Recipes from 'Cloudy with a Chance of Meatballs' - FOX 29 News Philadelphia | WTXF-TV

Recipes from 'Cloudy with a Chance of Meatballs'

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(WJBK) -

Get these recipes courtesy of the cast from 'Cloudy with a Chance of Meatless Monday.'

Meatbalrus with Celery
Breadstick-tusked meatball with thin pasta whiskers and bow-tie pasta feet

• 1 pound Extra-lean ground beef
• ½ teaspoon Ground black pepper
• ½ teaspoon Ground ginger
• ½ teaspoon Ground nutmeg
• 1 medium Yellow onion, minced
• 12 sprigs Parsley, finely chopped
• 1 generous pinch Saffron threads
• 1/8 teaspoon Turmeric powder
• 3 tablespoon Olive oil
• 1 cup Water
• 4-6 Dandy celery stalks, cut into 2- to 3-inch pieces

1. Mix the ground beef with the pepper, ginger, nutmeg, one tablespoon of the minced onion and one tablespoon of the chopped parsley.
2. Reserve the rest of the onion and parsley for the sauce.
3. Shape the ground beef mixture into golf ball sized balls.
4. Place the rest of the onion and parsley in a medium-large pot along with the saffron, turmeric and olive oil.
5. Add the meatballs.
6. Sauté the meatballs 5-7 minutes over medium heat, turning them once.
7. Add the water and celery.
8. Cover the pot and cook until the meatballs and celery are cooked, about 25 minutes.

Homemade Fruit Cockatiel
An exotic bird with pear body, pineapple-cherry eyes, and banana peel feathers

• 2 cups 100% Apple juice
• 1 tablespoon Fresh squeezed lemon juice
• ½ teaspoon Lemon zest
• 3 Cinnamon sticks
• 1 medium Apple, cored and chopped
• 1 medium Orange, peeled and sectioned
• 1 Pear, cored and chopped
• 1½ cups Fresh pineapple, chopped
• ½ cup Red or green seedless grapes
• Nutmeg

1. Heat apple juice, lemon juice, lemon zest and cinnamon sticks in a small saucepan over medium heat.
2. Bring the liquid to a boil, simmer uncovered for 10 minutes.
3. Remove from heat and cool.
4. In a serving dish, mix apple, orange, pear, pineapple and grapes.
5. Remove cinnamon sticks from juice mixture.
6. Pour juice mixture over fruit in the serving dish.
7. Dust with nutmeg and serve.

Gentle sheep with shrimp, carrot, cucumber, crab, avocado & sticky rice

• 2 slices 100% Whole wheat bread, crusts removed
• ¼ cup Hummus
• 1 medium Carrot, cut into 2" matchsticks
• 1 stalk Celery, cut into 2" matchsticks
• ¼ Cucumber, cut into 2" matchsticks

1. Flatten uncrusted slices of bread with rolling pin.
2. Spread 2 tablespoons of hummus onto each slice of bread.
3. Place carrot sticks, celery sticks and cucumber sticks in rows on bread.
4. Roll each slice of bread up so that the edges meet; press lightly to seal.
5. Cut each roll into 4 pieces.

The Latin American entrée turned river carnivore. Ole!

• 2 tablespoons Olive oil
• ¼ pound Extra lean ground beef
• 1 ½ pound White button mushrooms, chopped into ¼" dice
• 2 cups Sweet onions, minced
• 1 tablespoon Fresh garlic, minced
• Ac4 tablespoons Ground chili pepper
• Black pepper
• 2 tablespoons Fresh squeezed lime juice
• 2 cup Green cabbage, shredded
• 1 cup Fresh tomatoes, chopped
• 2 tablespoons Fresh cilantro, chopped
• 8 small Whole wheat flour tortillas (or corn tortillas)

1. Heat sauté pan over medium-high heat with olive oil.
2. Place ground beef and mushrooms in pan and sauté for 3-5 minutes; season with pepper.
3. Remove beef and mushroom mixture to bowl.
4. Add onions to same pan and sauté until golden brown, about 5 minutes.
5. Add garlic to onions and cook until fragrant.
6. Add the beef/mushroom mixture and ground chili pepper to onions.
7. Sauté 2 to 3 minutes, stirring.
8. To serve, toss shredded cabbage with black pepper, lime juice and cilantro.
9. Place 2 tablespoons of shredded cabbage and 1 tablespoon of chopped tomatoes on a tortilla and top with 2 tablespoons of mushroom/beef mixture.

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