Sweet and Sour Meatballs

Saturday, August 8, 2015

 Last week I was making pizza and thinly slicing peperoncini peppers with Addie on my hip, per usual.  She started pointing at the peppers and grunting, a sure tell sign that she wants to try it.  I told her they were spicy and she might not like them but the pointing and grunting continued.  So, I let her try one while I waited for her little face to scrunch up.  But, it didn't.  More pointing and grunting, she wanted more!  I seriously couldn't believe it! Baby has a mouth and stomach of steel. 

I bet you are wondering what that has to do with meatballs. Not much really, just that Addie loves meatballs and made a similar grunting noise when she was eating them.  I'm always on the lookout for new meatball recipes since she likes them so much.  I think it has to do with the fact that there isn't a ton of chewing involved, I mean she has 7 teeth, and that meatballs are so flavorful!  These are no exception, tender and smothered in a sweet and sour BBQ like sauce.  I think your whole family will love them!  

I loved the ease of this recipe since there was no babysitting the meatballs while frying them in a pan.  Just form the meatballs and pop them in a baking dish.  Pour the sauce over the top and bake!  After 30 mins I took them out and basted them a bit with the sauce, popped them back in the oven for another 5 minutes and that's it! 
 I served the meatballs with brown rice and pan roasted asparagus.  These would also be great with garlic mashed potatoes!
So saucy!

I ended up making a double batch and freezing half for a quick meal later when I don't have time, or two arms to make them! :)

I hope you try these and love them as much as we do!  Also, send me your best meatball recipes, Addie would be forever grateful!

Sweet and Sour Meatballs 


1 1/2 pounds ground beef (I used 85%--You don't want to go too lean with these or they will be dry)
3/4 quick cooking or rolled oats, lightly pulsed in the food processor
2 eggs, beaten
1/2 finely minced onion
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce


1- 1 1/2 cup brown sugar (I used just over 1 of a cup) depending on how sweet you like your sauce
1 cup apple cider vinegar
4 teaspoons yellow mustard
1 cup BBQ sauce
4 teaspoons Worcestershire sauce

Preheat the oven to 350 degrees and spray your baking dish with cooking spray.

Add the ground beef to a large mixing bowl.

Pour the oats into the food processor and pulse until it looks like chunky flour.  Pour over the meatballs.  Cut the onion in to large chunks and place into the food processor.  Pulse until they are very finely minced, this is important as if they are too large your meatballs will fall a part.  Pour the onions into the mixing bowl.  Crack the eggs into the food processor, pulse just until beaten.  Pour into the mixing bowl.  Add the salt, pepper and worchestershire sauce to the bowl as well.  Using your hands, mix just until all of the ingredients are evenly distributed.  If you over mix, you will have tough meatballs!  Form into 1-1 1/2 inch sized meatballs.  I use a small cookie scoop and it works great.  Place in the prepared baking dish.

Combine all of the ingredients for the sauce in a medium sized bowl and whisk together.  Pour over the meatballs and place the baking dish in the oven.

Bake for 30 minutes, uncovered.  After 30 minutes, remove from the oven and baste with the sauce.  Place back in the oven and bake for another 5 minutes.

Serve with hot rice, garlic mashed potatoes and the glorious sauce!


**NOTES: This recipe is super easy to double and freeze half of.  If you do this, make the recipe in a disposable baking pan (aka aluminum foil pan) up until the baking.  Don't bake the meatballs, just cover with Press and Seal, aluminum foil and pop it in the freezer.  When you are ready to bake, preheat the oven to 350 degrees, place the meatballs and sauce (without defrosting) in the oven for an hour, covered with tin foil.  Uncover and bake for an additional 20-30 minutes.  Take out baste with sauce and back in the oven for 5 minutes and until the meatballs are cooked through**

Beautycounter Mystery Hostess Social and Kick Off!

Wednesday, July 22, 2015

Remember when I posted about my love for Beautycounter and their Nourishing Cleansing Balm?  Well, my love has only increased in the last few weeks and I have joined the movement.

We have been really careful about what we feed Addie.  You know, organic, non-processed food...for the most part.  We do the best that we can that is for sure!  We also thought that we were being very careful about what products we were using on Addie.  Well, the truth is, we weren't being as careful as we thought.  I had no idea that the beauty and personal care industry was so unregulated, even in baby products!  They can use words like "safe and natural" without testing a single ingredient.  That struck a cord for me and I started to think more about what products we were using.  Which got me to thinking even more, if we wouldn't use it on Addie, why would we use it on ourselves?  That's when I decided that not only did we need to change what we were doing, I wanted to do more and help my friends and family (and everyone else) make smart choices about the products they use in their home as well!  

I am passionate about "Getting safe products in the hands of everyone," which happens to be Beautycounter's mission.  We are slowly transitioning our personal care and my beauty products out for safe products in our home.  I hope to spread the word so others do as well.  I need my friends and family to live longer, healthier lives!  But it isn't just about my family and friends, it's about yours as well.  It's about your baby, your mom and grandma.  We have had so many people in our lives affected by infertility, cancer, allergies and autoimmune disorders.  While swapping out your shame might not change all of that, it is something you can control on a daily basis.  Additionally, Beautycounter not only is producing products that are safe, we want to change the face of the industry.  I hope one day that we will all look back and think "remember when we had no idea what was in the products we use every day!?" Just like we laugh now that smoking was allowed everywhere.

I would love for you all to give Beautycounter a try for yourself!  Right now I am hosting a Mystery Hostess Social.  That means if you make a purchase under the Mystery Hostess Social, you will be in the running to win the Hostess Benefits!  Additionally, right now there is a buy one get one free offer until July 23rd on our luxurious Enrich Body Butter.  

To sweeten the deal, I figured it would only be right to do a little giveaway on the blog!  I will choose one lucky winner who will win their choice of 2 the following: 

Use the Rafflecopter Widget below to enter!

a Rafflecopter giveaway

Note that if you do make a purchase under the Mystery Hostess Social you will earn an extra 5 entries!  

The giveaway lasts until midnight next Thursday, July 30th!  Best of luck and let me know if you have any questions or need assistance entering! Feel free to send me an email at Krysten.schwartz@gmail.com for any questions regarding Beautycounter or any of the products we offer! 

Mexican Pasta Salad

Monday, July 13, 2015

Is there anything better than something hot of the grill with a delicious pasta salad on the side?  Throw in a cold beer and I say it's about as good as it gets for a summer meal!  

I make the same traditional mayo-based pasta salad again and again and while it's fantastic, I needed to change it up a bit! Our family, including our 10 month old baby, loves Mexican food!  Addie can house enchiladas like it's her job, no joke!  So I thought a little Mexican pasta salad would be a great side dish. If you added a little chicken this would be a great meal as well!  
All of the colors and textures just make this salad pop! 
Bring it to your next BBQ to switch things up a bit, I'm sure everyone will absolutely love it!! 

Mexican Pasta Salad 

1 lb pasta (I used mini farfalle), cooked until al dente and cooled
1 red pepper, diced
1 orange pepper, diced
1/4 red onion, finely minced
3 tablespoons fresh cilantro, finely minced
2 cups corn (I used frozen, defrosted)
1/2 cup black beans, rinsed and drained
1 cup cheddar cheese
3/4 cup spicy ranch dressing
3 tablespoons salsa
1/2 teaspoon salt 

Combine all ingredients in a large bowl and mix.  Refrigerate after it is all combined to let the flavors come together for at least an hour.  

NOTES:  As with all pasta salads, if they are left overnight (great for letting the flavors come together!), the pasta absorbs the dressing quite a bit.  If that happens, just add a little more spicy ranch and salsa.  Also, I like to use a refrigerated, fresh salsa in this recipe as it adds a great fresh flavor!  Pop some rotisserie chicken in there and you have a full meal deal. Bam. 


Recipe by: Mrs. Schwartz 

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