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Posts tagged ‘meatballs’

Turkey Meatball Gumbo

Turkey Meatball Gumbo

2 packages (12 ounces each) Shady Brook Farms® Fresh Italian Style Turkey Meatballs
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon dry thyme leaves
2 cups frozen chopped okra ( I might skip the okra and use zucchini )
Salt, black pepper and hot sauce
6 cups cooked (boiled or steamed) white rice
1 bunch green onions, chopped

1.     In a medium-size slow cooker, combine meatballs, celery, onion, bell pepper, chicken broth, tomatoes, garlic, bay leaf and thyme.

2.     Cover and cook on HIGH for 30 minutes.

3.     Turn cooker to LOW and cook for 2 hours.

4.     Discard bay leaf; add okra and cook on LOW 1 hour longer.

5.     Season with salt, pepper and hot sauce.

6.     Serve in bowls over rice; garnish with green onions.




1 medium eggplant, peeled and cut into 1-inch cubes

1 medium zucchini or summer squash, cut into 1-inch pieces

1 medium onion, cut into thin wedges

1 and 1/2 cups light purchased spaghetti sauce

1/3 cup shredded Parmesan cheese

In a 4 -quart slow cooker, combine eggplant, squash, onion, spaghetti sauce and Parmesan cheese. Stir to blend. Cover and cook on low setting for 4 to 5 hours or high-heat setting for 2 to 2 and 1/2 hours. For test purposes I used Ragu light tomato basil sauce.

Note: Add some frozen prepared meatballs to the mixture. Serve as a side or over cooked pasta.



1/2 bag (16 ounces total) frozen cooked Italian meatballs, thawed
2 cans stewed tomatoes with Italian seasoning
1 can white beans (such as Great Northern, white kidney or cannellini)
2 tablespoons shredded Parmesan cheese

Place meatballs in crock of slow-cooker. Add undrained tomatoes and drained-and-rinsed beans. Cook on low about 5 hours, or high 2 to 2 1/2 hours, until heated through. Top each serving with Parmesan cheese.

Stovetop method: Combine same ingredients in a large pot over medium-high heat. Bring to a gentle boil, then reduce heat to low. Cover and simmer 30 minutes or longer for better flavor.

Makes 6 servings

Savory Meatballs with Cranberry Sauce

Savory Meatballs with Cranberry Sauce


2 pounds lean ground beef or pork
2 eggs, lightly beaten
1 cup fine dry bread crumbs
½ teaspoon each salt, freshly ground black pepper, garlic powder and paprika


1 cup ketchup
1 cup tomato juice
1 14-ounce can whole-berry cranberry sauce
1 onion, finely chopped
1 tablespoon packed brown sugar
1 teaspoon ground ginger

In a large bowl, combine meatball ingredients. Mix well and shape into 1-inch balls.

Arrange meatballs in a single layer on a foil-lined baking sheet and bake in a preheated 400-degree oven for 10 to 12 minutes or until no longer pink inside. Drain off any accumulated juices and transfer to slow cooker.

In a bowl, combine sauce ingredients. Mix well and pour over meatballs.

Cover and cook on low for six to 10 hours or on high for three to four hours. Serves 6 to 8.

(From “300 Slow Cooker Favorites by Donna-Marie Pye “)

E-Z Fix BBQ Meatballs

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

E-Z Fix BBQ Meatballs

2 pounds ground beef
1 1/2 cups dry bread crumbs
2 eggs
1/2 cup milk
1/2 cup chopped onions

16 ounces apricot preserves or orange marmalade ( I used 1/2 orange & 1/2 pineapple )
16 ounces barbecue sauce ( I used KC Masterpiece Hot and Spicy )

I made the meatballs and put them in the crockpot. I then mixed the BBQ sauce and marmalades and poured over. I will crock on high 5 hours.

1. Preheat oven to 350 degrees. In a large bowl, mix ground beef, bread crumbs, egg, onion and milk, just until thoroughly combined. Do not over mix. Form into 1-inch balls. Bake on a cookie sheet or in a shallow pan 15 to 20 minutes. ( I did not bake )

2. Pour barbecue sauce and preserves or marmalade into a slow cooker; mix well. Add meatballs and heat thoroughly. (Or place in a Dutch oven or other large pot, bring to a boil on the stove top, then reduce heat to low and simmer for a few minutes to allow flavors to blend.)

Makes 48 meatballs ( not here: I got 14-6 )

Honey Garlic Glazed Meatballs

I made these tonight and served them with fried rice and a salad. I uses ground turkey and I doubled the sauce ingredients. Very Tasty!

Honey Garlic Glazed Meatballs from Carrie at What’s Cookin’?

1 eggs
1/4 cup and 2 tablespoons milk
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1 pound ground beef
2 garlic cloves, minced
1-1/2 teaspoons butter
1/4 cup and 2 tablespoons ketchup
1/4 cup honey
1 tablespoon and 1-1/2 teaspoons soy sauce

In a large bowl combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400 degrees F for 12-15 minutes or until meat is no longer pink. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.

Meatball Mania

MILLIONS OF MEATBALLS (this makes a lot — at least four dozen, depending on size)

12-ounces tomato sauce
1 1/2 cups dry bread crumbs
4 eggs, lightly beaten
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoon salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef

In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a small cookie scoop if available) and place on broiler pan so grease can drain while cooking. Bake uncovered in 350 degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.

To serve meatballs, thaw completely, and reheat with your choice of sauces (six sample sauce recipes follow).


1 (14-oz) can pineapple tidbits or chunks, undrained
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup cider vinegar
1 teaspoon soy sauce (or more to taste)
1 family meal-sized portion of freezer meatballs
1 (5-oz) can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips

Drain pineapple tidbits, reserving syrup. In medium saucepan, combine brown sugar and cornstarch. Blend in reserved syrup, water, cider vinegar and soy sauce. Cook and stir over low heat until thick and bubbly. Carefully stir in meatballs, water chestnuts, green pepper strips and pineapple. Heat to a boiling. Serve over hot cooked rice.


This recipe sounds a little strange (chili sauce and grape jelly?), but it tastes like burgundy sauce (only without the wine).
1 (12-oz) jar chili sauce 11-oz. jar grape jelly
2 tablespoons lemon juice
1 cube beef bouillon dissolved in 1/2 cup water
1 family meal-sized portion of freezer meatballs

Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked noodles or rice.


1 family meal-sized portion of freezer meatballs (approximately 4-5 meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce

Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.

1 (10 3/4-oz) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1 family meal-sized portion of freezer meatballs

Mix together soup, water and Worcestershire sauce. Place meatballs in a medium sized saucepan; pour soup mixture over meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice.

1 (10 3/4-oz) can condensed cream of mushroom soup
1/2 cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs

In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted butter and chopped parsley.

1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs

Saute’ onion slices in olive oil until softened. Place frozen meatballs in medium skillet. Pour dressing over meatballs. Cover skillet and cook over low heat until dressing caramelizes on meatballs and onion, and the meatballs are fully thawed and heated through. Serve over rice.

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