I know, I know. We keep choosing Rachel Ray recipes for our New Recipe of the Week. Every Day with Rachel Ray is the only food related magazine we get, and we’ve had better success with Rach’s recipes than the things we try to make out of traditional cookbooks. Things tend to be bland in cookbooks. So there’s going to be a lot of Rachel on this here blog.
This week I made Pork, Apple, and Cheddar Meatballs with Egg Noodles for the first time. You can find the recipe here.
The verdict? 3/4 of the nerds in the nest loved it (Jonas doesn’t count in this case). Jake, Nick, and I were all big fans, though we all agree that the recipe could be improved with some kind of sauce. Something light on the flavor so that the meatballs will still shine. Any ideas?
Eliza was not a fan of the “chicken” (she calls all meat chicken, which tells you a lot about the protein variety in our house). I think E didn’t like it because the onions were fairly large and visible; I bet she’ll change her mind if I blend instead of shred them next time.
How I Changed it Up
-I only had a 1/2 cup of breadcrumbs, but the recipe called for 3/4. We happened to be out of everything that could be made into breadcrumbs (it was the day before grocery day), so I just ran with what I had. It worked out fine.
-I forgot to buy fresh parsley, so I used freeze dried parsley. When using freeze dried herbs, use 1/3 the called for amount. I really need to just start an herb garden. We’ll see if we can keep Wilson alive first.
-I used whole wheat egg noodles. We usually go with whole wheat noodles. The texture is a little different, but they taste the same as regular noodles. And they’re better for you.
-The recipe said four servings, but it could easily have fed 5-6 people (depending on how hungry they are). I think that Rachel’s serving sizes always have teenage boys in mind.
-We all had a side of applesauce with this. Yum.
Have a recipe you think we’ll love? Send it to us through the contact page with your name and blog url (if you have one) and we might feature your recipe on the next “What’s for Dinner”!”