I have a few recipes for meatballs, but try this one. In a word “Fabulous”. Try these once and you will make them many, many times.
- 3/4 cup uncooked risotto
- 1/2 cup water
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. celery salt
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
- 1 lb. ground beef
- 2 tbsp. Crisco oil
- 1 (680 ml) can tomato sauce
- 1 cup water
- 2 tbsp. brown sugar
- 2 tsp. Worchestershire sauce
In a bowl, combine the first seven ingredients. Add the ground beef and form into 1 1/2 inch balls.
In a large skillet, brown the meatballs in oil and drain.
Combine the tomato sauce, water, brown sugar and Worchestershire sauce and pour over the meatballs. Reduce the heat to a simmer, cover and cook for 1 hour.
Serve with a cold salad of your choice and a warm dinner roll.
Hint: We ate the first dinner and then remembered to take pictures. On the 2nd night, we had an unexpected visitor and …..you guessed it. We ate it all up and forgot about the pictures until it was waaaaay too late. I need to set an alarm so we take the picture THEN eat.
Mac ‘N Cheese For The Younger Set
Sometimes children are quite ‘fussy’ about what they eat. This is a “I love this” meal kids say each and every time they consume it.
Try it and you will see. The one major difference is a much lighter recipe for wee tummies and by using different shaped macaroni, adding some chili to the recipe is a win-win day for you.
- 1 1/2 lb. extra lean hamburger
- 1 tbsp. olive oil
- 1 small onion, peeled and chopped
- 2 ribs celery, strings removed and discarded, ribs chopped
- 2 carrot, peeled, chopped
- 1 clove garlic, peeled, minced
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried thyme
- pinch of pepper
- 1 28z. can of crushed tomatoes
- 1 28 oz. can diced tomatoes
- 1 19 oz. can red kidney beans, drained and rinsed
- 3 tbsp. brown sugar
- 2 tbsp. Worchestershire sauce
- 4 cups assorted shaped pasta
- Sour Cream, grated cheese if they like it
In a large saucepan brown the beef, breaking up with a wooden spoon. Remove the liquid with a baster. Saute the onions then add the celery, carrots, garlic, cumin, thyme and pepper, cooking until the carrots become softer (about 7-9 minutes).
Now stir in all the tomatoes, kidney beans, sugar, Worchestershire sauce and beef. Cover and cook for about 20 minutes until the celery becomes tender.
Cook the pasta according to the directions. Drain well and add to the chili mix. Stir until combined.
Serve it with some grated cheese on top and if they like sour cream, add a dollop.
Reuben Meat Loaf
This is the recipe you want when your family becomes tired of the same old, same old recipe you always use. It captures all the flavours of the Reuben sandwich everyone loves.
- 1 egg, slightly beaten
- 1 tbsp. ketchup
- 1 tbsp. thick Teriyaki sauce
- 2 cups soft bread crumbs
- pinch of salt
- 2 lbs. ground beef
- 1 can sauerkraut (8 0z) rinsed well and thoroughly drained
- 4 – 5 oz. pastrami (deli cut) chopped
- 1 cup Swiss Cheese, grated
- 1/3 cup sour cream
- 1 tbsp. prepared mustard (yellow or grainy)
In a large bowl, mix together the ketchup, teriyaki sauce, egg, salt and bread crumbs. Crumble the ground beef into the crumbs and mix well.
In another bowl, mix together the sauerkraut, pastrami, sour cream and mustard.
Press one third (approx.) of the meat into a 9 x 5 inch loaf pan that has been prepared by using Pam spray.
Top with one half of the pastrami. Repeat the layers, finishing with the last of the meat.
In a preheated oven of 350 degrees, bake for one hour. Remove from the oven and let stand for 10 minutes before slicing.
Serve with perfectly mashed potatoes, chilled salad and warm rolls. What a night! Damn, you did this….AGAIN!
Cheeseburger Pie Surprise
This pie is like Shepherd’s pie but with a difference…..a wonderful difference.
- 1 1/2 lbs. yellow flesh potatoes, peeled and cut up
- 1/2 cup sour cream
- 1/4 cup cream
- 1 cup cheddar cheese, shredded
- 1 1/2 cups lean ground beef
- 3/4 cup yellow bell pepper
- 1/2 cup onion, chopped
- 2 minced garlic cloves
- 1 1/2 cups frozen corn
- 1 cup water
- 6 oz. tomato paste
- 1/4 cup Clausen dill pickles
- 1/4 cup yellow mustard
- 1/4 cup teriyaki sauce
- extra grated cheese for garnish
Preheat oven to 350 degrees. In a large pot, cover the potatoes with water and boil for about 18 minutes, until tender. Remove from the heat, drain and mash on low speed in electric mixer. Slowly add the sour cream, cream, pinch of salt continue beating until smooth and fluffy. Stir in 1/2 cup of cheese. Cover and set aside.
In a fry pan, cook the beef, pepper, onion and garlic until brown, stirring to break up the beef. Drain off any fat.
Stir in the corn, water, pickles, tomato paste, mustard and teriyaki sauce. Bring to a boil, reduce heat and simmer for about 6-7 minutes to blend all the flavours. Stir in the remaining shredded cheese.
In a 2 qt. baking dish, spoon in the beef mixture and level off. Spoon the mashed potatoes over the beef. Sprinkle with more cheese and bake for 20 minutes until totally heated through and the cheese has melted.
Oh, my goodness!
Fabulous Buffet Beef Balls
Wow! I love getting prepared for Buffet Brunches and this one is a ‘lick-the-bowl’ – ‘lick-your-fingers’ addition.
It is super easy and cooked on the stove…what more could you want?
- 1 lb. lean ground beef
- 1 beaten egg
- 1/2 cup regular bread crumbs
- 3 tbsp. chopped parsley
- 1/2 cup chopped onion
- 1 tsp. worchestershire sauce
- pinch of pepper
- 1 scant tbsp. garlic salt
Secret Sauce
- 12 oz. bottle chili sauce
- 6 oz. hot ketchup
- 1 10 oz. jar grape jelly
- 1 tsp. fresh lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix the ground beef, egg, bread crumbs, parsley, onion, worchestershire sauce, garlic salt and pepper. Roll into 1 inch balls. Set aside.
Heat the chili sauce, ketchup, jelly, lemon juice, sugar and soy sauce in a large pot. Bring to a boil; and add the uncooked meatballs. Simmer in the sauce for 30 minutes. Serve in a chafing dish with toothpicks.
Each recipe makes about 50 balls and believe it or not….you will be licking the plate and fingers. Awesome flavours.
Danish Meat Patties
These are very simple to make and very tasty. Serve with noodles and a salad. Serves 4
- 1 lb. lean ground beef
- 1 medium onion, peeled and chopped coarsely
- 2 tbsp. flour
- 1/4 cup club soda
- 1 egg, beaten
- pinch of salt
- pinch of pepper
- 2 tbsp. Crisco oil
Combine the beef and onion in a bowl and blend well. Stir in the flour, oil, club soda, egg and seasonings and chill in the refrigerator for 2 hours. Shape into 4 x 2 1/2 inch oval patties. Dredge in some additional flour.
Add the oil a skillet on medium-high heat and cook until browned and not pink in the center. Turn only once.
Remove and drain well on paper towelling.
Yum!