Tag Archives: meatballs

Meatball N Cabbage Stew/Soup

LOW CARB! Was amazing! Forgot photo.

Rub Crockpot with Butter
12 Beef Meatballs
Tay’s Frozen Seasoned Tomatoes (Recipe below)
1 can Tomato Sauce
1/2c Water
1/2 head Cabbage
Carrots, Onions, 1/2can Green Beans (Drained), Mushrooms
3T Worcestershire
3T Prepared Horseradish
1/2T McCormick’s Grill Mates Worcestershire Pub Burger Seasoning
1T Orrington’s Farm Beef Broth Base and Seasoning

OPTIONAL: Another 1/2c Water

Butter Crock. Add all, cook on low 5-6hours.

*If KETO: Use Meatballs with no bread crumbs/carbs.

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

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Smoothered Meatballs N Cheese

smootheredmeatballs
LOWER CARB!

Good Beef Meatballs*
Tay’s Frozen and Seasoned Tomatoes (Recipe below), THAWED
2T Tomato Paste
Olive Oil

Cheese: Shredd. Moz., Sprinkle Pepperjack, Sprinkle of Shedd. Cheddar, Sprinkle of Grated Parmesan Cheese (Store shelf kind).

Heat Oil, add in Meatballs, brown. Add in Tomato Paste, heat it up. Add in Tomatoes (Juice and all!). COOK DOWN JUICES. Top entire dish with Moz. Cheese, then, a SPRINKLE of Pepperjack and Cheddar Cheese. Shake on some Parmesan. Heat til melted. Serve with side of Peppers.

Pepper Mix
(Served on side):
In separate skillet. Sautee Peppers, Onions, and season with Oregano. OPTIONAL: Once about done, season LIGHTLY with Tajin (Or, light sprinkle of Cajun.)

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

*IF KETO: Use Meatballs WITHOUT Breadcrumbs!

Tay’s Hot Dago Casserole

hotdagocasserolelogo
Just when you didn’t think there were any other ways to enjoy this…
Healthier than most dishes Similar to this, using Turkey Meat.

11.5 lb. Jennie-O Sweet Italian TURKEY Sausage, cut up
1/2c Turkey Pepperoni
1 pkg. Turkey Meatballs
1/2c SWEET Mini Peppers, chopped (Or Frozen Pepper/Onion Mix)
1 Onion (Or Frozen Pepper/Onion Mix)
 SAUCE:
1/2T Garlic, minced
1tsp McCormick’s Cajun Seasoning
1/41/2tsp Red Pepper Flakes
1can Tomato Paste
1 Jar Rinaldi’s Spaghetti Sauce (We use Garlic/Onion or Everything)

up to 1 pkg. Cream Cheese, warmed slightly
1/2-1pkg. Garlic and Butter TEXAS Toast Croutons
1/2 pkg. Shredd. Italian 6 Cheese
Sprinkle Shredd. Mild Cheddar Cheese

Preheat oven 400. Mix Sauce Ingredients. Butter Flavor Cooking Spray Baking Dish. Spread Warmed Cream Cheese on Bottom. Top with Meats. Top with Vegis, then, Sauce. Top with Croutons. Top with Shredd. Cheeses. I Sprinkled Top with Oregano, Grated Parmesan Cheese, and Pepper. Bake about 400 for about 45minutes- 1hour.

Optional: Sneak in some Kale or Spinach! Olives, Mushroom and others are also to your taste! Also, we have used this version of Sauce, as well: Sicilian Spaghetti

Ballsy Balls (Balsamic Meatballs with Spinach and Vegetables)

balsamicmeatballsvegislogo

Meatballs:
2lb Lean Beef
2 Eggs
1/3c Shredd. Mozzarella Cheese,  minced
Mix below 7 ingredients and then add to above:
3T Balsamic Vinegar
3T Soy Sauce
1.5tsp Red Wine Vinegar
1/4tsp Sea Salt
3/4tsp McCormick’s Montreal Steak Seasoning
1.5T Mayo
1.5T Grated Parmesan Cheese

1T Extra Virgin Olive Oil
1 bag Spinach (At LEAST 4c)
1/4 large Red Onion
2c Mushrooms, or more to taste
1/2 Red Bell Pepper, or more to taste
1c WHOLE Cherry Tomatoes

Mix/Form Meatballs.
In a pan that’ll fit it all…Heat. Add Oil. Brown Meatballs, about 4 minutes on each side.
Top with Vegis, Spinach on way top. Cover. Simmer about 8-10 minutes. CAREFULLY, place a few Meatballs onto top, from bottom (Pretty much a slight mix… You don’t want to ruin meatball forms. Just enough to get some of those vegis down into it.). Simmer another 15-20minutes. Then, cook, uncovered,  15 minutes at a higher heat (This helps to cook down the liquid some.).

Notes: You can up the amounts of vegis.
I used Mayo. Milk or Sour Cream may work. Tho, I have yet to try.
Many stems-offs from this recipe. Adding sauce with noodles, etc.
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Enchi-Balls (Enchilada Meatballs over Delicious Peppered Rice)

Enchilada Meatballs

About 20 oz. Frozen Meatballs
1 can Green Enchilada Sauce
1-1.5T Tomato Paste
3/4 Onion
1tsp Garlic Clove, minced
1/2tsp Chili Powder
1/4tsp Cumin
1/4tsp Dried Cilantro
1/8tsp Sea Salt
2T Crema Mexicana* (Last Hour)

Instant Rice (Cooked in Chicken Broth- I use crushed broth cubes. Season with Pepper)

Add all, except crema and rice, to Butter Flavor Cooking Sprayed crock. Cook on Low for about 4 hours. Serve over Instant Rice (I microwave rice in water mixed with crushed chicken broth cubes (1 per cup water used). Seasoned with Pepper). Optional to add Shredded Mexi Cheese and/or more Crema for topping. Serve Tortillas on side.

*Optional: Crema Mexicana is a Mexican Cultured Sour Cream / Cheese. Very tasty. Heavy Creamer or Sour Cream may be used… But, I STRONGLY suggest you getting some Crema Mexicana!
I wanted to try just the basic base before adding things. But you can also amp this up with Vegis (Bell Peppers (Frozen Pepper/Onion Mix), Corn, etc.) and I even thought of trying 1/2c canned Black Beans (Drained well)… Endless ideas for this. I’ve only tried recipe above, will probably keep it that way… Simple.
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Curr-Conut Balls N Wet Cabbage (Coconut N Curry Meatballs with Vegis and Side of Cabbage)

coconutcurrymeatballswetcabbage

1lb 4oz bag Frozen Beef Meatballs (Unseasoned)
16 oz. Bag Frozen Japanese Style Stir Fry Vegetables*

Sauce (Premix):
A lil shy of 1c Unsweetened Canned Coconut Milk
2.5T Soy Sauce
1/2tsp Lemon Juice (Fridge concentrate kind)
1.5tsp Curry Powder
1/8tsp Ginger
1/2tsp (Packed) Brown Sugar
1/8tsp Red Pepper Flakes

Rice:
2.5c Minute Rice (With water it calls for- Not the salt or butter)
1 Chicken Broth Cube, crushed
1 Beef Broth Cube, crushed

Butter flavor cooking spray crock. Add meatballs and vegis. Premix sauce. Pour over. Turn on high for 1 TO 1.5 hrs. Then low for 3 more hours.
Serve over Rice. I did 2.5c Minute Rice microwaved, covered, in amount water it calls for, WITH 1 Beef Broth Cube, crushed, and 1 Chicken Broth Cube, crushed.

*Vegetables are Essential Everyday brand. It contains: Broccoli, Carrots, Snap Peas, Onions, Celery, Red Peppers, Water Chestnuts, and Mushrooms

wetcabbage

Wet Cabbage:
4.5c Water
4 Beef Broth Cubes, crushed
1/2T Butter
1 Onion Soup Packet
1 Head of Cabbage
1T Vinegar

On stove top, in oven safe pan, bring to boil: Water, cubes, butter, onion packet. Quarter cabbage. Add vinegar and cabbage to pot. Cover, bake 325 for 1 hour, stir. Cover. Bake at 400 for another hour.
(((You can choose to add to crock and slow cook, as well.)))
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Man Balls (Large Smoothered Meatball Dish)

Man Balls


3T Ricotta Cheese
2T TO 3T Grated Parm. Cheese (Store Shelf Kind) (I did 2T!)
Stuffed 1/4c Shredd. Mozzarella Cheese
1/2 Green Pepper
3/4 SMALL Onion
1 nice size Garlic Clove

1T Dried Italian Seasoning
1/4tsp Paprika
1/4tsp TO 1/2tsp Sea Salt (I did 1/4tsp)
1/2tsp Pepper
1tsp Dried Parsley
1/4tsp Dried Oregano
1/4tsp Dried Basil
2 lb. Ground Beef
1/4c + 1/8c Milk
2 Eggs
1/2c Instant Rice
1.5jars Favorite Spaghetti Sauce (I used Rinaldi Tom. Garlic Onion)

In blender, blend first 6 ingredients. Add blended stuff to large bowl. Add in seasoning. Then meat. Then milk, eggs, rice. Mix well. (Get those hands dirty) Roll into large balls. (Pic of ball size below-Don’t mind the messy hands.) Line pan with foil, spray with Butter Flavored Cooking Spray, or lightly butter. Add in balls. Top with 1/2 jar sauce. Cover with more foil. Bake 425 for 45min-1hr. 30minutes in, spoon juice over top. Cook rest of way. Serve with MORE Jarred Spaghetti Sauce. Side with homemade Garlic Toast (Melt butter add in garlic and garlic n cheese seasonings- Brush onto toast. Bake)
Ball Size I used:
Making Man Balls

*This is a slightly twisted version of a delicious dish I’ve had. An awesome family member used to make a version of this, that I still think of, and drool over, to this day.
There are other versions, like: Tomato Soup as topping, undiluted. Turkey Meat. More rice (1/2c per pound). Up the cheeses. Browning meatballs, prior to baking. Etc.
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