JeanMarie Brownson Helps You Prepare 'Dinner at Home'

Chicago Tribune columnist JeanMarie Brownson shares some of her favorite recipes for Thanksgiving from her new book, "Dinner at Home: 140 Recipes to Enjoy with Family and Friends."

Recipes for seven dishes from Brownson's book are below. Bon appetit!

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Braised Turkey with Moroccan Spices
Creamy Pumpkin Soup with Roasted Corn and Poblanos
Sage and Garlic Mashed Potatoes
Cranberry Clementine Sauce
Cheese “Burgers” with Spicy Mayo
Sweet Potato Pancakes
Herbed Meatballs with Creamy Dill Sauce

Braised Turkey with Moroccan Spices

Prep: 45 minutes

Cook: 2 hours

Makes 12 to 14 servings

Photo © Bill Hogan, courtesy of the Chicago Tribune and Agate PublishingPhoto © Bill Hogan, courtesy of the Chicago Tribune and Agate Publishing

Thanksgiving might just be the ultimate potluck. Nearly everyone we know loves this food-centric holiday. Long gone are the days of one person cooking the whole Thanksgiving dinner.

When it’s my turn to bring a main course, I volunteer a braised turkey. I have the butcher cut the turkey into parts (like a chicken) for maximum flavor and moistness. I rub a spice blend evocative of Moroccan tagines to season the turkey. Then the turkey parts are arranged on a bed of vegetables with broth added to the pan.

You can cook the turkey at home and transport it safely while hot—it should be served within an hour or so out of the oven. Otherwise, cook it in advance, cool it and reheat gently before serving.

The recipe just might be the ultimate turkey to-go for all your holidays.

Most butchers will cut the turkey up for you. Za’atar, a blend of sumac, thyme, oregano, sesame and other seasonings, is available in the spice section of most large supermarkets, Whole Foods and online from

1 turkey, 13 to 15 pounds
2 tablespoons za’atar seasoning blend
1 tablespoon each: ground cinnamon, turmeric
2 teaspoons each: ground cumin, garlic powder
½ teaspoon coarsely ground black pepper
¼ teaspoon cayenne, optional
2 or 3 carrots, diced
1 large onion, diced
1 large bulb fresh fennel, stalks and fronds removed, bulb diced
1 small leek, split, rinsed, diced
6 cloves garlic, crushed
2 teaspoons salt

1. Remove the giblets and neck packets from the cavity of the turkey. Rinse turkey well and pat dry. Cut the turkey in portions like you would a chicken: First remove the legs and cut them apart into drumsticks and thighs. Then cut off the wings. Use kitchen shears to cut out the back bone. Use a large knife or kitchen shears to carefully split the turkey breast down the middle into two halves.

2. Mix all the spices together in a small bowl. Rub the mixture on all sides of the turkey breast halves, thighs and drumsticks set on a baking sheet in a single layer. Rubbed turkey can be refrigerated, loosely covered, up to several days.

3. Put the giblets (not the liver), neck, wings and backbone into a large pot. Add cold water to cover by 2 inches, usually 3 quarts. Simmer, adding water if needed, 2 to 3 hours. Strain into a bowl, discarding the solids. Refrigerate broth for up to 3 days. You should have about 6 cups.

4. Heat the oven to 350 degrees. Mix carrots, onion, fennel, leek and garlic in the bottom of a large metal baking pan. Nestle the turkey parts into the vegetables in a single uncrowded layer. Sprinkle everything with salt.

5. Put the pan in the oven. Carefully pour 3 to 4 cups of the turkey broth into the pan, taking care not to pour it over the rubbed turkey; you don’t want to wash off the rub. The broth should come halfway up the sides of the meat. Cook until an instant-read thermometer registers 160 degrees when inserted in the breast and the juices run clear, about 1 hour. Use tongs to remove breasts to a cutting board. Continue cooking the thighs and legs, 15-20 minutes.

6. Arrange all the turkey pieces on a platter or cutting board. Let turkey rest about 10 minutes before slicing. Skim off and discard any fat from the pan juices. The juices can be thickened to make a gravy, using a cornstarch slurry (a tablespoon of cornstarch dissolved in a little cold water). Serve the vegetables with the sliced turkey.

Nutrition information per serving (for 14 servings): 417 calories, 13 g fat, 4 g saturated fat, 239 mg cholesterol, 6 g carbohydrates, 65 g protein, 500 mg sodium, 2 g fiber

Reprinted with permission from Dinner at Home by JeanMarie Brownson, Agate Surrey, 2015.

Creamy Pumpkin Soup with Roasted Corn and Poblanos

Prep: 45 minutes

Cook: 1 hour

Makes: 16 cups, 8 to 12 servings

Nothing draws my kids home for the weekend better than the promise of their favorite dishes. During the fall, pumpkin soup sways their plans toward our table. Same for extended family and neighbors.

This soup starts with fresh pumpkin—sugar pie pumpkins to be exact, not jack-o’-lanterns, which do not have the dense, sweet flesh of their diminutive brethren. With a couple of sharp knives, a stable cutting board and patience, we cut cubes of pumpkin to simmer with broth into melting tenderness.

Simple seasonings allow the fresh pumpkin flavor to shine. Fresh cilantro stems (use the leaves for garnish) add a great aromatic quality; so do garlic and a bit of oregano. I always include an apple in my soup; it underscores the sweet flavor of the pumpkin. Carrots and red bell pepper also add sweetness and bump up the color.

1 sugar pie pumpkin, about 3 pounds
3 tablespoons extra-virgin olive oil
1 large (12 ounces) onion, chopped
3 medium carrots, peeled, roughly chopped, about 8 ounces
1 large Golden Delicious apple, peeled, cored, chopped
1 small red bell pepper, cored, roughly chopped
5 cloves garlic, chopped
8 cups chicken broth
5 or 6 skinless chicken thighs, with bone, about 2 pounds total
Stems from 1 bunch of cilantro
1 teaspoon dried oregano
1 ½ teaspoons salt
¼ cup whipping cream, optional

2 large poblano chilies, cored, cut into ¼-inch pieces
4 ears corn, kernels removed from cobs
¼ cup chopped fresh cilantro

1. Cut pumpkin into large chunks. Remove seeds and stem. Cut away the peel. Cut the flesh into roughly 1-inch chunks. You should have about 8 cups.

2. Heat the oil in a very large (7- to 9-quart) Dutch oven or stockpot. Add onion, carrots, apple and bell pepper. Cook over medium-high until vegetables begin to soften, 5-10 minutes. Add garlic and pumpkin; cook and stir, 5 minutes.

3. Stir in broth, chicken thighs, cilantro stems and oregano. Simmer, partly covered, over low heat, stirring often, until pumpkin is very tender, 30-40 minutes. Use tongs to remove chicken thighs to a cutting board. When cool enough to handle, remove meat from the bones, discarding bones. Tear meat into shreds; refrigerate, covered.

4. After removing the chicken thighs, use an immersion blender to puree soup. (Alternatively, ladle some of the soup into a blender and puree with the blender loosely covered so it doesn’t overflow. Pour the pureed soup into another container and repeat to puree all of the soup.) Return the pureed soup to low heat; season with salt. Stir in the cream, if using; adjust the salt again. (At this point, the soup can be refrigerated, covered, up to 3 days).

5. For the garnish, heat a well-seasoned large cast-iron skillet over medium-high heat (or use a large nonstick skillet sprayed with a little oil). Add the diced poblanos; cook until lightly charred on the edges, 3-5 minutes. Transfer to a large plate. Add the corn kernels to the hot pan; cook until golden, 3-4 minutes. Add to the poblanos. When cool, stir in the cilantro.

6. To serve, heat the soup until hot. Stir in the shredded chicken thigh to heat it through. Ladle soup into warm bowls; top with the poblano-corn mixture.

Nutrition information per serving: 179 calories, 7 g fat, 1 g saturated fat, 48 mg cholesterol, 19 g carbohydrates, 12 g protein, 913 mg sodium, 3 g fiber

On Using Pumpkin

  • A 3-pound pie pumpkin  yields about 2 pounds of peeled flesh, or 8 cups of 1-inch cubes, enough for this soup.
  • Diced raw butternut squash, sold in most produce sections, can stand in for the pumpkin; it has a milder, less squashy flavor.
  • In a pinch, canned pumpkin  works in this soup too. It lacks some of the freshness but offers massive convenience. You’ll need two 15-ounce cans; be sure to use the unseasoned pumpkin, not the version for pie filling.
  • Frozen winter squash proves another speedy option; you’ll need three 10-ounce packages.

Reprinted with permission from Dinner at Home by JeanMarie Brownson, Agate Surrey, 2015.

Sage and Garlic Mashed Potatoes

Prep: 20 minutes

Cook: 30 minutes

Makes: 8 to 10 servings

Photo © Bill Hogan, courtesy of the Chicago Tribune and Agate PublishingPhoto © Bill Hogan, courtesy of the Chicago Tribune and Agate Publishing

No matter what we’re cooking, we always use the freshest ingredients possible. That means real potatoes in the mash and fresh garlic and herbs throughout.

We’re always looking for more ways to boost flavor. Lately we’ve been adding whole spices and chunks of garlic to the rice cooker for flavorful rice without calories. So we’re taking the same approach with our mashed potatoes by adding garlic and herbs to the cooking water. The results are amazing.

You can peel the potatoes if you wish; I enjoy the look and flavor of the skins. A combination of golden potatoes and russets yield great flavor and texture.

6 or 8 sprigs fresh sage
1 or 2 sprigs fresh rosemary
1 ½ pounds (about 6 medium) Yukon gold potatoes, scrubbed, cut into 2-inch chunks
1 ½ pounds (about 3 medium) russet baking potatoes, scrubbed, cut into 2-inch chunks
4 to 6 large cloves garlic, peeled, roughly chopped
2 ½ teaspoons salt
½ cup each: skim milk, half-and-half
½ cup (1 stick) unsalted butter, softened
Freshly ground black pepper

1. Separate sage and rosemary leaves from stems. Slice leaves finely; set aside. Tie stems together with kitchen string.

2. Put potatoes, garlic and herb stems into a large pot. Add cold water to cover by 1 inch. Add 1 ½ teaspoons salt. Heat to a boil; simmer gently with lid slightly askew. Cook, checking potatoes occasionally with a knife, until tender, 15 to 20 minutes. Drain well. Discard herb stems.

3. Return the potatoes and garlic to the pot. Make a well in the center; pour in the milk and half-and-half. Set the heat to medium. When the milk starts to boil, reduce the heat to low; start mashing vigorously using a potato masher. Add about three-fourths of the soft butter; continue mashing until the mixture is fairly smooth. Season to taste, usually about 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat.

4. Meanwhile, melt remaining butter in small, nonstick skillet. Add herb leaves; saute until crisped, about 1 minute. Pile hot potatoes into a heated serving dish. Spoon sage butter over potatoes.

Nutrition information per serving (for 10 servings): 226 calories, 11 g fat, 7 g saturated fat, 29 mg cholesterol, 28 g carbohydrates, 4 g protein, 437 mg sodium, 2 g fiber

Holiday Side Dish Boosts

  • Use the freshest ingredients  you can find: The results are worth it. Look for time-saving fresh ingredients such as bags of trimmed fresh green beans, diced root vegetables and squash.
  • Use unsalted butter. It tastes sweeter and fresher and allows the cook to adjust salt to taste.
  • Splurge on fresh herbs. Fresh sage in the stuffing and chives in the mashed potatoes prove worth the expense and effort.
  • A mixture of russet and golden potatoes yields light, fluffy mashed potatoes that have a rich color and flavor.
  • To keep mashed potatoes warm, put a piece of plastic wrap directly over the surface. Cover the pot and wrap it in a heavy towel. Potatoes will stay warm about 30 minutes.
  • Green beans (as well as broccoli, carrots and cauliflower) can be blanched (cooked in boiling water) up to two days in advance; rinse with cold water to stop the cooking. When cool, shake them dry and store in a container in the refrigerator. Then season or sauce shortly before serving.

Reprinted with permission from Dinner at Home by JeanMarie Brownson, Agate Surrey, 2015.

Cranberry Clementine Sauce

Prep: 25 minutes

Cook: 20 minutes

Cool: overnight

Makes: About 6 cups

The best holiday meal planning begins with a time-tested formula: Make the same recipes as last year but add new touches to suit changing tastes. Take cranberry relish. The table looks boring without Grandma’s crystal bowl filled with crimson berries. Most years, we fill it with a variation of a chopped raw cranberry and orange relish—sometimes adding apples, sometimes ripe pears.

A few years ago, our daughter, Claire, decided to really change things up. She began with a cooked cranberry sauce recipe from “Joy of Cooking” and added her own touches—vanilla extract one year, chopped pecans another. Her proudest moment: Her version with fresh clementine sections and crystallized ginger. Now she makes double batches so the leftovers can be divided for the holiday doggie bags we send home with the relatives.

Use the cutup fresh pineapple found at supermarket salad bars to help minimize the kitchen prep.

8 seedless clementines, peeled
1 tablespoon grated clementine zest
2 bags (12 ounces each) fresh cranberries, rinsed
4 cups diced fresh pineapple
2 cups sugar
½ cup unfiltered apple cider
¼ cup fresh lemon juice
1 tablespoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
¼ teaspoon each, ground: cloves, allspice
⅛ teaspoon salt

1. Separate the sections of the clementines. Cut the sections in half; set aside.

2. Mix the zest with the remaining ingredients in a large, heavy saucepan. Heat to a boil over medium-high heat; cover. Cook without stirring until sugar crystals on the side of the pan dissolve, about 5 minutes.

3. Uncover pan; boil gently, stirring often, until thickened, about 10 minutes. Stir in the reserved clementine sections. Pour into a bowl. Refrigerate, covered, overnight or up to 1 week. Serve at room temperature.

Nutrition information per ¼ cup serving: 173 calories, 0.1 g fat, 0 g saturated fat, 0 mg cholesterol, 43 g carbohydrates, 0 g protein, 14 mg sodium, 2 g fiber

Reprinted with permission from Dinner at Home by JeanMarie Brownson, Agate Surrey, 2015.

Cheese “Burgers” with Spicy Mayo

Prep: 15 minutes

Cook: 5 minutes

Makes: 4 servings

Photo © Bill Hogan, courtesy of the Chicago Tribune and Agate PublishingPhoto © Bill Hogan, courtesy of the Chicago Tribune and Agate Publishing

We could happily eat a burger once or twice a week. Burgers have it all going on: great flavors and a stack of textures. Plus, most fall into a modest price range and are relatively easy to prepare. Weeknight fare, weekend celebration—you name the event and a good burger will shine.

Meatless burger patties have their merits, so we’ve peppered our burger rotation with them. Friends in the U.K. introduced us to their favorite meatless burger—one stuffed with a thick, slab of hot, melty halloumi cheese and sliced ripe tomato.

Halloumi, a goat and sheep’s milk cheese made with nonanimal rennet and a touch of mint, hails from Cyprus. Semifirm, the milky white cheese bronzes beautifully in a skillet. Warmed, the cheese yields a pleasantly bouncy texture with plenty of eating satisfaction—amazing tucked into a toasted bun.

14 to 16 ounces halloumi cheese, juusto, bread cheese or queso fresco
4 hearty hamburger buns, such as pretzel rolls or whole wheat buns, split
Olive oil
Spiced mayonnaise (recipe follows)
1 large ripe tomato, cut into 4 thick slices
Thinly sliced seedless cucumbers or dill pickles
Arugula sprigs or romaine leaves

1. Cut the cheese into ½-inch-thick slabs slightly larger than the buns. Toast the cut sides of the buns under the broiler, watching carefully to prevent burning.

2. Pat the cheese dry. Heat a large nonstick skillet over medium-high heat until hot enough to make a drop of water sizzle on contact. Add a very light film of oil; swirl it around to heat. Add the cheese slices in a single uncrowded layer. Cook, turning once, until golden on both sides, 2 or 3 minutes total. Drain on paper towels.

3. Spread the spiced mayonnaise on the bottoms of the buns. Top with a slice of the tomato. Then top with a slice of fried cheese. Top with cucumber or dill pickle slices and arugula or romaine. Put a little of the remaining mayo on the top of the buns and serve.

Nutrition information per serving: 328 calories, 15 g fat, 6 g saturated fat, 36 mg cholesterol, 33 g carbohydrates, 16 g protein, 462 mg sodium, 4 g fiber

Spiced mayonnaise: Mix ¼ cup mayonnaise with 2 tablespoons chopped fresh chives or green onion tops, 1 teaspoon za’atar, a Middle Eastern spice blend (or your favorite spice rub), and 1 pinch crushed red pepper flakes.

Reprinted with permission from Dinner at Home by JeanMarie Brownson, Agate Surrey, 2015.

Sweet Potato Pancakes

Prep: 20 minutes

Cook: 20 minutes

Makes: 12 to 14 pancakes (each 3 inches in diameter), about 4 servings

Photo © Brian Cassella, courtesy of the Chicago Tribune and Agate PublishingPhoto © Brian Cassella, courtesy of the Chicago Tribune and Agate Publishing

Nothing comforts like warm, tender sweet pancakes after a busy day. These days we lean toward savory toppings such as the Kale and ham skillet (see recipe on p. 122) alongside sweet options. Flavor-packed sweet potatoes enliven our pancake batter. So does the nutty essence of whole wheat flour and a touch of aromatic allspice.

You have options for the sweet potatoes: Microwave 3 medium (total 1¼ pounds) potatoes on high until fork-tender for 10 or 12 minutes. Then, cool, peel and mash. Or, use 1 can (29 ounces) cut sweet potatoes in light syrup, drained and mashed. Truth be told, canned pumpkin makes a great substitute. Either way, the pancakes taste rich and yield a soft, puddinglike interior.

These are also great served simply with pure maple syrup or a sprinkling of cinnamon sugar and whipped cream. I also like them with chunky homemade applesauce.

2 large eggs
1 ½ cups low-fat buttermilk
1 cup pureed cooked sweet potatoes (or 1 cup canned sweet potatoes, drained)
4 tablespoons butter, melted
2 tablespoons expeller-pressed canola oil
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon ground allspice
Expeller-pressed canola oil or rice bran oil for cooking
Praline mascarpone topping (recipe follows), cinnamon-sugar and maple syrup, or Kale and ham skillet (see recipe on p. 122)

1. Heat oven to 200 degrees. Whisk the eggs in a large mixing bowl until blended. Add buttermilk, sweet potatoes, melted butter and oil. Whisk briskly until the mixture is blended.

2. Stir the flours, baking soda, salt and allspice together in a small bowl until well blended. Stir flour mixture into the buttermilk mixture just enough to moisten the dry ingredients. It’s OK to leave some lumps rather than overmix and make tough pancakes.

3. Heat 1 or 2 large nonstick skillet(s) or a nonstick griddle over medium heat until a drop of the pancake batter bubbles furiously. Lightly oil the cooking surface. Spoon out about ¼ cup of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top and the bottom is golden, about 2 minutes. Gently flip pancake over; cook until second side is golden, 1-2 minutes. Keep oiling the cooking surface and adjusting the heat as you go along so pancakes are golden and not overly browned.

4. Transfer cooked pancakes to a wire rack set over a baking sheet. Keep warm in oven until enough are cooked to serve. Serve with one of the toppings or simply sprinkle with cinnamon-sugar and maple syrup.

Nutrition information per pancake: 137 calories, 7 g fat, 3 g saturated fat, 37 mg cholesterol, 16 g carbohydrates, 4 g protein, 315 mg sodium, 1 g fiber

A Note on Canola Oil

When shopping for canola oil, be sure to use one suited for high heat, otherwise your pancakes could burn and take on a slight smell of fried fish. I prefer organic expeller pressed for its higher smoke point and neutral flavor. Other options include rice bran oil (great for high heat), safflower oil, peanut oil or sunflower oil.

Praline Mascarpone Topping

Prep: 10 minutes

Cook: 3 minutes

Makes: 6 servings

2 cups (8 ounces) pecan halves
¼ cup packed dark brown sugar
2 tablespoons butter
1 cup plain nonfat Greek yogurt
½ cup (4 ounces) mascarpone
2 to 3 tablespoons honey
Skim milk, if needed

Nutrition information per serving: 455 calories, 40 g fat, 9 g saturated fat, 31 mg cholesterol, 24 g carbohydrates, 9 g protein, 31 mg sodium, 4 g fiber

Reprinted with permission from Dinner at Home by JeanMarie Brownson, Agate Surrey, 2015.

Herbed Meatballs with Creamy Dill Sauce

Prep: 30 minutes

Chill: 1 hour or more

Cook: 25 minutes

Makes: 26 meatballs, serving 6

Photo © Chris Walker, courtesy of the Chicago Tribuneand Agate PublishingPhoto © Chris Walker, courtesy of the Chicago Tribuneand Agate Publishing

Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly seasoned versions as well as those cooked golden and sauced creamily.

I like to serve these meatballs over buttered spaetzle or egg noodles. Or, stir smaller meatballs with their sauce into cooked whole wheat rotini pasta.

4 slices home-style white bread (about 3.5 ounces), torn into small pieces
½ cup milk or half-and-half
1 large egg, lightly beaten
¼ cup thinly sliced fresh chives (or 4 green onions, trimmed, thinly sliced)
2 tablespoons finely chopped fresh dill
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly ground allspice
1 pound ground beef chuck or sirloin
1 pound ground pork
Expeller-pressed canola oil for high heat cooking

1 tablespoon soft butter
2 tablespoons flour
2 cups chicken broth
2 tablespoons creme fraiche or whipping cream
2 tablespoons chopped fresh dill

1. Mix bread and milk in bottom of large bowl. Let stand until bread has absorbed all of the liquid, about 5 minutes. Stir in the egg, chives, dill, salt, pepper and allspice. Add the meats. Use clean hands to mix lightly until combined.

2. Shape mixture into 1 ½-inch diameter meatballs; place on a parchment paper-lined baking sheet. Cover with plastic wrap. Refrigerate at least 1 hour or up to 24 hours.

3. Heat oven to 200 degrees. Heat a large nonstick skillet over medium-high heat. Film the pan lightly with oil. Add the meatballs in a single, uncrowded layer (work in batches, if necessary). Cook, turning occasionally, until golden brown on all sides and nearly firm when pressed, 8-10 minutes. Remove the meatballs as they are done to a serving dish; keep warm in the oven until all are cooked.

4. For the sauce, mix the butter and flour in a small dish. Tip off all but 1 tablespoon fat from the meatball skillet. Stir in the flour mixture; cook over medium heat, 1 minute. Gradually whisk in the broth. Cook, stirring constantly, until smooth and thickened, 3-4 minutes. Stir in cream and 1 tablespoon dill. Season to taste with salt.

5. Spoon the sauce over the meatballs. Sprinkle with remaining 1 tablespoon dill. Serve.

Nutrition information per serving: 458 calories, 30 g fat, 11 g saturated fat, 143 mg cholesterol, 17 g carbohydrates, 33 g protein, 932 mg sodium, 1 g fiber


  • Always use the freshest ground meat available: Check the dates on packaged meat, or ask the butcher to grind it to order. Request a fine grind for delicate meatballs and a coarser grind for hearty specimens such as those destined to simmer in sauce or stews.
  • Fresh herbs and freshly ground spices are worth the trouble. Always.
  • Use bread to add a light texture and to bind the meat for easy shaping. Soaking the bread in liquid allows it to incorporate completely into the meat.
  • Do not overwork the meat mixture, or the meatballs will be tough; use clean, wet hands and work gently to mix the seasonings into the meat.
  • Check for proper seasoning by tasting a little of it before shaping the meatballs: Fry a dollop quickly in a small skillet and then taste it, and adjust the main mixture accordingly.
  • Shape the meatballs in advance, then chill an hour or more, so the seasonings meld into the meat and they’ll keep their shape during cooking.
  • Cook the meatballs in a nonstick (or well-seasoned cast-iron) skillet, so you can use a minimum of fat and have easy cleanup.
  • Cook meatballs in oil suited for high-heat cooking, such as expeller-pressed canola oil or peanut oil.
  • Work in uncrowded batches in the pan to get maximum browning, which adds flavor.
  • Use a thin, heat-proof spatula to loosen the meatballs from the pan, then turn them with tongs as they brown.
  • A splatter guard will help keep the cooktop clean.
  • Completely cooked and cooled, meatballs can be refrigerated up to several days or frozen for several months.
  • Rewarm meatballs in a moderate oven (300 degrees) or in the microwave on medium (50 percent) power.

Reprinted with permission from Dinner at Home by JeanMarie Brownson, Agate Surrey, 2015.

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