Father’s Day

Not sure what kind of gift to get Dad for Father’s Day?  He’s already got enough ties (that he never wears), and we’re past the age where macaroni art is considered cute.  If you ask me, the best gift you can give Dad is a full stomach. Think outside the BBQ and forgo the typical steak and burgers routine.  Get creative and serve up something non-traditional, like meatballs!

Meatballs are a great alternative because the varieties are endless.  You can use any ground meat, like chicken or turkey, but I tend to favour a combination of pork and beef.  Sure, you can whip up a batch of spaghetti and meatballs, but there are so many more flavour combinations to explore.

How about a meatball sub, loaded with a fiery tomato sauce and gooey Tre Stelle® Mozzarella. Serve the sub alongside a cold glass of Dad’s favourite Pale or Amber ale.  If Dad likes spice, try a Red Thai Curry sauce with meatballs and served with rice. Keep with the Thai theme, and serve this dish with a Thai-style Lager.

My favourite way to make meatballs is to stuff them with Tre Stelle® Mini Bocconcini Cheese. Not only do these meatballs go with almost any sauce you choose, but they’re super easy to make, and score you major wow-factor points with Dad.

Really want to knock Dad’s socks off this Father’s Day? Try this Spicy Apple Glaze, made with ginger, garlic, jalapeño and apple jelly. Since this dish is sweet and spicy, a Wheat or Cider beer works best – and make sure the beer is very cold!

Bocconcini Meatballs with a Spicy Apple Glaze

Yields about 20-25 meatballs depending on size

Meatballs

½ lb ground beef

½ lb ground pork

2 cloves garlic, minced

1 tsp onion powder

½ cup bread crumbs, such as Panko

1 egg

Tre Stelle® Mini Bocconcini Cheese

 

Preheat oven to 400 degrees F. Place a cookie sheet in the oven while it’s preheating.

In a large bowl, combine all the ingredients for the meatballs and mix until well combined. Measure out about 2 tbsp for each meatball. Wrap the meat around the mini bocconcini balls and roll in your hands until the cheese is completely encased.

Remove the cookie sheet from the oven and add some oil so the meatballs don’t stick. Bake for 8-10 minutes, but not so long that the cheese is exploding out the sides.

 

Glaze

½ cup apple jelly

¼ cup soy sauce

1 tbsp grated ginger

1 tbsp brown sugar

2 cloves garlic, minced

½ tsp cayenne

½ small jalapeno, finely chopped

 

Combine all ingredients into a small saucepan over medium-high heat. Bring to a boil. Reduce heat to medium and allow to simmer for 8-10 minutes or until thickened. Remove from the heat and allow to cool slightly. Toss cooked meatballs with hot sauce and serve with rice or rice noodles.