Beef and Pork Meatballs


Came across this pork and meatball recipe on FoodTube and added it to my recipes-to-make list. Simple enough with everyday ingredients from the grocery store, this was Friday’s dinner. I must admit, it does take a while for one person to make the meatballs and tomato sauce from scratch, but I had all afternoon to cook the chopped onions and simmer the sauce. (I apologize if the raw meet looks unappealing.)


I put the meatballs in the oven (at 375° for 30 minutes) instead of pan frying them. Just before serving, I reheated the pasta sauce and put the cooked meatballs in.



Click here to get the full recipe.


I always like cooking up a storm, but it takes me ages to find a recipe that I feel comfortable cooking. And something new, obviously. After searching the internet and reading magazines, I finally found what I wanted to make (to bring to a Thanksgiving dinner).


A handful of ingredients except I had to go out and buy some orzo from the bulk store. I guess orzo is not a popular food and I only found one neighbourhood grocery store that sold orzo in packages like pasta.


It takes time. It’s somewhat similar to cooking rice, it absorbs the liquid really fast and gets starchy. Keep stirring it, as it can burn easily


It looks really similar to rice. And everyone at the dinner I attended thought it was rice. But apparently, it’s a pasta. Either way, it’ll be a favourite in my diet.


Clam Pasta– A Quick Fix

I hate to admit, but I don’t really like things that come from cans. But this blog post is all about clams from cans and dried pasta. Everyone might not have canned clams, but the majority will have some sort of pasta in the cupboard, right? If not, this recipe does not need more than five ingredients.

– pasta (your choice)
– canned clams
– tomatoes (canned or fresh)
– herbs (fresh parlsey or green onion) for garnish
– chopped onions and or garlic

There are no exact measurements, as everyone prefers more of this and less of that.
Quick note: when this was made, the tomato was left out. I find the tomato adds more sauce to the pasta, as if it’s just the pasta with is very dry.


Cook the pasta in boiling water. Open the can clams and rinse throughly. There can be bits of clam shells that are bound to be unseen. In a pot, large enough for all the ingredients, heat oil. Throw in the onions or garlic and stir them until light brown. Toss the tomatoes and clams until heated through. Lastly add the drained pasta to the tomato-clam sauce. Turn off the heat and stir in garnish.

This recipe is good for days when you don’t want to think of what to have for dinner after a long day of work or lazy Saturdays.

I might not have explained the steps clearly or have missed something important. Feel free to leave a comment, question or drop a “Hi.”

E N J O Y ! : )

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