One of my favorite things to do in the kitchen is to look at a traditional meal and try to think of alternate ways to prepare it. Take, for instance, Caprese salad. Delicious and perfect when it is traditionally served sliced on a platter and drizzled with extra virgin olive oil and De Nigris balsamic vinegar.
Now, add it to a pasta salad and wow! Now you have a new dish begging to be enjoyed. Or, pop the same ingredients in the oven and bake until bubbly and now we’re talking wow.
Meatloaf is the same way. Delicious and perfect when it is traditionally served in a loaf pan and served with a side of creamy mashed potatoes. Now, take those same ingredients and skip the regular ketchup and add De Nigris Balsamic Ketchup, which adds a pop of sweetly satisfying balsamic vinegar. Roll the ingredients in a bite-sized meatball and bake until perfection. Topped with a tempting glaze of De Nigris Balsamic Ketchup of course.
Tradition, kicked up a notch.
Ingredients - Meatballs
1 pound ground chuck
½ cup bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons fresh parsley, chopped
¼ teaspoon sea salt
1/8th teaspoon ground black pepper
¼ sweet onion, chopped
2 teaspoons De Nigris Balsamic Ketchup
Olive oil or Pam spray
Ingredients – De Nigris Balsamic Ketchup glaze
3 teaspoons De Nigris Balsamic Ketchup
2 tablespoons apricot jam
2 teaspoons honey
¼ teaspoon garlic powder
- Preheat oven to 375 degrees.
- Mix the meatball ingredients together in a large bowl and form into one-inch balls.
- Spray 5 x 10 oven-proof baking dish with Pam spray or olive oil.
- Place meatballs in baking dish and set timer for one hour.
- While meatballs are baking, combine the glaze ingredients in small bowl.
- At half-hour point, coat meatballs with glaze.
- Continue baking for thirty-minutes and remove from oven.
- Serve and enjoy!