Tag Archives: Meatball

Meatball Soup

Meatball Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 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
Instructions
  1. In large stock pot, add in defrosted meatballs and olive oil.
  2. Over medium-high heat cook meatballs until browned.
  3. Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
  4. 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.
  5. Add salt and pepper to taste.
  6. Sprinkle with Parmesan cheese before serving.

 

Mozzarella Meatballs

Mozzarella Meatballs
 
Author:
Recipe type: Main
Cuisine: Italian
 
Ingredients
  • 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
  • ½ teaspoon black pepper
  • ½ lb. mozzarella cheese, cut into cubes
  • Olive Oil
  • Marinara
Instructions
  1. In bowl mix beef, sausage, eggs, garlic, salt and pepper.
  2. Make approximately 2" balls.
  3. Press mozzarella cubes in to middle of balls.
  4. Drizzle skillet with olive oil and cook until brown.
  5. mozzarella meatballs cooking photo
  6. Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
  7. meatballs done photo
  8. Serve with spaghetti of your choice.

 

Hot Meatball Grinder

Hot Meatball Grinder
 
Author:
Recipe type: Sandwich
Cuisine: American
 
Ingredients
  • 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
  • ½ teaspoon black pepper
  • ½ lb. mozzarella cheese, cut into cubes
  • Olive Oil
  • Marinara
  • 8 grinder rolls
Instructions
  1. In bowl mix beef, sausage, eggs, garlic, salt and pepper.
  2. Make approximately 2" balls.
  3. Press mozzarella cubes in to middle of balls.
  4. Drizzle skillet with olive oil and cook until brown.
  5. Meatballs Cooking Photo
  6. Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
  7. hot meatballs done
  8. Serve on grinder rolls.

 

Meatball Mayhem

 

Meatball Mayhem
 
Author:
Recipe type: Entree
Cuisine: American
 
Ingredients
  • ½ lb ground chuck
  • ½ lb ground pork
  • 1½ Cups shredded Swiss cheese, divided
  • 1 egg, slightly beaten
  • 1 small onion, chopped
  • 1 teaspoon celery salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 3 Cups cooked rice, divided
  • 1 (10 oz) can cream of mushroom soup
  • ¾ Cup milk
  • 3 garlic cloves, minced
  • ½ Cup grated Parmesan cheese
  • Aluminum foil
  • Freezer wrap
Instructions
  1. Place the ground chuck and ground pork into a large mixing bowl.
  2. Add the egg, onion, celery salt, nutmeg and allspice.
  3. Sprinkle in ½ C of the Swiss cheese and 1 C of the cooked rice.
  4. Mix together well with your hands.
  5. Form into meatballs.
  6. Preheat the oven to 350 degrees.
  7. Place the meatballs in a large baking dish.
  8. Bake 25 minutes or until browned.
  9. Place meatballs in the refrigerator for fast cooling.
  10. In a large mixing bowl combine the remaining Swiss cheese, the soup and milk.
  11. Add the garlic, Parmesan cheese and the remaining cooked rice.
  12. Mix all together well.
  13. Line a baking dish with aluminum foil.
  14. Pour the Swiss cheese mixture into the prepared baking dish.
  15. Place the cooled meatballs into the mixture.
  16. Cover with freezer wrap and freeze for up to 3 months.
  17. To reheat place casserole in the refrigerator overnight to thaw.
  18. Preheat oven to 350 degrees.
  19. Bake 45 minutes or until hot.

Summer Squash Medley

Summer Squash Medley
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 small young summer squash (zucchini, yellow, patty, etc)
  • 1 pound seasoned pork sausage
  • 1 garlic clove
  • ½ large onion
  • ½ large green pepper
  • 4 large tomatoes
  • 1 teaspoon dried basil leaves
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups bread crumbs
  • ½ cup grated cheese
Instructions
  1. Preheat oven to 350°F
  2. Wash & Slice squash.
  3. Grease a 13 x 9 baking pan.
  4. In a large skillet, fry sausage until mostly cooked.
  5. Drain sausage.
  6. Add garlic, onion, green pepper, tomatoes, basil, salt and pepper and cover simmer for approximately 20 minutes.
  7. Into the prepared baking dish, spread evenly ½ cup bread crumbs.
  8. Layer ⅓ Tomato Mixture, ½ Mixed Squash, Bread Crumbs, Tomato Mixture, Remaining Squash, Remaining Tomato Mixture and Remaining Bread Crumbs.
  9. Bake about 30 minutes, until squash is tender and pork done
  10. Toward the last 15 minutes of cooking, sprinkle cheese over the top.
  11. Bake until cheese has melted and slightly browned.
  12. Remove from oven, and serve immediately.