy
In the same skillet, melt the butter. Stir in the flour and cook for 1 minute until golden.
Gradually whisk in the beef stock, stirring constantly until smooth and slightly thickened.
6. Bake
Pour the gravy over the beef rolls. Cover the baking dish with foil.
Bake at 350°F (175°C) for 50–60 minutes, or until the beef is tender. Larger rolls may need extra time.
7. Serve
Remove the beef from the oven and let rest for a few minutes. Discard the kitchen string before serving.
Spoon the onion-carrot gravy over the beef rolls and serve with mashed potatoes or crusty bread.
Use thinly sliced beef — flank steak or top round works well.
For richer gravy, swap half the beef stock for red wine.
Don’t skip the resting step — it keeps the beef rolls juicy.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4
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Beef – substitute beef with chicken breasts sliced in two pieces and pounded in the zip-lock bag using a meat mallet. You can also use turkey or pork escalopes.
For the stuffing – You can use sausage meat, minced chicken, pork, or beef.
Mushrooms – for added flavor, use rehydrated porcini or shiitake mushrooms.
Stilton – for a unique flavor, try another blue cheese like Gorgonzola, Roquefort or brie, or camembert.
Totally! A day ahead of time, make the filling and roll up the beef parcels to chill in the fridge. Get the sauce ready and pop it in the oven an hour before you want to dine.
You can make the filled beef packages a day ahead of time and keep them refrigerated and covered. Meat and gravy leftovers can be kept in the refrigerator for up to three days. Do not attempt to store this dish in the freezer.
We advise eating your beef olives as soon as they are prepared because reheating might dry up the beef and make it difficult to heat the food fully due to the various stuffings.
If reheating is required, we advise using a meat thermometer to make that your olive is well cooked.
Rich, delicious and easy to make, this Apple Curd is overflowing with apple flavor. There are only six basic ingredients in our straightforward recipe, and no additional tools are needed. This luscious apple spread is a favorite in our home all year. We spread it Read More
Chislic may be prepared with venison, lamb, or beef, but in my opinion, venison works best for this distinctive South Dakotan cuisine. Chislic is made with bite-sized pieces of meat that have been deep-fried and seasoned with Worcestershire sauce, garlic powder, salt, and pepper. Many restaurants Read More
A few basic ingredients are all you need to make this delicious White Country Gravy! I’m sure you have all of them in your kitchen. It is a wonderful gravy that is really simple to make in a matter of minutes and is creamy, smooth and rich in flavor.
Perhaps one of my favorite comfort food dishes is this homemade white country gravy, a common Southern dish. Although I never tried a gravy I didn’t like; this one is amongst my favorite ones. One of my go-to recipes for a cozy meal is white country gravy, a Southern breakfast staple and a staple in my own kitchen.
Chicken fried steak, biscuits and gravy, chowder, mashed potatoes and gravy all fall under this category. You’re going to adore this White Country Gravy.
You are missing out if this is your first time making it. This gravy can be prepared in minutes; you’ve heard it tight…minutes! And I am confident that you already have all the ingredients on hand to prepare it!
Everyone knows the secret to a great Southern dinner is a killer gravy.
In my view, the finest element of a traditional Southern meal is the gravy that is liberally applied to every portion of the meal. Even if your fried chicken, pork chops, or chicken fried steak came out dry, a good gravy might make it edible again.
All things considered, this recipe for creamy white gravy is the gold standard for traditional country gravy. When your supper needs a little something extra, this is the sauce to make. It’s rich, beautifully creamy, and velvety smooth. Even better, it takes minutes to prepare and requires only five common pantry ingredients.
This is a dish that may be prepared in almost any place and at any time.
3 Tbsp butter
2 Tbsp all-purpose flour
2 cups whole milk
1 tsp black pepper
½ tsp salt
½ tsp garlic powder (optional)
1. Make the roux
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. This cooks out the raw flour taste.
2. Add the milk
Gradually whisk in the milk, a little at a time, to avoid lumps. Continue whisking until the mixture is smooth.
3. Season
Add black pepper, salt, and garlic powder (if using).
4. Simmer
Bring the gravy to a gentle boil, then reduce the heat to low. Let it simmer for 15–20 minutes, stirring occasionally, until thick and creamy.
5. Serve
Remove from heat and serve warm over biscuits, chicken, potatoes, or your favorite Southern dish.
Use whole milk for the creamiest texture, though 2% works too.
Whisk constantly when adding milk to prevent lumps.
If the gravy is too thick, add a splash more milk; if too thin, simmer longer.
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Warm gently on the stove over low heat, whisking in a splash of milk to loosen the consistency.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: About 2 cups
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You may use the fat from frying bacon or sausage in place of the butter if there is any leftover. Use enough butter to equal 1/4 cup of total fat if just a little oil is left in the pan. Simply adhere to the remaining directions as provided.
The liquid used to make the gravy is the primary distinction. White gravy is often produced with milk, and brown gravy is typically made using animal fat and broth.
The primary distinction is the liquid used to make gravy. White gravy is prepared with milk, whereas brown gravy is made using animal fat and broth.
White gravy paired with homemade biscuits or mashed potatoes is excellent. Additionally, it may be used as a creamy covering for fried chicken, turkey, chicken tenders, toast, eggs, omelets, breakfast pizzas, and pork chops.
This white gravy recipe makes about 2 cups. But if you want to make more, you can always double or triple the recipe.
Let your white gravy cool to room temperature before transferring it to an airtight container to preserve in a fridge. It will last in the refrigerator for approximately 3 to 4 days.
Additionally, you may freeze it in a zip-lock bag on a baking sheet until it freezes. We are freezing it this way because it is simpler to reheat up when it is thinner. Following that, you may freeze this gravy for up to 4-6 months, which is excellent.
To reheat the white gravy, just microwave tor gravy at medium heat in a saucepan. You may always add a little milk or water if it is too thick.
The Finest Italian Lemon Ricotta Cake recipe is here! It is the ideal Italian dessert since it is flavorful, fluffy, and lightweight. Ricotta cheese and lemon are used in this simple recipe. You’ll like this recipe because it’s a rich, moist, and easy-to-make cake that Read More
This mango cake has a sponge cake base, a fresh and juicy mango, and a light vanilla whipped cream frosting. You won’t find a cake as moist and wonderful as this Mango Cake. Mango Sponge Cake Usually, when I’m in a hurry, my cake recipes Read More
Delicate and juicy Italian meatballs cooked with garlic, parsley, fresh bread crumbs, eggs, pork, veal, and beef can be enjoyed on their own or tossed with spaghetti and tomato sauce. Tomato sauce is included in this recipe, so no worries. You will thank yourself in the future if you make extra and save it in the freezer.
Tender, juicy, authentic Italian meatballs are prepared in 30 minutes for the entire family.
These delicious veal, beef, and pork meatballs are a true representation of an Italian-American meatball dish. I genuinely believe that this recipe, based on my grandmother’s, produces the most fabulous handmade Italian meatballs ever.
My kids will never forget their great-grandma’s meatballs. I created this recipe based on my recollection of her meatballs and a ton (too much!) of practice. When my children eventually said, “They’re almost as good as great-grandma’s,” not too long ago, I knew I had attained meatball perfection.
After years of experimenting with different proportions, I can confidently say that this Italian meatball recipe that anybody can prepare is the best. Light and moist thanks to a mixture of three different types of meat (two are great), fresh bread crumbs, eggs, milk, flavored parsley with garlic, and parmesan cheese.
They are partially cooked in the oven until firm and then finished in the sauce.
The short list of ingredients is all that’s needed to make a juicy and soft Italian meatball. In order to do this, you will need:
Ground beef, veal and pork –You don’t have to use veal; you can just combine beef and pork. Some claim that using a mixture of beef, veal, and pork for preparing meatballs is a more traditional method of preparation in Italian cuisine (and you can too). The optimum texture and flavor may be achieved using a blend of fifty-fifty ground beef and pork.
However, I usually use this combination because ground veal isn’t always available.
Purchase freshly ground beef from the shop if at all feasible. Compared to vacuum-packed ground meat, I find that it releases less water and tastes much fresher.
Parmigiano Cheese – Parmigiano cheese, in my view, is a rather crucial component of an Italian meatball. In addition to giving the meatball a ton of flavor, it also makes it soft and creamy. Grana Padano or Pecorino Romano might also work. Remember that Pecorino has a stronger taste because it’s a cheese made from sheep’s milk.
Eggs – Adding eggs to the mixture serves just as a binding agent, not as a source of moisture. Here we utilize two egg yolks and one whole egg to maintain the lightness and airiness of the meatballs. Eggs are one of the main and most used ingredients in Italian cuisine, for example, in these Canestrelli (Italian Egg Yolk Cookies).
Garlic – Use plenty of finely minced garlic to get the most flavor. It’s optional, but I like to add a teaspoon or two of garlic powder.
Bread crumbs –To prepare a paste out of fresh breadcrumbs and milk for these Italian meatballs, we’ll need to make a panade. As the meatballs cook, the panade absorbs the liquids, keeping the meatballs moist.
Parsley – The meatballs’ fresh flavor comes from chopped parsley. I always miss it if I’m forgetful and leave it out.
Seasonings: For optimal results, season liberally with salt and pepper.
In this recipe, you may choose between fully baking the meatballs in the oven or baking them in the oven only partially before finishing them in a sauce.
Step 1: Put the rack in the top third of the oven and turn it up to 425°. Brush some oil on a large baking sheet with a rim.
Step 2: Mix the milk and breadcrumbs in a big bowl, coating and submerging. Let stand for 10 minutes or so to moisten the breadcrumbs properly. Then, the ingredients should be mashed with a fork until it forms a moist, nearly smooth paste.
Step 3: Using a fork, thoroughly combine the breadcrumb mixture with the egg, egg yolks, parsley, parmesan, garlic, salt, and pepper. Add an equal mix of ground beef, veal, and pork by gently combining with your hands or a big spoon. If not using veal, ad half beef and half pork. Be careful not to overmix.
Step 4: Make golf-sized balls out of the mixture by rubbing some olive oil on your palms. Place the baking sheet that has been prepared. When the meatballs have achieved an internal temperature of 165 F, it’s done. It should bake for about 20 minutes. After taking it out of the oven, serve how you like.
Step 5 (Optional) Bringing meatballs in tomato sauce to a finish: Simmer some tomato sauce in a medium-sized pot. About 15 minutes into baking, you should see the meatballs take on some color. Drop into tomato sauce and cook for about 10 minutes or until an instant-read thermometer shows an internal temperature of 165°F.
The fresh breadcrumbs provided a softer and more juicy meatball in my testing than the dry ones did. Just a few slices of white bread without the crust will do for making fresh breadcrumbs. Alternatively, you may rip the bread into large pieces and pulse it in a food processor to form coarse crumbs. Also, you may use a knife to cube the bread into small pieces.
Dry breadcrumbs can be used in a pinch, but they may cause the meatballs to be tougher.
Put the breadcrumbs in the milk and let them soak for 10 minutes before mashing them up with a fork to absorb even more milk. It’s essential to soak the breadcrumbs thoroughly.
Size matters when it comes to cooking, so keep that in mind when you roll out your meatballs. Italian meatballs are larger than most of us in North America are used to eating.
Meatballs should be around the size of a golf ball, which is how I usually form them. Due to the somewhat bigger size, the outside may brown properly without becoming overcooked.
Even without the tomato sauce, these Italian meatballs are delicious. You’ve prepared some lovely meatballs at home, and now you should really go for it and make homemade tomato sauce. I’ve included the recipe for the tomato sauce in the recipe card below.
Spaghetti and meatballs on a nice summer night, especially outside with glasses of red wine running, are difficult to beat, in my opinion, even though Italians do generally not eat their meatballs with any pasta. The Italian meatballs are great over a bed of polenta, mashed cauliflower or potatoes, a bed of rice, or even a bowl of quinoa if you’re trying to avoid pasta.
You could also eat the meatballs without any pasta at all and pile them on some braised greens or a salad. Alternatively, you could serve them with a hearty helping of tomato sauce, some crusty bread for dipping, and nothing else. Delicious!
Tucking these Italian meatballs into two pieces of ciabatta bread, then topping them with tomato sauce and mozzarella cheese, is another great option.
If you need to freeze a large number of meatballs, separate them into smaller portions before freezing.
To store: Meatballs (and tomato sauce) may be kept fresh in the fridge for up to 5 days if stored in an airtight container.
To reheat: Place meatballs without sauce in an oven warmed to 350 degrees for 5-10 minutes. Reheat in the sauce for 15 minutes over medium-high heat on the stove.
To freeze: For freezing, ensure total cooling. A single layer of meatballs should be spread out on a baking pan. Put in a freezer-safe container or ziplock bag and freeze for 30 minutes. Freeze for as long as three months. Get it out of the freezer and into the fridge the night before you want to reheat it.
Tender, juicy, versatile Italian meatballs cooked with garlic, parsley, eggs, fresh bread crumbs, pork, veal, and beef are equally delicious either eaten on their own or simmered in a homemade tomato sauce and served on a bed of spaghetti. For the sake of your future self, make extra and put it in the freezer.
Prep time: 10 minutes
Cook Time: 20 minutes
Servings: 16-18 meatballs
Calories: 190
If you’re not using veal meat, combine 16 oz beef and 16 oz pork meat.
Share the image below to your Pinterest board if you like this meatballs recipe!
The majority of these suggestions are covered in the post, but they need a second mention in case you just read certain sections.
Don’t pack the meatballs too firmly when forming them; otherwise, they will be thick and stiff. Don’t worry if they aren’t precisely spherical; just quickly form the meatballs. It’s best if you don’t handle them too much. Apply oil on your hands and shape the meatballs gently.
The fat will melt and degrade if the meatball mixture gets too warm. The meatballs won’t be as juicy and will be difficult to form as a result. Before forming the meatballs, if required, refrigerate the mixture for about 15 minutes.
Depending on your oven, large meatballs will cook in around twenty minutes at 425°F (200°C). Use an instant-read thermometer for the best results; meatballs are done when they reach a temperature of 165°F.
I suggest gently cooking the meatballs for no more than 15-20 minutes if you intend to continue cooking them in a sauce to prevent drying them out.
A great recipe to prepare ahead is meatballs. Making extra for future dinners is a great idea because they freeze wonderfully on their own or in a sauce.
A copycat of Olive Garden’s famous Zuppa Toscana soup that matches the restaurant’s classic in every way. A creamy and flavorful broth was infused with kale, bacon, Italian sausage, and tender pieces of russet potatoes. What is Zuppa Toscana? Toscana means Tuscan, and Zuppa means Read More
