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Making peanut butter at home turns out to be simpler than many people assume. Since peanut butter is often used in school lunches, sandwiches, baking, and quick snacks, the price in jars can increase significantly. However, if you have peanuts at home, you can quite easily make your own peanut butter.

The preparation process is simple because peanuts already contain a sufficient amount of natural oil. With enough mixing, they transform from crushed nuts into a smooth, spreadable butter without the need to add vegetable oil. By making it yourself, you can also completely control the product's composition: you can use only peanuts and salt, or add a little honey for a sweeter taste.

Homemade Peanut Butter Recipe

Ingredients

• 450 g unsalted roasted peanuts
• 1 teaspoon of salt
• 1 teaspoon of honey (optional)

Preparation Method

1. Preheat the oven to 180°C.
2. Spread the roasted peanuts on a baking sheet and heat them in the oven for about five minutes. This step helps release the natural oils. If your peanuts are already very well roasted, this step can be skipped.
3. Place the warm peanuts in a food processor or powerful blender.
4. Grind until it reaches a fine crumb consistency. Stop the appliance and scrape the mixture from the sides.
5. Continue blending. Initially, the mixture will look like crumbs, and then it will turn into a thick paste as the natural oils come out of the peanuts.
6. Continue blending until the desired smoothness of the peanut butter is achieved. This may take several minutes, depending on the power of your food processor or blender.
7. Add salt and honey, if you are using them, and mix quickly to combine.
8. For crunchy peanut butter, set aside a small handful of peanuts, chop them coarsely, and mix them into the finished peanut butter.
9. Transfer the peanut butter to a clean, airtight jar and refrigerate.

How to Store Homemade Peanut Butter

Since homemade peanut butter does not undergo the same processing or contain stabilizers as many commercial varieties, the safest way to store it is in the refrigerator. When serving, always use a clean, dry spoon and keep the jar tightly closed. If the peanut butter develops an unusual smell, taste, or visible mold, it should be thrown away.

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Beef meatballs bathed in rich onion sauce and served with crispy potato wedges make a very hearty dish, perfect for family dinners on cool evenings or during a relaxed Sunday lunch.

The secret to tender meatballs lies in careful handling of the mince; overmixing will make them dense. Ingredients should only be mixed until combined. The slow-cooked onion sauce boasts a rich flavor thanks to caramelized onions, Worcestershire sauce, and a small amount of tomato paste, creating a delicious sauce that you want to sip with every spoonful.

Cooking Time

The total preparation time is 25 minutes, and the cooking time is 45 minutes.

Ingredients

For the Meatballs

• 750 g lean ground beef
• 1 small onion, finely grated
• 1 large egg
• ¼ cup fresh breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried mixed herbs
• 2 tablespoons sunflower oil

For the Onion Sauce

• 2 tablespoons sunflower oil
• 2 large onions, thinly sliced
• 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 500 ml beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons tomato paste
• 1 teaspoon brown sugar
• Salt and freshly ground black pepper to taste

For the Crispy Potato Wedges

• 1 kg potatoes, cut into wedges
• ¼ cup sunflower oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika

For Serving

• Finely chopped fresh parsley

Instructions

Preheat the oven to 200°C. Toss the potato wedges with sunflower oil, paprika, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and bake for 35–40 minutes, flipping halfway, until golden and crispy.

While the wedges are baking, prepare the meatballs. In a large bowl, combine the ground beef, grated onion, egg, breadcrumbs, parsley, mixed herbs, salt, and pepper. Gently mix until just combined. Then, form 18–20 golf ball-sized meatballs from this mixture.

Heat the sunflower oil in a large skillet over medium-high heat. Brown the meatballs in batches for 4–5 minutes, turning until evenly browned. At this stage, they should not be fully cooked. Transfer them to a plate.

Using the same skillet, add any remaining oil if necessary. Sauté the sliced onions over medium heat for about 10 minutes, stirring occasionally, until soft and caramelized. Add the garlic and cook for another 30 seconds. Sprinkle with flour and stir constantly for one minute. Gradually pour in the beef broth while whisking to form a smooth sauce. Add the Worcestershire sauce, tomato paste, and brown sugar. Bring the sauce to a gentle boil.

Return the browned meatballs to the skillet. Cover and simmer over low heat for 20 minutes, or until the meatballs are fully cooked and the sauce has thickened. Taste and season with salt and pepper as needed. Serve the meatballs, generously covered with the onion sauce, alongside the crispy potato wedges. Garnish with fresh parsley.

Tips from IOL Kitchen

For a richer flavor, it is recommended to use a mixture of beef and pork mince. The meatballs can be prepared in advance and then gently reheated in the sauce before serving. To make the dish more complete, serve it with steamed seasonal vegetables, creamed green beans, or a crisp garden salad. Leftovers are excellent as toast filling or can be served the next day over mashed potatoes.