Category Archives: 09. Ground Meat

Goulash

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Sometimes a plate of comfort food is all you need after a long day.

 

Goulash

Serves 4

 

1 pound lean ground meat

1 large yellow onions, chopped

2 cloves garlic, chopped

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes

2 tablespoons Worcestershire sauce

1 tablespoon dried Italian seasoning

1/2 teaspoon each of garlic and onion powder

1-1/2 teaspoons seasoned salt, or to taste

1 cup elbow macaroni, cooked al dente

Romano Cheese, shredded

 

Cook and stir the ground meat in a large stock pot over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes

Skim off excess fat, and stir in the onions and garlic

Cook and stir the meat mixture until the onions are translucent, about 10 more minutes

Stir tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, seasoned salt, garlic and onion powder into the meat mixture and bring to a boil over medium heat

Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally

Stir boiled macaroni into the mixture, cover, and simmer a few minutes over low heat, about 5 minutes, stirring occasionally

Remove from heat

Serve topped with shredded cheese

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Meatballs

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I will never buy store bought meatballs again!  My recipe is easy, flavorful and ready to add to your favorite sauce or sandwich.

 

Meatballs

Makes around 35 cocktail sized meatballs

 

1 1/2 pounds ground meat of your choice

1/2 cup bread crumbs

2 eggs

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon onion powder

 

Preheat oven to 350 degrees

Mix everything together in a medium size bowl

I used a tablespoon measuring spoon to scoop the meat from the bowl

Form each scoop into a ball

Wet your hands if the meat sticks to you

I greased a cookie rack and placed it on a foil lined cookie sheet to bake the meatballs on

Place each meatball on the cookie rack not touching each other

Bake for approximately 20 minutes until the internal temperature reads 160 degrees

Meatballs are ready to add to your favorite sauce or sandwich

 

Sweet and Sour Sauce

Swedish Sauce

Meatball Hoagies

 

 

Meatball Hoagies

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I made these over the weekend.  They were really messy so that means they were good, right?

I made the meatballs a little flattened out so they would fit on the roll better.

 

Meatball Hoagies

Makes 2

 

1/2 pound ground meat of your choice

3 tablespoons bread crumbs

1 egg

1/2 teaspoon each garlic and onion powder

1 teaspoon Worcestershire sauce

2 tablespoons Parmesan cheese

 

Olive Oil

Garlic Powder

Tomato Sauce

Hoagie Rolls

Provolone Cheese

 

Preheat oven to 350 degrees

Mix ground meat, bread crumbs, egg, garlic and onion powder, Worcestershire sauce and Parmesan cheese together in a medium size bowl

Use a spoon to scoop the meat from the bowl

Form each scoop into a flattened ball to fit on the hoagie rolls better

Wet your hands if the meat sticks to you

I greased a cookie rack and placed it on a foil lined cookie sheet to bake the meatballs on

Place each flattened meatball on the cookie rack not touching each other

Bake for approximately 20 minutes until the internal temperature reads 160 degrees

 

Place cooked meatballs in a crock pot

Pour sauce over meatballs

Set crock pot on high for 1 hour

Reduce heat to low for 3 hours or until ready to serve

 

Hollow out a little of the center of the hoagie roll

Brush with olive oil and season with garlic powder

Place in a 350 degree oven for 5 minutes or until lightly toasted

 

Spoon meatballs and sauce onto toasted rolls

Top with cheese

Return to oven for 2-3 minutes to melt the cheese.

 

Enjoy!

 

 

Slow Cooker Cabbage Rolls

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I put these cabbage rolls together the day before so they would be ready to put in the Slow Cooker the next morning.

 

Slow Cooker Cabbage Rolls

Makes 6-8 Servings

 

1/2 cup uncooked white rice

12 leaves cabbage

1 pound extra-lean ground meat, I used Pork

1/4 cup minced onion

1 egg, beaten

1/4 teaspoon each salt, black pepper, garlic powder, Adobo seasoning

2 tablespoons tomato sauce

 

Sauce

2 1/2 cups tomato sauce

3 tablespoons brown sugar

3 tablespoons lemon juice

1 teaspoon Worcestershire sauce

 

Cook rice according to package directions

In a large sauce pan, bring water to a boil

Add cabbage leaves, a few at a time, boil until soft, 4-6 minutes, and then drain

Mix together ground meat, rice, onion, egg, salt, pepper, garlic powder, Adobo and 2 tablespoons tomato sauce

Combine 2 1/2 cups of tomato sauce, brown sugar, lemon juice and Worcestershire sauce

Pour a small amount on bottom of the slow cooker

Divide mixture evenly among each cabbage leaf and roll up.  Do not overstuff

Place rolls in slow cooker

Pour remainder of sauce over the top of the rolls

Cover, and cook on Low 8 to 9 hours

Enjoy!

Tater Tot Casserole

 

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Tater Tot Casserole

Serves 6

 

1 package frozen bite-size tots, divided (I used about half of a 5 pound bag)

1 pound ground meat

1 cup chopped onion

2 teaspoons Worcestershire sauce

2 teaspoons all purpose seasoning like Adobo

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

 

1 (10.75 ounce) can condensed cream of (Your Choice) soup

1/2 cup milk

1/2 cup grated Cheddar cheese

1 teaspoon Worcestershire sauce

 

1 cup grated Cheddar cheese

 

Preheat oven to 350 degrees

Spread 30-40 tots in a 13×9-inch casserole dish coated with cooking spray

Bake in preheated oven until warmed through, about 10 minutes

Heat a large skillet over medium-high heat

Cook and stir beef and onion in the hot skillet until meat is completely cooked, 5 to 7 minutes; drain and discard grease

Season meat mixture with 2 teaspoons Worcestershire sauce, seasoning, garlic powder, and black pepper, remove from heat

Smash the warmed tots in the casserole dish to cover the bottom completely, I used a potato masher

Stir cream of (your choice) soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce into the meat mixture.  Pour mixture evenly over the mashed tots

Top with remaining tots (I used about 80 tots)

Bake in preheated oven for 35 minutes

Sprinkle 1 cup Cheddar cheese evenly over the tots

Place back in oven until cheese is melted, about 5 minutes

* You can also add vegetables to the meat mixture

Barbecue Beef Cups

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I made these for lunch this week.  My Husband and I polished off almost all of them!  I will be making these again trying different fillings.

 

Barbecue Beef Cups

Makes 10 Cups

3/4 pound ground meat

1/2 cup barbecue sauce

1 tablespoon minced onion

1 clove minced garlic

1 teaspoon Worcestershire sauce

1 (12 ounce) package refrigerated biscuit dough, not Grands

1/3 cup shredded Cheddar cheese

1 Tablespoon brown sugar

 

Preheat oven to 350 degrees

Grease the cups of a muffin pan

In a large heavy skillet over medium heat, cook meat until evenly brown. Drain any excess fat.

Stir in barbecue sauce, Worcestershire sauce, onion, garlic and brown sugar

Simmer for a few minutes over low heat

Flatten each biscuit, and press into cups of the prepared muffin pan

Make sure the dough comes to the top of the pan

Before filling cups, bake in oven 2-3 minutes to firm up cups for filling

Spoon a portion of the meat mixture into each dough cup, filling about 3/4 full.  I used the back of the spoon to press the mixture into each cup.

Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

 

You can also try these cups…

Pizza cups (meat, cheese, pizza sauce)

Breakfast (egg, cheese, bacon)

Buffalo chicken (shredded chicken, hot sauce mixed with cream cheese and ranch)

Dessert cups (replace biscuits with cinnamon roll dough and add apple pie filling)

Empanadas, Meat and Cheese

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I have been making these for years.  They are great to snack on during the game or when you have friends over.  Feel free to mix up the fillings to your liking.

 

Empanadas, Meat and Cheese

 

1 pound ground meat

1/2 cup chopped onion

1 teaspoon Adobo seasoning or any other seasonings you like

1 cup shredded cheese blend

1 (14oz) package Goya Discos, thawed (we use the orange ones)

Oil for frying

 

In a large skillet sauté ground meat until browned, about 10 minutes

Add onions and cook until soft, about 5 minutes

Season with Adobe and remove from heat

Spoon about 1-2 Tablespoons of meat mixture into middle of each discos

Top with shredded cheese

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Fold in half to form a half moon

Moisten edges with water and pinch to seal closed, or press closed with a fork

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Fill a deep saucepan with oil to a depth of 2 1/2-inches

Heat oil over medium-high heat until hot but not smoking

Cook Empanadas in small batches until crisp and golden brown, flipping once, 4 – 6 minutes

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Transfer to paper towels to drain

Reheat leftovers in oven

Feel free to add any other ingredients to the recipe that you would enjoy

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