Baked Italian Meatballs

Baked Italian Meatballs

1 lb hot Italian ground sausage
3/4 lb ground beef
1/4 cup parmesan cheese
1/2 cup italian bread crumbs
1 tbsp parsley flakes
1/4 cup unseasoned tomato sauce
1 tsp mustard powder
3/4 tsp  dried italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1/2 cup onion, finely chopped

Mix all ingredients.

Roll into 1 1/2" diameter meatballs.

Bake in 400 degree oven for 15 to 20 minutes or until cooked through.
Let cool and divide into meals, label Ziploc bag and freeze.

Makes roughly around 31 meatballs.

This is a budget meal. I got the the meats on sale. My total cost to make one batch was $8.04. One batch makes my family of 4 two meals.


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Sausage and Sauerkraut

I am such a sauerkraut fan. When I saw this I immediately started drooling. I had to make it soon and I did. We had this last night for dinner with the boiled potatoes on the side. It was so good. My husband does not like the sour sauerkraut or the super sweet sauerkraut. This was a happy medium. What makes this even better is its super cheap to make. Makes this momma happy about the savings.

Make 4 Servings
2 large baking potatoes, peeled and quartered
1/2 pounds carrots, halved crosswise
2 tablespoons butter
Salt and Pepper
2 Tablespoons extra-virgin olive oil
2 1/2 pounds  precooked link sausages, such as kielbasa or bratwurst, cut into 4 inch pieces
3 scallions, white and green portions thinly sliced separately
1 16 ounce bag sauerkraut, rinsed
2 bay leaves
mustard and sour cream, for serving (optional)

In a large saucepan, bring the potatoes and enough cold water to cover to a boil. Add carrots, lower the heat and simmer until crisp-tender, 10 minutes. Using tongs, transfer the carrots to a plate. Cook the potatoes until tender, 6 to 10 minutes more. Drain, then return the potatoes to the pot, toss with the butter and season with salt and pepper. Keep warm.

Meanwhile, in a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the sausages and fry until browned, 6 to 8 minutes. Transfer to a platter and tent with foil.

Wipe the skillet and add the remaining 1 tablespoon olive oil; add the scallions whites and cook over medium high heat for 1 minute. Add 1 cup water, the sauerkraut, bay leaves, reserved sausages and carrots and heat through, 1 to 2 minutes. Stir in the scallion greens; discard the bay leaves.

Serve the sausages and sauerkraut with the potatoes, mustard and sour cream alongside.

Original recipe from Rachael RayPin It

Korean Style Short Ribs

Another great crock pot meal. I would advise to double the sauce especially if you are serving it over rice or noodles. Very heavy but it rocks! 

photo by camenskitchen

Korean Style Short Ribs

Prep Time 5 Minutes
Cook Time 6 Hours

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1.2 teaspoon crushed red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1-1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Blend soy sauce, sugar,oil, vinegar, ginger, garlic and red pepper in a bowl.

Place ribs in 5 quart slow cooker, add sauce. Cover and cook on High for 6 hours or low for 9 hours, until meat is tender.

Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons of water, blend with liquid in a sauce pan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.

Serve over cooked rice.

Original recipe from Family Circle MagazinePin It

Corned Beef and Cabbage

This has to be one of my families favorite meals. Something so simple makes them happy. I added a simple twist to this oh so simple traditional recipe. ~Farmgirl

3 pounds corned beef brisket with spice packet
10 small red potatoes, or some russets
5 carrots, peeled and cut into 3 inch pieces
1 large head cabbage, cut into small wedges

Glaze:
1/3 cup brown sugar
2 Tbsp. butter, melted
2 Tbsp. prepared mustard
1/3 cup ketchup
2 Tbsp. apple cider vinegar

Rinse meat then place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Remove meat and place in baking dish.

Combine together brown sugar, butter, mustard, ketchup and apple cider vinegar until smooth. Pour over brisket and bake in preheated oven at 350 degrees for 30 to 40 minutes.

Meanwhile, add whole potatoes and carrots, and cook until vegetables are almost tender. Add cabbage and cook for 15 more minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want.

Slice meat across the grain.

You may want to make Irish Soda Bread to compliment this meal.



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Slow-Cooker Balsamic Pot Roast

1 beef chuck or bottom round roast, about 3 1/4 pounds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups unsalted beef stock
2/3 cup balsamic vinegar

Spray slow cooker bowl with non-stick cooking spray. Season roast with salt, thyme and black pepper. Place in bottom of slow cooker.

Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on LOW for 10 hours.

Remove roast and allow to rest 15 minutes before slicing. Skim fat off cooking liquid and thicken if desired. Serve sauce over roast.

Serves 6
Prep Time 15 minutes
Cook Time 10 hours

This recipe is a keeper for my house. I had to work late so the sauce wasn't made. It cooked a little longer (okay two whole hours longer) than recommended so it couldn't be sliced as it fell apart. I will can the broth for later use. Possibly in vegetable soup or something of the like. Two Thumbs Up!!Pin It

Beer Baked Brisket

Beer, chili sauce, and brown sugar create a fiery sweet
sauce for cooking this brisket.

Prep 10 minutes  Cook 4 hours
1 ( 3 to 4 pound) beef brisket
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 (12 ounce) can beer
1/4 cup chili sauce
3 tablespoon brown sugar
1 clove garlic, minced
1/2 cup water
3 tablepsoons all-purpose flour

Trim excess fat from brisket. Place brisket in a 13x9 inch baking dish, sprinkle with salt and pepper. Cover with onion slices.

step 1

Combine beer and next 3 ingredients; pour over meat. Cover with aluminum foil; and bake 350 degrees for 3 1/2 hours. Remove foil; bake 30 minutes, basting occasionally with pan juices. Remove meat to a platter; keep warm.

step 2

step 3

Skim fat from pan juices; drain, reserving 1 1/2 cups. Combine water and flour in a saucepan, stirring until smooth. Gradually add reserved pan juices; cook over medium heat until thickened and bubbly. Slice meat across the grain into thin slices, and serve with gravy.

Yields 8 servingsPin It