This is a longtime family favorite dinner recipe that utilizes our mild hot or sweet italian beef sausage, depending on your preference. It’s a great one after a chilly day on the farm. It also transports well in a crock pot for sugarhouse meals. In the spring, I can often find local spinach to use which always adds depth of flavor.
These meatballs are farm-tested and delicious! Our butcher has some great sausage recipes that we take advantage of with our beef. Our favorite is the Sweet Italian Beef Sausage, and it lends itself well to many recipes. You can try it with my homemade Alfredo sauce below, find your own sauce or eat them plain. For a bit of spice, try our mild hot italian sausage instead.
1 pound HHF Sweet Italian Beef Sausage
1/4 cup seasoned bread crumbs
1 clove garlic, minced (optional)
1 teaspoon salt, or less to taste
1/2 teaspoon dried leaf basil
1 medium or large egg, wisked
A few shakes of grated Parmesan cheese (optional)
2 tablespoons water, if needed to bind the meatballs
1/8 teaspoon ground black pepper
Mix all ingredients together in a mixing bowl
Grab a non-stick baking pan (I like the ones with ridges on the side)
Take small amount of olive oil and rub it across the pan
Shape beef sausage mixture into meatballs, about 1 inch in size
Broil the meatballs about 8 inches from the heat source for about 7 minutes in high. Turn and broil for about 7 minutes longer.
Add the meatballs to your favorite sauce, and simmer for 10 minutes or until done.
2 Tablespoons Butter
2 Tablespoons Flour
1 1/4 cup of milk (use whole for a thicker sauce)
1/4 cup half/half, if needed to thicken
1/3 cup grated parmesan
1 Handful Crumbled Feta
1/4 teaspoon Paprika
1/4 teaspoon black pepper, to taste
Salt, to taste
Melt butter in a medium skillet over medium-high heat. Sprinkle 2 Tbsp. flour into melted butter, whisking constantly. Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy
Gradually whisk in milk and half and half, and bring to a simmer. Cooke, whisking constantly, 1 to 2 minutes, or until thickened.
Add grated parmesan cheese, feta, salt, pepper, and paprika, whisking until smooth. Remove from heat and use immediately.
It’s sugaring season, which means I’m ready for some portable slow cooker meals to feed the crew. This slow cooker chili incorporates our beef and some frozen summer vegetables. My secret ingredient is a bit of sweet maple taste with our syrup. I hope you enjoy it!
1 Large Yellow Onion, diced
3 cloves Garlic, minced
1 24 oz can Crushed Tomatoes
(I used my frozen diced tomatoes from the garden)
1 Cup Vegetable Broth, low sodium
1 15 oz can Tomato Sauce
1 Medium Red Bell Peppers, diced
1 Medium Orange Bell Pepper, diced
1 Medium Yellow Bell Pepper, diced
1 14 oz can Black Beans, low sodium,
rinsed & drained
1 - 14 oz can Red Kidney Beans, low sodium,
rinsed & drained
1 - Small Poblano or Jalapeno Pepper,
seeded & minced (optional, spicy fans only)
1 Tbsp HHF Dark Maple Syrup
2 lb HHF Grass Fed Ground Beef
2 tsp Paprika
1/4 tsp Cayenne
1 tsp Oregano
2 Tbsp Chili Powder
1 tsp Cumin
I started by slowly browning the hamburger in a skillet with a pinch of salt, pepper, chili powder, and cumin to taste. Then you drain the grease (but with our beef, there isn’t much) and add the burger to the crock pot.
In the same skillet, add some olive oil and sauté onion, garlic, and all peppers until slightly soft. Then add to the crock pot.
Add the tomato sauce, crushed tomatoes, beans, vegetable broth, maple syrup, and spices to the crock pot.
Stir until mixed well, and cook on low heat for at least 6 hours.
A local fan offered up this simple, yet delicious option for a Maple infused salad dressing. She works in catering and has used this recipe time and time again. We are grateful she shared!
1/4 cup of cider vinegar
2 Tbsp minced shallots
2 Tbsp freshly squeezed lemon juice
1 Tbsp Harding Hill Farm maple syrup
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup of walnut or vegetable oil
Whisk together ingredients in order, adding oil last. Serve over fresh salad greens!
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