@recipe
Spicy Cocktail Meatballs
@ingredients
1 pound ground beef 
1 pound ground pork 
1 cup plain bread crumbs 
0.5 cup milk 
0.5 cup finely chopped onion 
2 eggs 
1 chipotle pepper in adobo sauce, finely chopped 
2 tablespoons adobe sauce (from can of chipotle peppers in adobo) 
1.5 teaspoons salt 
1 tablespoon canola oil 
@directions
1. To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate. 

2. Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low. 

3. Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.
@end
@recipe
Soy Marinated and Cream Cheese-Stuffed Salmon
@ingredients
1 cup low sodium soy sauce
3 tablespoons honey
2 tablespoons whole grain Dijon mustard
1 teaspoon ground ginger
4 cloves garlic, minced
0.5 teaspoon red pepper flakes, or to taste
4 pieces salmon fillets or steaks
0.75 cup cream cheese, softened
0.5 teaspoon whole grain Dijon mustard
0.5 cup teriyaki sauce
1 tablespoon sesame seeds
@directions
1. Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes. 

2. Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon. 

3. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil. 

4. Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket. Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish. 

5. Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.
@end