My friend and I cooked dinner on Saturday night. We were looking for a warm and comforting dish. What could be better than meatballs!

From Joy of Cooking

1 lb ground beef
2 garlic cloves, minced
1/2 cup chopped parsley
1/2 cup grated parmesan cheese
1 medium onion, finely chopped
1/2 cup fresh breadcrumb
1 large egg, beaten
3 tablespoons dry red wine (optional)
2 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 cup all-purpose flour
2 tablespoons olive oil

Mix all ingredients up to the dried oregano with your hands.
Scoop out mixture in heaping tablespoons and form into 2-inch balls.
Dredge the meatballs in the flour.
Heat in a large skillet over medium heat the 2 tablespoons of olive oil.
Brown the meatballs in batches.
Place in baking pan and cook in a preheated 375 degree oven for 10 minutes.
If desired finish cooking in the sauce of your choice.



Happy almost Super Bowl! Last year, I sent out a few dips that got some rave reviews. If you’re in the mood for something a little fancier for Sunday’s big game, look no further than this recipe that can be made with either beef tenderloin or reast beef slices (basically the same thing). I made this a while ago for a little get together at our apartment and it was a hit!




36 slices (1/2-inch thick) baguette bread
4 tablespoons extra-virgin olive oil
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

Preheat the oven to 375 degrees F.

Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper.

Cover and refrigerate.

Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.

Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.

Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.

Alternative: If you’d like, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving (and money-saving) alternative.

Happy eating! Go Pats!


Lauren Hillman
Hillman’s Helpings