Kate Stoltz Recipes

Kate Stoltz Sunday Night Meatballs Posted on 28 Jun 19:32 , 1 comment


I almost always cook dinner on Sunday night, and am starting to love the tradition of cooking a lavishsunday night meatball recipe meal once a week. A home cooked meal is something that I enjoy, especially when I have a busy week and simply want to enjoy food, a good recipe, and good company. One of my favorite recipes is one that I found in Rao's Cookbook. It takes a little while to make, but I usually make a batch and freeze the leftovers. That way I have a delicious but quick dinner or lunch when I don't have the time to cook. I hope you enjoy the recipe as much as I do! -Kate Stoltz


1 pound ground lean beef (you can use turkey if you don't eat beef, veal, or pork. See note below if you do)

1/2 pound ground veal 

1/2 ground pork

2 large eggs

1 cup grated parmesan cheese

2 Tablespoons Italian Parsley

2 garlic cloves, peeled and minced

2 cups bread crumbs meatball recipe stove

4 cups lukewarm water

salt and pepper to taste

1 cup olive oil

Marinara sauce

1. Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, salt, and pepper. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, mixing in a cup at a time. Mixture will be quite moist.

2. Shape meat into balls. I usually make them 1 to 2 inches round, make them however large you want them.

3. Heat oil in large skillet. When oil is hot, fry meatballs until they are cooked in the middle. Since it is a large batch, you will need to fry a couple of batches. When bottom of meatball is cooked and crispy, turn and fry the other side. Drain meatballs on paper towels immediately when you remove them from the pan.

4. In a large saucepan, start cooking marinara sauce. When meatballs have drained most of the oil, lower them into the simmering sauce and cook for 15 minutes.

5. Serve alone, over pasta, or with salad. Garnish with parmesan cheese and parsley. ENJOY.

*If you don't eat beef, veal, or pork, you can use turkey instead. If you do use turkey, you will not need as much water, you will need about 2 cups of water instead of 4 cups.sunday night meatball recipe kate stoltz


Kate Stoltz Gazpacho Soup Posted on 13 Apr 13:47 , 0 comments


    Gazpacho Soup Recipe

 Summer is just around the corner, and I am searching for delicious, nutrition packed recipes that are simple to make. I like to do a little extra cooking over the weekend, then refrigerate the leftovers for the busy week. I never have a lot of spare time during the summer weeks, which makes snacking on unhealthy foods a lot more tempting if I don't have something healthy and yummy that is ready to go.  Gazpacho soup is something perfect to make a large batch of and serve over the course of the busy week. It is basically vegetables and spices and is easy to make. It also is a good recipe to make if you don't know what to do with all the ripe vegetables in your fridge. 


1 orange bell pepper
1 red bell pepper
1 cucumber, diced
1 small jalapeno
1 small onion, peeled and diced
3 Tbsp fresh chopped basil leaves
1/4 cup olive oil
2 teaspoons ground cumin
2 teaspoons ground black pepper
2 teaspoons chili powder
2 limes, juiced
1 tablespoon Worcestershire Sauce
2 cups tomato juice
Prep time: 30 minutes
Refrigeration time: 2 hours
Total Prep Time: 2 hours and 30 minutes

Prepare vegetables, keeping out a little onion, pepper and tomato for garnish. Put all of the ingredients into food blender, mixing it all together in a large bowl and processing if you don't have a processor large enough for everything. Refrigerate for two hours, garnish with the vegetables that you kept out, then serve cold. Can be refrigerated for later if desired.

This is a recipe that can be altered. I usually like to throw in whatever vegetables that I have in my refrigerator, creating my own soup.