Patti LaBelle is not just a music icon, she’s also a food icon. She’s written best-selling cookbooks, hosted a food TV show, and even cooked for Elton John, The Rolling Stones, and Prince. Back in July, she released the 20th anniversary edition of her first cookbook, LaBelle Cuisine. She talks with Dan about touring the segregated South in the ‘60s, the viral video that made her sweet potato pie a Walmart sensation, and the one recipe in her cookbook that’s perfect for women going through menopause. Plus food writer Adrian Miller joins us to discuss why Patti’s sweet potato pie has particular significance in the Black community. //
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These saucy Asian meatballs are the perfect blend of flavors and are drenched in the most insanely delicious sauce! Perfect for dinner or even an appetizer, they will certainly get a “WOW!” at your next get-together!
Meatballs are SOO GOOD and these saucy Asian meatballs are the cream of the crop! Not only do they have the most delicious and savory taste but their texture is absolute perfection. They are so juicy and soft when you bite into them! And, I love that they are garnished with some sesame seeds and green onions. This not only makes them look especially fancy but it is the perfect topper to add a little bit of extra taste and texture.
I am so confident that you will love these meatballs that I am going to tell you now to double the recipe. Do it from the start and then you will be thanking yourself later! These meatballs are going to fly off of your table so fast! Everyone loves these and for good reason. Make it a feast by adding in some rice, this homemade lemonade, and eating these delicious cookies for dessert!
What’s In Saucy Asian Meatballs?
These saucy Asian meatballs look fancy but they are SO simple! You just need a few staple ingredients and you are on your way to biting into this tender dish! See the recipe card below for a list of exact measurements.
Meat: You can use ground pork or ground beef for this recipe!
Sesame oil: I love the nutty and savory flavor that this brings to this recipe. My favorite one to use is this sesame oil.
Panko: If you don’t have any panko crumbs then you can use regular breadcrumbs instead.
Ground ginger: Make sure that you use ground ginger in the recipe to get the most flavor out of the spice.
Eggs: These help everything to bind together so that you can form the ingredients into a ball. It also adds moisture and keeps the meatballs tender.
Minced garlic: Anytime garlic is added to a recipe, I can’t get enough of it! This is the perfect amount and adds some great flavor to these meatballs.
Green onions: I like to thinly slice up the green onions so that I can be sure to get the taste in each bite!
Optional garnish: You can use some toasted sesame seeds and sliced scallions.
Asian Sauce Ingredients
Hoisin sauce: This flavor brings in some saltiness and tanginess to the sauce! My favorite one to use is this hoisin sauce.
Rice vinegar: Unlike other vinegars, rice vinegar is a mellow taste that is sweet. I like to buy this rice vinegar.
Garlic cloves: If you don’t have any fresh garlic cloves to mince then you can use the minced garlic that you have in your fridge! ½ tsp equals about 1 clove of garlic.
Soy sauce: This soy sauce also brings in a salty flavor!
Sesame oil: I really like how this sesame oil mixes into the sauce and adds in an earthy and nutty flavor.
Ground ginger: Peppery in flavor, ground ginger really brings this sauce to life!
Let’s Make Some Meatballs!
These saucy Asian meatballs only take about 20 minutes from start to finish! So go ahead and get cooking, you are going to love the result!
Preheat oven: Preheat oven to 400.
Mix and form into balls: In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and then place them on a greased baking sheet or in a 9×13 baking dish.
Bake: Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
Make sauce: While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, then you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve: Serve warm, and sprinkle with additional garnish if desired.
Tips for Making the BEST Meatballs
Saucy Asian meatballs are super simple and easy to make! I have come up with a few tips that will make these meatballs foolproof!
Don’t overcook: If you overcook meatballs then they become tough and chewy. Make sure to keep and eye on them and take them out just after they are no longer pink. Then they will be juicy and fall apart in your mouth tender!
Be gentle: When you are forming your meatballs, don’t pack the mixture too tight. You just want to gently and quickly form the meatballs. Just forming them enough so that they hold their shape. If you pack them too tightly then they will be tough and rubbery.
Cold ingredients: When you are mixing everything together, you want to mix them as cold ingredients. So make sure to take everything out of the fridge just before you start cooking. This helps the fat from melting before you cook the meatballs!
How to Store Leftovers
These saucy Asian meatballs make fantastic leftovers! Or, you can cook them up, freeze them and eat them later!
Refrigerator: Once the meatballs have cooled then place them in an airtight container. Put it in your fridge and they will last 3-4 days.
Freezer: Let your meatballs and sauce cool down and place them in an airtight container or a ziplock bag that is labeled with the date. These will last about 3-4 months in the freezer!
Reheat: To reheat your leftovers, place them in the microwave and heat them up for 1-2 minutes or until heated through. If you have frozen meatballs, let them thaw overnight in the fridge and heat them up in the same way. Enjoy!
More Meatball Recipes to Try
I love how easy and delicious meatballs are! You can bring them to a party as an appetizer, cook them up for your meal or even eat them as a snack! Plus, there are so many varieties of meatballs so you can have them often and not even get sick of them! These are some of my favorite tried and true meatball recipes that I’m sure that you will love! Enjoy!
are the perfect blend of flavors and are drenched in the most insanely delicious sauce! Perfect for dinner or even an appetizer, they will certainly get a "WOW!" at your next get together!
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish.
Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.
Notes
Updated on October 31, 2021Originally Posted on October 23, 2012
These alfajores cookies are simply divine! Their texture is perfectly soft and once you add in that creamy dulce de leche filling, well… Let’s just say these cookies aren’t going to last long!
If you love cookies, then these alfajores are a definite MUST TRY. Once you are done baking these, try out these delicious Sprinkle Cookies, Almond Cookies, and these amazing Homemade Milano Cookies! You will die over how good they all are!
What Are Alfajores Cookies?
This is such a good question! Alfajores cookies are shortbread-like cookies that are filled with a delicious caramel kind of filling called dulce de leche. They come from the middle east and were brought to South America (Argentina to be exact!). There are a lot of different variations of these cookies where the filling can also be made from chocolate, fruits, or even nuts! But the dulce de leche is the most common flavor!
These cookies take a bit of time to make because you have to make sure that you are taking the time to chill your dough. This is key to getting the taste and texture just right! But if you can hold out for them, they are totally worth the wait! The soft cookie combined with that delightful and creamy filling is a taste like no other! Plus, these not only taste amazing but they look like they came straight from a bakery! Try them out and double the batch while you are at it… You will be so glad that you made some extra!
Ingredients You Need to make Alfajores Cookies
Though these cookies look complex, they aren’t! Once you pick up some dulce de leche from the store, you probably already have everything else that you need all ready to go in your kitchen! See the recipe card below for a list of exact ingredient measurements.
Flour: I used all purpose flour for this recipe!
Cornstarch: This will help your cookies have that soft and crubly like dessert texture.
Baking powder: This helps the dough to stretch so that when your cookies bake, they don’t crack!
Salt: Salt enhances all of the flavors in these cookies,
Powdered sugar: Using powdered sugar helps create a smooth texture because it dissolves and mixes easily.
Butter: Make sure that your butter is unsalted and softened to room temperature.
Lemon zest: This create the perfect contrast in flavor without being the star of the show.
Vanilla extract: You can use vanilla paste instead for a more rich flavor!
Eggs: You will need a whole egg plus an additional egg yolk for this recipe.
Dulce de leche: I just use store bought dulce de leche to make this recipe easier!
Let’s Bake Some Cookies!
Make sure that when you are making these alfajores cookies that you take the time to chill the dough! It’s key to making them turn out just right!
Mix dry ingredients: In a medium bowl combine the flour, cornstarch, baking powder, salt, and powdered sugar.
Beat butter and mix with wet ingredients: In a large bowl add the butter and either beat with a paddle or use a hand mixer to combine them until light and fluffy. Add in the lemon zest, vanilla, egg, and egg yolk and mix until just combined.
Combine wet and dry ingredients: Add the dry ingredients to the wet and mix until just combined. Be sure to scrape down the bowl to make sure everything is completely mixed in.
Make dough ball and chill: Form a large ball with all the dough and wrap tightly with plastic wrap. Transfer to the fridge and chill for 30-40 minutes.
Preheat oven and cut out cookies from dough: Preheat the oven to 375° and line a baking sheet with parchment paper. Let the dough sit at room temp for about 5 minutes or so and then roll to ¼ inch thick. Use a round or scalloped edged cookie cutter to cut out cookies.
Chill: Bring together the scraps and reroll the dough to get as many cookie as you can. Chill the cookies in the fridge for about 10 minutes before baking.
Bake and cool: Bake the pans of cookies for about 8 minutes, just until the edges start to turn golden. You don’t want the whole cookie to be golden, just the very edges. Transfer cookies to a cooling rack and let cool completely.
Pipe in dulce de leche, chill and serve: Spoon the dulce de leche into a piping bag and pipe about a 1-2 teaspoons in the middle of one cookie. Sandwich a second cookie onto the first. Refrigerate until ready to serve.
Easy Variations
These alfajores cookies are so delicious as is but if you want to change them up then here are a couple of ideas on how you can do just that!
Change up the shape: Although these cookies are traditionally made out of a round cookie, you can easily change up the shape! Make them stars or bells or trees for other holidays! It makes them fun and festive!
Add a different filling: Because the cookie on these is a classic shortbread taste, it goes with just about anything! So you can easily switch up this filling with some chocolate or fruit filling. Really, the options are endless! These cookies are for you so mix and match to make them with all the flavors that you like!
Add coconut flakes: Another way that these are commonly made is by taking the cookie and rolling the edges in shredded coconut. This not only adds to their beauty but it tastes amazing!
How to Store Leftovers
These alfajores cookies are so delicious, even the next day! I like to store them in the refrigerator so that they last longer. Place them in an air-tight container in your fridge and they will last up to 6 days! When you are ready to eat them, you can eat them cold or you can set them on your counter and bring them to room temperature.
More Cookies That I Love
It’s no secret around here that I love cookies! There are just SO many different flavors and textures when it comes to cookies! It’s so hard to narrow down my very favorites so I just came up with a few that I think that you will love too! Try one or try them all, they are so delicious!!
These alfajores cookies are simply divine! Their texture is perfectly soft and once you add in that creamy dulce de leche filling, well… Let's just say these cookies aren't going to last long!
CourseDessert
CuisineMiddle East
KeywordAlfajores Cookies
Prep Time20minutes
Cook Time15minutes
Chilling1hour
Total Time1hour35minutes
Servings18Cookies
Calories151kcal
AuthorAlyssa Rivers
Ingredients
1 1/3CupAll Purpose Flour
1CupCornstarch
1TeaspoonBaking Powder
¼TeaspoonSalt
2/3CupPowdered Sugar
¾CupUnsalted buttersoftened
1TeaspoonLemon Zest
1 ½TeaspoonVanilla extractor vanilla paste
1largeEggplus 1 egg yolk
1CupDulce de leche
Instructions
In a medium bowl combine the flour, cornstarch, baking powder, salt, and powdered sugar.
In a large bowl add the butter and either beat with a paddle or use a hand mixer to combine them until light and fluffy. Add in the lemon zest, vanilla, egg, and egg yolk and mix until just combined.
Add the dry ingredients to the wet and mix until just combined. Be sure to scrape down the bowl to make sure everything is completely mixed in.
Form a large ball with all the dough and wrap tightly with plastic wrap. Transfer to the fridge and chill for 30-40 minutes.
Preheat the oven to 375° and line a baking sheet with parchment paper. Let the dough sit at room temp for about 5 minutes or so and then roll to ¼ inch thick. Use a round or scalloped-edged cookie cutter to cut out cookies.
Bring together the scraps and reroll the dough to get as many cookies as you can. Chill the cookies in the fridge for about 10 minutes before baking.
Bake the pans of cookies for about 8 minutes, just until the edges start to turn golden. You don’t want the whole cookie to be golden, just the very edges. Transfer cookies to a cooling rack and let cool completely.
Spoon the dulce de leche into a piping bag and pipe about 1-2 teaspoons in the middle of one cookie. Sandwich a second cookie onto the first. Refrigerate until ready to serve.
Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It’s thick and creamy and tastes as if it came straight from a restaurant! It’s SO GOOD!
Chock full of flavor, this clam chowder is hard to beat! And if you love this recipe then you’ve got to try this delicious Cheeseburger Soup, this amazing Broccoli Cheese, or this Sausage Tortellini Soup! You will love them all!
Delicious Clam Chowder
Soup season has arrived and I am here for it! I love this time of year when new soup recipes are popping up everywhere! There is just nothing like dipping some yummy bread into warm soup. This clam chowder is unbelievably delicious and full of GOOD flavor! And clams, it’s chock full of them!! If you are as ready for soup season as I am then this clam chowder is a great place to start! It will kick off the season and keep you coming back for more!
This is such a simple soup but the flavors together are delicious. I love to add extra veggies too, like bell peppers, to give it flavor, color and crunch. In fact, try making this Crostini or this French Baguette to dip into it! It really takes it up a notch and is an easy way to add in the perfect side dish! Go ahead and give this a try. It’s a recipe that will for sure get a “WOW!” from all of your family and friends!
What’s In Clam Chowder?
This recipe has super simple ingredients, most of which you will already have in your kitchen! See the recipe card below for exact ingredient measurements!
Bacon: The bacon really add the most amazing extra flavor to this recipe!
Onion: You need the onion for some added flavor.
Celery: Dice up your celery and put it in the chowder for an added crunch.
Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can use the minced garlic in your fridge. ½ tsp equals about one clove of garlic!
Flour: I used all purpose flour in this recipe
Chopped clams: You can’t have clam chowder without some amazingly delicious clams!
Chicken broth: This is used instead of water so that the base of your chowder has some additional flavor.
Milk: You can use 1% or 2% for this recipe.
Half and half: This is what will start to make your base of your chowder nice and creamy.
Russet potatoes: Peel these up and dice them before adding them to the chowder.
Salt and pepper: Add as much or little of these seasonings as you would like, just until it tastes just right to you!
Let’s Make Some Chowder!
This clam chowder only takes about 15 minutes to make from start to finish! You are going to love how this tastes so let’s get cooking!
Cook bacon: In a large pot over medium high heat add the bacon and cook until slightly crisp and no longer pink. Then, remove it to a plate with a slotted spoon.
Add in the vegetables (except potatoes): Add the onion, celery and garlic and cook until tender and then add the flour and stir.
Stir in liquids and potatoes: Add in the juice from the clams, chicken broth, milk and half and half and stir until there aren’t any clumps. Add in the potatoes.
Boil, add in clams and bacon, serve: Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Then, stir in the clams and salt and pepper to taste. Once you are done then top with crumbled bacon and serve.
Make it Into a Meal!
This clam chowder is absolutely divine and you can’t let that go to waste! Go ahead and make it into an entire meal with sides and a delicious dessert. Invite everyone you know over and then make it a party! Everyone needs a taste of this amazing clam chowder!
Add a salad: Soup and salad just go together! They balance each other out with warm and cool tastes and are just perfect. Because they are so good togethers, try making this Wedge Salad to go with it!
Cook up some bread: You can’t fully appreciate chowder without dipping some bread into it! In fact, buy a loaf of fresh French bread from the grocery store! Or, go the extra mile and bake up this amazing Crostini or French Baguette to go with it!
Don’t forget the dessert!: Never underestimate the power of a delicious dessert to finish off your meal! You can go simple and delicious with these Best Ever Pecan Pie Bars or go a bit fancier and serve this gorgeous Black Forest Cake!
What are the different types of clam chowder?
You may hear clam chowder called Boston clam chowder, New England clam chowder, or Manhattan clam chowder. So what’s the difference? Boston and New England clam chowder are two names that describe the same type of clam chowder! New England (or Boston) clam chowder is a creamy or broth-based chowder made with potatoes, vegetables, and clams. This recipe fits that description. Manhattan chowder is a red, tomato-based chowder with clams and vegetables.
How to Store Leftovers
This clam chowder recipe makes great leftovers! In fact, it is even better the next day! Once it has cooled down then place it in an airtight container. Then, go ahead and put it in your fridge and it will last 3-4 days!
More Soup Recipes to Try
Since it’s soup season, I want you to be prepared with some of my favorite tried and true soup recipes! I have come up with my top recipes that are absolutely delicious! They hit the spot on a colder day and are so hearty and filling! Plus, they are super simple to make so it’s a win-win! Go ahead and give them a try, I know that you will love them!
Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It's thick and creamy and tastes as if it came straight from a restaurant! It's SOO GOOD!
CourseDinner, Soup
CuisineAmerican
Keywordclam chowder
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings8people
Calories174kcal
AuthorAlyssa Rivers
Ingredients
6slicesbacondiced
1smalloniondiced
3stalkscelerydiced
3clovesgarlicminced
1/2cupflour
4(6.5 ounce cans)chopped clams
1cupchicken broth
1cupmilk
1cuphalf and half
4mediumrusset potatoespeeled and diced
salt and pepper to taste
Instructions
In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.
Notes
Updated on October 30, 2021Originally Posted on October 22, 2018
