Saturday in Anneliese's Kitchen - Five Meatball Meals

When I was in Saskatoon last year, I had the opportunity to do a cooking class with a Mom's Group that my daughter-in-law attends. They were interested in one pot kind of meals and ideas on freezer meals, so I shared with them how I've made a batch of meatballs and divided it to make quick meals in the future.

I'll share a basic recipe I got from Lovella, way back, when we were just young moms. I've made a couple of small changes and doubled it to yield about 125 meatballs, which I would then divide into five small bags to freeze. It's about one hour of work that saves a lot of time later, when in a rush to get dinner on. 

Basic Meatballs:

• 3 pounds fresh lean ground beef
• 2 cups bread crumbs
• 2 eggs
• 4 tablespoons ketchup
• 1/2 cup milk or water
• 2 teaspoons fine dried onion flakes
• 3 teaspoons salt
• pepper
• 1/2 cup Parmesan cheese
• 2 tablespoons oregano

Mix well by hand. If you find it quite dry, you can add a bit more milk or water. Shape into 1 inch meatballs. Bake on foil or parchment paper lined cookie sheets for 20 minutes at 400 F. Cool and freeze in small bags. (20 - 25 per bag/ meal)

Meatball Soup

Ingredients:

• 2 tablespoons oil
• 1/2 onion, chopped
• 2 cups finely chopped vegetable combination of celery, carrots, sweet pepper and/or zucchini
• 1 clove garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 14 oz can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon thyme
• 4 cups chicken or beef broth (or 4 tsp better-than-bouillon and water)
• 20 - 25 cooked meatballs (1 bag)
• 1 cup raw macaroni
• salt and pepper to taste

1. Saute onion and vegetables until soft. Add garlic, tomatoes, sauce and spices.
2. Add broth and meatballs. Simmer half hour.
3. Cook macaroni separately, rinse and add to soup. Add 1 - 2 cups water if too thick. You can give it a Mexican twist by adding taco seasonings and beans or a chili twist by using chili style canned tomatoes. Instead of using pasta you can add 1/2 cup barley to the simmering time and cook until done.

Sweet and Sour Meatballs

Ingredients:

• 1 small can pineapple tidbits
• 1 cup liquid - fill measuring cup with pineapple juice and add water to make 1 cup.
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon dry mustard
• 2 tablespoons flour
• 20 - 25 cooked meatballs

1. Combine all ingredients, except for the pineapple bits, in a container with a lid and shake until smooth.
2. Place meatballs and pineapple tidbits in a casserole. 
3. Pour liquid mixture over top and bake, covered, for 40 minutes at 350 F. Serve over rice.

Meatball Enchiladas

Ingredients:

• 20 - 25 meatballs
• 1 can green chili pepper, chopped (optional)
• 2 1/2 cups enchilada sauce, divided (purchased or homemade * see below)
• 8 - 10 tortillas
• 2 - 3 cups Mexican blend cheese, divided

1. Mix meatballs (cut in half) with chili peppers and 1 cup enchilada sauce.
2. Divide amongst tortillas. Roll up and place in a baking dish.
3. Top with remaining sauce and cheese.
4. Bake 30 minutes at 350 F. (I cover with foil) Serve with Spanish rice and raw veggies and dip. 

Enchilada Sauce:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 tsp cumin, 1 tsp Mexican spices, 1/2 tsp coriander or chili powder, 1/2 tsp salt
• 1 1/2 cups chicken broth
• 1 small can tomato sauce
• 1/2 cup sour cream

1. Melt butter, blending in the flour and then the broth (using whisk)
2. Add tomato sauce and spices, stirring until bubbly
3. Remove from heat and stir in sour cream and 1 cup cheese

Meatballs and Mushroom Sauce 

Ingredients:

• 20 - 25 meatballs
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, crushed
• 1 can cream of mushroom soup
• 3/4 cup milk
• 1/4 cup sour cream (optional)
• dash of thyme

1. In a large skillet, over medium heat, melt butter, saute onions, mushrooms and garlic until tender, stirring often.
2. Add mushroom soup, mixed with milk. Bring to boil. Stir in the sour cream and meatballs.
3. Simmer 10 - 15 minutes, adding thyme near the end. Serve over rice or pasta.

Meatballs and Spaghetti Sauce

(This sauce is the recipe from Lovella that came with the meatball recipe, slightly altered over time . . had no idea it would become a post (what is that?) one day.)

Ingredients:

• 2 tablspoons oil
• 1 small green or sweet pepper, chopped
• 1/2 large onion, chopped
• 2 cloves garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 tablspoon dried oregano
• 1/2 tablespoon dried sweet basil
• 1/4 - 1/2 teaspoon chili powder
• 1 1/2 cups chicken broth (or water and bouillon)
• 20 - 25 cooked meatballs

1. Saute onion and pepper, adding garlic once onion and pepper is soft.
2. Stir in tomatoes, spices and the rest of the ingredients, including meatballs.
3. Simmer 15 - 20 minutes.

Make a larger recipe by adding a can of Italian Tomato sauce, 1 cup extra broth and more meatballs. Mix leftover sauce with spaghetti and reheat for another meal. Our family likes it stirred and reheated. Add a large salad and garlic bread to stretch the meal.