Tag Archives: beef

Meatball Lollipops


Can we talk for a minute about meat on a stick?  This is not the carnival style version or boring old shish kebabs.  These are meatball lollipops, people!  And they will make everyone at your party come back for seconds– including the kiddos.

My grandma Ronnie taught me the best trick for tender meatballs while avoiding those chunks of onion and garlic and parsley that can sometimes ruin the mouth feel of the best bite.  Instead of doing the work to chop and dice, simply pop the onion, garlic and the parsley together into the food processor (or blender) and pulverize it.  You get a savory puree that gives the ground beef all of the flavor without all the chunks.  Brilliant!  Granda Ronnie was a baller in the kitchen– she LOVED making Italian food and I’m still working to replicate her sauce recipe.

You can sear off the meatballs in a fry pan before putting them in the oven, but I’ve found baking them is easiest and super low maintenance.  You can also make a larger portion of the meatball batter and freeze it for a later date. Or add some variety to the menu and pop the meatballs into slider rolls to serve at your next party.  They’re always a hit!


Meatball Lollipops
Tender, savory meatballs dressed up with sauce and lollipop sticks for easy eating.
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  1. 2 pounds ground beef
  2. 1/2 large sweet onion
  3. 3 garlic cloves
  4. handful of parsley (about a cup loosely packed)
  5. 3/4 cup grated parmesan (not the bottled fake stuff)
  6. 1/4 cup tomato pesto (sub tomato paste if you can't find the pesto)
  7. 1/4 cup cream
  8. 1 egg
  9. 1 Tb Italian seasoning
  10. 1 Tb garlic powder
  11. 1 tsp kosher salt and pepper, plus more to taste
  12. 3/4 cup seasoned panko breadcrumbs
  13. Lollipop sticks (you can find them at your nearest craft store like Michael's or Hobby Lobby)
  1. Preheat oven to 375.
  2. Put onion, garlic and parsley in food processor or blender and pulverize until pureed.
  3. Add puree to beef mixture and fold in the rest of the ingredients.
  4. Shape into golf ball sized meatballs.
  5. Spray a rimmed baking pan with cooking spray and bake meatballs for 30 minutes or until cooked through. Flip over half way through cooking.
  6. Insert lollipop sticks and lay out on a tray.
  7. Spoon your favorite tomato sauce on top of meatballs lollipops (and more cheese if you'd like) before serving.
  8. Garnish with chopped parsley.
What's on Parker's Plate? http://whatsonparkersplate.com/

Ground Beef and Spinach Mini Quiches


There’s nothing like a meat pie for breakfast…I mean, hello delicious!  I’m on a “small bites” kick lately because, well, frankly, I want a taste of everything, and the smaller portions make it easier to do just that.  These mini beef and spinach quiches are perfect for entertaining and also for breakfast on the go.  You can make them ahead of time and freeze them– then pop them into the oven when you need breakfast on the run.  And, you can swap out whatever kinds of veggies or cheese you want– I personally am a fan of ground beef and sharp cheddar, but brie is rich and fabulous– or swiss cheese, or a combination that suits your fancy.

What’s also great about these is that because the little pie shells are pre-made and frozen, you can make individual quiches or an entire party portion!

quiche close upjpg

Feel free to change up the seasoning of the ground beef as well– for a Mexican twist, add taco seasoning to the beef and swap out the spinach for roasted chiles, or if you’ve got Greek on the brain, keep the Spinach and add feta.  The options are limitless!  This is another one of the recipes I’ve developed while on my tour with The Georgia Beef Board.  Stay tuned for more delish while I’m on the road for National (and Georgia) Beef Month!

Ground Beef and Spinach Quiches
Serves 12
A perfect "small bite" breakfast on the go or a no-hassle dish for easy entertaining.
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  1. 1 pound ground beef
  2. 1/2 sweet onion diced
  3. 2 cups spinach chopped (fresh or frozen- if frozen, cook and drain)
  4. 1 cup grated sharp cheddar cheese
  5. 12 eggs
  6. 3/4 cup heavy cream
  7. 1 tsp smoked paprika
  8. 1 tsp garlic powder
  9. pinch of kosher salt plus more to taste
  10. 1 tsp ground black pepper
  11. Mini frozen pie shells
  1. Saute ground beef and onion until beef is cooked through.
  2. Add spinach and stir until wilted.
  3. Add smoked paprika, garlic powder and salt.
  4. Drain fat from pan and set aside.
  5. Whisk eggs and cream together, add pinch of kosher salt and ground black pepper.
  6. Set out mini pie shells and first spoon some cheddar on bottom of shell, then a spoonful of beef/onion/spinach mixture.
  7. Pour egg on top and then sprinkle with a little more cheddar
  8. Bake at 375 for 12-15 minutes until egg is cooked through.
  1. If making individual portions, one egg with 2 Tb cream is about the perfect amount per mini pie shell.
What's on Parker's Plate? http://whatsonparkersplate.com/

Hoisin and Ginger Glazed Meatballs

hoisin meatballs

Remember those grape jelly marinated meatballs your Grandma used to make?  Well, lovelies, these aren’t your Grandma’s meatballs!  Let me introduce you to beefy, gingery, hoisin glazed delish. Tailgating never looked (or tasted) so good!  I had a chance to cook these up in the Atlanta Plugged In Kitchen with Suzanne Bentley, from the Georgia Beef Board!

Hoisin and Ginger Glazed Meatballs

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    For the meat
  • 2 pounds ground beef
  • 3-4 garlic cloves chopped
  • ½ cup spring onion
  • ½ cup cilantro
  • 1 jalapeno chopped up
  • 1 egg
  • 2 Tb fresh ginger
  • (1 Tb butter and 1 Tb oil for browning)
  • For the Sauce
  • ¾ cup hoisin sauce
  • ¼ cup soy
  • ¼ rice vinegar
  • 2 Tb sriracha
  • 1 Tb sesame oil
  • 3 Tb fresh garlic
  • Sesame seeds for garnish


  1. Mix ground beef with garlic, onion, cilantro, jalapeno, egg and fresh ginger.
  2. Roll into golf ball sized balls and brown the outside of the meatballs in 1 Tb butter and 1 Tb oil in a large non stick pan for 2-3 minutes. (They will still be raw in the middle).
  3. Put browned meatballs into the crockpot, cover with sauce and set to LOW for 2-3 hours.
  4. Sprinkle with sesame seeds and more spring onions before serving.