ASK PAT: Serve up the Best-Ever Meatballs

By: Pat Koch | SCNow
Published: August 30, 2010

MARION --

Peach and Strawberry Crumble

Butter, for pan

Filling:

2 tablespoons fresh lemon juice (about 1/2 large lemon

1 1/2 tablespoons arrowroot flour

1 lb. medium strawberries, halved

1 1/2 lb, yellow or white peaches, peeled, pitted and sliced*

1/2 cup light brown sugar

Topping:

2/3 cup all-purpose flour

2/3 cup old fashioned oats

1/2 cup sliced almonds

1/4 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 stick (1/2 cup) unsalted butter, chilled and cut into 1/2-inch cubes

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter an 8 X 8-inch glass baking dish. Set aside. For the filling, in a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan. For the topping, in the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon an sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of green peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool for five minutes. Spoon warm into bowls and serve with ice cream or whipped topping.

*Note: Can also be made with 1 lb. frozen and thawed strawberries and 1 lb. frozen and thawed peach slices (plus any thawing juices). Reduce the amount of arrowroot to 1 tablespoon and cook as above.

Servings: 4 to 6

Source: Food Network (Giada De Laurentis

Best-Ever Meatballs

1 pkg. dry onion soup mix

2 eggs

1 small can evaporated milk

2 cups bread crumbs

2 lbs. ground beef

1 can mushroom or celery soup

Mix first 4 ingredients in a bowl. Let stand for 10 minutes. Add ground beef, mixing well. Shape into 1 1/2-inch balls. Place on rack in broiler pan. Broil until brown. Place meatballs in casserole. Mix soup with 1/2 can water in bowl. Pour over meatballs. Bake at 350 degrees for 45 minutes.

Servings: 4 to 6

Source: Personal files of Pat Koch