July 15, 2014
Meatball Soup
Florence
Course Soup
Cuisine American
- 1 lb frozen meatballs thawed
- 2 Tbsp olive oil
- 4 cups chicken broth or stock
- 1 can 14 oz diced tomatoes w/ green chilies
- 6 cups fresh kale - chopped
- sea salt and black pepper to taste
- shredded Parmesan cheese
In large stock pot, add in defrosted meatballs and olive oil.
Over medium-high heat cook meatballs until browned.
Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
Add salt and pepper to taste.
Sprinkle with Parmesan cheese before serving.
Comments Off on Meatball Soup
June 18, 2014
Mozzarella Meatballs
Florence
Course Main
Cuisine Italian
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
-
Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
-
Serve with spaghetti of your choice.
Comments Off on Mozzarella Meatballs
May 29, 2014
Hot Meatball Grinder
Florence
Course Sandwich
Cuisine American
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
- 8 grinder rolls
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
-
Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
-
Serve on grinder rolls.
Comments Off on Hot Meatball Grinder
April 2, 2014
Meatball Mayhem
Florence
Course Entree
Cuisine American
- 1/2 lb ground chuck
- 1/2 lb ground pork
- 1 1/2 Cups shredded Swiss cheese divided
- 1 egg slightly beaten
- 1 small onion chopped
- 1 teaspoon celery salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3 Cups cooked rice divided
- 1 10 oz can cream of mushroom soup
- 3/4 Cup milk
- 3 garlic cloves minced
- 1/2 Cup grated Parmesan cheese
- Aluminum foil
- Freezer wrap
Place the ground chuck and ground pork into a large mixing bowl.
Add the egg, onion, celery salt, nutmeg and allspice.
Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice.
Mix together well with your hands.
Form into meatballs.
Preheat the oven to 350 degrees.
Place the meatballs in a large baking dish.
Bake 25 minutes or until browned.
Place meatballs in the refrigerator for fast cooling.
In a large mixing bowl combine the remaining Swiss cheese, the soup and milk.
Add the garlic, Parmesan cheese and the remaining cooked rice.
Mix all together well.
Line a baking dish with aluminum foil.
Pour the Swiss cheese mixture into the prepared baking dish.
Place the cooled meatballs into the mixture.
Cover with freezer wrap and freeze for up to 3 months.
To reheat place casserole in the refrigerator overnight to thaw.
Preheat oven to 350 degrees.
Bake 45 minutes or until hot.
Comments Off on Meatball Mayhem
January 27, 2010
Summer Squash Medley
Florence
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main
Cuisine American
- 8 small young summer squash zucchini, yellow, patty, etc
- 1 pound seasoned pork sausage
- 1 garlic clove
- 1/2 large onion
- 1/2 large green pepper
- 4 large tomatoes
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups bread crumbs
- 1/2 cup grated cheese
Preheat oven to 350°F
Wash & Slice squash.
Grease a 13 x 9 baking pan.
In a large skillet, fry sausage until mostly cooked.
Drain sausage.
Add garlic, onion, green pepper, tomatoes, basil, salt and pepper and cover simmer for approximately 20 minutes.
Into the prepared baking dish, spread evenly 1/2 cup bread crumbs.
Layer 1/3 Tomato Mixture, 1/2 Mixed Squash, Bread Crumbs, Tomato Mixture, Remaining Squash, Remaining Tomato Mixture and Remaining Bread Crumbs.
Bake about 30 minutes, until squash is tender and pork done
Toward the last 15 minutes of cooking, sprinkle cheese over the top.
Bake until cheese has melted and slightly browned.
Remove from oven, and serve immediately.
Comments Off on Summer Squash Medley
