Italian Meatballs

 

Italian Meatballs

2 lb ground pork/beef mix
1/2 C Italian Breadcrumbs
1/2 C grated pecorino romano 
2 Tbsp of garlic
1/4 C milk
2 egg yolks
1 Tbsp Italian Seasoning
1 tsp pepper
1 tsp salt (to taste)

Preheat oven to 425, grease dark baking sheet. Mix all ingredients, then grab chunks of mixture about pink pong ball size (1.25 oz). They seem to hold the sauce even better when they're a little jagged, kinda like a meteor, and try to avoid making round smooth edges. Bake 12 minutes, then flip and cook for another 12 minutes. Serve with marinara.  

These are a super high protein and delicious meal (four of them in a dish with some marinara is a delicious way to meal prep, adding steamed broccoli for me makes it even better!) and they heat up great in either the microwave or the air fryer. You could also make them half size and serve with toothpicks for an appetizer. Yum!  

Jason's Salsa

 

Jason's Salsa

One of Jason's firehouse buddies taught him this recipe, and it's a hit every time he makes it. Super easy to add all ingredients to the blender with minimal prep  

28 oz can whole peeled tomatoes 
1-2 jalapeños, depending on how hot you want it
1/2 of a red onion, outer skin peeled off
1/2 lime juice, fresh is best
Bunch of cilantro, cut off the stems and throw it all in 
Apx. 3 T. Lawry’s garlic salt 

Blend all ingredients and serve with tortilla chips. Yum!