Swedish Meatball Pasta

8oz elbow macaroni

3/4 lb ground beef

3/4 lb ground pork

1/3 cup panko

2 large egg yolks

2 green onions, thinly sliced

3 tbsp chopped fresh parsley, divided

1/4 tsp ground allspice

1/4 tsp ground nutmeg

salt and pepper

1 tbsp olive oil

3 tbsp unsalted butter

1/4 cup flour

3 cups beef stock

1/3 cup sour cream

1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.

2. In a large bowl, combine beef, pork, panko, egg yolks, green onions, 2 tbsp parsley, allspice, and nutmeg; season with 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Roll into 1" meatballs.

3. Heat olive oil in a large skillet over medium-high heat. Add meatballs, cooking in batches. Cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined  plate and set aside. 

4. Melt butter in skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, 4-5 minutes.

5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.

6. Stir in the pasta, remaining parsley, and sour cream, heating through, for 2-3 minutes. Salt and pepper to taste.

Notes: Try stirring in a little cream cheese on step 6 to increase creaminess?

(adapted from Damn Delicious)

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Beef with Snow Peas

1.5lb flank steak, trimmed of fat and sliced very thin against the grain 

1/2 cup low sodium soy sauce 

3 tbsp cooking sherry 

2 tbsp brown sugar 

2 tbsp cornstarch 

1 tbsp minced fresh ginger 

8oz fresh snow peas, ends trimmed 

5 whole scallions, cut into 1/2" pieces on the diagonal salt as needed (use sparingly) 

3 tbsp peanut or olive oil 

crushed red pepper, for sprinkling long grain rice, cooked according to package 

1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside. 

2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. 

3. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. 

4. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. 

5. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice. 

(adapted from Pioneer Woman)

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Slow Cooker Beef Stroganoff

2 lb beef stew meat
1 cup chopped onion
1 can (10.75oz) condensed golden mushroom soup
1 can (10.75 ounces) condensed cream of onion soup
1 jar or can (6oz) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8oz) cream cheese, cubed
1 container (8oz) sour cream
6 cups hot cooked eggs noodles

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

2.  Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Serves 6-8.

Note: Freezes well, with or without noodles.

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Slow Cooker Beef Bourguignon

1 tbsp vegetable or canola oil
2.5 lb beef chuck roast, cut into 1" cubes
1/2 tsp salt
1/4 tsp black pepper
1 lb large carrots, peeled and cut into 1" pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups beef broth
1 tsp chopped fresh thyme
6 slices bacon, crisply cooked and crumbled

1. In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4-6 minutes, searing all sides of beef. Transfer to plate.

2. Add carrots and onion to Dutch oven, and cook 3-5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.

3. Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve.

Serves 6.

Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender.

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Grilled Sweet-and-Sour Meatball Kabobs

1 large bell pepper, cut into 12 pieces OR 6 small sweet peppers, halved
8 thin wedges red onion
12 small fresh whole mushrooms
1/2 teaspoon seasoned salt
16 frozen cooked meatballs, thawed
3/4 cup sweet-and-sour sauce

1. Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.

2. Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.

3. When ready to grill, place kabobs on gas grill over medium heat. Cook 10-15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.

Serves 4.

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Marinated Flank Steak

6 scallions, thinly sliced (white and pale green parts only)
1 garlic clove, chopped
1/3 cup soy sauce
2 tbsp lime juice
1.5 tbsp olive oil
1 tbsp (packed) brown sugar
1/8 tsp red pepper flakes
2 lb flank steak
salt

1. Combine first 7 ingredients in a large resealable plastic bag and mix well. Add steak; seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.

2. Heat grill to high. Remove steak from bag; wipe off excess marinade. Season both sides with salt. Grill steak until well-browned, about 6 minutes per side for medium-rare. Transfer to a cutting board and allow to rest for 10 minutes. Slice thinly against the grain.

Serves 4-6.

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Baked Ziti

3 cups dry ziti
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
3/4 lb lean ground beef
3/4 tsp salt
1/4 tsp black pepper
1 (26oz) jar marinara sauce
1 (14oz) can chopped tomatoes with garlic and herbs
6 oz fresh spinach, thick stems removed
2 tbsp chopped fresh basil
1 (15oz) container ricotta
1/2 cup grated Parmesan, divided
1 cup grated mozzarella

1. Heat oven to 400. Cook the pasta according to the package directions. Drain it and set aside.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.

3. Add the beef, salt, and pepper and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.

4. Pour a thin layer of the sauce in the bottom of a 9x13" baking dish. Toss the pasta with the meat mixture, tomatoes, spinach, basil, ricotta, and 1/4 cup of the Parmesan, stirring to combine.

5. Pour remaining sauce over top of pasta. Sprinkle with the mozzarella and the remaining Parmesan. Bake until the cheese melts, 12 to 15 minutes.

Serves 6.

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Baked Spaghetti

1 cup chopped onion
1 cup chopped sweet pepper
1 (28oz) can chopped tomatoes (do NOT drain)
1 can chopped tomatoes with green chillies (do NOT drain)
1 (4oz) can  mushroom stems and pieces, drained
1 can sliced black olives, drained
2 tsp oregano
1/2 lb ground beef
1 lb ground Italian sausage
12 oz spaghetti, cooked according to package directions and drained
2 cups shredded cheddar
1 can cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan

1. In a large skillet, brown beef and sausage. When meat has started to brown, add onion and peppers. Cook until meat is cooked through and vegetables are desired tenderness. Drain. Add tomatoes with their liquid, mushrooms, olives and oregano. Simmer, uncovered, 10-15 minutes.

2. Preheat oven to 350. Place half of the cooked spaghetti in a greased 9x13" baking dish. Top with half of meat and vegetable mixture. Sprinkle with 1 cup shredded cheddar. Repeat layers.

3. Mix soup with water (you can add more water if you'd like a thinner consistency), stirring until smooth. Pour over ingredients in baking dish. Sprinkle with Parmesan.

4. Bake, covered, for 35-40 minutes. Uncover and cook for another 10 minutes.

Serves 6-8.

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Three-Envelope Roast

2 cups water
1 envelope dry Italian salad dressing mix
1 envelope dry ranch salad dressing mix
1 envelope dry brown gravy mix
1.5 lb beef roast
1/2 onion, chopped
4 stalks of celery, chopped
5-6 carrots, chopped
8 small red potatoes, skins left on, halved

1. Put water in a medium bowl. Add all three envelope contents to the water. Mix until blended completely.

2. Put roast into slow cooker. Pour water mixture over roast. Add vegetables.

3. Cook on high for 4 hours or on low for 8 hours.

Serves 4-6.

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Basic Meatballs

6 lbs lean ground beef
1 cup finely grated Parmesan cheese
1 cup fine or panko bread crumbs
2 cups warm water
4 eggs
4 tbsp dried Italian seasoning
3 tsp salt
2 tsp onion powder
2 tsp ground black pepper
4 cloves garlic, minced

1. Preheat oven to 400.

2. Gently whisk eggs into water. Stir in bread crumbs, Italian seasoning, salt, onion powder and black pepper.

3. Place ground beef in a large bowl. Add garlic, Parmesan and bread crumb mixture. Mix well. Shape mixture into 1.5" meatballs. Place in an ungreased baking dish. (I use one 10x15" glass baking dish and one 9x13" glass baking dish and work in two batches.) Drizzle a little bit of water into the bottom of the dish to prevent it from cracking. Place unused meat mixture in the refrigerator until ready to make the second batch.

4. Bake uncovered 20-25 minutes, stirring once about halfway through cooking time, until no longer pink in center.

5. Remove meatballs to another dish to cool and repeat the process with the remaining meat mixture.

6. Cool completely before packaging to freeze.

7. To reheat from freezer, put one jar of tomato sauce for every 12 meatballs in a saucepan or pot (depending on the number being reheated), cover and simmer over medium-low heat until meatballs are hot in the center.

Makes approximately 9 dozen meatballs.

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Stuffed Peppers

1 (3.5oz) bag boil-in-bag long-grain rice
4 medium red, yellow or orange bell peppers
3/4 lb ground sirloin or ground Italian sausage
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground allspice
2.5 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

1. Preheat oven to 450.

2. Cook rice according to package directions, omitting any salt and fat. Set aside.

3. While rice cooks, cut tops off bell peppers. Discard seeds and membranes. Place peppers, cut sides down, in an 8" square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Set aside to cool.

4. Heat a large nonstick skillet over medium-high heat. Add meat and the next 5 ingredients (beef/sausage
through allspice); cook 4 minutes or until meat is lightly browned, stirring to crumble. Remove from heat.

5. Add rice, 1/2 cup pasta sauce, and cheese to meat mixture, stirring to combine.

6. While meat cooks, combine 2 cups pasta sauce and wine in a small saucepan; bring to a boil.

7. Spoon about 3/4 cup meat mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

8. Bake for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

Serves 4.

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Slow Cooker Stuffed Cabbage

12 large cabbage leaves
2 slices bacon
1 lb lean ground beef
1 lb ground pork
1 egg, beaten
1/4 cup milk
1/4 cup chopped onion
1 cup cooked rice
1 tsp salt
1/4 tsp pepper
8 oz can tomato sauce
1 tbsp lemon juice
1 tbsp brown sugar
1 tsp Worcestershire sauce

1. Place cabbage leaves in boiling water for 3 minutes, until wilted somewhat; drain. Fry bacon and set aside; keep the drippings as well.

2. Combine beef, pork, egg, milk, onion, rice and seasonings; mix well. Place 1/4 cup meat mixture into cabbage leaves. Roll and put into slow cooker (fasten with toothpicks if desired).

3. Combine tomato sauce, lemon juice, brown sugar and Worcestershire sauce; pour over leaves. Add bacon and drippings. Cook on low 7-9 hours (or on high for 4-5 hours).

Serves 4-6.

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Pumpkin Chili

1.5 lbs lean ground beef
1 cup solid pack pumpkin
1 cans (15oz)  light red kidney beans, drained and rinsed
1 medium onion, chopped
2 cans (15 oz each) chopped tomatoes
2 tbsp chili powder
1/4 tsp red pepper flakes
1 tbsp sugar
3/4 tsp salt
1 bay leaves
2 cloves chopped garlic.
sour cream and shredded cheese, optional

1. In a large pot, brown ground beef and drain off excess fat.

2. Add the remaining ingredients (except the cheese and sour cream), stir well, cover and simmer over low heat for 1 to 2 hours. Stir occasionally, tasting to adjust spices to preference. Water or tomato juice may be added gradually to thin to desired consistency.

3. Serve topped with sour cream and shredded cheese, if desired.

Serves 4.

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Shepherd's Pie

3 lbs potatoes 

1.5 pounds ground beef 

1 can of corn, drained 

1 can of green beans, drained

1 jar of beef gravy 

shredded cheddar

1. Preheat oven to 350. 

2. Peel potatoes and cut into chunks. Boil 15-20 minutes or until fork tender. Drain. Add 1/4 cup of milk and 1/4 cup of margarine or butter, salt and pepper to taste, and mash thoroughly. Set aside. 

3. Cook ground beef in skillet breaking into small pieces until cooked thoroughly. Drain. Pour in gravy with ground beef and stir over heat until warmed through. 

4. Spread ground beef mixture into the bottom of a baking dish. Top with corn and green beans, spread evenly over ground beef. Top with mashed potatoes, making sure vegetables are completely covered. 

5. Bake uncovered for 20 minutes or until potatoes are golden brown. 

6. Top with shredded cheddar and return to oven until melted.

Serves 4-6.

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Meatloaf Patties

1 1/2 pounds lean ground beef
3 cups Stove Top Stuffing Mix for Chicken
1 1/4 cups water
3/4 cups chopped onion
A1 Steak Sauce

1. Preheat oven to 375.

2. Mix meat, stuffing mix, the water, and onion until well blended. Shape into six hand-formed mini loaves. Place on rimmed baking pan. Bake 25 minutes or until cooked through.

3. Top with steak sauce; return to oven for 5 more minutes.

Notes: Beef should be no leaner than 90-10 or the meatloaves will be dry. If you don't want your meatloaves cooking in the fat that naturally drains out during the baking process, set them on a rack placed in the rimmed baking pan, which will allow the fat to drain away from the meat while it cooks.

Serves 6.

(from Rachael Ray's 30 Minute Meals)

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