Beef Meatball Party Platter

This post is sponsored by Beef. It’s What’s for Dinner but all opinions are my own. I’m proud to support the American Beef Council and I hope you enjoy this delicious Beef recipe.

Here in the South, people love “baby shower meatballs.” Slightly sweet, saucy meatballs often purchased pre-made and doctored up in a slow cooker with barbecue sauce and grape jelly. The meatballs most likely got their nickname because it’s most often served at family celebrations like baby showers, weddings, and cookouts. You probably have a different name for them based on your location, but it’s all the same! 

The meatballs at parties are always excellent, but I wanted to try making my own using beef and a few simple ingredients that I had around the house, minus the jelly! I always keep Ground Beef in the freezer for quick and easy family meals that I just know everyone will love. I particularly enjoy its versatility, and like all cuts of beef it’s high in protein, and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. I often buy Ground Beef in bulk to get more value for money, then portion it out and store it in airtight freezer-safe containers for meals throughout the month. (Here is a handy infographic and guide for thawing Ground beef on the Beef. It’s What’s for Dinner website in case you need it!) I think we are all more than a little concerned about skyrocketing food prices these days and trying our best to make the most of our ingredients. I’ve always believed in minimally processed foods that are high in nutrition, but find it hard to compromise when it comes to taste. There are so many meat substitutes popping up on the market lately, and people choose them for various reasons but it’s really good to know the facts. Beef. It’s What’s for Dinner has you covered with loads of information and resources so that you can make the best choice for your family. As for my family…I’ve noticed them gravitating toward these at recent gatherings with more than average enthusiasm. We all practice varying religious beliefs, and when I’m cooking for everyone, beef is the one protein we can all agree on. 

In the spirit of keeping things simple and shopping our own refrigerators and freezers, I’m including the recipe for the Beef Meatballs and offering optional serving suggestions based on what you have on hand. I try to incorporate lots of color and non-starchy vegetables on my platters, and like to serve it al fresco for everyone to dig in. These warmer days still beckon for eating outside, for gathering with friends and celebrating little moments in the sun. Whether you’re serving these at home or taking them to a celebration, I recommend serving them right after cooking for best results. 

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4 to 6

Meatballs:
1 pound Ground Beef
1 tablespoon minced fresh oregano, parsley, or dill
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 cloves garlic, minced
1 large egg
1/2 cup panko breadcrumbs (use gluten-free if needed)
1/4 cup of your favorite barbecue sauce

For Serving (Optional):

1 cup tzatziki or store-bought yogurt dip
Assorted vegetables such as sliced cucumber, kalamata olives, cherry tomatoes, sliced peppers, and lettuce or arugula.
Lemon wedges
Toasted pita

Preheat the oven or grill to 375°F. 

In a bowl, combine the beef, oregano, mustard, salt, pepper, paprika, garlic, egg, and breadcrumbs and gently stir until the mixture comes together. 

Using the palms of your hands, roll the beef into 1-ounce meatballs, and place on a large, rimmed sheet pan. Roast until cooked through, about 15 to 20 minutes. 

Drain off any excess fat, then toss the cooked meatballs in the barbecue sauce before arranging on a platter with the optional sides. Serve warm and refrigerate leftovers in an airtight container for up to 3 days.  

Prosciutto di Parma with Papaya and Grana Padano Cheese

Prosciutto di Parma with Papaya and Grana Padano Cheese

I never experienced the sweet and savory combination of prosciutto and fruit until my late twenties. My husband and I were at a tiny Italian restaurant in South Korea of all places, and the chef brought out a platter of honeydew melon and Prosciutto di Parma for us to try. The first bite was heavenly, and I wondered where this simple yet delicious appetizer had been all my life. Years later, I still have a fondness for Prosciutto di Parma and fruit, but now I seek out ripe papaya instead of melon. Papaya is a fruit that I grew up eating and much prefer for its complex flavor when ripe, a flavor that I believe pairs perfectly with Prosciutto di Parma or Prosciutto di San Daniele, the highest quality prosciutto in my opinion. Both are aged for a minimum of 400 days, and the best part is the sliver of fat on each slice of both prosciutti, for that melt-in-your-mouth texture. While I was at the store, I also picked up a wedge of Grana Padano cheese, and I served this platter outside with Marcona almonds, fresh basil from the garden, local honey, and some rose wine. Sweet and savory perfection.

When you read up on Grana Padano cheese, Prosciutto di Parma or Prosciutto di San Daniele, you’ll find that they all carry a Protected Designation of Origin seal. What does this mean? Simply put, it means that these products are handcrafted by real people, made with Italian ingredients from specific regions, and are never mass-produced or processed anywhere else. They have a sense of place because of this, and you can truly taste the difference in flavor. A PDO logo guarantees production methods using centuries-old recipes and techniques. These methods have proven over time to be consistent, safe, effective, and produce the most flavorful products. 

Grana Padano cheese, for instance, is made from partially skimmed raw cow’s milk from the production area in the Pianura Padana, Northern Italy. The cows are mainly fed fresh fodder, hay, or silage. Each wheel of cheese must age a minimum of 9 months and meet the requirements specified in the Product Specifications. Only once passing these strict quality checks will it receive the fire-branded mark which certifies the quality of the cheese and its official PDO status. When I see the big wheels in store, I usually wish that someone would give me one for my birthday, but I never realized how much actually goes into the production until recently. The standards are equally as strict for Prosciutto di Parma and Prosciutto di San Daniele production. Only the selected thighs from Italian pigs; sea salt, and the air of San Danele de Friuli are used in making Prosciutto di San Daniele. Aged a minimum of 400 days, the flavor is delicate, balanced, and silky.

When I’m able to, I seek them out and serve my guests the best. Supporting PDO products ensures that these traditional methods are passed down from one generation to the next, and keeps quality products in stores! Please enjoy this simple but delicious recipe using my favorite European products!

Prosciutto di Parma with Papaya and Grana Padano Cheese 
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4

Ingredients:

1/2 small papaya, peeled and seeds removed
8 to 12 slices Prosciutto di Parma or Prosciutto di San Daniele
1/2 cup loosely packed fresh basil leaves
1 (8-ounce) wedge Grana Padano cheese
1/3 cup Marcona almonds
1/4 cup honey

Guidelines:
Using a sharp knife, cut the papaya lengthwise into wedges, keeping the thickness to about 1 inch per wedge. Cut each wedge in half and wrap with 1 slice of Prosciutto di Parma. 

Arrange the Prosciutto di Parma wrapped papaya on a platter, and scatter with the basil. Place the wedge of Grana Padano cheese, and use a cheese knife to break off bite-sized chunks. Arrange the chunks on the platter. Serve the almonds and honey alongside.  

Korean-inspired Steak and Cucumber Bites

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

A few years ago, I took my first solo trip to New York for an event with Beef. It’s What’s For Dinner, and while there, I learned to cook a proper New York Strip Steak from Chef Josh Capon. We dined on an amazing Korean-inspired lettuce wrap, crostini with Steak and pesto, and even a Beef Jerky chocolate chip cookie! (Would you try it?). I’ve had the pleasure of meeting some really talented people in the food industry during my time working with Beef. It’s What’s For Dinner., and I’m really honored that they continue to trust me as a partner. My goal when showcasing Beef is always to share resources related to cooking, and how versatile Beef can be, though I must admit I’ve been sharing so many Korean-inspired dishes lately. I lived in South Korea for almost six years, so the ingredients and flavors just speak to my soul! These appetizers are so refreshing and do not take a lot of time to prepare, plus you can find the ingredients at most grocery stores these days. Simply season your steak, sear it in a griddle pan (or on a grill outside), then slice and toss in a savory sauce made with Korean red pepper paste (gochujang). These slices are placed on top of cucumber discs spread with seasoned cream cheese. The apple on top brings a sweetness to this bite that you’ll love, and I thought of it because most Korean marinades usually add apple, pear, or kiwi for sweetness. The thoughtfulness behind every flavor in Korean cooking is something that I respect very deeply. 

It’s July, and many of us are enjoying the sunshine by grilling up a few steaks. Add this appetizer to the rotation and tag me @thedaleyplate on Instagram if you do. I’d love to see it!

Here are some handy tips for this recipe, or other Steak recipes:

Oil the steak instead of oiling the grill or griddle. This will prevent anything from sticking.

www.BeefItsWhatsForDinner.com has so many recipes and ideas for cooking Steak - You might be surprised at the variety they have to offer. This recipe was adapted from one that I happened to find there a few months back. I’ve made it so many times since then.

A digital thermometer is the best way to determine doneness and it is absolutely worth the investment in my opinion. 

After resting the steak for at least 5 minutes, slice thinly against the grain for maximum tenderness. Work quickly to keep temperatures optimal.

The seasoned cream cheese and gochujang sauce can be made the previous day, and can be stored for up to three days if sealed in an airtight container. Remove the cream cheese from the refrigerator 15 minutes before assembling these so that it is softened and easy to spread. Slice the cucumber right before assembly to keep it nice and crispy.

If you’re unable to find gochujang paste, you could use sriracha, but I would decrease the amount by half since it’s quite a bit spicier.  

This recipe makes 3 to 4 Steak Bites per person, depending on how thinly you can slice the steak. It’s so flavorful, you don’t need a thick piece in order to be satisfied. 

Korean-inspired Steak and Cucumber Bites
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Serves: 6 to 8

Ingredients:
For the Steak:
1 Beef Strip Steak (about 1 -inch thick, 8 to 10 -ounces in weight)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Gochujang Vinaigrette:
1/4 cup gochujang paste
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 teaspoon garlic powder
1 tablespoon toasted sesame seeds

For the cream cheese spread:
1/2 cup cream cheese, softened
1/4 cup chopped fresh green onion (white and green parts)
1/4 cup chopped fresh cilantro leaves, plus extra leaves to garnish
1 teaspoon soy sauce

1 English cucumber, sliced into 1/8 -inch thick rounds (about 24 rounds)
To garnish: 1/2 small green apple, diced 

Guidelines:
Remove the Strip Steak from the refrigerator, and season with salt and pepper. Sear the steak for 5 minutes per side until internal temp is 145F for medium-rare doneness, based on the USDA recommended cooking times. Remove the steak from the heat, and transfer to a cutting board, then tent with foil to rest the steak for 5 minutes.

Combine the gochujang, vinegar, honey, garlic powder and sesame seeds in a small bowl. Set aside until the steak is rested. Make the cream cheese spread by combining the cream cheese, green onion, cilantro, and soy sauce in a small bowl. 

Assemble: Place the cucumber slices on a large platter. Top each cucumber slice with 1 teaspoon of the cream cheese mixture. Slice the Strip Steak into thin (1/4 -inch) slices against the grain, and gently toss in the gochujang vinaigrette. Top the cream cheese with one slice of steak, and garnish with the chopped green apple/cilantro. Serve immediately.

Peach and Serrano Pepper Salad with Burrata

Nothing beats this salad come summertime. It’s the perfect marriage of sweet, juicy, spicy and salty and it’ll be a hit at your next barbecue party. I didn’t expect it but many of you asked whether the peaches were cooked or raw. For us, fresh and very ripe raw peaches at their peak are best in this salad but you can absolutely grill them first if that’s what you enjoy. I’ve never loved cooking any kind of fruit, unless we are making South African peach chutney or using it in a marinade like this easy bulgogi made with apples.

I’ve used serrano peppers in this recipe because they are milder in flavor, feel free to substitute with jalapenos or even just red pepper flakes. The burrata can be replaced with fresh mozzarella slices, some have made it with ricotta salata and other readers have used fresh goats cheese. Burrata is mild and creamy and absolutely will benefit from a sprinkling of smoked sea salt and freshly cracked pepper whenever you use it.

Peach and Serrano Pepper Salad with Burrata
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:
2 large ripe peaches, sliced (make sure they are soft to the touch, but still firm enough to slice)
8 ounces burrata
1-2 serrano peppers, thinly sliced
smoked sea salt to taste
fresh cracked black pepper to taste
1-2 tablespoons extra virgin olive oil
fresh herbs (basil, mint and thyme are all great)

Method:
Arrange peach slices on a large plate or platter. Carefully tear the burrata open, and place dollops of the cheese around the peaches. Sprinkle with smoked salt, fresh pepper and olive oil then add serrano pepper slices and herbs. Best served immediately. If making ahead, omit herbs and cover tightly with cling wrap or foil then refrigerate for maximum 30 minutes and add herbs right before serving.

Cajun Spiced Lamb Meatball Platter

This recipe is brought to you by my friends SpiceTribe! They have an incredible line of ethically sourced spice blends and ship nationwide, with free shipping over $45 and 20% off for Father’s Day with code DAD20. California Love all-purpose chile blend is one that we use regularly at home, and trust me, you’ll get no fresher than their single origin late harvest peppercorns. I used both in this recipe, which is healthy, easy to make and a real crowd pleaser! Serve it like a salad with my homemade ranch sauce for dipping if you’re eating low-carb, or put some pita pockets on the side for a more filling lunch. You can use your oven to bake the meatballs or the air fryer as I have here. I find that it doesn’t heat up the kitchen during these warm Summer months. Enjoy!

Cajun Spiced Lamb Meatball Platter
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2-3

Meatballs:
1lb ground lamb (80/20)
1 egg, beaten
1 tablespoon sour cream or plain yogurt (This helps keep it juicy)
2 cloves minced garlic 
1 serrano chili pepper, seeds removed and very finely chopped
1 teaspoon smoked paprika (I use @spicetribe smoked Spanish paprika)
1 teaspoon California Love (It has roasted chile, garlic, cumin)
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon dried thyme 
1 teaspoon kosher salt 
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper

Ranch Sauce:
1/3 cup whole milk plain yogurt or sour cream
1/3 cup avocado oil mayonnaise
1/3 cup buttermilk
2 cloves garlic, made into a paste OR 2 teaspoons garlic paste
1 tablespoon each chopped chives, dill, parsley
1/2 teaspoon salt
1/4 teaspoon California Love or chili powder
1 tablespoon lemon zest + 2 tablespoons fresh lemon juice

To Serve: 1-2 cups fresh baby spinach or chopped lettuce per person, cherry or campari tomatoes, kalamata olives, red onion, sliced cucumber, cubed feta, lemon wedges. The possibilities are endless.

Method:
Make the ranch dipping sauce up to a day ahead and store in an airtight container in your refrigerator.

Combine dry ingredients for lamb meatballs with a fork. This will ensure that the lamb is seasoned evenly and no clumping occurs. Sprinkle the spices over the lamb, add egg, sour cream, garlic and chopped serrano peppers then gently mix using a fork. Don’t overwork the lamb. Roll into 1-ounce meatballs and place in your air fryer at 400F (200C) until lightly browned and cooked through (8-10 minutes). Don’t place them too close together, work in batches for even browning. Remove and serve with ranch sauce and vegetables.

If cooking in the oven, preheat to 400F (200C) and roast on a sheet pan for 10 minutes, turning once during the cooking time.

Sticky Ginger Chicken Wings

Whenever my husband and I celebrate a special occasion, we are always drawn to Korean flavors. Sometimes it’s hard to believe that we met there nearly 10 years ago, but the food and culture is still a part of our daily lives. On Friday evenings he would catch the two hour long bus from his duty station in Uijongbu to Wonju where I taught kindergarten, and arrive at my place SO hungry. A chicken restaurant on the corner of my street was a convenient place to pick up dinner then, and so it became like a little tradition. Though most of my meals are made from scratch, our pantry is a treasure trove of sauces and spices picked up on travels together and we love using them to create easy meals. Most recently we took a weekend trip to Duluth GA because of a sudden craving for Korean BBQ! It was almost as if we were back in Korea, eating, exploring and naturally I shopped for ingredients to bring home (The foodie in me can’t resist!) I always stock up on Korean marinades either online or at the Korean grocery stores in bigger cities - It has delicious ginger flavor and though the version I use in this recipe is traditionally paired with red meat like short ribs (LA galbi), I find it works well on chicken wings. This marinade is unique because of the addition of either apple or Asian pear which has tenderizing qualities. There are from scratch versions of this sauce on websites like Korean Bapsang and Maangchi but for the sake of convenience and in the spirit of how we did things back then, I just use the prepared sauce. Most grocery stores stock Korean ingredients these days, so it might not be difficult to find at all. Look for Bulgogi marinade, Galbi marinade or Korean barbecue marinade but make sure that ginger is listed in the ingredients. The crispy ginger on top just accentuates the flavor and gives this dish a delicious finish. I do season my chicken with the marinade, but you can leave it out since the marinade is quite flavorful especially when simmered at the end.

Sticky Ginger Sesame Wings with Crispy Ginger
Prep Time: 10 minutes + overnight marinating | Cook time: 15 minutes | Serves: 4-6

Ingredients:

2lbs chicken wings, flats and drums (I save the wing tips for chicken stock)
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cups Korean galbi marinade
1 tablespoon roasted sesame seeds
1 tablespoon neutral oil
1/8 cup fresh ginger, sliced and cut into thin strips
Optional to serve: chopped scallions or chives, quick-pickled cucumber (recipe follows)

Special Equipment:

I use my air fryer for these wings because it’s so quick, but you could use a sheet pan in the oven - steps will be listed below.

Guidelines:

Place wings in a resealable container with salt, pepper and 1 cup of the marinade. Toss to coat, cover and place in the refrigerator to marinate minimum 4 hours and up to overnight. When ready to cook, place wings in the basket of your air fryer and fry at 350F for 15-20 minutes or until cooked through and golden - this depends on the size of your wings and you might have to do this in two batches if using a smaller air fryer. I like to toss them halfway through so that all the wings are exposed to the hot air at some point or another.

If cooking in the oven: Place wings in an even layer on a sheet pan and cover with foil. Bake at 350F for 15 minutes, then remove foil and broil on high for 2-3 minutes per side or until sticky and golden.

Add oil to a skillet over medium heat, cook ginger strips until crispy (about 2 minutes) then drain on a paper towel. Add remaining marinade (If you prepared your wings in the oven, add the pan drippings as well) to skillet and cook until slightly reduced and heated through.

Place chicken on serving platter, pour marinade over and toss around then sprinkle with ginger, sesame seeds and optional scallions or chives.