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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Meatballs (Beef) with Hidden Vegetables (great for kids!)

These are SO juicy and delicious and with hidden vegetables you can't go wrong!

Try to mince the vegetables finely so they have a chance to cook through.



Meatballs (Beef) with Hidden Vegetables
Makes about 25 meatballs

Ingredients
  • 1/2 cup minced sweet red pepper
  • 1/3 cup minced onion
  • 1/2 cup minced celery
  • 1 cup minced button mushrooms
  • 2 cloves of garlic, crushed
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons barbecue sauce (your favourite)
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon dried oregano
  • 1 teaspoon dried tarragon, crushed
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 lb lean ground beef
Directions
  1. In a large bowl, mix all ingredients together except beef. Once everything is mixed well, then mix in the beef. Use your hands. Really get in there. Mix for about 2 minutes. If you're like me and don't like beef under your nails, wear disposable gloves.
  2. Roll the mixture into balls about the size of ping pong balls. You can make them any size but you'll need to adjust the cooking time accordingly.
  3. Heat a large, deep, nonstick skillet over medium high heat. Add half the meatballs to the hot pan and cover with a vented lid. Cook for 3-5 minutes or until the bottom is brown. Turn the meatballs and put the lid back on. Cook another 3-5 minutes or until the meat is cooked through. Repeat with the other half of the meatballs. Place meatballs on a plate and cover with foil to keep them warm. Do not clean out the pan.
  4. Over medium high heat, add 2 tablespoons of water to the same pan and use a wooden spoon to scrape up all the brown bits. Simmer until most of the liquid has evaporated. Pour over the meatballs.
  5. Serve with spaghetti or a giant salad.
Tip: I like to put the lid on because it allows the meatballs to cook faster on the inside before the outside gets too dark. As you can see, some of mine did get a little dark. Those were my first half of the batch and the ones that cooked on one side before I decided to put the lid on.

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