Honey Garlic Meatballs

We like to eat these over brown rice with some sautéed sugar snap peas or steamed broccoli.

-Fresh Family Meals

¼ cup brown sugar

⅓ cup honey

½ cup ketchup

2 Tbsp. soy sauce

3 cloves garlic, minced

1 (28 oz) bag fully cooked, frozen meatballs.

In a large sauce pan, mix together sugar, honey, ketchup, soy sauce, and garlic. Add meatballs and stir to coat. Cook over medium heat, stirring frequently, until meatballs are heated through.

Greek Meatballs

These meatballs are delicious and great served in homemade pita!
-House of Nash Eats

Meatballs
1/2 lb. ground beef
1/2 lb. ground lamb or pork
1/4 cup Panko breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley
3 tablespoons grated onion
2 cloves garlic, minced
Zest of 1 lemon
1 egg
1 teaspoon oregano
1/2 teaspoon ground coriander

1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
2 ounces crumbled feta cheese

Sandwiches
4-5 pita bread
2 Roma tomato, sliced
1/2 small red onion, sliced thin
Greek Tzatziki sauce

Meatball preparation
1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper and spray with cooking spray.
2. In a large mixing bowl, combine all ingredients, gently using your hands to mix everything together until the meat is uniformly seasoned.
3. Divide the mixture in half, then in half again so you have 4 equal parts. From there, divide each portion of the meatball mixture into 5 meatballs so you end up with 20 equal-sized meatballs. Roll each meatball between your hands to shape it and then arrange them on the prepared baking sheet.
4. Bake in the preheated oven from 10-14 minutes, until they are nicely brown and cooked through.

Gyro assembly
1. To assemble gyros, warm the pitas on a grill or in the oven, just until soft.
2. Place a few slices of tomato and some of the red onions onto each pita bread, then top with 4 or 5 meatballs. Add a couple dollops of tzatziki sauce and serve with Greek feta fries.

Tater Tot Casserole

We enjoy this twist on traditional tater tot casserole. It is a simple recipe that is easy to prepare and good for busy weeknights. 

-Tamileetips.com

1 pound ground beef

1 small onion
Salt & Pepper
1 can Rotel, we use mild, but you could easily use a hotter variety
1 can Cream of Chicken soup
1 16 oz package frozen Tater Tots
2 cups cheddar cheese, shredded

Preheat oven to 425°. In a skillet, brown ground beef and chopped onion, seasoning with salt and pepper to taste. 

Add Rotel and cream of chicken soup. Stir to combine. Transfer to 9x13 pan and top with Tater Tots. 

Bake for 25-30 minutes or until Tater Tots are browned. Sprinkle with cheese and return to oven until cheese has melted. 

Shepherds Pie

I've made this recipe a couple times and the family approved it as blog worthy. :)

-America's Test Kitchen, modified

1-1/2 pounds lean ground beef

Salt and pepper

2-1/2 pounds russet potatoes, peeled and cut into 1-inch chunks

2 tablespoons unsalted butter, melted

1/2 cup milk

1 large egg yolk

salt & pepper

8 scallions, green parts only, sliced thin (optional)

2 teaspoons vegetable oil

1 onion, chopped

4 ounces white mushrooms, trimmed and chopped (optional)

1 tablespoon tomato paste

2 garlic cloves, minced

2 tablespoons all-purpose flour

1-1/2 cups beef broth

2 teaspoons Worcestershire sauce

1 bay leaf

1 tsp. dried thyme

2 cup frozen peas & carrots

2 teaspoons cornstarch

Place potatoes and 1 tablespoon salt in large saucepan; add water to cover. Bring to boil, then reduce to simmer and cook until potatoes are tender, 8 to 10 minutes. Drain potatoes; return to saucepan over low heat, stirring constantly, to evaporate any remaining moisture, about 1 minute. Off heat, mash potatoes smooth with potato masher. Stir in butter. Whisk milk and egg yolk together in bowl, then stir into potatoes. Stir in scallions; season with salt and pepper to taste. Cover; set aside.

Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion and mushrooms and cook until vegetables begin to soften, 4 to 6 minutes. Add ground beef and season with salt and pepper. Cook until no longer pink. Stir in tomato paste and garlic and cook until bottom of skillet is dark brown, about 2 minutes. Sprinkle with the flour, stir and cook for 1 minute. Stir in broth, Worcestershire, bay leaf, thyme, and carrots; bring to boil, scraping up any browned bits.

Combine cornstarch and remaining 2 teaspoons water in bowl, then stir into skillet. Continue to simmer, stirring constantly, until filling is slightly thickened, about 30 seconds. Remove bay leaf. Season with pepper to taste.

Adjust oven rack 6 inches from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag; snip off corner to create 1-inch opening. Pipe potatoes evenly over filling to cover entire surface. Smooth potato with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet; broil until potatoes are golden and sauce is bubbling, 10 to 15 minutes. Let cool slightly; serve.

Spinach Lasagna Rollups

It's funny how just changing up the presentation of a dish can change perceptions. I made this dish just as I would my regular Manicotti or lasagna recipe, yet my family thought it was totally different and more delicious than regular lasagna. :)

-Tasteofhome.com

12 uncooked lasagna noodles

2 eggs, lightly beaten

2 ½ cups ricotta cheese

2 ½ cups (10 ounces) shredded part-skim mozzarella cheese

½ cup grated Parmesan cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry (I don’t use the whole package)

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground nutmeg

1 jar (26 ounces) meatless spaghetti sauce

Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6 servings.

Pressure Cooker Chili Beans

You CAN cook beans without soaking them first! 

Adapted from Weelicious.com

1 pound dry pinto beans

1 small onion, finely chopped

1 garlic clove, minced

1 bunch cilantro stems, tied together with butcher's twine

1 jalapeno, finely chopped

1 teaspoon ground cumin

7 cups water

Salt

Pinto bean seasoning (chili powder, cumin, onion powder, garlic powder)

1 lb. hamburger

2 Tbsp. tomato paste

Sort and rinse beans. Combine beans, onion, garlic, cilantro, jalapeno, cumin and water in a pressure cooker. Following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.

Meanwhile, brown hamburger, seasoning with salt and pepper. Drain and season with pinto bean seasoning as desired.

Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid. Test beans for tenderness - if they still are hard, you can lock the lid back in place and cook the beans for additional time. Stir in tomato paste, browned hamburger, and season with salt (about 1 ½ tsp) and spices. 

Note: If your beans are old, I would recommend using more water.

Korean Beef

Super fast and easy - perfect for busy weeknights! I like to serve it with lots of stir fried veggies.

-Sixsistersstuff.com

1 lb. lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Italian Meatballs

My family loves nothing more than a good plate of spaghetti and meatballs. This meatball recipe is the one we enjoy!

-Ina Garten - slightly modified

1 lb. ground pork

1 lb. ground beef

1 cup fresh white bread crumbs (1 hot dog bun works well :)

1/4 cup seasoned dry bread crumbs

2 Tablespoons chopped flat leaf parsley, or 1/2 tsp. dried parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg and egg in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (Or about 30 1-inch meatballs)

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. (Less for smaller meatballs) Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

Add meatballs to your sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Stacked Burrito Pie

Another reason I love Family Fun Magazine - yummy family-friendly recipes! This is a Mexican take on lasagna and was easy to serve in pie-like wedges after being baked in a springform pan.

-Family Fun, August 2009

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

1. In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.

2. Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.

3. Heat the oven to 350°. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.

4. Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

5. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

6. Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife.

Skillet Lasagna

This is a quick and easy alternative to a traditional lasagna. It's also great when you don't want to turn on your oven and heat up your house! I didn't have any lasagna noodles, so I substituted some rotini and it worked just as well.

-The Best 30-Minute Recipe by the Editors of Cook's Illustrated.

1 pound meatloaf mix (OR use 1/2 pound EACH lean ground beef and pork)
2 garlic cloves, minced
1/4 to 1 teaspoon red pepper flakes
Salt
6 ounces curly-edged regular (do not use no-boil) lasagna noodles (8 noodles), broken into 2-inch pieces (or 2 cups rotini pasta)
1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups) (Prego)
2 cups water
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Ground black pepper
3/4 cup whole-milk ricotta cheese (cottage cheese)
1/4 cup minced fresh basil

Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3 to 5 minutes. Drain meat and return it to skillet. Stir in garlic, red pepper flakes and 1/2 teaspoon salt and cook over medium-high heat until fragrant, about 30 seconds.

Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top (you may need to add extra water if noodles are especially dry). Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.

Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3 to 5 minutes. Sprinkle with basil before serving.

Makes 4 servings

SKILLET LASAGNA WITH SAUSAGE AND RED BELL PEPPER: Substitute 1 pound hot OR sweet Italian sausage, casings removed, for meatloaf mix. Add 1 red bell pepper, cored and chopped fine, to skillet with sausage.

Sloppy Joes for 8 dozen

I wouldn't hurt to have this recipe in your back pocket if you ever need to make a meal for 96 people! I made these last night, estimating the ingredients for 4 servings, and they were delicious!

-Taste of Home, Wanieta Palmer

For a crowd:
15 lbs ground beef
6 medium onions, chopped
1 gallon ketchup
3/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup prepared yellow mustard
1/4 cup white vinegar
1 Tbsp. chili powder
96 hamburger buns, split

My approximations for a small family:
1 lb ground beef
1/2 large onion, chopped
1 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. packed brown sugar
2 tsp. yellow mustard
1 tsp. white vinegar
1/8 to 1/4 tsp. chili powder

In two soup kettles over medium heat (this is for the large batch), cook and stir beef and onions until meat is no longer pink; drain.

Stir in ketchup, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered for 1 hour to allow flavors to blend. Spoon 1/3 cup onto each bun.

Sweet & Sour Meatballs over Rice

This was originally a recipe for an appetizer that I changed up a little. I often substitute frozen meatballs from Costco which makes for a quick meal.

Meatballs:
1 lb. ground beef
1 egg
1/2 cup soft bread crumbs (freshly ground if possible)
2-3 Tbsp. milk or evaporated milk
Salt & Pepper
Dash onion powder

Combine - keeping in mind a fluffy texture. Form into 16 1-oz meatballs (or 32 smaller). Melt 2 Tbsp. butter in a skillet and add meatballs, turning to evenly brown, then turn down heat to cook through.

Sweet and Sour Sauce:
1 (20 oz.) can pineapple tidbits or chunks, all juice and 1/2 of the pineapple
1/4 c. brown sugar
6 Tbsp. ketchup
2 Tbsp. vinegar
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 clove garlic, minced
1/2 onion, diced
1 large bell pepper, diced (we like 1/2 red and 1/2 yellow)

Mix together all ingredients except bell pepper and pineapple and simmer over a medium heat until onions are tender. Add cooked meatballs, bell pepper, and pineapple and simmer until bell peppers are crisp tender and meatballs and pineapple are warmed through. Serve over cooked rice.

Swedish Meatballs

My boys especially love this one. If you keep ground beef in the freezer, this is a great pantry-friendly meal.

-Mom Pulsipher

Meatballs

1 lb. ground round

2/3 c. evaporated milk (1/2 c.)
2/3 c. finely chopped onion
1/4 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. allspice (1/4 tsp.)
dash pepper

2 tsp. butter (for browning)

Sauce

1 c. boiling water
2 beef bouillon cubes (or 2 tsp. granules)
1/2 cup cold water
2 Tbsp. flour
1 cup evaporated milk
1 Tbsp. lemon juice

egg noodles

butter

poppy seeds (or parsley)

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-inch balls. In large skillet, brown meatballs in butter.

Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.

Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and save juices. Stir 1 cup milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. stir in lemon juice. Serve with cooked egg noodles, tossed with poppy seeds (or parsley) and butter. Yields 42 1-inch meatballs.

Taco Soup

-Mom Roberts

1 lb. lean hamburger
1 lg. diced onion
3 cans beans (pinto, kidney, black, etc)
2 cans diced tomatoes
1 can corn
1 can water (2 cups)
1- 4 oz. can diced chile
1 pkg. ranch dressing mix
1 pkg. taco seasoning

Brown hamburger with onion, drain. Add all other ingredients. Simmer 1/2 hr.

Green Pepper Meatloaf

Aunt Deborah

1-1/2 lb. ground beef
1/2 cup bread crumbs
1 small onion, chopped
1 egg
salt and pepper
(I add ketchup)

Mix together well, then form into rolls (or balls). In a greased baking dish, place a layer of sliced green peppers. Place rolls on top of green bell peppers. Over all, pour 1 large can tomato sauce (15 oz) then grate a generous amount of Mozzarella cheese (8 oz) over it. Cover with foil and bake 45 minutes at 350. Serve over cooked rice. Serves 6-8 people.

Navajo Tacos

Navajo Tacos are definitely one of my childhood favorites, and something my family enjoys now. While in high school, the majority of our games and meets were played on the Indian reservations in northeast Arizona. Fry bread and these tacos are a staple there and are often found among nachos and other game-time fare at the concessions. I'll never forget the kindness shown to us by some sweet women who made our whole volleyball team a dinner of these delicious tacos, knowing that there wasn't any fast food close, and we would be hungry after our games. I use a white bread dough to fry, but it doesn't even come close to their light and tender fry bread.

Bread dough, after one rise, roll into small ovals and deef fry
Pinto beans

Browned ground beef seasoned with onion, taco seasoning/chili powder & cumin
Cheese
Lettuce
Tomato
Onion
Sour Cream
Salsa

Meatloaf

Hamburger
Ketchup
Egg
Bread Crumbs
Chopped Onion
Salt & Pepper

Spaghetti

Pasta
Ground beef, browned with minced onion, s&p or meatballs

Smoky Tomato Sauce
-Better Homes & Gardens

2 Tbsp. olive oil
1 large onion, finely chopped
8 cloves garlic, minced
2 tsp. dried or 2 Tbsp. chopped fresh basil
2 tsp. dried or 2 Tbsp. chopped fresh oregano
2 (28 oz) cans crushed tomatoes
1/3 cup tomato paste
1 1/2 tsp. smoked paprika or paprika
1/2 tsp. salt
1/2 tsp. ground black pepper

In a Dutch oven, heat oil over medium-high heat. Add the onion, garlic, basil, and oregano; cook, stirring occasionally, until onion is tender, about 4 to 5 minutes. Add the tomatoes, tomato paste, smoked paprika, salt, and pepper. Bring to a boil; reduce heat to medium-low; Simmer, covered, stirring occasionally, for 20 minutes.

Makes about 7 cups.

Tacos

1 lb. Ground beef
1 8 oz can tomato sauce
2 Tbsp. taco seasoning mix

Brown ground beef and drain. Add tomato sauce and taco seasoning and simmer until meat has thickened - about 5 minutes. Fill hard taco shells and top with grated cheese. Bake at 350 until cheese is melted and shells have crisped - about 10 minutes.

Taco Seasoning Mix
-Deals to Meals, slightly modified

6 T. dried minced onion
5 tsp. salt
2 T. chili powder
1 1/2 T. cornstarch
2 tsp. red pepper flakes
2 tsp. garlic powder
1 tsp. oregano
2 T. cumin

Combine all of the ingredients together and store in a cool, dry place.

Black Bean Chili with Rice

My Uncle Stuart, Aunt Marjie, and family lived in Puerto Rico for 5 years. I believe this recipe came from their time there. We like to use a beef sausage instead of the ground beef.

-Aunt Marjorie

1/2 lb. lean ground beef (or diced summer or beef sausage - we like Aidell's)
1-1/3 cup cooked black beans (I use 2 -15 oz cans black beans, rinsed)
1/2 cup diced green pepper (or any color)
1/2 cup chopped onion
1/2 cup sliced carrots
2 tsp. chili powder
1 clove minced garlic
1 bay leaf
1/8 tsp. ground red pepper
1-1/2 cups vegetable or tomato juice (V8 or 1 small can tomato sauce + 1/2 can water)
1-1/3 cups hot cooked rice

Cook beef in saucepan over medium heat, stirring to crumble. Add all ingredients except rice. Bring to a boil; simmer, uncovered 20-25 minutes. Remove bay leaf. Serve over hot rice. Makes 4 servings.