Easy Baked Meatballs
What you need 2 lbs lean ground beef 1 6 oz pkg herb flavored stuffing mix 16 oz ricotta cheese 3 eggs What to do Heat your oven to 450 degrees. Spray a 10x14 baking pan with non-stick cooking spray. In a large bowl mix all of the ingredients until fully incorporated. Shape the meat mixture into 1 1/2 inch balls. I use a large cookie scoop (about 1/4 cup) to help evenly scoop out the meatballs. Line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Makes about 32. Bake the meatballs for 20-25 minutes, or until completely cooked (165 F). Remove from the oven and, if using immediately, add the meatballs into your recipe. Otherwise allow them to cool completely before freezing. For Spaghetti: Remove meatballs from oven and carefully drain excess grease from pan. Pour 45 oz sauce over meatballs and return to oven. Cook for 10-15 minutes more. Serve over pasta. For an hors d’oeuvre: Make meatballs a bit smaller. Heat 12 oz chili sauce and 10 oz grape jelly/jam together . Pour over meatballs. Serve with toothpicks. For turkey meatballs: Use ground turkey in place of ground beef. Serve over a bed of mashed potatoes with gravy and cranberry sauce. |
NYC Meatball Shop Recipe
Daniel Holzman and Michael Chernow {co-owners} Ricotta cheese makes these meatballs moist and delicious Makes about 2 dozen golf ball size meatballs What you need: 2 tablespoons olive oil 2 pounds 80 percent lean ground beef 1 cup ricotta cheese 2 large eggs 1/2 cup dried breadcrumbs 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 2 teaspoons coarse salt 1/4 teaspoon crushed red-pepper flakes 1/2 teaspoon ground fennel 45 oz Jar of Ragu Spaghetti Sauce What to do: 1. Preheat oven to 450 degrees. 2. In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls. 3. Place meatballs in the prepared 10 x 14 baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees (about 25 minutes) 4. Remove meatballs from oven and carefully drain excess grease from pan. Pour sauce over meatballs and return to oven; cook for 10-15 minutes more. Serve. |
Cheese Burger Baked Potato
Serves 4 2-4 large baking potatoes 1 1/3 lb ground beef 1/2 onion chopped 8 oz can tomato sauce 2 Tbls ketchup 2 tsp spicy mustard 1 tsp Worchester sauce 2 Tbls brown sugar 1/2 tsp salt 1/4 tsp ground pepper 8 oz shredded cheddar cheese Wash and then bake potatoes at 400* for 1 hour. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; remove from pan and drain well. Sauté the onion in same pan. Return beef to skillet. Stir in rest of ingredients (except cheese). Simmer 10 minutes. Remove potatoes from oven and cut each one in half. Serve by spooning beef mixture over baked potato half and topping with shredded cheese. (our potatoes were very large so 1/2 potato each was plenty) |
Cheesy Sloppy Joes
served on Texas Toast Yield: Makes 6 servings 1 1/2 pounds lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1 teaspoon prepared yellow mustard 1 15 oz can tomato sauce (or diced tomatoes) 2 tablespoons Worcestershire sauce 3 teaspoons brown sugar 3 teaspoons Montreal Steak Seasoning 1 package (12 pieces) frozen garlic or cheese Texas Toast 3/4 cup (2 oz.) shredded sharp Cheddar cheese 1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; remove from pan and drain well. Sauté onion and pepper in same pan. Return beef to skillet. Stir in rest of ingredients. Cover and cook 10 minutes. 2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese. |
Stuffing Meatloaf
Serves 4 What you need 1 lb ground beef 3 oz dry stuffing mix 1 large egg 1/3 cup rolled oats 1/8 cup beef broth 1 Tbsp Worcestershire sauce 4 tbsp ketchup 1 teaspoon garlic minced 1/2 teaspoon salt Topping 1 tbsp mustard 1 tbsp brown sugar 1/3 cup ketchup What to do In a large bowl mix together all the ingredients for the meatloaf, add to a baking dish of choice that has been sprayed with oil. Shape the meat mixture into a loaf. Halfway through baking spread topping onto meatloaf Bake 350 for 60 minutes or until temperature reaches 160F Remove from the oven and allow the meatloaf to rest for 10 minutes before serving. If you double it bake at a bit higher temp - 375°F (adapted from bakeitwithlove.com) |
Lista’s Restaurant Meatloaf
Serves: 8 What you need 2 1/2 lbs. ground beef 3 Eggs – beaten 1/2 cup rolled oats 1/2 cup Bread Crumbs 1/2 cup onion – finely diced 1 Tbs dry parsley flakes 1 tsp Salt 1/2 tsp Black Pepper 1/2 tsp Garlic Powder 1/2 tsp Italian Seasoning 1/2 tsp thyme What to do 1. Preheat oven to 375 degrees F with rack in the middle. Prepare a rimmed baking pan with foil or parchment and spray with cooking spray. 2. In a large bowl add all the ingredients listed and knead together with clean hands (or use disposable gloves) until thoroughly combined and no dry ingredients are left in clumps. 3. Gather up all the meatloaf mixture in your two hands and roughly form it into a rectangle shape. Place in center of prepared baking sheet and continue to press and form the meat into a loaf shape approximately 5 inches wide by 9 inches long. 4. Place meatloaf in the preheated oven and bake for 60 minutes until cooked all the way through and/or an instant read thermometer reads at least 165 degrees in the center. 5. Remove from oven and let rest for 10 minutes before slicing and serving with your favorite side dishes. My side note: I spread the following topping on it every 15 minutes. 1/3 c ketchup 1 tbls brown sugar 1 tsp grainy mustard Leftovers freeze well and can be reheated in the microwave without losing texture. Sliced thin it makes great sandwiches |
Sloppy Moussaka
Browned lamb or beef seasoned with Greek herbs and spices in a tomato sauce makes for a new way to serve Sloppy Joes. Serves 4 What you need: 1 pound ground beef or lamb salt and pepper 1 small onion, finely chopped 1/8 teaspoon ground cinnamon 2 cloves garlic, chopped 1/4 teaspoon crushed red pepper 1 teaspoon dried marjoram 2 teaspoons tomato paste 8 ounces beef stock 1 tablespoon butter 1 tablespoon flour 1 cup milk freshly grated nutmeg small handful of grated Parmigiana cheese 4 ciabatta or other rolls, split and toasted What to do: In a large skillet add the beef and cook, crumbling the meat, until well browned, about 5 minutes. Remove from pan and drain. Add the onion and garlic to the same pan and sauté until soft. Return beef to the pan. Season with salt, pepper, cinnamon, red pepper and marjoram. Stir and cook for 3-4 minutes. Stir in the tomato paste for a minute. Stir in the stock and simmer over low heat until thickened slightly, about 15 minutes. Sauce In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 1 minutes. Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg. Remove the sauce from the heat and whisk in the cheese. To serve, spoon the meat mixture onto the rolls. Top with the sauce. |
Tangy Sweet-and-Sour Meatballs (Taste of Home) 6 servings What you need: 1 can (20 ounces) pineapple chunks 1/3 cup water 3 tablespoons vinegar 1 tablespoon soy sauce 1/2 cup packed brown sugar 3 tablespoons cornstarch 30 frozen fully cooked Italian meatballs (about 15 ounces) 1 large green pepper, cut into 1-inch pieces Hot cooked rice What to do: 1. Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. 2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. 3. Simmer, uncovered, until heated through, about 20 minutes. 4. Serve with rice. |