Today, I’m going to show you how to make yummy Vegetarian Meatballs. We all need to eat more veggies, and this recipe will do so in such a delicious way. Hello Meatless Monday…or better yet, Meatless Any Day! Come hang out and learn something new.
#vegetarianmeatballs #meatlessmonday #vegetarian #meatballs #eggplant #plantbased #healthyeating #vegetarianrecipe #meatfree #cooking #dinner #livestream #YouTube #Philly #foodie
Thank you, Ereka Vetrini – @erekav, for your recipe:
https://www.instagram.com/p/CpczHpFMVr_/
Vegetarian Meatballs (makes 16)
Ingredients:
2 eggplant diced
1.5 tbsp olive oil
1/2 cup cooked quinoa
1/4 cup fresh parsley
1 tbsp fresh oregano
2 cloves garlic grated
1/2 tsp salt + more for sweating the eggplant
1/4 tsp pepper,
1 tbsp jarred Calabrian chili (OPTIONAL)
1 cup panko bread crumbs
1/2 cup grated parm
2 eggs
-Preheat oven to 450F.
-Add diced eggplant to colander, salt generously and let sit for at least 15 minutes.
-Place eggplant onto parchment lined baking sheets. Use a paper towel to wipe off the moisture and pat eggplant dry.
-Lightly drizzle eggplant with olive oil & roast for 20 minutes, flip and roast for an additional 20 minutes.
-Lower oven temp to 400F.
-Once eggplant have cooled to room temp, add eggplant, quinoa, parsley, oregano, garlic, salt, pepper, Calabrian chili, panko, grated parm and eggs.
-Roll eggplant mixture into 1.5 inch balls and place onto parchment lined baking sheet. Bake for 25 minutes.
Here is the video for the cheesy, garlic muffin inspiration (Thank you @shewillevolve):
https://www.instagram.com/p/C2DPDJrpXyL/
Recipe (makes 6 large muffins)
•dice one can of homestyle biscuit dough into small pieces
•add to a bowl with 1/4 cup chopped parsley
•add 3tbsp melted butter with 1tsp garlic herb seasoning
•dice 4-5 mozzarella cheese sticks & add to bowl
•gently mix it all together
•form into balls and place in cupcake pan
•bake at 375 for 15 minutes
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Hi it’s Monday and I’m wondering if it’s going to be meatless where you live so hi my name is Philly Philly and today I’m going to be showcasing a meatless Monday recipe so I’m not sure how you all felt after the new year but I know after all of the
Holiday get togethers and parties and celebrations I was super crazy vegetables and while I always include vegetables in my meals I kind of wanted January to be a bigger focus on them in one way that hubs and I include vegetables in our meals is sometimes having meatless ones where the
Vegetables are the star and so the recipe today I’m really excited to try and share with you because we’ve had something similar these are meatless meatballs and the star of the show our eggplant um so so we are going to get started this recipe is from Erica
Vetrini and she is on I think she has a YouTube channel and Instagram Channel and it’s her vegetarian meatballs and the main ingredient is eggplant and that is often the main ingredient for uh meatless meatballs and what I loved about this is that we had had them at a
Chain restaurant it’s like a fast casual restaurant called be good the letter b and good which is um one that works with local farms for sustainable food and healthy offerings and they had a vegetarian meatball there they also have meat there so they’re not all vegetarian but they did have vegetarian meatballs
That had used eggplant as their main part of the meatball and they were delicious me really liked them so I wanted to try these on my own so welcome to the stream um I know Barbara’s excited and Barbara you were sharing that um when you I think because you make some with
Eggplant and sometimes zucchini maybe both I was wanting some clarification on that but I think you prepare it a different way maybe you um I forget how you said so tell me a little bit about how you prepared the eggplant cuz what we’re going to be doing here is I’m
Going to start cutting in just a second because we are going to Salt them um let them seep out some of the moisture for a few minutes and then we’re going to roast them before we make our meatballs and eugia oh snowy snow snowy where you
Are we are going to be getting a little bit of snow we still haven’t had very much snow but um I’ll take whatever we can get so we had a couple flurries yesterday they called it a snow squall but honestly it did not feel very squish
To me and uh by the way so what I’m just going to do right here is I’m just going to cube this and then I’m going to put it in a Collinger and salt it to help draw out some of the extra moisture before we roast it but tonight we are actually yes
This evening into tomorrow like 10000 p.m. we’re supposed to be getting more significant I don’t even know if they’re going to be snow squalls but but snow in some amounts but like it might be an inch to three which for the city often means it’s going to be about an inch at
Least that I feel like is my experience so I’m just going to get these cubes let me get a colander out cuz that was one thing I haven’t gotten out yet so Barb and eugia welcome to the Stream there we go so I’m put this there and that way
Once I Cube them I can just dump them in oh you shred that’s right that I thought I knew it was something different Barber so Barbara shreds it that sounds very cool well you’ll have to share that recipe sometime because this one the one thing with this as you
Can see is it does take a little bit of prep ahead I’m going to be doing a couple things to help it go a little faster I’m going to use my convection oven which will speed up the roasting and I have a plate already chilling in the fridge because you should let the
Eggplant come to room temperature before you whiz it up in the food processor oh I forgot to get that out I need to get that out before you whiz it um into the food processor so that everything is kind of room temperature the other thing we’re going to be making that’s going to
Go in these are qua is quinoa and I love quinoa and quinoa is although it really feels like a grain to me it’s actually a seed and because of that it has protein which is nice so I feel like with the quinoa it kind of UPS some protein
Because I know I’m not sure about you all but for me one of the benefits of protein besides the fact that I really enjoy meat protein is the fact that it does keep me Fuller longer um I’m someone that definitely needs to have protein in the morning or I am hungry in
Like an hour or two so that’s one of the ways I kind of maintain I don’t know if it’s my blood sugar or or whatnot but it really does help me stay Fuller longer so I’m just cubing these up we got a couple runaways you’ve had two feet in the last
Three days oh my goodness and it hasn’t been above 10° well you can see I’m in a sweatshirt today because she lives um in Washington or is it Oregon Eugenia is Washington Oregon I forget but she’s out West Northwest so uh so I’m in a sweatshirt
I’m comfy it is an a holiday for us here MLK day so um so yeah and it’s chilly here in the city so I am actually in a sweatshirt just because I wanted to be comfortable plus it’s the last day before we head back to work tomorrow so
Just kind of wanted to enjoy it we were up early this morning because we had to get um being in the city we don’t have a lot of storage and so we actually have a storage closet across the river in Cherry Hill New Jersey and we needed to
Bring our Christmas decorations there so that um we could put them back away CU they’re they’re quite a few boxes plus the uh the tree the artificial tree that has lights on it that you have to kind of Squish back up so all that went back
Today and we started it with some time at the gym so we we made some healthy choices today but I do love cold you were mentioning that too and I know Barbara likes cold and snow too right Barbara I know I’m jealous with you Barb and Eugenia says Andrew loves to grow
Eggplant but I never know what to do with it I didn’t grow up eating it central Oregon so that’s where she lives hubs is just uh hanging out on the couch he’s going to kind of be chilling today but he’ll come to taste and see how how
It all is good cuz this will be our dinner today but yes uh I did not grow up eating eggplant and I will be on this with you um I think because of the name and this is like what happens with young kids right the name itself made me out
Even though I liked eggs eggplant it looked funny to me it looked big and then when you cut it open they looked like there were seeds inside so here is our eggplant now what I’m going to do is I’m just going to Salt this
And I’m just going to let it kind of sit I’m going to Salt it and toss it and let it sit and just weep a little bit let me get my there we go so I’m just going to Salt it toss it to get that salt on
Everything and let it weep a little bit and then we are going to Pat it dry before we roast it there we go so yeah so I was definitely not an eggplant fan as a as a young child but now what I love is um a really well done
Um uh eggplant Parmesan and the places that are my favorite that do it they have it very thin and it’s just and it’s just buttery I mean it’s it’s cooked so that it just melts in your mouth and I absolutely love that but I’ve also gotten the Chinese eggplant that are
Smaller and those are nice for stir fries um I’ve actually made pasta nor Alan Norma which is a red pasta dish that uses eggplant in it um and that’s really good I’ve definitely come to team eggplant I I def definitely enjoy it um and oh and the other thing I really like
At Italian restaurants especially here in the city is eggplant rollatini where they you know uh cut it thin bread it fry it and they roll it in some Ricotta and who knows what else deliciousness is in there as well and then there’s like a uh red sauce straped on it so I love
Eggplant what are you all’s favorite things with eggplant yes I never yeah oh well if you’ve got that snow and that cold Eugenia it’s best just to stay home I don’t blame you hey Johnny you had to comment didn’t you my friend it’s on your no fly list
You know it it came by me gradually um I firmly believe with most foods and see what you think think John um or Chris I should say but uh I feel like with a lot of foods it’s on our no fly list until we have the right dish right or until
It’s prepared the right way so one of the foods that was like this for me was um octopus my sister loved octopus hubs loved octopus my mom loved octopus and I didn’t like the idea of it even though I did at that point I was eating calamari
Which again was a slow come to me too and again had it the at the right place cooked perfectly and then I kind of became um teen calamari but the octopus um I I was slow to come with that because I just feel like I didn’t have
It in a way that that really got me past what it was if that makes sense and then finally it was a restaurant in the city named Esa and they have a couple different um it’s not a chain but they do have a couple other locations uh just
Outside the city and their octopus it’s like butter I mean it’s fresh and I don’t know if it’s marinated or what they do with it but it is fabulous what else is great there at Esa yeah the eggplant oh well musaka no oh remember that that appti oh my gosh oh Chris I’m
Gonna Get You On teamm plant so at Esa thanks hubs I know you can’t hubs doesn’t have his his uh mic on yet he’ll put it on when he tastes but what he was reminding me is at Esa the same place that got me on team octopus was um there
Were two dishes first of all musak is not M musaka does have eggplant I’m thinking um babaan the first time I had a really good babaan blew me away I mean the flavor and the eggplant and it was creamy buttery almost and garlicky and all that goodness so love Baba Gan but
Then they have these they take the eggplant and they slice it so very thin and fry it so there you go it is absolutely stunning how delicious it is like I feel like it can convert anyone who doesn’t like eggplant Che it and and often times don’t you think fried is the
Way that happens but ese is a great restaurant um they have a lot of fabulous food so in the meantime while this is sweating I’m going to get our quinoa cooked and I wanted to talk a little bit about that because I don’t know about you all but like for what I
Find with quinoa is similar to what I find with rice most packaged directions uh use too much water so it comes out watery so one of the things with quinoa is I always add add less water so I’m just going to cook a cup we only need a
Half a cup of cooked quinoa but I am just going to cook a cup and then I’ll have it for this week cuz it does have protein I can add it to a salad to kind of bulk it up a little bit um and maybe
I’ll use it for with one of our dinners so what I’m going to do is I am going to measure out um actually you know what I li I’m going to do a half cup because I don’t think I actually want whoopsie I want to cook quite that much so I’m actually
Going to cook a half a cup of dry quinoa so let me first measure this out here I don’t really love these containers because it’s kind of hard to get the exact measurement and then I’m going to rinse this I don’t know why we rinse quinoa someone watching might know
But I know they always say to rinse it so I’m going to rinse it and so I have a Civ oh there’s my Sie just going to dump it in there give her a rinse and then I’m going to double the water and reduce it so since
It’s a half cup I’m not going to put a full cup I’m going to put between uh not quite 3/4 cup I might just do 3/4 cup but just maybe a little bit more than 3/4 cup but they say just double it I always think it’s too watery
I’m not pleased with the product when that happens so um and let me just remember I think yeah we we combine both at once so let me just put that back in the pan and then he’s complaining and then I’m going to put um half
Cup and about 1/4 cup there we go so a little bit less there we go and I’m going to get this to a boil so Chris is an is definitely not in the eggplant what I I’m curious Chris uh was there a certain dish that turned you
Off that you tried with it cuz I do think that’s kind of what matters Marcy hello it’s welcome yes musaka it it it is it is delicious musaka we’ve had it a couple different places it is very rich um I can’t eat a lot of it Archie welcome I
See Archie has joined the game oh my goodness and let’s see what else eugenus said she doesn’t remember it being popular here in the Pacific Northwest when she was a child well you Genia now stop that but don’t you think when we all were younger there was just so much
Um vegetables um produce fruits Meats like it was so much limited and we’re very spoiled now and what we can get our hands on but back then it was pretty basic what our parents would find at the store and yes Barbara eggplant rollatini so for Archie’s
815 yes I’m on today at it’s a different day for me although after hearing from Kathy and um her difficulty getting on the streams because of her work schedule today didn’t work for her usually Mondays would work for Kathy so hi Kathy sending out our best to you um but I’m
Going to try to do it she can’t do it today because it is a holiday on holidays she would have to work which sounds counterintuitive but on a regular Monday so I’ll try to do another regular Monday next week or next week next month so that Kathy can join us because we do
Miss her presence for sure and also sending our best out to DS and Ruby cuz I know DS is still um on the men and hoping he feels better soon and just so he knows that we’re thinking of them and let’s see here oh my gosh Paul you’re on
Welcome oh it’s you have been missed too some of my some of my foodie friends that I have not had a chance to have on stream so so glad to have you happy New Year oh my gosh look at all these wonderful Foodies here oh Marcy Eugenia Barbara
Archie Chris or Johnny um po oh my gosh so many so many great people just catching up I’m glad you said hi that meant the day that me my that meant my day Baba Gan oh it’s so that’s the that’s what did it for you Chris I’m so sorry so I wonder
I’m wondering because I’ve had Baba Gan that I haven’t um um you know liked as much so I wonder if you just had one that wasn’t as well done the one they make I honestly I’m not here to be an advertisement for the restaurant of sdn Philadelphia but I’ve not had anything
That was not fabulous there they just make app it’s a Greek restaurant they make absolutely delicious foods and their Bob Gan is phenomenal there so I’m sorry that that kind of went like that for you but I will say for texture-wise a crispy um eggplant especially their
Chips oh I think you I think you could get into that and it’s about 10:30 in South Africa and you’ll be going to bed soon I’m sure because I know at 10:30 by 10:30 here I’m definitely in bed soon yes we are hoping he feels better Marcy I totally
Agree yes texture you know what and my son Matt um a lot of foods are no for him because of texture he definitely has some texture issues so I we are very aware of that that definitely happens to him I’m just checking on my quinoa so
For those of you who are just joining um we’ve been I’ve cut up two eggplant um and I cubed it salted it and it’s just kind of getting some of the moisture out we’ll be drying in a second I’ve got my oven preheating to 425 I’m actually
Going to put it on convection 400 just so it actually Cooks a little bit quicker it it’s going to cook for about 20 minutes and then turn it and 20 minutes but we’ll do it 15 because we’re doing convection and then we might have to add a couple minutes at the end of
The second time we’ll just kind of wing it I’ve got a cold pan or a plate in the fridge in fact I’m going to get a cold Bowl also for my quinoa CU I’ll need a half cup of this quinoa cooked so that’s a little tip if you’re trying to cool
Something quick I’m sure you all know this I just put one of my Bowls in the fridge and it just helps when I’m getting that food out it helps it go to a colder container which is usually what we’re not trying to do we usually want everything to stay warm but if you’re
Trying to cool it down for part of the preparation that’s kind of a good tip so I have both of those in there and I think this is going to be boiling soon and then this then Cooks I think it’s like about I forgot to look I haven’t
Cooked quinoa in a while where did I put the oh here we go I think it cooks for yes 15 minutes so it is just about coming up so almost at a boil so um in this recipe let me tell you about what else is going to be going in so
Besides the roasted eggplant we’re going to be in our um food processor we’re putting in the cooked quinoa some fresh parsley that we’re going to chop up and we’re going to use some of them for something we’re going to be doing with the meatballs that I’ll tell you about
In a second some fresh oregano I could not get my hands on fresh oregano so I’m putting dried oregano in but less obviously there’s a good ratio to remember when you’re doing fresh herbs to dried herbs so if it’s like um it’s like three times less so or it’s like a
Third I’m not three times less a third so instead of a tablespoon of fresh oregano I’m going to use um a scant teaspoon of dried oregano some garlic grated salt pepper and then optional she said calabrian chilies well you know I love me some spice so I’m going to
Definitely add that you could leave that out and she does add a tablespoon so you could either leave it out entirely or you could just add a portion of it but I’m going to add the tablespoon cuz hubs and I like a little heat I’ll let you
Know what the heat was like adding that tablespoon so it’ll give you an idea of what you might want to adjust or leave out if you try this recipe we’re going to be adding fresh parmesan regana cheese and some eggs uh so that’ll be whizzed up make some meatballs and then
Those are going to get roasted for another 15 plus minutes and then we’re going to be putting them in sauce and the sauce is my shortcut because we’re doing all this prep so I am taking a shortcut I think my quinoa is boiling so let me put the lid on and
Reduce that to a simmer and put this on for 15 minutes so um I’m taking a shortcut since we’re doing so much prep for the meatballs and Barb I know she loves this too Barbara we have Rayos so the story if you haven’t heard it yet yet those of
You who have just you know I thank you for your um for your pause of me um embellishing my Roo story but they this is a restaurant New York this is not just a you know when you see this in the stores it is more expensive it’s worth
It it tastes good it tastes almost like homemade and I’ve actually watched a couple of um shows that rate Jarred sauces and this one always gets high marks it’s one of the high marks it gets and the other one is one I’ve never seen I can’t recall what the name it was
Another restaurant so Rayos makes a great um sauce when you are either don’t have time or you’re doing a lot of heavy work on one element and you don’t want to be doing that on on this element so I am taking the shortcut with that and
Part of it is cuz I know this is good so what I’ll be doing once we roast our meatballs is we’re going to get them simmering in some salce I’ll add a little bit of cheese and then while our uh eggplant is roasting we’re going to be making something special instead of
Putting them on pasta which is absolutely what you could do um hubs and I were talking about and we’re kind of like I didn’t we didn’t like kind of feel like pasta today I know isn’t that crazy but I actually didn’t either I didn’t feel like pasta today and so
We’re going to have it with bread but I’m we could just have it with well actually we couldn’t have it with the sourdough bread let me show you what’s left of the sourdough I made the other day y’all this is what’s left of that big old sourdough loaf now hubs and I did
Not eat all of it we ate almost half of it we sent the other half um he went to the car show with both boys so with the youngest that you’ve seen here Matt and our eldest David they both they did a GU day at the uh car show and um I sent
David home with half a loaf because he and his wife have not had one of my loaves yet so I wanted to make sure they got to enjoy some so that’s all that’s left so we’re going to be doing something else and I will tell you about
That once the eggplant goes in speaking of which let’s check it out and I think it has sweated a good amount they said at least 15 minutes it’s been almost 15 minutes so let me get out my towel and let’s check out the chat and let’s get
That dried and into the oven so let’s see here um you’ve been up for a very long time I’m sure you have let’s see oh I have something covering so Eugenia says it’s 20 Past Noon oh so we’re going to drizzle um extra virgin olive oil and salt and
Pepper um not salt sorry just extra virgin olive oil she actually doesn’t add any of the salt and pepper any more of it until we make the meatballs so just going to drizzle it and let it cook 20 minutes flip it like kind of flip it over and then another 20 minutes since
I’m using convection I am going to shorten it to about 15 minutes because it’ll cook up a little FAS faster and dude hey dude dining welcome so what’s good is I hope these meatballs these meatless meatballs will be good so we are making some with eggplant and I’m
Just about to get this dried and onto our pan so let’s do that so I’ve got my two cookie sheets let me make some space here I’ll put that there and I do know I don’t know if I’ll need both but I want them to spread out
I want them to dry out because we’re trying to get the moisture out of them to make them kind of more meaty so to speak and then I’ve got parchment paper so we’re going to line both of these pans with parchment paper so dude have you ever had meatless meatballs and if
So um what has been the main ingredient in them and Marcy said she used to work in a vegetarian restaurant how interesting and I did try eggplant musaka this was during my high school years yes I didn’t like it it much I do think what has ever
Turn cuz trust me I’ve had some non positive eggplant experiences um when I was not as young as when I wouldn’t even touch it but older and I think truly it’s like you have to have it prepared the right way I mean there’s some people that love eggplant no matter how it’s
Cooked you know it’s kind of that way my mom was that way with brussel sprouts she loves brussel sprouts now but when she grew up her mom boiled them I mean that was how they were cooked and she absolutely disliked them but when they’re cooked right then all of a
Sudden you’re like oh this is how it can taste and that changes everything I’m just going to get some olive oil spray I’m just going to put a little bit down here okay and then we’ll T we’ll drizzle here’s my drizzle bow that’s a Word
Olive oil and let me get get these dried it’s not it’s upet it’s not a word he does not like my verbage all righty here we go so they if you so I don’t know if you can see but from salting them they’re a little shiny they’ve gotten they’ve it’s been pulling
Some of the moisture out so I’m just going to take oopsie I just lost one so I’m going to take about half of this and Pat it dry and then I’ll take the other half Pat it dry and put it on the pan and then we
Can spread it out so we’re just trying to get some of the moisture out of it so just pick a very clean towel these towels are older towels of mine that now I just use for this purposes uh you know a lot of us go through our towels
Because they kind of get yucky that you don’t really want they’re not yucky as far far as there’s anything wrong with them but they just don’t look as nice and so then I sometimes get a new towel and then my old towels I use for I actually give them heavier work you know
Before this one got a little bit not as pretty it actually did a lot of work you know drying dishes wiping up things so I’m just patting these and now I’m going to put these on here spread them out let just turn it this way that’s
Going to help the next one let me throw this little one runaway that came out all right so let me just wash my hands cuz I touched the floor wash them another time and so I’m going to spread these out and as uh po was saying we’re
Going to drizzle some olive oil on them and before I do that I’m actually going to get these other ones out here so they can start draining and drying a little bit so this will just help this whole process in the oven is to help this just become more meaty so to speak
And that’s going to replace so Chris and um Marcy and you might have had them like this um Marcy I’m I’m wondering with working at a vegetarian restaurant this is going to totally change the texture of it and if you look at Erica’s video um I did include the link below
Just like I always do the link below uh shows how she makes them I also uh copied and pasted the actual recipe and directions that is on like the first comment uh that was from Instagram and it just becomes like it’s really remarkable how they look so I’m very
Excited to try this all right so we’re just getting these into one layer and then we’ll drizzle it after I get my other ones ready so let’s just get these pressed let’s see they look pretty good get the de out and then whoops any other left nope we’re good okay there we
Go so we’re going to spread this out and again I just lightly oil the bottom but we will drizzle some oil over top and that also adds to not only the flavor of them but also the texture and also just the Sati ability you know when we add fats a lot of times
It helps make things last uh keep us Fuller longer so I’m just drizzling olive oil over top of these she had said in her recipe um I think it was 1 and 1/2 tablespoons I’m not going to measure I’m just going to drizzle over there we go
And these are going in the oven 15 minutes uh so I’m using convection 15 minutes at 400 convection or if it’s a regular oven 425 for 20 minutes so let’s get these in get one more let me reset that to Convection let me just double check that no 425 I’m sorry it’s 450 regular oven 425 convection okay so that’s all set dropped my drying towel so those are start oh and let me put the timer on so let me get my other timer there we go
So let’s check on the chat and see what everyone’s saying so post says yummy I do too salt and pepper on it Heavenly and um Archie’s letting po know that he’s there too keeping a low profile exhausted due to my teenager’s birthday weekend wiped you out oh and you might have already
Said but what did you guys do what were some of the fun things I know you went out to dinner I’m sure he will recover and you know what I’m going to have to look cuz you probably posted and I didn’t see it I was saying this to may
I have not been seeing your post or maze post wiped out I love it oh my gosh I know it is exhausting right it’s exhausting so let me tell you first of all let me get out our um what’s it called my favorite my favorite tool that is so mean to me oh
It’s a little high the food processor so y’all can get a little comedy relief with Phil trying to get it to actually go this bane of my existence so that’s what we be blending up our meatballs in if it’ll cooperate and actually let me put the lid
On so let me get that ready to go which will be still a little while but at least it’s set and I got to find the lid it’s up there somewhere oh there it is so do you all have this problem when you can’t reach something one of the best
Things I use which I’m sure what you all do some tongs can go get those things that are a little far from us I think oh hubs I might need your help oh no there it is I can get this there we we go Bingo very stubborn a very stubborn stubborn woman all
Right so that is all set so the next thing that we’re going to make while everything’s cooking is a special thing to have with our um vegetarian meatballs so the vegetarian meatballs as I mentioned eventually we’ll be simmering in some sauce with a little bit of cheese sprinkled on top
Top but we need something with it I mean you don’t have to have something with it but we need something with it so our bready accompaniment is going to be something I saw by as the channel is she will evolve and it’s these cheesy garlic bread muffins I know they looked easy
And delightful so that is what we’re going to be making so let me get a bowl so what you need for these cheesy garlic bread muffins is you do need some of the pre made um hyle uh not muffins um what are they um biscuits Homestyle biscuit dough and I happen to have
Some that I had and actually the reason I had this this is a little tip if in fact Chris you’re you are the one that did the um biscuits and gravy right you did the or chicken chicken and dumplings you did the chicken and dumplings correct I think that was you that looked
Absolutely phenomenal so a little hack Don’t say don’t don’t tell on me but is if you are making um chicken and dumplings and now chicken and dumplings opens a whole wide array of different kinds of dumplings but one style of dumpling isn’t the big puffy ones and it
Is one that you can achieve by Rolling a biscuit dough flat and you make it almost look like a noodle so it becomes this becomes almost like an oldfashioned homemade noodle I I don’t know how it all works but it is delicious so if you ever want to add something different to
Your chicken and dumplings or you don’t have the time to make which I know biscuit dough doesn’t take a long time to make but if you have a can of these and you roll them out and cut them in strips I’m telling you it is really delicious they puff up they’re chewy in
The best way so um so we’re goingon to be using these we’re going to just be cutting these up and dicing them let’s see if it pops I remember when I was younger this always would startle me so I need to get my spoon to help me get it
Open this always makes me think of elfl oh there it is when he’s doing that um Jack In The Box and it keeps popping out at them will feral okay so you’re going to take these out and then we’re just going to cut these up and them I’m going to throw this
Away so just take your dough and just dice it up and then that’s going to go in a bowl and it does I think they do recommend it’s the home style not the ones that are the flaky layers so that should be our quinoa so let’s check and
See if our quinoa is is done so I’m kind of removing them because they kind of stick to each other yep it looks done I’m going to take it off the heat let’s see here and you know what I’m going to get let me stir it first and I’m going to
Let it sit on the heat for five I mean off the heat for 5 minutes just let it finish absorbing any more water then I’ll put it in the cold Bowl that’s in there all right so there we go so these are just so easy to chop
And what we’re going to be doing is we’re going to be adding some different seasonings and some mozzarella cheese and then we’re going to form them into balls and then put them in muffin tins and then they’re going to puff up and be these pull apart cheesy garlicky
Yumminess so that is what we’re having with our vegetarian meatballs so who says vegetarian can’t be fun right now if this was vegan because that’s another thing I don’t know if you all see this on the foodie parts of Instagram or um Twitter is people there is a difference
I have a niece who is vegetarian and I have a niece who’s vegan and they both very much stick to their choices and it is different you know um for those who don’t know vegan is absolutely no animal products whatsoever including anything Dairy so um and she includes I
Mean there’s a lot of things in includes it’s actually one of those things that if you’re trying to cook for someone’s vegan you want to really be aware of their preferences for things so that you can make sure that they that what you’re cooking for them that they will enjoy
And want to eat so we have our biscuito all cubed up and then to that we are going to melt some um butter and we’re going to need some parsley so why don’t we get this parsely is chopped up let me see we’re going to need some
For our meatballs and we’re going to need some for these little pull parts so Marcy you were saying that you used to work at a vegetarian restaurant what was there a um was there a recipe that you especially enjoyed at that restaurant and what was it cuz I’m curious to know that
Yes use a grabber oh there’s a grabber there we go well the tongs work quite well but yes you need we need help we need help with these things I love it I I think you’re commenting Archie on the what could we have with our vegetarian meatballs I think that’s
Probably what you were commenting on um oh you are familiar with that style of dumpling okay oh I didn’t know that see honestly I love you guys like I did not know Eugene I did not know it was called Slickers or slicks that is awesome well they it’s a it’s a really
Nice and quick um way to get you know a dumpling is kind of thing I’ve already washed my parsley by the way that’s actually one of the things I wanted to do is just let it dry a little bit out there before the stream so I’m just
Going to chop this up and again I’m going to use some of this for these pull aparts and I’m going to use some of it for our meatballs so we’ll save some to use once we make them and just give it a give it a chop now the other thing we’re going to
Be adding to these besides the cheese is we’re going to add some butter now the butter to the butter she adds a garlic and herb seasoning I don’t have that I could obviously put together something I could add some garlic powder or fresh garlic with um some Italian herbs but my
Nieces got me this for uh one of the things they got for Christmas was this oregano basil and tomato it’s it’s dehydrated and we’ve already used it to make garlic bread and what it doesn’t have garlic in it by the way but what’s nice is having that tomato in there
Really gives like another layer flavor with um the oreganum basil so this is yummy so this is what I’m going to be adding as a seasoning and adding some garlic powder and again you could use fresh garlic I am using fresh garlic in my meatballs but sometimes I
Find that in something like this sometimes I find that the garlic powder kind of does a better job of kind of going around to all the different corners and flavoring so that’s just me but you could certainly add you know whatever you wish oh and there’s one
More thing I want to show you so speaking of so this was a Christmas present from from my nieces but um my sister gave me the loveliest Christmas presents let me get close so you can see look at that that is a fork and then the other
One is hopefully you can see that that is a spoon hopefully you can see that so I love these so it’s a forkin spoon earrings and I forgot to mention them the last time I was on and I squealed when I got them because I thought they were just adorable all
Right our timer is up and and that is our 5 minute timer I can tell which one so let’s fluff this and get a half cup out woo get a little steam bath and you can see oh it’s perfect so I want to show you just so again and a
Lot of you probably already know this but using less um water it just makes the fluffiest quinoa so I’m going to take a half2 cup of this and I’m going to put it in my cold Bowl that’s in here let me get my measure I’m going to put in here
Already okay I did not oh I put on the drying rack that’s right okay so I’m going to put a half2 cup okay so half2 cup of quinoa now there’s all different kinds of quinoa this is a mixed quinoa you it doesn’t in my opinion it doesn’t really matter
Which quinoa you use you could use um I think there’s white red there’s dark the dark one this is a mixture one it really doesn’t matter at the end of the day and then the rest of this I can use again as for a salad really anything there’s so many
Different things you can use it in place of of a grain which is nice so I’m going to get this into the fridge to finish cooling we’ve got our parsley chopped I’m going to get my mozzarella chopped for this and she says in there to use four to five pieces of string
Cheese so I have a chunk of mozzarella cheese so I’m just going to cut it accordingly get my kitchen shears so I thought oh no it says easy peel well let’s just see let’s see how easy this peel is cuz sometimes I say that and oh I think it is easy peel oh
Look at that it actually does what it says I love it so I don’t need my shears okay there we go and we’re just going to take this out I’m just going to take a portion of it out and just kind of slice it we get a different
Knife okay so I’m just going to give it a slice so that looks like about three and I’m just going to do one more chunk there we go that should that looks I think that’s enough I mean you can never have too much cheese but you know
It is we are trying to be a little mindful enjoy but just a little mindful let me get that cheese put away and then I’m just going to chunk this up I think I might have too much cheese actually now that I look at this okay well we’ll see can you ever
Have too much cheese I I think I was trying to actually be good and I think I’m being I’m making more but I’m just going to go with it we’re being good not having the meat in there right so I’m just cubing this up I think we might
Have as much cheese as we have the muffins or the biscuits I’m putting those in there and then the other thing we’re going to do is we’re going to get some butter melted we are going to melt um oh let me get my parsley in there there we go we’re getting our
Butter melted uh I think three tablespoons of butter so we’re going to get and this is that great little container so I bought um I bought some stuff today HBS was rolling his eyes uh you know I’ve been trying a couple things this year with the dry January and um and some things
You know were positive like I really I’ve enjoyed um what’s it called ginger beer like I actually I know it’s not beer but I I enjoy that flavor I just was I was slow to that one with the whole Moscow mules and all that kind of thing just didn’t really love it but
I’ve really enjoyed um trying some different things with it but that one this thing I got that’s St in my fridge y’all can see I haven’t made a dent on it should probably just throw it away that was just okay I just felt like it
Was soda um it was supposed to be like a sparkling wine one second okay let’s check hold that thought let’s check our I’m going to bring y’all over we’re going to check our eggplant and I’m going to be flipping them let’s see here we go might get a little bit of a
Facial who there you go got a little bit okay let me let me wipe you off there friends okay so there we go so they’re just r in so I’m going to flip them now but they’re drying out which is exactly what we want so let me put y all back so
I can get these dried out okay so let me just take him out and do some flipp and we’ll get them back in and they’ve shrunk like that’s exactly what you see so I’m just trying to get these flipped to help them Brown Nothing perfect we’re trying to do
I actually love that we keep the skins on them because I feel like that adds to the fiber and also that’s where some of the good vitamins nutrients are I’m going to get the other one out you could taste one of these just know they can’t hear you cuz
Your uh your microphone’s not on but if you can taste one of these they’re not they only have salt that they had before hubs has come to do a tasting they’re a little hot just warning you tasty are they tasty yeah okay so even now Chris you might like it better cuz
It’s not going to be as mushy I’m going to do a little taste yeah not bad okay so putting these in for 15 more minutes okay all righty so we’ve got that and now we need our melted butter and and I’m going to actually add to the melted butter the
Garlic so I’m just I’m just eyeballing it putting some garlic powder in there and then some of this seasoning again you can use whatever seasoning you have or you could leave it out but definitely I’d put some salt in there so you get something but this will just add
Some nice flavor to it she says in there a teaspoon of seasoning I might just add a tad more but just do it to your likes there we go and then I’m just going to melt this so let’s get this melted I always talk about having horror stories melting butter in the microwave
I always get splatters so we’ll see if this one splatters or not let’s see all right and then we’re going to add it to this and then we’re going to form these into little balls and put them in here so let me get those sprayed with a little bit of olive
Oil I don’t know if this is necessary cuz this is silicon but I’ve had things stick in in these silicon things I prefer my metal um muffin pan but my metal muffin pan has 12 and I thought this was six I’m just going to use it I
Thought that might in a way just be easier oh my butter is done and I didn’t splurt so that’s good all right so here is our melted butter turn that off and just going to no I’m not going to use that let me use a little something to stir all
Right okay and then all we’re going to do is we’re going to pour this so this is what we have so far cheese the biscuits cut up parsley we’re pouring some of this butter and seasoning on it we’re giving it a stir and then we’re going to make these into little
Balls oh it smells so good like right now it smells absolutely Divine these are going to be definitely tasty I mean what is what is there not to love in this what’s in there it’s biscuit dough cheese Mozzarella cheese butter parsley and season seing biscuit yeah and then they’re going to all it’s
Going to be like almost like a pull apart garlic cheesy bread so then I’m just going to eyeball this and put it into I’m going to have it and then take that half and make three three in here there we go okay so I’m just going to form it into a
Ball and then I’m going to put it right there in the tin form it into a ball the OCD person in me is wondering if the cheese has been you know dolled out evenly that’s my concern does everything have enough cheese I’m going to grab that one piece of
Cheese there we go and then we’re going to break this one into three different sections also there we go oh but back to my my conversation so one of the things there were a couple other things I wanted to try there was this wine uh this wine
Called Shirley uh that I’d heard good things about that I wanted to try but I didn’t like that I had to buy a whole bottle and the bottle itself was um it was like 23 I think one of them was 20 one was 23 and I said to him I
Said I have a hard time buying good wine for that amount because I can be a little stingy I said I’m not going to buy fake wine that I don’t know if it’s really good like if I can trust that is really good enough to try so I I
Declined that but I had also been hearing very good things about this product called or this brand called ritual and ritual make zero proof uh liquor and so even though that was about the same price I think it was 23 I decided to try the tequila so um I
Haven’t made anything yet with it I’m going to try it tonight and make a uh you know a mocktail margarita just to see Margarita is one of my favorite cocktails I love tequila oh I have a piece of cheese I need to shove that some where cuz we don’t want anyone to miss
Cheese there we go that can go there um so let me just show that to you real quick it’s ritual so I will let you know how it goes so I don’t know if anyone’s tried any of this what was the other the little bottle oh and then I’ll show you
So this is called ritual it’s the tequila alternative what’s cool about that yes they can’t hear you though oh and it’s it’s zero calories or it’s very little calories I think it might even be zero calories I know but I don’t have my readers on so I I can’t see it and then
The other thing I got they had this little thing called Liars orange SE which is a non-alcoholic Spirit like triple SE zero so we’re going to try that so I’m going to let you know and some of you might be asking well Phil you know why either
Just don’t have a cocktail or um or have the cocktail with alcohol so I totally agree however if there is something to be said for me this month of just kind of you know eating more vegetables eating less calories through cocktails and things like that like it’s just it’s
Kind of like a I’m not doing a cleanse so to speak but it just it felt right after all of the holidays and it’s kind of been feeling that way every year because I think there’s so much celebrating that goes on I kind of could
Use a break and one of the reasons I’d like to know is sometimes we might be doing things with other and I want might want to be the designated driver but I do enjoy the flavor of cocktails so I want to kind of see if these are really
Tasty or not also um you know I know with my sister she enjoy she loves Margaritas but she really doesn’t she has Parkinson’s and she really doesn’t want alcohol messing with her Parkinson so for her I also thought this would be good to know if it’s if it’s delicious
Because then she could have a margarita that’s also not going to mess with her condition so I do think you know it’s not just people going on a dry January train it’s also you know some health reasons that people might choose to do it all right so we’ve got that going
Um I I did I was I was like oh my gosh did I set the timer for the second roasting of the um uh eggplant and I did so very good all right let me catch up oh no complaining what’s going on here I got to see let’s
See so we’re talking about a song oh are those earrings oh Arch Arie asked if my earrings were vegan no they’re not but they are they have a cooking theme so I I loved that I loved that especially for my Philly Philly streams I know P right isn’t it he is
Funny plant-based earrings are so in at the moment so Daga so Daga is not illegal in Amsterdam so what is doaga hubs you got to be on that look up I must have missed that conversation oh the earring were steel leaf doaga shaped no idea what happened to them
Oh and and Chris is like the maple leaf is that Canadian or is that meaning another kind of leaf uh Chris and then Junior says I had to look it up to confirm but the mention of Amsterdam was a giveaway I live in Oregon you know right next door to California that’s
Hysterical I don’t know P let me know is there something that you need to pass my way so that we can get on the same train is you my friend oh it is not wait I’ve been in Amsterdam and went everywhere with my drink and never yes I agree
Actually you know what po I I have to say in the states they recommend that too especially for women that you should always you know and for young people these days always be really careful if you are out um like at a bar or something and be careful and be wary of
Your drink and make sure nothing gets slipped in it so that is a real concern um here too not just not just in Amsterdam yes Eugenia you said the right thing no female does I absolutely agree Eugenia I think these would be great with your spaghetti leftovers absolutely you’ve never had tequila Barbara
So so I think I’ve mentioned this before my first brush with tequila was in college and it was really cheap nasty tequila and was usually after I might have been drinking a little bit something else and so so that is never a good idea right so I did not have like
Great experiences with tequila when I was in college but then later I’m trying to think I’m trying to think hubs I don’t know if you know where it was where I finally had like a really good margarita like not one that has the sour mix like what is that like what is
Really in the sour mix is it really just lime juice or is it just something else that’s premade but it was a it was a very what might have been you know what hun it might have been at um what’s what what’s the Mexican place in um the city
With the uh with the motorcycle um oh yeah um elves eles uh which is a great restaurant here in the city and it’s also where I started likeing guacamole that i’ never had guacamole I like so I think that might have been my first really good margarita this was I forget
How many years ago 20 years ago maybe and also my first really good guacamole and got me on team avocado and it has not left but yeah I really enjoy I enjoy the I don’t want a tequila shot that is not my vibe but a nice Tequila drink I really very much
Enjoy and then post says I bought a lot of cheese I haven’t used since December there’s so right so many of us I have a lot of Grier so I’m going to have to do some things with Grier because I’ve got some left over actually from when we did
The um uh the fondue at New Year’s and post says I love tequila too I heard it help one ruce weight gain it’s been my faade since then never researched how true it is though oh thank you Marcy um Chris said it’s the closest I
Could find on here so I’m not sure tell me more Chris what you’re meaning with that and then Eugenia says I probably had at least my own Sher of tequila maybe someone else is um oh Samar said she likes the arbor mwine really good light and
Fruity yes I so hubs likes a more heavy drink like he loves Bourbon and bourbon is just really liquer for me so I’m I’m personally not on the bourbon train but I do love like a in one of my favorite drinks in the spring summer is um a
Spritz so whether it is a uh what’s the one what’s one with elder flower called Hugo Spritz or anapol Spritz like those are light and fruity I love those and JIA says Jamaica Hibiscus flower Margaritas are fabulous wonderful oh the leaf oh the leaf oh cuz you were talking
About the um the the word that the PO had used gotcha I’m with you all righty so these should be done soon when they come out I’m going to swap this now this is going to cook at 375 um for about 15 minutes and then we’re going to let them cool while
Everything else is going so uh so I’m going to hold these out for just a little bit they will be fine just hanging out and we’ll put them in cuz I don’t want them to get too done I want them to be warm for when we have our uh
Our meatballs so let me just tidy up a second and let’s get our cheese ready cuz we’re going to need some Parmesan cheese for our meatballs and also for sprinkling afterwards so I’m going to get my grater there we go and for the meatball recipe we are
Going to be needing let me see here half cup gred parmesan so I’m going to do I’m going to be kind to Hubs one of his favorite things he I do when I have parmesan is I take the edge right here and I come and give him this so here you go babe
Okay let me get this graded there we go so looking for a half cup my favorite cheeses I highly recommend fondue we by the way had the best time doing fondue for New Year’s it’s a great if you’re with a small group we were just with my
Sister and her husband it was a great um small group thing to do cuz it’s just such a it’s like a a meal that you share everyone’s dipping in the cheese we had all the different fixings of different things to dip in there from fruit and veggies to bread and my sister’s
Gluten-free so we the gluten-free bread as well um just it’s it’s just delightful and fun and my gosh that fondue the cheese it was just your very classic um fondue it had Grier montier and um ret in it it was delicious it was really a wonderful cheese fondue so
Enjoyed that immensely I’m going to leave this out just in case hubs needs a little bit more so she doesn’t get out the shaky cheese which cause causes great conern for me when he does that I’m also going to make sure this thing is kind of ready to go you know I do
Have my problems okay it looks like it should be ready to go and let me check we’re going to need in here um we have the parsley we need the oregano the garlic oh great garlic so that’s what we’ll do is we’ll get the garlic grated I thought I had the garlic out
H well that’s interesting I could have sworn we have the eggs I don’t know what I did with my garlic one second friends huh well that’s interesting did I put oh I did put it in there okay that was silly okay so I’m get my garlic
Out since I did my cheese I can now use The Grater to grate my garlic and what this enables it to happen is to just make it more fine so it just kind of melts into the meatballs then so we’re get that grated so it’s ready to go and then
We can just add stuff okay and I think that’s our meatballs I think they’re done or not the meatballs but the uh the eggplants done so let me go grab that and I’m going to turn down the heat oh yeah W my goodness well they got toasty and I think that’ll be fun
My goodness okay so I want these to cool so I’m going to put these right away so you can see they got a little bit toasty but that’s the convection I’m glad I only did it for 15 minutes but I actually think that’s going to be good I
Think that’s going to only add to the flavor and Chris there’ be nothing mushy in there and then on my chilled plate I’m going to just put them on and let them cool real quick and in the fridge I’ll get that turned off and then we
Will get these whizzed up and back in the oven meanwhile what I want to do is get this turned down temperature to 375 so on her recipe she says turn down the temperature to 400 however um which is actually 375 in convection that would be anyway and I think our
Muffins which cook at a regular 375 I think that they’ll be fine with that I think they’ll be fine just um you know a little bit higher I found that sometimes just having a little bit higher doesn’t do too much to it especially for something like we’re cooking which is
Just these pull apart muffins all right I think with the next one I’m going to just pour them cuz like that took much longer than I needed it to do like I’m just going to get uh this thing off and bring it right over whoopsie we’ll save that for the
Meatballs we can put them right back on now I don’t know why Philly didn’t do this this is like so much easier so I’m just going to take that and dump it much better and we’re going to put these in the fridge just to cool get those
Cooled okay we’ll give that 5 minutes how about all right there here we go this one fell so the other thing by the way o this came off oh that’s good I’m going to put this cheese away the other thing that was really funny or that we did get at the
Store was um I tried the high nicked zero CU I I do like the flavor of beer and I knew that was one thing that I was going to miss I don’t drink beer a lot but like with certain foods I just think it tastes really good almost like how
You might want like a a Diet Coke with certain foods or a Coke just because it really tastes good with it so um I tried high and zero wasn’t a fan I know they’re not going to taste identical to regular beer but I just I it just wasn’t worth it so hubs he’s
Kind of like much he’s I mean he likes a wider variety of beers than I do like he likes the ipas and all the different craft beers but um but he’s like it’s fine so he just has has been the one to drink it but I did see and it seemed
Like it had a good rating me show you I did see that no that’s the heikin that’s not the one I want to show you I did see let me find it no that’s still the hinin oh here there ah so I did see they have one by Stella now called Stella
Liberte and so I’m going to give it a try so I will let you know um how that one is too I oh and speaking of which I’ll definitely let you know how that one is when we have our next stream our next stream is not is going to be a little
While this weekend um we’re going to visit my folks in Florida I’m I’m sorry we’re not going to visit my sister’s going to visit um and uh in any event I won’t I won’t be on but then next week I will be uh doing a stream at um for Wings Wednesday on the
24th and it’s going to be Tai Curry wings so they’ll be really delicious and you know how I like to have um beer with my wings so that’ll be on Wednesday the 24th and eugia says she likes beer with some things and Mar said she’s not a fan of
Beer and Barb says she loves beer in summer that’s awesome oh my goodness I’m going into oh and said Marcy said parmesan cheese is used in many dishes I’m actually making a lasagna I just mixed my ricotta cheese with Parmesan parsley and shredded mozzarella that’s awesome I’m not over I’m not over fond
Of fondling a fondu oh I see where you went Arch oh Archie you know how to go down a lane don’t you and Chris said the Oregon brewery situation is insane wonderful so many did you know that hubs yeah okay hubs said yeah he did know about that excellent um Chris what’s your
Favorite like what are some of the beer is there C some beer that just really stand out to you um craft beers psers loggers ipas anything like that and then you eugia says I’m in Bend really out I something’s getting covered up out of control here oh so this this the breweries then
Eugenia oh my goodness all right so I’m going to continue grading this um garlic there we go and so you can see I’m not peeling this and what happens is the peel just it just stays like it kind of just comes right out of the peel so you kind of
Save yourself the frustration and that extra step by doing that so not too shabby there we go okay excellent and I’m going to save this just in case hubs wants it with some more cheese we give it a good rinse so our garlic is grated and I’m going to check on
The uh eggplant and see if it has cooled just a tad so we can get this whizzed up so let me just tidy this real quick get the garlic Peels and I think in her re whoopsie in her recipe she did um two cloves of garlic one of them was really small two
Of them were really small so I just did three because of the size so you just kind of got to eyeball like what seems to make sense for you all right so I’m going to bring this over and my 5 minutes is up so that’s great and we’ll get this loaded
Up so again we’re not looking for this to be cold we’re just looking for it to be room temperature and that’s fine yeah that 5 minutes especially on a cold plate that totally brought the temperature down so we’re going to put this in so we’re just putting all of our whoops all of
Our eggplant in okay so we got that next we’re going to add a/2 cup of the quinoa and that’s in the fridge I still have my quinoa spoons we’re going to add our half cup of quinoa okay then we want to add our 1/4 cup of parsley there we go
And we have our fresh let me use this our fresh garlic there we go um then we’re going to put a/ teaspoon of salt and 1/4 teaspoon of pepper so I’m going to just estimate the pepper freshly ground now there’s already quite a bit of salt in here that’s why it’s just a
Tad of salt and if you were looking to make it lower sodium you could even try and just leave that salt out I am going to add it this time cuz I’m going to let you know with salting um you know the uh eggplant and
With uh what was the other thing with um the cheese CU then we also have our cheese so we also want to put in our half2 cup of grated Parmesan I think I still I don’t if I still have my half cup so I’m just going to estimate
Okay and we need two eggs oregano and our calab pepperon Chino so we’re got two eggs and she just whizzes this all up in her food processor got two eggs so you could use eggs from your girls Arch and then I since she said a tablespo of fresh oregano I’m going to
Do a scant tablespoon of dried oregano nope I’m going to use my other one I can’t stand when the things don’t fit in that’s always a pet peeve of mine so this is a half I’ll do another scant half here we go um and we don’t want to forget oh our
Panko we can’t forget our panko so in here we need a cup of P oh gosh this is going to get a little tight a cup of panko oh things falling all over the place okay so we get a cup of panko yeah this is going to be a tight
Fit this is going to be a very tight fit this will be interesting and then um a tablespoon of the calabrian chilies and I’m going to go with a tablespoon cuz that’s what she recommended we do like spice and again I’ll give you an I’ll
Let you know how hot this is um oh these are just so good look at that red yumminess so there we go look at that oil excellent and then we are going to whiz this up and we’re going to roll these out so let me throw this
Away and pray that I can get this in all right oh my oh my wait okay okay all right we’re almost we’re halfway there please I think it’s going to work now I’m just going to put down the sides just to help uh make sure everything got
Incorporated and I can tell like I want it a little bit finer cuz when I saw her do it hers and I’m going to put a little bit of that that plopped onto the cheese hers hers got pretty fine so I I do want to let it go a little Longer okay just try one [Applause] more okay I don’t want to blow the motor out because this isn’t a super great one so let me show you how it looks so here’s the mixture okay so there’s our MI mixture and now what we’re going to do is I’m going to move
This get this off and we’re going to put our cookie sheet flip that over put our cookie sheet there uh we’ll use this one already has parchment paper on it and we are going to just make some meatballs um let me get a little spoon to help me get the actually this
Spoon this spoon will work good because it’ll help scrape it too okay all right so let me wash my hands one more time and what am I missing here so Johnny said um I’m a drink for effect guy vodka ah you like your vodka just scroll a little
Bit um I do not drink beer or wine all right my favorite local is called nut pressure by Wild Ride Brewing have you heard of that um she said it’s a peanut butter Porter and it’s out of this world wow that sounds amazing and Marcy said here in Boston most people have hinin
Colt Corona and and Guinness and Archie says I’m not a beer Fado but aahi Japanese is my go-to oh I’ve never heard of that oh hubs likes that Archie he says that is a good beer he knows that one meanwhile I’m going to continue to
But I’m just going to get these out so she says make about 1 and 1/2 um about a 1 and 1/2 in meat ball this is rolling really easy you can see that so I’m just getting that rolled okay and you could always wet your hands if it’s not sticking together
In fact I might get a little water because that could be helpful in case any I know I do that with chicken when I’m making chicken meatballs or chicken burgers it just helps um it stay together or not stick to your face fingers when you use the water on the on
The side and so what else did I miss here um and Johnny said Chris says Mexican beer is quite popular here modella and dois I love both of those those are two favorites I like both and I and I like I don’t know would that be called a logger
Hubs like Modell dois yeah like I that’s kind of my my style of beer as far as I don’t like a heavy flavor um we went to Victor was it Victory we were the kids we went to Victory and did some flights and I actually liked all of the beers I
Had I kind of went a little bit out of my comfort zone with some things I think they stayed with loggers but some were definitely darker um and I enjoyed them so I’m just going to what I finding is working best is squish it together and then roll this one’s a little bit
Smaller she says you you’ll get about 12 so Barb I know you shred your eggplant but um what else do you add to your eggplant meatballs I’m curious and I’m going to take the blade out cuz that’ll be problematic soon let me just get that out okay I need to get that
Rinsed let me see what else you guys are saying um and then Eugenia says Marcy I thought Boston was all about Sam Adams true yeah and some people drink at the bars is that blender free vegan friendly it’s vegan friendly as long as you clean it well that’s I know the biggest thing
Um I have with people that and not just my nieces but with people that are vegetarian um or vegan is just making making sure that you know dishes that you’re or things that you’re using um you know animal products in they just appreciate that they are
Cleaned well uh like you don’t use the same spoon when you’re cooking in your meat sauce is in and then dip it into the vegan sauce like a lot of times when I’m cooking unless it’s a vastly different dish I’m often using the same utensil stirring just because you know
It’s like why dirty something else but I know if I’m cooking for my nieces or someone else that I know who is vegan or vegetarian um I make sure that I don’t do that I’m very mindful of It kind of like you would for an allergy um it’s not an allergy but
Like you know I have a friend who ciac so I’m really careful when I’m fixing food for her because the gluten is it’s an allergy for her and look this is making um I think it would have made exactly 12 had I made them exactly all the same size but I’m pretty impressed
Um because I think sometimes you’ll he they’ll say oh it’ll make this many and you’re like ah which is fine but it’s just this one this got pretty exact made a little bit over actually okay I’m going to add that to that and this to this one and get them rolled and now
These are going to go in the oven on the lower temperature so at 400 for um about well for me it’ll be about 15 minutes cuz I’m going to have it on convection but for uh regular it would be for about 20 minutes so we get to go a little
Quicker here all right but look at those I thought those turned out pretty well I’m pretty excited about them I think they’re going to have a good texture let me show you look at how those turned out some pretty fine meatless meatballs and she doesn’t say um but I’m
Going to spray them with a little bit of olive oil spray I’m not sure if she just missed that or but I just it feels right to me to get a little bit of olive oil spray on there and we’re going to pop these in and the other things we’re going to pop
In are our let’s on the bottom are these wonderful cheesy biscuits pull apart so those are both going to go in and we are going to put on the timer for 15 minutes excellent there we go okay meanwhile I’m going to tidy up a little bit in fact HBS
Um I have acquired like a quite a few dishes here um love and I kind of have a oh you have a you have something you got to do okay all right so I will try to do some of them and then I’m going to get
The sauce warmed up so they can go right in the sauce so he put a kabash on that but no he’s got a issue he has to work on all right so let me just put a couple of these these things away cuz again we are not a studio kitchen
Obviously we are a real kitchen with real people that are going to be having a real dinner in a little bit and curiously I want to see what time it is I’m going to get some water in this cuz this one thing does look like it is going to be
Problematic if I do not get some water going on that so let me just get that couple of these things rinsed off here we go I don’t know why I had that there so let’s just tidy up a little bit so that we can try it when it’s done whoops didn’t need that
Okay get this in the dishwasher these things I had some tea I was drinking some tea and now it’s cold it was much better warm I was drinking some Lady Gray so Archie I was thinking that you’d be pleased that I was I we’ve been doing a lot or a little
Bit more tea lately hubs is actually one that’s got me back on my tea I’ve always enjoyed tea but just hadn’t really been drinking it much lately so we were chilly this afternoon and I’m like would you like some tea cuz I just was feeling a little
Cold and tea always warms you up so so we had some Lady Gray what’s your favorite tea Arch and not just Archie but friends if other friends like tea um let me know what kind of tea you like I enjoy English breakfast I like Earl gry um there’s a
Fancy tea that I got and I’m cannot remember the name of it um and that’s also good I’ll try to take a peek up there let me just get a couple of these things in here out of the way there we go just to help with the Tiding process
And then I’m going to get my sauce warming cuz I know I’m going to need that to be ready all right so we get this put there this is all wiped off ready to go put my parsley away and we’ll get some sauce going so this can go away now don’t need that
Our quinoa can we put away and then here’s where I’m going to put the sauce so as I mentioned since I’m going to be using Ros I’m just going to get that warming here we go okay so I’m get this turned On who one second sometimes when you clean this it kind of gets all turned off there we go that’s better okay I don’t think I’ll need all of this sauce yeah I think that I think that’ll be enough sauce we get that warmed warmed up it’s just so
Good I’m telling you it’s and I know Barbara feels the same way it is I’m going to add just a tad bit more it is just a delightful um and my favorite cuz they have a couple different varieties my favorite is the tomato basil I really love their tomato basil I think it
Absolutely delicious it’s really really nice all right so we’ll get that warmed up I didn’t use this I put that away thank you all for your patience as I just do a a 10-second tidy real quick put that away excellent okay all right we’ve got our extra cheese
Here get that going all right so let me see what y’all are saying so Archie was asking um wait oh Ruby oh Ruby welcome to the stream wait wait wait let me let me go back to where you first came on Ru I’m so glad you popped in I hope I
Didn’t miss you you might have popped off already but Ruby um sending my love to you and DS thank you for popping in and we are certainly thinking about DS and I’m glad he’s still improving that’s good oh my goodness so yes so Eugene you put up a a
Great point so there’s nothing difficult about it they definitely they they are labor intensive so part of so being that um I eat everything so I eat Meats I eat vegetables um there’s nothing that I consider off limits you know specifically for me so it is much easier
Um I’m put my rings on real quick is much easier grabbing you know a package of ground chicken or ground meat to make meatballs um no lie that is definitely easier and you know for me I usually don’t use ground meat I mean um ground
Beef and your uh the ve and the pork for the fancy meatballs that I make they’re not fancy but they’re the traditional meatballs that I make hubs for his birthday each year because he loves the spaghetti meatballs so here my rings um but TR traditionally for us we usually
Use chicken or turkey only because it’s just you know it’s a little healthier um and so we don’t eat as much red meat we love red meat but we just don’t eat that all the time it’s kind of special like we red meat is more special for us when
We do have it so it is so much easier just grabbing some ground beef why I’m glad I tried this is because in my family I do have um you know a vegetarian and a vegan and what I love about this recipe is that I could make
This and I could actually not use the cheese like so for a vegan um they don’t you know use any kind of animal products so the cheese would be out but you could use nutritional yeast nutritional yeast is something that’s a good sub for parmesan cheese so I could use
Nutritional yeast and I would use gluten-free breadcrumbs which they have now gluten-free panko breadcrumbs even so that my sister could eat it so what’s nice for me with this is that if I like this recipe that’s something that I could do for you know my family cuz my not my boys but my
Nieces that is you know um their food preferences and so I cook for my heart I cook for those I love and so for me that’s important but certainly um and for me the benefit and the reason I chose to do it today for meatless Monday
Is it’s a it’s a great recipe you know when you’re feeling some like kind of like a spaghetti meatball kind of thing um and to be able to have it for you know more veggies but you’re right Eugenia it is definitely a little more labor intensive it’s just it’s not
That’s difficult it just has more steps um and truly remember we were making the muffins so the main step that you have to take ahead of time is make is cubing um you know sweating out the eggplant and then roasting it um the quinoa you know that’s super easy to
To make and then you’re just putting all the ingredients together and blending them together so the main thing is the preparation of the eggplant but um but I will let you know how good it is because she makes um this content creator Erica vitrini she makes some delicious
Delicious food so I I really do think these are going to be quite tasty so I’m really anxious to try them um but you’re right I it’s a really good it’s a really good feedback because I do think sometimes certain dishes unless they are you know ones that we truly truly love
We’re often not going to want to put as much time into them you know as others and Archie where’s the beef I know Arch no beef today well actually um so both of us had off today but he’s doing some work right now on the phone because you know what
Happens is even if you’re off sometimes there’s still still things that are happening so he’s taking care of some stuff right now um but anyways you were eugia was saying oh see um Barb was she likes English breakf breakfast tea I love English breakfast tea it’s probably
My favorite and then eugia likes Tetley aachi tea I’ve never heard of that oo tell is that um a black tea like a dark tea or is that more of an herbal tea and um the tea world is getting bigger and bigger I agree simple Yorkshire so tell me simple Yorkshire
What does that mean Archie I don’t know what a simp I’ve never heard of simple Yorkshire and Eugenia says um oh and you said I love iced tea as hubs loves goes Chile oh so you don’t care for iced tea I actually I I will say I love iced tea
That is probably if I’m not drinking water I’m most likely drinking iced tea I I and I don’t like a sweet tea I mean I just I like a sweet like this is sweet and I add a little a little bit of milk cuz my grandma taught me that I always
Um unless it’s a certain kind of tea that it wouldn’t be good in I always add a touch of milk to my tea and that was from my grandma uh the one who taught you know me about Pon rolls and the apricot crisscross and all that good stuff um and anest
Cookies and Eugenia says what they do oh so eugia yeah yes ew so much sweetener so much sweetener um so when I drink iced tea I drink it unsweetened actually with some lemon that is my favorite we to have tea I I like it’s funny I do
Like sugar in my um my hot tea but in my iced tea I like it without sugar I just like it it’s more thirst quenching for me yes Chris I agree I’m not a fan of sweet tea no sugar allowed oh Eugenia just like that absolutely half a lemon worth in mine
Yes I agree the lemon is everything and vodka iced tea yes well um hubs one of his favorite summer um cocktails it’s not fancy at all it’s the um the John daily so it’s half iced tea half lemonade so it’s unsweetened iced tea lemonade and then I
Think it is vodka I think that’s what you add to it he loves it it’s just very refreshing and then Ruby said we enjoyed tea called Chong oong so that is a darker tea I may have spelled the first wrong word wrong but it smoked oong ooh Ruby that sounds
Fabulous and Johnny says we don’t water down our vodka with anything oh that’s hysterical and you like green tea oh I Love Actually I really like green tea um yes and that I got on the kick I don’t know like five years ago or maybe it was
10 years ago and matcha I don’t know I’ve had matcha in things like at a restaurant but I’ve never just had matcha tea so that’s something I still haven’t tried yet I agree Marcy I love meat but I also love trying different dishes and so um just like we
Tried the um dishes from Nepal from that uh The Dumpling Place earlier this week I just love that to me it’s it’s a great way to um just checking on my sauce to me it’s a great way to experience all that life has to offer trying all these
Different foods and I love the creativity you know we have some phenomenal vegetarian and vegan restaurants like they are acclaimed and I took my and my favorite thing is taking my niece to them because she can go and just order anything and that is a
Joy for me to see because I love her to pieces to see her do that and um she uh their creativity is astounding and absolutely delicious so I can’t I can’t even express how good it can be and um oh yes we can’t use eggs thank you eugia
I would use another binding agent you’re right you are exactly right and I know there are some other agents there’s oh there’s actually um she uses a couple different there’s a couple different um egg products and one’s better for baking and one’s better for one would probably better for like this kind of
Application and elachi tea is black tea with cardamon oh that sounds delicious and you were saying that Yorkshire is the number one tea brand so okay so Yorkshire Tea is just the traditional British tea I bet you I would love it cuz I think when I think
Of traditional tea I think of British tea I’ll have to look for that and Marcy likes the sleepy time mint tea oh my gosh these all sound wonderful I love it DS Ruby said di was a chef at a vegan restaurant the food was amazing I agree
Ruby and I did not know that about him that’s amazing um we just have such creative vegan restaurants here in the city and they put out absolutely delicious food so by the way we have 30 seconds left we’re almost there friends thank you for being so patient um let me
Take you around to show you how everything look thing looks because it is going to go off so let’s see so right here we have our sauce simmering that was my shortcut thank you for letting me do a little shortcut friends so there’s my sauce worked so hard on that sauce today
Okay we all need shortcut sometimes right and I’m going to let this come out so it can get the heat out oh my gosh where do you see this so there are our meat balls there are are the absolute delicious cheesy muffins let’s get these out
First uh I’m trying to think where I’m going to put that okay I’m going to put it up here and readjust things one second and I’m going to sorry for all the movement friends we’re probably getting motion sickness um try this out we have we definitely have some cheesiness going on
There look at that look at that look at that cheese oh my gosh absolutely delicious those are going to be just a little bit yummy okay so I just need to do a little bit of moving I’m going to move this out of the way so I can put my
Meatballs over here and get them loaded I’m going to put that here again hopefully I’m not making you all motion sick we’re going to I’m going to turn off my timer I’m going to turn off the oven let’s see here okay so let’s get these
Going I think I got my tongs out but I don’t see them so let me get my tongs out oh here they are okay we’re just going to pop these in and let’s get them rolling around in some delicious sauce the other thing I’ll let you know is how
These are from a perspective of um you know like could they go into some other sauces like cuz there’s so many different sauces we can use with meatballs or would this be best with like a tomato based sauce so I’ll I’ll give you some feedback on that and of
Course you know if you were going to use these in something like Swedish meatballs I would definitely leave out the calabrian chilies because Swedish meatballs are more of a comfort food not spicy food of course just trying to get them all to roll a little bit
Okay I think I’m have to use my hand so let me just do a little shake a shake oh that didn’t quite work as I wanted I just like some coverage there we go pop them all around a little bit excellent so pop that one let I’m going
To cover this up let them simmer for a minute and then we are going to get to tasting oh I got to put cheese on here that’s the other thing I got to do okay I almost forgot about that let’s grate a little bit of that cheese and put that on
Top so let’s do that let me get that cheese out I knew there was something else I wanted to do totally forgot okay so we’re going to grate a little bit of the cheese finish my tea I’m sure though Ruby I’m sure that DS has some great um you know memorable
Dishes that that they had at that restaurant I will have to when he’s feeling better I’ll have to ask him and see what some of those dishes were that he enjoyed I’m going to turn off my oven we don’t need that anymore all right me
Cut a little bit of this off so I can grate it there we go I’m pay a little cheese tax to myself there we go nothing like mozzarella cheese okay let’s get this grated and onto our meatballs and then let’s try this I cannot wait to try these things together so
Yummy okay um oh The Grater that’s here I’m going use my little mini grater for no reason except that I don’t know I’m not going to need a ton of cheese so I don’t need to get my big one out there we go we’re almost ready hubs good you
Hungry yeah what time is it anyway oh it’s not even 5 o’ I’m ahead of schedule and by the way thank you all I know this was a long stream but thank you for uh for hanging in there I don’t I can’t tell you you know you
All have to I just want you all to know how much I appreciate you coming on you chatting I know that not everyone can always come on and not everyone can stay the whole time and I don’t take anything for granted so I just want everyone to
Know that I appreciate and for those of you who might be watching and not chatting CU that’s not your thing I see you too and I appreciate that um yeah I just I’m thrilled to be in this foodie community I feel like you have empowered me to try
Things that I never thought I would have tried and Archie I was serious I am going to do a pie next month I haven’t figured out the date yet but and I’m talking one of your pies a meat pie because I feel like that is something that I’ve got to check off my
List okay so I’m going to just twirl these a little bit and then get some cheese on there and then in just of short minute they’ll be ready I just want them I just want them to soak up the sauce cuz I feel like meatballs really take on besides the
Wonderful flavors that they have in there they also take on kind of the sauce that you have with them so I just want to make sure that these have an opportunity too so I’m just going to sprinkle the cheese on top and again this would be great on top
Of spaghetti and meat balls but we are going to just have meatballs with these little garlic muffins and you can do that sometimes I know you know to me sometimes you just feel like bread and don’t feel like the pasta all right so I’m going to pop this
Lid on get that cheese melted and let’s pop these out and see see how these do okay let me just rinse this that cheese will stick so let me just rinse this a quick sec there we go okay and my poor towel keeps dropping
I’m going to need to get a new one okay so let’s pop these out let’s see how easy these pop out actually um think I’ll try one of my little spatulas oh they come right out super easy very easy totally pop out this is a Cheesy one my goodness
Look at all the cheese on that one wow put that one in there I put this one here look at that M those are not going to suck let me show them to you you can see those let me show you how one of them look in the
Inside let me show you oh look at this look at this look at that cheese pole holy cow that is something oh my God goodness okay hubs I’m going to just taste this right now cuz I I can’t pull this and not taste it sobody come over I think you should
Oh you can never go around with adding a little too much cheese what about do you have sauce or no mhm I’m going to get it mhm you got to put your no no put on this first what’s it put on your microphone first turn it on please thank you all
Right M wa was that good great idea she will evolve and I’m sure oh and you know what I’m going to add just a tad also of this paresan cheese cuz we have it so let me just add that so can I take a bite yep tell tell them what you think and
I’m going to bring you all over to show you this cuz this is beautiful what is this a cheese ball it’s biscuit um cheese garlic I was joking oh see I did with my fingers I was a little braver look at this friends I’m dignified look at
This look how beautiful that looks like that looks gorgeous that’s good doesn’t that look nice oh so that’s what you were making that’s what you he just hit me friends that’s what you were making watch out instead of the bread I got it yeah yeah that’s our bread for today yeah if you
Saw me move because he he does his whole elain thing you know Elena and Seinfeld she’s like she’s like stop I was going to say you do it more than I do oh I don’t know about that all right so we’re going to bring our dish
Up here and I’m going to switch spots with you babe here we go okay so it’s try time let me get our plate all right let me get a little spoon for the sauce are you excited about these yeah I am no I am his wife his wife has been cooking
For almost two hours and it’s yeah yeah I am no I am very excited all right so I’m going to just signed off Ruby did Ruby popped in it was so wonderful to see her so me here’s one for you okay you’re going to have to wait cuz I’m
Going to get another one up for me he’s with baited breath look at the cheese see that’s why you do cheese cuz you would just miss that that cheese pull is everything honestly goodness honestly look friends like come on okay ready no I’m taking a Cheesy
One okay so let wait wait wait pause a second I just want to inside I love making him wait look at that friends so you can see like it actually what’s funny about it let me get a better a better shot there we go look it’s actually looks like meat
Inside like I know you can say oh it’s quinoa and that’s eggplant but like it’s amazing how much it it kind of looks like meat I don’t know I’m just fascinated by this it’s going to be hot thank you I thought it was going to be cold hey it’s going to be hot
Oh it’s good that’s pretty good that’s like that’s I I just put a load of cheese on there but that just cuz I could oops that’s amazing so that’s amazing what’s the uh I mean it make no mistake there’s no meat in there but it’s very meaty you
The percentage of quinoa to eggplant there’s only a half cup of quinoa in there like there was this container oh it’s in the sink now for you to wash um was mostly full or at least half full of the eggplant the roasted eggplant and then I
Put only a half2 cup of quinoa in there so there’s not a lot of quinoa yeah you’re right it’s it like sticks together really well it doesn’t it feels it is so meatball like do you know what I’m saying like it it has the texture of a meatball Erica doesn’t
Necessarily taste like a meatball but but it has all the flavors of an Italian meatball do it is not too spicy whatsoever I actually I’m sure it would be good without the calabrian but I don’t find it spicy at all what’s the calabrian so I put a tablespoon of cabri
In that that those hot chilies you know the ones we Us in I put a tablespoon like that’s a good amount yeah smart but I if if you can find it I would put it in because it just add flavor there I mean I wouldn’t even rate it a one on
Heat like it’s just no one would know it’s in there I didn’t even yeah I didn’t in there I feel like they they add like more so Eugenia to your point that we we talked about it is more labor intensive I actually I really like them I mean I would totally make them
For um you know for my vegetarian niece I would definitely need to adjust for my vegan niece and of course the cheese would you know but but I think it could be adjusted I I actually think these are really good what do you think do you like so on
A scale of one to five okay he’s being a little pain he wants me to use my fork and eat some meatballs he’s just being he’s being a little pest friends so okay on the scale one to five I give them a five I I think they were excellent like
They exceeded my expectations yeah I would give them a four okay and tell me it’s just CU I’m it’s more to be informative to them so why would you give it a four as opposed to a five because it’s not meat right but they’re not a meat meatball they’re a vegetarian
Meatball um do okay so how do you have they compare to be good like I think they’re better than I agree they’re better than be good which is the first time we had much better than be good I the quinoa was was I would actually but
I love I love eggplant MH so I could do with less quinoa and more eggplant so I think it’s the binding though I think is what helps it’s um but you could try but um but you don’t taste the quino just that you see qu and the quinoa you know
Adds protein so that’s one thing it helps do is it helps add protein yeah so these are stupid those these are great these are stupid good and I I loved these um if I just think were excellent yeah they were great yeah highly recommend so I would say four and a half
Oh now he’s hedging now he’s hedging four and a half no I Erica vetrini this was phenomenal and she will evolve these were delicious I highly recommend this this is so delicious it it does not pretend to be meat but it gives you that total meatball experience and the flavor is
Outstanding um and it’s a great way to have a meatless Monday so so pleased with this recipe and and thank you so much oh my gosh Marcy Barb oh please let’s not get water on the food um so Marcy um Barb uh eugia Archie uh Ruby and DS from afar and
Chris and um and there was uh someone uh new that had popped on and I forget what that friend’s name was um and if I forgotten anyone I’m going to PO try to yes po thank you see my brain yeah that’s Chris that’s Chris uh
So yes po thank you for popping on and it was so wonderful had wonderful chats truly love you guys and friends join me not this coming week but the next week for wings Wednesday and our um our Ty Curry wings and Kathy sending love out there and Diaz sending love out there
Too and Amy sending love out there too so friends until we eat again bye-bye bye