Italian Meatballs

Back in the South Arm Cooking Club for seniors, Charlene prepared three recipes for the seniors to cook. The usual menu will consists of a main dish, a side dish and a dessert. For the main dish, the seniors will be making Italian Wedding Soup. There are two parts to this soup; the first part is to make the Italian meatballs and the last part is to make the soup which the meatballs will be part of the ingredients. Joyce, Karen and Sydney are the main participants for this recipe but others also help out in rolling the meatballs.


The Italian meatballs have a little spiciness in it. The are made with ground chicken meat and Italian sausage. The parsley adds freshness and fragrance to the meatballs.

This recipe is adapted from Ina Garten and it serves 6.


  • 3 tablespoons milk
  • 1 egg, lightly beaten
  • 2 slices white bread, torn into small pieces, with crusts removed
  • 1/2 lb. ground chicken or turkey
  • 1/2 lb. Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon salt



Continue ReadingItalian Meatballs


In the Gilmore Park Church Community Kitchen, we helped Karen to make meatballs for the community meal. We made about 800 meatballs.

Karen made us a Wedge Salad for lunch. It is a classic 60’s steak house lunch. It has a wedge of iceberg lettuce served with a creamy dressing and served with a form of beef, in our case beef meatballs. Karen made Thousand Island dressing for the salad.


Here is the recipe for meatball. I’m posting only the ingredients for a smaller portion which serves about 6 people. For those who are interested for a recipe which serves 100 people, you can email me for the recipe.


  • 1 lb ground beef, lean
  • 1 medium or large egg
  • 1 to 2 tablespoons flax seed, ground
  • 1/2 cup buckwheat or brown rice flakes or rolled oats
  • 1/2 medium onion, chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon thyme, dried leaves or ground
  • 1/2 cup milk or soy beverage


Click on the link below for the instructions.


Continue ReadingMeatballs

Hawaiian Meatball

The second dish which Minoo made was Hawaiian Meatball. The sweet and sour meatballs are very appetizing and kids will love this dish. Try and make it for your family.


Minoo served the Hawaiian Meatballs with steamed rice. A little more sauce will be perfect to go with the rice.


The Hawaiian Meatball is good for potluck too.


  • 1 1/2 lbs ground beef
  • 2/3 cup chopped onion, divided
  • 1/4 teaspoon grated ginger
  • 1 1/2 teaspoons salt
  • 1/4 cup milk
  • 1 egg
  • 2/3 cup cracker/bread crumbs
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch
  • 12oz can pineapple, reserve the juice
  • 1 cup chopped red or green pepper
  • 1 teaspoon orange zest
  • mushroom, optional



Continue ReadingHawaiian Meatball

Red Cooked Lion’s Head (Braised Giant Meatball)

Julie Chung started off the South Arm Community Center fall cooking session this week. Julie showed us how to make Giant Meatballs simmered with Suey Choy (Chinese cabbage). This dish is called “Hung Siew Si Ji Tao” in cantonese which literary means red cook lion’s head. The name of this dish came from the giant meatball which can be as big as a fist.

Julie served the Red Cooked Lion’s Head with some handmade noodles. The Chinese cabbages were very soft and flavourful and the giant meatball is very filing, not to mention.



  • 1.5 to 2 lbs lean ground pork
  • 2 tablespoons chopped ginger
  • 2 tablespoons chopped green onion
  • 1/2 lb (about 8 pieces) water chestnuts, chopped
  • 1 head of suey choy


  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine
  • 1 egg
  • sugar and white pepper to taste


Click on the link below for the instructions.


Continue ReadingRed Cooked Lion’s Head (Braised Giant Meatball)