Wowzers...Delicious

I apologize for the long hiatus.  Life has been just busy, between school and travel and more school and just being plain busy. Time has escaped.  These meatballs are DA BOMB. They are so delicious; I cannot wait to make them again soon.

Bacon Wrapped BBQ Meatballs
adapted from: http://mypinterventures.com/bacon-wrapped-bbq-meatballs/

1 lb ground beef
1 lb ground pork
1/2 lb thick peppered bacon (about 25slices)
2 eggs
1 1/2 cup oats
3 cloves garlic, minced
1 T onion powder
25 cubes sharp cheddar cheese
1/2 - 1  cup BBQ sauce

In a stand mixer or in a large bowl, mix together ground beef, ground pork, eggs, oats, onion and garlic.  Form into  25 balls. Put a dent in each one and place in cheese cube. Seal up. Wrap with bacon slice.  Place in a well greased 9x13pan.  Brush with BBQ sauce. Bake  at 350 for 20 minutes. Brush with more BBQ sauce and return to oven and bake for another 5minutes. Brush again before serving.  Serve with scalloped au-gratin potatoes and a green salad.

Mmm....Meatball Madness

When my husband is out for the evening, I think my go-to recipe ideas always involve meatballs of some sort. I have made this recipe numerous times and every time it is a huge hit (I am not sure why I always forget to share it.) I put my own spin on the rice too. Perfect!

Teriyaki Meatballs

adapted from: http://www.tasteofhome.com/recipes/teriyaki-meatballs

meat
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup pineapple juice
1/2 cup oats
1 t ground ginger
1/2 t garlic powder
sprinkle of salt
1 lb ground beef

sauce
2 T toasted sesame oil
1/3 cup coconut oil, melted
drop of red chili oil (optional)
1/2 cup soy sauce (I use GF tamari)
1/4 cup honey
3 T wine vinegar
1 t garlic powder
1 t ground ginger

1 (20oz) can pineapple tidbits, drained (but save juice)
1/2 green bell peppers, roughly chopped
3T pineapple juice
3 cups cooked rice
1 T butter

Preheat your oven to 400. Grease a 9x13pan. In a large bowl kneed together all the meatball ingredients. Let it rest. Place all sauce ingredients in the blender and whiz it together until emulsified.  Pour some of the sauce in the bottom of the pan. Shape the meat into 20 meatballs and place in the pan. Pour rest of the sauce over all (turning to coat). Bake for 25minutes. Before serving turn the meatballs.  While meatballs are baking melt the butter in a large skillet, add rice. Toss to coat with bell peppers and pineapple with juice. Continue to stirring until slightly browned.  Serve meatballs on top.

New Twist On Old Flavors

Last week I made this recipe and heard rave reviews.  ALL my boys loved it (BAP, SSP and dear husband). I made these on Monday; we enjoyed them for a couple meals during the week.

(Flavor) Loaded Meatballs
adapted from: http://www.forkknifeswoon.com/loaded-italian-style-turkey-meatballs/

1 (20oz) pkg ground turkey
1 (16oz) pkg Italian sausage
1/2 cup oats
3 T Italian seasoning
1/2 cup Mozzarella cheese, shredded
1/2 cup onion, minced
3T Red Wine
1 egg
1 (29oz) can favorite pasta sauce
1/2 cup each Mozzarella and Parmesan, extra.

Mix all ingredients except for pasta sauce and additional cheese together. Roll out into 36 meatballs. Place in the bottom of 9x13pan.  Pour pasta sauce over all.  Cover with foil.  Bake for 20min at 400.  Uncover. Sprinkle with remaining cheese. and bake another 5minutes or so, until cheese is melted and gooey.

Spaghetti With Awe-mazing Twist

Recently I made some spaghetti squash in the crockpot. This meal was an overall hit (with SSP and BAP since I mixed the 'noodles' with legit noodles). Super easy!

Crockpot Spaghetti & Meatballs

adapted from: http://www.iwashyoudry.com/2013/09/04/super-easy-crock-pot-spaghetti-squash-meatballs/

15 frozen meatballs

1 (30oz) can favorite marinara sauce

1 spaghetti squash, cut in half -seeds removed

Place squash(cut side down) in a well greased crockpot. Pour pasta sauce all around.  Top with frozen meatballs.  Cook on LOW 5-6hours. Remove squash and scoop cooked squash inards back into the crockpot. Stir. Serve with Parmesan/Italian cheese.

Home-y Deliciousness

Every fall I look forward to warm home-y delicious meals.  I made this recipe recently...so good. I really wanted something like stroganoff. I wondered if I could make it more kid-appealing, as in meatballs.  This recipe was perfect, especially served over top creamy steamy mashed potatoes! SSP loved it. I think this recipe is for him as it is his 5th birthday today. Happy Birthday, Buddy! Love you to the moon and back.

Stroganoff with Meatballs
adapted from:
Meatballs http://www.onelovelylife.com/chicken-meatball-stroganoff/
Sauce http://www.melskitchencafe.com/delicious-ground-beef-or-turkey-stroganoff/

Meatballs
1 1/2 lbs ground turkey (I used 1/2 pound ground pork sausage)
1/2 cup oats
1/2 cup diced onion
2 T milk
1 t Dijon mustard
1 t thyme
salt/pepper

Mix all together.  Roll into meatballs and place in a greased 9x13pan.  Bake at 375 for about 25minutes. While the meatballs bake, make the delicious sauce.

Sauce
1 onion, diced
8oz mushrooms, sliced
4oz cream cheese
2 cups beef broth
1/2 cup milk
1/2 cup sour cream
1/2 t thyme
salt/pepper

In a skillet saute onion and mushrooms together unless most the liquid from the mushrooms has evaporated.  Stir in cheese, broth and milk.  Melt cheese all the way. Season with thyme and salt/pepper.  Add sour cream just before serving.

Goodness Gracious...Perfection

I have had this recipe tagged for quite some time.  I wish I would not have waited so long...My husband and I loved this recipe.  Definitely a keeper!  I cannot wait to make it again soon.  Even though BAP and SSP did not care for this so much, I think it may grow on them.  I served this ratatouille on the side (I did not have eggplant or bell peppers on hand).  mmmm......

French Onion Meatballs
adapted from: http://cupcakesandkalechips.com/french-onion-soup-au-gratin-stuffed-meatballs/

Onions
1 T olive oil
1 T butter
1 large onion, thinly sliced
1/2 t dried thyme
1 1/2 t Alpine seasoning (onion, garlic, salt and pepper spice mix)
1/2 cup water/beef broth

Meatballs
1 lb ground beef
1/2 lb ground pork
1/2 cup oatmeal
1 t Alpine seasoning
1 t dried thyme
4 string cheeses, cut into 5 pieces each

Gravy
2 cups French Onion soup (like this)
1 T cornstarch mixed with 2 T water

1 cup shredded Mozzarella cheese

Preheat oven to 375. In a large saute pan, add oil and butter.  Saute onions until slightly translucent and turning brown. Sprinkle with thyme and Alpine seasoning.  Deglaze with water/broth. Put in the bottom of a well greased 9x13pan.
In a bowl combine beef, pork, oatmeal, Alpine seasoning and thyme. Using a cookie scoop, divivy up meatballs (should be about 20meatballs).  Place a piece of string cheese in the center of each meatball.  Seal up the meatballs and place n the bed of browned onions.
In a sauce pan heat the soup until warmed.  Slowly add the cornstarch slurry.  Once thickened poured over meatballs and onions.  Cover with foil and bake for 25minutes.  Remove cover and bake an additional 25minutes until slightly browned (you may turn up the heat to 400 if desired, to looking slightly golden brown).

Hiding Veggies (Once Again)

I like when I can disguise veggies in everyday favorites (and trick the boys into eating it...and enjoying it). I made these tasty morsels with mashed potatoes and steamed corn.  BAP ate his in a hurry.  SSP just kinda picked at it; he mostly just ate the corn and taters.

Meatball Muffins
adapted from: http://thenourishinghome.com/2014/12/meatloaf-muffinsfun-whole-family-df-gf/

1/2 pound ground beef
1 1/4 pound Italian sausage
1/4 cup bell pepper, diced small
8 baby carrots, diced small
2 cups fresh spinach (or 10oz frozen)
1 garlic clove, minced
1/2 small red onion, diced
1 t Italian seasoning
1/4 t garlic powder
1/8 t onion powder

In a saucepan add some oil.  Quickly saute pepper, carrots, spinach, garlic and onion (until just fragrant). Remove from heat; cool slightly.  In a large bowl combine meats, spices and sauteed veggies.  Mix well until all incorporated. Line a cookie sheet with parchment paper.  Using greased 1/3 cup scoop meat mixture on to the sheet. Bake at 350 for 25-30minutes until meat is all the way cooked. (NOTE: I piped some of the hot mashed potatoes on top of the meatballs, as 'frosting,' for the last 7minutes of baking....just to lightly brown.)

New But Classic

BAP and SSP love meatballs.  They are often requested when Daddy is out for the evening. One week we ate Porcupine Meatballs every night. Tonight I thought I would try a variation of classic meatballs. I think the boys will love them, since there is cheese in every bite. Mmmm...  I will serve with pasta, garlic bread (if it is wanted) and of course steamed broccoli.

Stuffed Meatballs Simmered in Sauce
adapted from: http://ednaandjoseyfarms.com/2010/02/italian-meatballs-and-sauce/

Sauce
1 T olive oil
1 large onion, finely chopped
1 (28oz) can crushed tomatoes
1 t Italian Seasoning
1 t salt
1/4 t pepper

Meatballs
1 large onion, finely chopped
1 egg
1 garlic clove, minced
1 t salt
1/2 cup oatmeal
1 t Italian Seasoning
1/2 cup shredded Mozzarella cheese
8oz ground beef
8oz Italian sausage
3 string cheeses (cut into 4ths)
olive oil

For the sauce. In a dutch oven heat olive oil. Add onions; saute until translucent.  Add tomatoes, Italian Seasoning, salt and pepper. Reduce heat to low and simmer at least 20minutes.
For meatballs.  Preheat oven to 400.  In a large bowl combine all ingredients (except olive oil and string cheese). Form into 12 meatballs.  Stuff one chunk of string cheese in center. Roll and make sure cheese is covered.  Place in greased 9x13pan.  Brush with olive oil.  Bake 20minutes.  Remove from oven and place in simmering sauce.  Cook for an additional 20minutes.

Wonderful Sweet Boy

Today is BAP sixth birthday.  He is beyond thrilled.  However we will not fully celebrate today since it is Holy Thursday, the start of the Holy Triduum.  Instead we will party on Easter.  About a week ago I made some meatballs for dinner. BAP was a bit skeptical since there were veggies included in the pan.  However after trying them he declared them delcious.  This recipe is for him; he even helped make it.  HAPPY BIRTHDAY, BAP! We love you.

Sweet & Sour Meatballs
adapted from: http://www.melskitchencafe.com/2008/06/pineapple-meatballs.html

Meatballs
2 pounds ground beef (I have used 1-20oz pkg ground turkey plus 8oz ground pork)
2 eggs
1/2 cup oats
1 t salt
1/4 t pepper
1/4 t garlic powder
1 1/2 t Worcestershire sauce

Sauce
1 cup brown sugar
3 T cornstarch
1 3/4 cup pineapple juice (from a 20oz can of pineapple chunks with enough water added to equal)
1/4 cup white vinegar
1 1/2 T soy sauce
1 1/2 t Worcestershire sauce
pineapple tidbits
1 chopped bell pepper
1/2 onion, sliced thin and in half

Combine all meatball ingredients in a bowl. Form into 30 individual meatballs. Brown in hot oil. Set aside in a greased 9x13pan.  In a saucepan, combine brown sugar, cornstarch, pineapple juice/water, vinegar, soy sauce, and Worcestershire sauce. Heat over medium heat until thickened. Pour over meatballs.  Top with bell pepper, pineapple and onions.  Bake at 350 for 30-45minutes. Serve over rice or noodles (I did brown rice).

Sweet & Sour Tops It All

I decided to make something different.  The boys loved the sweet and sour combination of the meat over rice.  It was so perfect.  I advise doubling the sauce recipe if you like extra saucy.

Sweet & Sour Meatballs

adapted from: http://www.melskitchencafe.com/2009/02/sweet-and-sour-meatballs.html

Meatballs

1 1/2 pound ground beef 

3/4 cup oats (I used closer to 1 1/3 cups since the meatball mixture was too goopy)

2 eggs, slightly beaten

1/2 cup chopped onions (used about 1 1/2 t granulated onion powder)

1 1/2 t granulated garlic powder (my addition)

1/2 cup milk

1 t salt (omitted)

1/2 t pepper (omitted)

1 (1/2) t Worcestershire sauce

Sauce (how I did it)

1/2 cup brown sugar packed

1/3 cup apple cider vinegar

1 t mustard

1/2 cup bbq sauce

1 t Worcestershire sauce

Mix all meatball ingredients together.  Divide into 12-15 meatballs.  Place in a greased 9x13pan. Combine sauce ingredients in a saucepan until sugar is dissolved.  Pour over meatballs.  Bake at 350 for 30-45minutes.  Serve over rice.  Spoon extra sauce over all.  

Turtle For Dinner

Sorry to get your hopes up. Despite my adventurous spirit in cooking new things, I am not sure if I would ever be brave enough to try turtle meat.  But how about tortellini pasta?!  In soup.  My dear sister was telling me about a recipe she recently made for herself and her husband.  It sounded so good.  She adds saute zucchini (she said that any veggie would work as long as it was sauteed first).

Italian Sausage & Tortellini Soup
adapted from: sister & http://www.epicurious.com/recipes/food/views/Italian-Sausage-and-Tortellini-Soup-2537

1 onion, chopped
4 garlic cloves, minced
1/2 t dried oregano
1/4 t dried thyme
1/2 t dried basil
1 T butter
15 small meatballs (I had not cooked yet-just froze so they were solid)
1 (28oz) can diced tomatoes in juice
3 cups chicken broth
1 cup leftover pasta sauce
1/2 cup red cooking wine
1 (12-16oz) pkg tortellini pasta
Parmesan cheese

Saute onion and garlic in butter in a saucepan.  Sprinkle with herbs.  Stir around (about 2-3 minutes) until slightly fragrant.  Place meatballs in a greased crockpot. Top with onion mixture, tomatoes, pasta sauce, wine and broth.  Stir. Cover and cook on high 5 hours.  30 minutes before serving time, stir in pasta.  Serve with sprinkles of Parmesan cheese and your favorite garlic bread.  I used this recipe to sop up the extra broth.  MMM...

Road Kill Special

Oh don't you love the look of that tasty morsel found on the side of the highway.  During this time of year (espcially late summer and fall going into winter), these specimens always look very yummy. I remember when I was younger Mom would make meatballs with porcupine quills (just kidding, not exactly quills but rice).  I have fond memories of this dish....mmm.  I recently re-discovered a very similar recipe in one of my cookbooks. I was ecstatic. BAP and SSP loved it. BAP proclaimed that 'These are the best in the wide world."  Melted my heart.  Serve over a bed of noodles and garlic bread (salad and/or steamed broccoli are good too).

Porcupine Meatballs
adapted from: Readers Digest Quick Thrifty Meals

1 pound ground beef
1/2 cup UNcooked rice
1/4 cup chopped white onion
1 t minced garlic
2 t Italian seasoning
1 - 24oz can Pasta sauce (I use Hunt's variety)
1 cup water
Olive oil

Mix ground beef, rice, onion, garlic and Italian seasoning in a large bowl.  Form into 12 meatballs.  In a dutch oven heat olive oil.  Slowly add meatballs one at a time; brown (turning once).  Add pasta sauce and water.  Bring to a small simmer/boil.  Cover and cook for about 20minutes (perfect amount of time to boil your pasta).

MMMeatballs with Pasta

I love comfort food, don't you?! We had not had spaghetti and meatballs recently (as in the last year or so). I thought it sounded good. BAP actually ate the SAME dinner as us without objecting. He really enjoyed it (except the noo'les); he even asked for seconds (I think he would have eaten them all if we would have let him). The meatball recipe I made was a different one then I have made before. Definitely a keeper; so delicious.

Italian Meatballs

Joy of Cooking cookbook - adjusted to our taste buds

1 clove garlic (I used 4 or 5)

1/2 cup packed fresh parsley leaves (omitted)

1 medium onion, halved

Put all in food processor and dice/chop fine

4 ounces Parmesan or Asiago cheese, cut into coarse chunks (1/2 cup grated)

1 T Italian seasoning

1 pound lean ground beef (elk)

1/2 cup fresh bread crumbs (used Panko)

1 large egg, beaten

3 T dry red wine (used cooking wine)

2 T tomato paste

1/2 t salt

1/8 t pepper

Put all ingredients in a medium bowl. Stir together (lightly) until ingredients just come together; don't mix too much otherwise meat will become tough.

Using a cookie scoop, place meatballs on 2 large greased cookie sheets; I used parchment paper (less mess). Bake at 400 for 25 to 30 minutes.

Makes 40 meatballs.

Pour 2 T olive oil in large deep-sided sauce sauce pan. After baked, put meatballs in pan; should be enough room for all of them (if you taste-test 2 first). Pour on a 26-oz can/jar of your favorite tomato sauce (we love Hunts Garlic and Onion); put on lid. Put on low-med heat. Boil water. Add pasta (I used 10 oz); cook until desired tenderness is acheived. Turn down heat on meatball-mixture to low to simmer as pasta cooks.

Serve with garlic bread and a salad.

Easy Garlic Bread

Butter both sides of desired number of slices of bread (just regular sandwich bread).

Sprinkle each slice generously with garlic powder (1/4 - 1/3 t per slice). Wrap in foil. Bake at 375 while meatballs are simmering in their sauce.