xiaoxl/recipe_data huggingface dataset:
Chicken and Olives
Category: meat-and-poultry
By Chef John

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Ingredients:
4  boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1  lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Directions:
Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes. Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate. Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds. Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes. Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil. Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 641.5
Fat: 37.1 g
Saturated fat: 10.4 g
Carbohydrates: 6.7 g
Sugars: 0.4 g
Dietary fiber: 1.8 g
Protein: 69.1 g
Cholesterol: 206.6 mg
Sodium: 901.3 mg
Sesame Chicken Salad


Ingredients:
carrots, red onion, sesame seeds, chicken meat, fresh ginger, soy sauce

Directions:
Using a vegetable peeler, shave the carrots into long, thin ribbons.
In a large bowl, combine the carrots, spinach,onion,sesame seed, and chicken.
In a separate bowl, whisk together the ginger, soy sauce, vinegar, and oil.
Pour the dressing over the salad, toss, and serve.
TIP: Toast sesame seeds in a dry pan over medium heat, shaking the pan constantly, for 1-2 minutes. Watch them carefully, as they burn easily.
Linda's Crab and Shrimp Cakes
Category: main-dish
By Linda F. Bergfeld

Flavorful seafood cakes made with crab and shrimp. Serve with a lemon-dill aioli.

Ingredients:
1 ½ cups Italian-style bread crumbs
1 cup mayonnaise
2  eggs
2 teaspoons dill mustard
2 teaspoons capers with brine
½  lemon, juiced
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1 teaspoon Creole seasoning
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 (4.25 ounce) cans white crabmeat, drained
1 (4 ounce) can tiny shrimp, drained
2 tablespoons canola oil, or as needed

Directions:
Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined. Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes. Remove from the refrigerator and form into 12 patties. Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 seafood cakes

Calories: 522.9
Fat: 37.9 g
Saturated fat: 5.4 g
Carbohydrates: 22.8 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 22.9 g
Cholesterol: 153.7 mg
Sodium: 1241.1 mg
Savory Corn Muffins
Category: bread
By USA WEEKEND columnist Pam Anderson

This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.

Ingredients:
1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2  large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda

Directions:
Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter. Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter. Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined. Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well). Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

Yields: 12 muffins

Calories: 240
Fat: 9.3 g
Saturated fat: 5.3 g
Carbohydrates: 34.7 g
Sugars: 3.6 g
Dietary fiber: 1.6 g
Protein: 5.1 g
Cholesterol: 52.2 mg
Sodium: 611.9 mg
Zesty Sausage Squares  (Appetizer)


Ingredients:
ground beef, Velveeta cheese, Worcestershire sauce, oregano

Directions:
Pre-heat oven to 350 degrees.
In medium skillet, brown ground beef and sausage together. Drain off any grease
Melt velveta cheese in mixing bowl in microwave.
Add browned ground beef, sausage, worcestershire sauce and oregano to melted cheese and mix well.
On a cookie sheet or baking stone, arrange pieces of bread.
Scoop mixture (about 1 tablespoon] onto each piece of bread.
Bake for 10 minutes. If frozen, bake for 20 minutes.
Broccoli With Onion Cheese Sauce


Ingredients:
fresh broccoli, butter, onions, flour, evaporated milk, monterey jack cheese, cheddar cheese, salt, pepper, garlic powder

Directions:
Steam broccoli until crisp-tender. Drain well. Place broccoli in shallow serving dish.
While broccoli is cooking, melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes.
Stir in flour. Add milk; cook and stir until sauce comes to a boil for several minutes.
Stir in cheese until it melts; add salt, pepper and garlic powder.
Pour over hot broccoli and serve.
Open Sesame-Ginger Dip


Ingredients:
Dijon mustard, ginger, soy sauce, sesame seeds, black pepper, green onions, sour cream

Directions:
Mix the mustard, ginger and soy sauce, blending well.
Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly.
Blend in the sour cream.
Cover and chill.
SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips,
Bok Choy
Ukrainian Country Babka
Category: bread
By Olga D

This Ukrainian Country Babka is not as rich, it has less eggs.  Some Babka's may have as many as 30 eggs.  You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.

Ingredients:
2 teaspoons white sugar
½ cup lukewarm water
2 (.25 ounce) packages active dry yeast
1 cup milk, scalded and cooled
1 cup all-purpose flour
6  eggs
1 teaspoon salt
1 cup white sugar
1 cup butter, melted
2 tablespoons lemon zest
5 ½ cups bread flour
1 cup raisins

Directions:
In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes. In a large bowl, beat the eggs, salt and 1 cup white sugar until light and fluffy. Stir in the melted butter and lemon zest. Stir in the sponge, then gradually mix in the flour. Knead in the bowl for about 10 minutes, then knead in the raisins. Cover and let rise in a warm place until doubled in volume. Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C). Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). Continue baking the bread for another 40 minutes. Avoid letting the top get too brown, if it begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the pans and cool on a wire rack.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 4 babkas

Calories: 317
Fat: 18.4 g
Saturated fat: 10.8 g
Carbohydrates: 34 g
Sugars: 18.6 g
Dietary fiber: 0.9 g
Protein: 5.7 g
Cholesterol: 135.3 mg
Sodium: 347.9 mg
Lemon Meringue Dessert Squares


Ingredients:
butter, egg, sugar, cornstarch, salt, water, butter, lemons, rind of, lemon juice, cream of tartar, sugar

Directions:
Heat oven to 350°F.
Grease 13x9-inch pan.
In large bowl, combine cake mix, 1/2 cup butter and egg.
Mix at low speed until crumbly.
Press mixture in bottom of greased pan.
In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
Gradually stir in water; blend until smooth.
Cook over medium heat until mixture boils, stirring constantly.
Remove from heat.
Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
Cook until mixture is bubbly.
(Mixture will be very thick.] Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
Pour filling over crust.
In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
Add 1/2 cup sugar (1 tablespoon at a time] beating at high speed until stiff peaks form and sugar is dissolved.
Spread meringue over hot filling.
Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
Cool 1 hour.
Refrigerate at least 1 hour before serving.
Cut into squares.
Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
After each cut, wipe knife clean and dip it in water again.
Cioppino


Ingredients:
olive oil, onions, garlic cloves, whole tomatoes, white wine, tomato sauce, fresh parsley, salt, basil, oregano, pepper, clam, large shrimp

Directions:
SAUCE.
Slice the onions into rings.
Saute onions and minced garlic in olive oil.
Add all sauce ingredients (Onions to pepper].
Simmer 1 1/2 - 2 hours.
Add to the simmering sauce in the following order: (Cook a couple of minutes between each addition]  Clams (in the shell], Prawns (in the shell], 1 # firm fish, Crab, scallops if desired.
Simmer until the clams are open and the fish and prawns are done.
Serve with crusty sourdough bread and butter!
Cinnamon Rolls From Frozen Bread Dough - EASY
Category: breakfast-and-brunch
By J Jones

Made with frozen bread dough, these cinnamon rolls are super-easy to make and super-tasty without all the work.

Ingredients:
1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons butter, melted
⅔ cup brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon
⅓ cup heavy whipping cream
⅔ cup sifted confectioners' sugar
1 tablespoon milk, or more as needed
1 dash vanilla extract

Directions:
Lightly grease 2 round cake pans with butter. Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough. Bake in preheated oven until golden brown, about 25 minutes. Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 10 mins
Yields: 20 rolls

Calories: 151.5
Fat: 5.5 g
Saturated fat: 1.8 g
Carbohydrates: 22.9 g
Sugars: 12.2 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 8.5 mg
Sodium: 139.3 mg
Lillimala


Ingredients:
sugar, water, butter, rose water, cardamom

Directions:
Combine all ingredients, except food coloring in a saucepan.
Bring mixture to boil, and continue cooking until mixture is fairly thick, about a soft-ball stage.
Color with food coloring, if desired.
Portion into small cupcake liners and set.
Chocolate Chip Apple Cake
Category: desserts
By Carol

Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.

Ingredients:
1 cup butter, softened
2 cups white sugar
3  eggs
½ cup water
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups apples - peeled, cored and finely diced
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. In a large bowl cream the butter or margarine with the sugar. Beat in the eggs then add the water and the vanilla. Stir the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the semisweet chocolate chips. Pour the batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the center. Transfer to a rack to cool. Makes about 16 servings.

Yields: 1 -9 or 10 inch tube cake

Calories: 396.1
Fat: 18.3 g
Saturated fat: 10.9 g
Carbohydrates: 56.5 g
Sugars: 37.3 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 74.7 mg
Sodium: 200.5 mg
French Lace Cookies


Ingredients:
flour, corn syrup, pecans, shortening, brown sugar

Directions:
Heat oven to 375.
Sift flour and Blend with nuts.
Bring corn syrup, shortening, and sugar to boil in saucepan over medium heat, stirring constantly.
Remove from heat; gradually stir in flour and nuts.
Drop batter by level teaspoonfuls about 3 inches apart on baking sheet covered with wax paper (Bake only 8-9 at a time].
Bake 5-6 min; allow to stand 5 minutes before removing.
Cinnamon Cheesecake Ice Cream


Ingredients:
part-skim ricotta cheese, low fat  sweetened condensed milk, skim milk, brown sugar, cinnamon, vanilla

Directions:
Mix all of the ingredients in the food processor.
Place in fridge to harden for 1-2 hours.
Place in ice cream maker and make it according to your ice cream maker's directions.
Tacos in Pasta Shells
Category: world-cuisine
By grannycancook

This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.

Ingredients:
1 ¼ pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18  jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
1 cup sour cream

Directions:
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter. Preheat oven to 350 degrees F (175 degrees C). Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and onions; serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 734.7
Fat: 44.2 g
Saturated fat: 23.5 g
Carbohydrates: 47.6 g
Sugars: 4.3 g
Dietary fiber: 2.3 g
Protein: 35.7 g
Cholesterol: 136.3 mg
Sodium: 1053.8 mg
Old-Fashioned Peanut Butter Chocolate Chip Cookies


Ingredients:
flour, baking soda, butter, margarine, peanut butter, sugar, brown sugar, vanilla, egg

Directions:
Combine dry ingredients.
Beat butter, peanut butter, sugar, brown sugar and vanilla until creamy.
Beat in egg.
Gradually beat in flour mixture.  Stir in milk chocolate chips.
Refrigerate covered about 1 hour.
Drop by rounded tbsps. onto ungreased baking sheets.  Press down slightly with bottom of glass .
Bake at 375 degrees for 8-10 minutes.
Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
Allergy-Friendly Vegan Lemon Shortbread


Ingredients:
tapioca flour, baking soda, sea salt, pure vanilla extract, lemon zest

Directions:
Preheat oven to 180 C / 350°F.
Sift together flours, baking soda and salt until well combined.
Cream butter, vanilla and sugar in the food processor until smooth and creamy.
Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough.
If batter is too sticky, just add a pinch more rice flour a little at a time until workable.
Roll out between two pieces of parchment paper to about 2 mm / ¼ inch thick.
Cut with cookie cutters and place on a lined baking sheet.
Bake for 15 minutes - the cookies will yield to the touch slightly and will not be completely hard.
Take out of the oven and leave on the tray for a couple of minutes before placing on a rack to cook and solidify.
Italian Sausage Dump Casserole


Ingredients:
Italian sausage, potatoes, green bell pepper, garlic, onion, crushed tomatoes, dried basil

Directions:
Brown sausage in saute pan, then place in 9x13 baking dish., Place potatoes, peppers, onion and garlic on top of sausage., Pour crushed tomatoes over and sprinkle with basil, salt and pepper to taste., Cover and bake at 350 degrees for 50 minutes or until done., Remove cover and bake 20 minutes more.
Chicken-Pasta Soup


Ingredients:
chicken breast, pasta, celery, carrots, scallions, green onions, chicken broth, water, olive oil, white pepper, fresh basil, Tabasco sauce, fresh parsley, garlic powder, salt

Directions:
Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice.
In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces.
Meanwhile, sauté green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes.
To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste. Cook the soup for 20-25 minutes or until simmer.
Sprinkle the parsley, remove from heat and serve hot.
P.S. If desired sprinkle Parmesan cheese.
Tex-Mex Chicken and Rice


Ingredients:
rice, chicken breast, mild salsa, hot salsa, black beans, monterey jack pepper cheese

Directions:
Spray skillet with cooking spray and heat., Add chicken breast cubes and cook until no longer pink., Stir in salsa, mexi-corn, black beans and leftover rice., Sprinkle with cheese and cook until melted.
All-In-One Skillet Burgers


Ingredients:
ground beef, onion, bacon, Velveeta cheese, fresh tomato

Directions:
In large skillet, cook bacon over medium heat for 2 minutes to start it cooking.
Add onion and ground beef and cook until beef is browned.  Drain and return to pan.
Add cheese and stir until melted.
Add salt, pepper, and tomato and stir once just to combine.  Serve on hamburger buns.
The Best , Fast, and Easiest Salad You Will Ever Eat....


Ingredients:
romaine lettuce hearts, walnut halves, feta cheese, avocado

Directions:
Chop the romaine hearts the way you desire., Cut the Avacado half into little chunky pieces., Top with the Feta cheese and the walnuts., This salad is great with Balsamic vinegar and olive oil -- .
Crock Pot Lamb Stew With Barley


Ingredients:
lamb stew meat, onion, garlic cloves, low sodium chicken broth, diced tomatoes, pearl barley, dry white wine, fresh dill, dried dill, salt, fresh ground black pepper, of fresh mint

Directions:
Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside.  Add remaining meat; add onion when meat is nearly browned.  After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using], dried dillweed (if using], salt, and black pepper.  Add the meat mixture and stir.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.  Before serving, stir in the roasted peppers and fresh mint.  If using fresh dill, stir that in as well.
Hot Fudge Cake


Ingredients:
brown sugar, all-purpose flour, baking powder, salt, milk, butter, vanilla extract, boiling water, vanilla ice cream

Directions:
In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt.
In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.
Spread evenly into a 3-qt. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips.
In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir].
Cover and cook on high for 4 to 4 1/2 hour or until a toothpick inserted near teh center of cake comes out clean. Serve warm with ice cream.
Asparagus Bacon Quiche


Ingredients:
asparagus, bacon, eggs, half-and-half, parmesan cheese, green onion, sugar, salt, pepper, nutmeg

Directions:
"Line the unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 degrees for 5 minutes; remove foil, bake 5 minutes more and remove from oven and set aside.  Cook asparagus in a small amount of boiling water until crisp tender, about 3-4 minutes; drain well.  Arrange the bacon and asparagus in the crust.  In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg.  Pour over asparagus and sprinkle with remaining cheese.  Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 23-25 minutes longer or until a knife inserted near the center comes out clean."
Lightened up Version of Anne Burrell's Excellent Meatballs


Ingredients:
ground turkey, lean ground beef, eggs, olive oil, onion, garlic cloves, Worcestershire sauce, red pepper flakes, coarse sea salt, fresh parsley

Directions:
Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
Add garlic, and sautee for 3 minute Take pan off of heat and cool.
In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
Add cooled onion/garlic mix, and squish some more.
In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
Bake for 25 minutes at 350.
Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
Serve with your favorite pasta/zoodle, or make into hoagies!