Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze

*This is a sponsored post for SheSpeaks/Smithfield at Walmart*

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze

Are you still planning your holiday menus, like I am – at the last minute?  Then feel free to relax as you look no further!  These super simple, delicious meatballs are a sure thing no matter what your celebration looks like.

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze | Sweet Anna's

They are incredibly easy, packed full of flavor and can be made ahead so all you have to do is heat them up when it’s time to serve.  

They can be served up big as a main course with potatoes or rice on the side, or served up as is for a satisfying little appetizer on a buffet table.  It doesn’t get much better than that!

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze | Sweet Anna's

I think most of you would agree with me – a holiday smorgasbord table just wouldn’t be complete without meatballs.  Whether you like yours in a barbecue sauce, gravy, or a sweet glaze – meatballs are a crowd pleaser any way you serve them.

And especially when you make them a little surprising and a lot delicious.  Isn’t it fun to share something new, yet still comforting, on your holiday table?

These meatballs are gluten-free, so everyone can enjoy them, but feel free to use regular all-purpose flour if you’d prefer.

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze | Sweet Anna's

And in case you need a little more motivation, Smithfield All-Natural Pork products are affordable and something you can feel good about feeding your family…  and you can find them at your local WalMart while you’re buying all your stocking stuffers and last minute gifts!

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Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze

Yield: makes about 2 dozen meatballs

Ingredients

    for the meatballs:
  • 1 1/2 lb ground pork
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons 21-seasoning salute (no-salt-seasoning) or ground sage
  • 2 tablespoons dried minced onions
  • 1 tablespoon bacon grease or olive oil
  • 1/3 cup all-purpose gluten-free flour blend
  • 1/2 cup hot water
  • for the glaze:
  • 1/2 cup apple butter
  • 2-3 tablespoons cold water

Instructions

  1. Preheat the oven to 450ºF. Lightly grease a large rimmed baking sheet and set aside.
  2. In a medium bowl, gently mix the meatball ingredients together until just blended. Don’t over mix!
  3. Form the meatball mixture into small balls, about the size of a golfball or smaller, and place onto the baking sheet.
  4. Bake for 20-25 minutes until golden.
  5. If you are making these ahead, let them cool completely before transferring to freezer bags and storing in the freezer until you are ready to use them.
  6. When you are going to serve the meatballs, place them in a skillet with a lid, whisk together the apple butter & water and pour over the meatballs. Simmer until heated through, turning the meatballs once or twice to make sure they are well coated.
  7. You can also reheat these in the slow cooker if you would like an even more hands-off approach!
http://sweetannas.com/2015/12/make-ahead-gluten-free-pork-meatballs-with-an-easy-apple-butter-glaze.html

Citrus Roasted Pork Loin with Chimichurri Sauce & Cilantro Rice

*This is a sponsored post for SheSpeaks/Smithfield at Walmart*

Citrus Roasted Pork Loin with Chimichurri Sauce & Cilantro Rice.  It sounds like a lot of work, but I promise it’s not!

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

A perfect weeknight family dinner, or something to impress dinner guests…  there is so much flavor packed into this simple dish that you will want to make it again and again!

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

My house smells so good right now, I can hardly stand it.  A beautiful pork loin is in the oven with onions, carrots, oranges, cilantro and spices, and rice is simmering away on the stove ready to be dressed with fresh cilantro and a splash of citrus.

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

I bet you wish you were eating over here today! :o)

The chimichurri sauce alone is worth drizzling over everything you can think of (french fries!), and the fresh, bright cilantro rice is the perfect addition to this simple, delicious pork.

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

Do you ever find yourself as stuck in a dinner-rut as I do?  I keep making the same things for my family over and over again and eventually they are just tired of what I’m serving them – no matter how much they usually love it!

This bright, flavorful dish is so perfect to break up the monotony and will quickly become a family favorite!  (And the best part – it’s so affordable, you can treat yourself to a special meal whenever you’d like, without breaking the bank!)

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

I am always looking for a good deal on great meat, and this Smithfield all-natural pork perfectly fits the bill.  The quality is amazing, the price is great, and it’s available at my local Walmart!

Citrus Roasted Pork Loin with Chimichurri Sauce & Cilantro Rice

Ingredients

    for the chimichurri sauce:
  • 1 cup (packed) fresh parsley
  • 1/3 cup (packed) fresh cilantro
  • 4 garlic cloves, peeled
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup olive oil
  • for the pork:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 1 (2lb or so) boneless pork loin
  • salt & pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 2 oranges
  • 2 tablespoon fresh chopped cilantro
  • for the rice:
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup jasmine rice
  • 1 tablespoon butter
  • 2 tablespoons fresh chopped cilantro

Instructions

    To make the chimichurri saue:
  1. Put the parsley, cilantro, garlic, vinegar, salt, pepper & crushed red pepper flakes into the bowl of your food processor (or a blender) and pulse until well chopped. Drizzle in the olive oil while the food processor is running. Transfer to an covered container and place in the fridge if you are making this up to 3 days ahead, or leave out on the counter if you are going to use soon!
  2. To make the roast:
  3. Preheat the oven to 400ºF. Lightly oil a 9x13" baking dish and put the chopped onion and carrot into the bottom. Place the pork roast on top of the veggies and rub a little bit of olive oil all over the pork. Season everything with the salt, pepper, cumin, garlic and crushed red pepper and then squeeze the juice of one orange all over the meat, setting the orange halves into the pan when you are done.
  4. Roast for 40-45 minutes, until the internal temperature is 150ºF, checking every 5 minutes or so near the end to make sure it doesn't get overcooked!
  5. To make the rice:
  6. While the pork is in the oven, bring 4 cups of chicken broth to a boil in a medium saucepan. Once the broth is boiling, stir in the salt and the rice and then reduce the heat to low and simmer for 15-20 minutes, until the liquid is all absorbed. Squeeze one half of the remaining orange juice into the rice.and gently stir in with the butter and cilantro.
  7. When the roast is done, slice it and drizzle with a generous spoonful of the chimichurri sauce. Serve the pork and rice with more chimichurri sauce on the side and a few slices of the remaining orange half on each plate!
http://sweetannas.com/2015/12/roast-pork-loin-with-chimichurri-sauce-rice.html

the best monster cookies

Rich, fun, extra-chewy and naturally gluten-free (if you make sure your oats are not cross-contaminated!), these Monster Cookies are absolutely the best I’ve ever made.  And I have made a lot of Monster Cookies in my time!

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's

I have been baking and tweaking this recipe for years.  It was my grandma’s recipe handed down to my mom and then me, and as you all know – I just can’t help but tinker.  (smile)

Now, I’m absolutely not saying there was anything wrong with the original recipe, but there is always room for improvement and I think I have found a few little tricks to make these even better.  If you’ve ever made Monster Cookies before and thought “these didn’t turn out like I expected”, then this recipe is for you!!

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's

I have included cup measurements, but I have left a few of the original weight measurements also for those of you who use a kitchen scale…  (If you don’t I suggest trying it.  I just love the ease of resetting the scale and adding to one bowl, without dirtying a bunch of dishes!)

You can make these big or small, just adjust the time accordingly and watch carefully to make sure they don’t get overdone.  You just want the edges to be golden so they are not dry.  These cookies are better under-baked then overdone!

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's

Oh, and I just have to share the show-my-insides cookie tip with you guys!  (You may have seen this already, I posted it on Instagram a few weeks ago!)

Scoop out the cookie dough (balls twice as big as you want in the end) closely onto a cookie sheet and chill in the fridge for at least 30 minutes, or overnight.  When you’re ready to bake, preheat the oven and then take each cookie dough ball and break it in half like you are cracking open an egg and place the halves craggily-insides-up onto parchment-lined cookie sheets.  When the cookies bake, they will be nice and chewy and all the yummy insides (chocolate chips, m&ms, etc!) will be showing, instead of hiding inside!

 

the best monster cookies

Ingredients

  • 1 cup butter, softened
  • 2 1/2 cups (1lb) creamy peanut butter
  • 2 cups sugar
  • 2 1/3 cups (1lb) firmly packed brown sugar
  • 5 large eggs
  • 2 egg yolks
  • 1 tablespoon pure vanilla extract
  • 4 teaspoons baking soda
  • 9 cups old fashioned rolled oats
  • 2 cups lightly packed sweetened flaked coconut
  • 1 1/2 cups chocolate chips
  • 2 1/2 cups m&ms, divided (1 1/2 cups + 1 cup)

Instructions

  1. In a large mixing bowl, cream together the butter, peanut butter and sugars until light and fluffy. Beat in the eggs, egg yolks, vanilla & baking soda until well blended.
  2. Stir in the rest of the ingredients, except 1 cup of the m&ms, until just blended together. (You can transfer this to a very large bowl and mix with your clean hands if your mixer isn't big enough to handle the load!)
  3. Cover the bowl and place in the fridge to chill for at least 30 minutes while you preheat the oven to 350ºF and line several baking sheets with parchment paper.
  4. Scoop the dough onto the parchment lined cookie sheets, and flatten with a fork dipped in water. Bake for 8-10 minutes, until the cookies are just set and light golden brown around the edges.
  5. Store these (all cookies, really!) in the freezer for the best results. If they don't all disappear the first day, that is! :o)
http://sweetannas.com/2015/11/the-best-monster-cookies.html

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's