I made these for a family in our ward who moved into a new house, and although I haven't heard if they were a hit over there, they sure were a hit at our house. This is Chris's favorite sub that he gets at Subway and so this homemade version was right up his alley. It was even better than Subway, were his exact words. You must serve these on the french bread rolls that I posted today and you must serve them with provolone cheese. Yummo! We loved this little gems. I hope you do too.
Of course, this recipe comes from Kitchen Cafe, love her!
*Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together.
*Makes 25-30 meatballs/about 7-9 sandwiches
Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey
To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish
For the sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese
In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.
When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.
To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese - toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.
Sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt
Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Sunday, March 20, 2011
Another Amazing Sloppy Joe Recipe
I have already posted a sloppy joe recipe that I love LOVE LOVE! But, when my mom and brother were here visiting, I made Kitchen's Cafe version and I love it just as much. I don't know if it is better, so I want to keep both on this blog, so you have two different variations to make. This particular recipe makes a lot, so it is great to make the whole batch, use what your family can eat, and then you can freeze the rest. These were supposed to be served on the French Bread Rolls, that I will post in a minute, but due to the day getting away from me and no flour in the house, we had to buy some instead. But no matter what you put this on, it is delicious!
*Makes 8-12 sloppy joes
2 tablespoons vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef (I used extra lean ground beef and it was still delicious)
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
½ cup ketchup(I used low sugar)
¼ cup Worcestershire sauce
¼ cup soy sauce (I used low sodium)
Freshly ground black pepper
8 to 12 rolls
Preheat oven to 300 degrees.
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.
Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.
*Freezable Meals: The leftover sloppy joes can be frozen. I store it in a freezer-safe container and then thaw in the refrigerator prior to serving. I reheat on medium-low heat in a saucepan on the stove.
*Makes 8-12 sloppy joes
2 tablespoons vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef (I used extra lean ground beef and it was still delicious)
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
½ cup ketchup(I used low sugar)
¼ cup Worcestershire sauce
¼ cup soy sauce (I used low sodium)
Freshly ground black pepper
8 to 12 rolls
Preheat oven to 300 degrees.
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.
Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.
*Freezable Meals: The leftover sloppy joes can be frozen. I store it in a freezer-safe container and then thaw in the refrigerator prior to serving. I reheat on medium-low heat in a saucepan on the stove.
Monday, November 22, 2010
Crock Pot Beef Tacos in Homemade Tortillas
Chris and I love Mexican food! But, sometimes I get bored with the same old, same old thing. Well, I saw this recipe over at Picky Palate and thought I would give it a try. I love that it simmers in the crock pot so that all the flavors have a chance to mingle and get good! We really enjoyed this! The meat has such a nice flavor to it. I halved the recipe for our little family and I still have some leftovers. I also made my mom's homemade tortillas to wrap up all the beef goodness and it was a perfect dinner for us! I garnished these tacos with shredded iceberg lettuce, sharp cheddar cheese (cabot brand is best), salsa, avocadoes, and sour cream. It was delish!
source:Picky Palate Blog
2 Tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 anaheim chili peppers, finely chopped
4 cloves garlic, minced
3 lbs lean ground beef
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with Parsley (I just used regular garlic salt)
1 Cup Herdez Mild Salsa, or your favorite brand
1. Place oil into a large rimmed skillet over medium heat. Saute onion, peppers and garlic for about 5 minutes, stirring constantly. Add in beef, salt, pepper and Lawry’s. Cook until browned. Stir in Salsa then transfer to crockpot on low heat. Let cook on low for 2-3 hours* or until ready to serve. Right before serving, stir in fresh chopped cilantro if desired*.
*: I did not add the cilantro and it still was great! I also cooked my beef for 3 hours, I believe two hours would not have been long enough.
8 servings
Momma Farrelly's Homemade Flour Tortillas
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening
2 cups water
In a large bowl, combine flour, baking powder, and salt. Cut shortening into flour either with a pastry blender, two knives, or I use a potato masher, tip from my mom that works for this really well, until crumbly.
Add 2 cups water, knead dough on floured surface. My mom does this by hand, but I knead mine in my kitchen aide for about 3-5 minutes, it works great! Divide dough in half. (I only used one half for my family and it made about 8 tortillas, rolled pretty thin. I took the other half of dough, made 8 more dough balls, rolled each ball in wax paper and placed them in a freezer ziplock bag. My mom has never froze the dough, but I did tonight, so I will let you know if it works well being frozen).
Roll each dough ball out as thin as you would like and then lightly brown in a dry skillet over med-high heat, just a couple minutes per side. Be very careful, they can burn easily if not watching. then, all done. Place favorite toppings inside and enjoy!
source:Picky Palate Blog
2 Tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 anaheim chili peppers, finely chopped
4 cloves garlic, minced
3 lbs lean ground beef
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with Parsley (I just used regular garlic salt)
1 Cup Herdez Mild Salsa, or your favorite brand
1. Place oil into a large rimmed skillet over medium heat. Saute onion, peppers and garlic for about 5 minutes, stirring constantly. Add in beef, salt, pepper and Lawry’s. Cook until browned. Stir in Salsa then transfer to crockpot on low heat. Let cook on low for 2-3 hours* or until ready to serve. Right before serving, stir in fresh chopped cilantro if desired*.
*: I did not add the cilantro and it still was great! I also cooked my beef for 3 hours, I believe two hours would not have been long enough.
8 servings
Momma Farrelly's Homemade Flour Tortillas
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening
2 cups water
In a large bowl, combine flour, baking powder, and salt. Cut shortening into flour either with a pastry blender, two knives, or I use a potato masher, tip from my mom that works for this really well, until crumbly.
Add 2 cups water, knead dough on floured surface. My mom does this by hand, but I knead mine in my kitchen aide for about 3-5 minutes, it works great! Divide dough in half. (I only used one half for my family and it made about 8 tortillas, rolled pretty thin. I took the other half of dough, made 8 more dough balls, rolled each ball in wax paper and placed them in a freezer ziplock bag. My mom has never froze the dough, but I did tonight, so I will let you know if it works well being frozen).
Roll each dough ball out as thin as you would like and then lightly brown in a dry skillet over med-high heat, just a couple minutes per side. Be very careful, they can burn easily if not watching. then, all done. Place favorite toppings inside and enjoy!
Saturday, November 13, 2010
The Best Sloppy Joes Ever!
Sloppy joes are not the prettiest of food, but they are sure good when done right. I have had a lot of good sloppy joes in my day, but this one I made tonight for dinner is my all time new favorite. It took less than 30 minutes to make and it is absolutely delicious. The best part is all of the ingredients were things I always have on hand, so it was very inexpensive as well! So, for a fast, yummy weekday meal you have to give these a try!
Source: Sister Cafe
1 lb ground turkey or lean ground beef (I used extra lean ground beef)
1 onion, chopped
3/4 c. ketchup
2 T. brown sugar
1.5 T. mustard
1 T. apple cider vinegar
1 T. worcestershire sauce
Chop onion and assemble ingredients. Brown ground turkey/beef and onion in a large frying pan. Add the remainder of the ingredients and mix well. Let simmer for about 15 minutes, just so sauce can thicken and flavors can mingle a bit. Serve on hamburger bun or whatever you would like. Voila!
*I almost always toast the buns with cheddar cheese slices under the broiler and then slop the joe on top. It is very yummy this way!
Source: Sister Cafe
1 lb ground turkey or lean ground beef (I used extra lean ground beef)
1 onion, chopped
3/4 c. ketchup
2 T. brown sugar
1.5 T. mustard
1 T. apple cider vinegar
1 T. worcestershire sauce
Chop onion and assemble ingredients. Brown ground turkey/beef and onion in a large frying pan. Add the remainder of the ingredients and mix well. Let simmer for about 15 minutes, just so sauce can thicken and flavors can mingle a bit. Serve on hamburger bun or whatever you would like. Voila!
*I almost always toast the buns with cheddar cheese slices under the broiler and then slop the joe on top. It is very yummy this way!
Wednesday, October 20, 2010
Sweet Heat Louisiana Chili
Source:My Kitchen Cafe Blog
This chili is scrumptious! Perfect for a cold fall night here in MI. This chili is a little bit of work, but it is well worth it. Chris LOVED this chili. It was way too spicy for Lex though, so take caution if making it for kids. We put a dollop of sour cream and shredded sharp cheddar cheese on top to garnish and it was just perfect! I also served corn bread along side of it. YUM!
1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced (I grated mine using a hand help microplane grater)
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of beef stock
2 large cans (28 oz. each) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste
Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
medium heat, stirring occasionally, until reduced by half (This took me about 10). Rehydrate the sun-dried tomatoes and
dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.
This chili is scrumptious! Perfect for a cold fall night here in MI. This chili is a little bit of work, but it is well worth it. Chris LOVED this chili. It was way too spicy for Lex though, so take caution if making it for kids. We put a dollop of sour cream and shredded sharp cheddar cheese on top to garnish and it was just perfect! I also served corn bread along side of it. YUM!
1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced (I grated mine using a hand help microplane grater)
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of beef stock
2 large cans (28 oz. each) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste
Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
medium heat, stirring occasionally, until reduced by half (This took me about 10). Rehydrate the sun-dried tomatoes and
dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.
Tuesday, March 2, 2010
Mexican Lasagna
We love this recipe. I got if from a cookbook my mom gave me, entitled, 101 ways to use ground beef. Made this for a relief society meeting and it was a huge hit! Great for entertaining with. Enjoy!
Ingredients:
2 pounds ground beef
1 can (16 oz) refried beans
1 can (4 oz) chopped green chilies
1 envelope taco seasoning
2 Tbsp. hot salsa
4 cups (16 oz) shredded Colby-Monterey Jack Cheese, divided
12 ounces uncooked lasagna noodles ( I buy the oven ready lasagna noodles)
1 jar (16 oz) mild salsa
2 cups water
2 cups (16 oz) sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning, and hot salsa.
In a greased 13 by 9 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup cheese. Repeat layers twice.
Combine mild salsa and water, pour over top. Cover and bake at 350 degrees for 1 hour or until heated through.
Top with sour cream, olives, onions, tomatoes, if desired, and remaining cheese. Bake, uncovered, 5 minutes longer.
Let stand for 10-15 minutes before cutting.
Note:
Can easily be cut in half to fit in an 8 by 8 inch pan for smaller families
Ingredients:
2 pounds ground beef
1 can (16 oz) refried beans
1 can (4 oz) chopped green chilies
1 envelope taco seasoning
2 Tbsp. hot salsa
4 cups (16 oz) shredded Colby-Monterey Jack Cheese, divided
12 ounces uncooked lasagna noodles ( I buy the oven ready lasagna noodles)
1 jar (16 oz) mild salsa
2 cups water
2 cups (16 oz) sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning, and hot salsa.
In a greased 13 by 9 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup cheese. Repeat layers twice.
Combine mild salsa and water, pour over top. Cover and bake at 350 degrees for 1 hour or until heated through.
Top with sour cream, olives, onions, tomatoes, if desired, and remaining cheese. Bake, uncovered, 5 minutes longer.
Let stand for 10-15 minutes before cutting.
Note:
Can easily be cut in half to fit in an 8 by 8 inch pan for smaller families
Friday, November 20, 2009
Harvest Hamburger Soup
1 lb. ground beef
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
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