If you're looking to answer the old question of "Where's the beef?", today's post would be a good place to start. (Unless, of course, you're on your way to a certain fast food place.) Check out today's recipes, including Busy Day Chili and Porcupine Meatballs. (Not to worry; no porcupines were hurt here!) Enjoy!
SMOTHERED SKILLET BEEF BURRITOS
This is from Betty Crocker, and begins, "Love burritos AND enchiladas? With these hearty ground beef burritos smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that’s packed with Mexican flavor. Read on to learn how to make beef burritos that are bound to be a hit."
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean (at least 80%) ground beef
1/2 cup diced onion
1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup water
1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
1-1/2 cups cooked rice
2 cups shredded Mexican cheese blend (8 oz)
1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
Chopped fresh cilantro leaves, if desired
Lime wedges, if desired
Instructions
Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.
Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.
IMPOSSIBLY EASY CHEESEBURGER PIE (CROWD SIZE)
This is from Betty Crocker, and begins, "Now you can make a crowd-sized version of the top-rated Bisquick® Impossibly Easy Cheeseburger Pie. It's as easy as ever."
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 12
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1-1/2 cups chopped onion
1 teaspoon seasoned salt
1 bag (12 oz) frozen mixed vegetables
1 cup Original Bisquick™ mix
2 cups milk
4 eggs, beaten
2 cups shredded Cheddar cheese (8 oz)
Instructions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef, onion and salt over medium-high heat, stirring frequently, until beef is brown; drain. Spread in dish. Top evenly with frozen mixed vegetables.
In medium bowl, stir Bisquick mix, milk and eggs with wire whisk until blended. Pour into baking dish.
Bake 30 minutes. Sprinkle evenly with cheese; bake 10 minutes longer or until knife inserted in center comes out clean. Cut into squares.
ONE POT CHEESEBURGER MACARONI
This is from Emily Weinberger on the Food Network. It begins, "Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that’s just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!"
Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cheeseburger-macaroni-12701427.
Ingredients
2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
PORCUPINE MEATBALLS
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli."
Prep Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024733-porcupine-meatballs.
Ingredients
1 pound ground beef (preferably 20-percent fat)
1 cup cooked long-grain rice (see Tip)
1 large egg, beaten
1/3 cup finely chopped yellow onion
2 tablespoons chopped fresh parsley, plus more for serving
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon black pepper
3 tablespoons olive oil
1 (14-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown or granulated sugar
1/2 teaspoon sweet paprika
Preparation
Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1-1/2-inch balls, then place them on a plate.
Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.
Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.
Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.
Tip
To yield 1 cup cooked rice, start with 1/3 cup uncooked rice and cook according to the package instructions.
BULGOGI
This is from Maangchi and adapted by Julia Moskin at The New York Times cooking site. For this recipe, Julia wrote, "Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.
"The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!"
Total Time: About an hour, plus time to marinate; Yield: 4 servings
This was featured in "Maangchi: YouTube’s Korean Julia Child," and can be viewed online at https://cooking.nytimes.com/recipes/1017444-bulgogi.
Ingredients
1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
4 large garlic cloves
1 cup peeled, chopped ripe Asian or Bosc pear
3/4 cup finely chopped onion
1 teaspoon finely chopped ginger
1 scallion, chopped
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon light brown sugar or honey
1/2 teaspoon black pepper
1/2 teaspoon sesame seeds, toasted
To Serve
Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)
Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long
Korean Barbecue Sauce (Ssamjang, see recipe)
Preparation
Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
To Serve
To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Fold or wrap the lettuce, making a bundle that you can hold in one hand. Eat in one or two big bites, to get a little bit of everything in each mouthful.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Ingredients
2 Tbsp. olive oil
1 lb. 90/10 lean ground beef
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
Showing posts with label Porcupine Meatballs. Show all posts
Showing posts with label Porcupine Meatballs. Show all posts
Wednesday, May 13, 2026
Wednesday, September 24, 2025
Meatballs
These was a time when Meatballs were made with beef, and were relegated to either spaghetti and meatballs or meatball subs. But as today's post proves, they can be made with other meats (or, in fact, can be vegetarian), and can be part of other recipes.
All that said, here are six meatball recipes to help you through the day, including One-Pot Chicken Meatballs With Greens and Kahuna Meatballs. Enjoy!
PORCUPINE MEATBALLS
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli."
Prep Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024733-porcupine-meatballs.
Ingredients
1 pound ground beef (preferably 20-percent fat)
1 cup cooked long-grain rice (see Tip)
1 large egg, beaten
1/3 cup finely chopped yellow onion
2 tablespoons chopped fresh parsley, plus more for serving
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon black pepper
3 tablespoons olive oil
1 (14-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown or granulated sugar
1/2 teaspoon sweet paprika
Preparation
Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1-1/2-inch balls, then place them on a plate.
Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.
Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.
Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.
Tip
To yield 1 cup cooked rice, start with 1/3 cup uncooked rice and cook according to the package instructions.
BEEF MEATBALL CALZONE
This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup hot water
Gold Medal™ All Purpose Flour, for dusting
1/4 cup marinara sauce
1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces
1 cup shredded mozzarella cheese
Olive oil, for brushing the dough
Instructions
Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.
On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.
Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.
Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.
CHICKEN PARMESAN MEATBALLS
This yumminess is from Sheela Prakash at TheKitchn.
This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"
Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6
To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.
Ingredients
1 (24-ounce) jar marinara sauce, such as Rao’s
1 pound ground chicken, preferably dark meat
1 cup panko breadcrumbs, divided
1/2 cup finely grated Parmesan cheese, divided
1/2 small yellow onion, finely chopped
1/4 cup coarsely chopped fresh parsley leaves
1 large egg
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil or parsley leaves, for serving
Instructions
Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.
When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.
Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.
Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2-1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1-1/2 to 2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
ONE-POT CHICKEN MEATBALLS WITH GREENS
This is from Yasmin Fahr in The New York Times cooking enewsletter. For this recipe, Yasmin wrote, "An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything."
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025342-one-pot-chicken-meatballs-with-greens. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.
Ingredients
1/2 cup panko bread crumbs
1/3 cup full-fat thick yogurt (preferably Greek or Icelandic)
2 garlic cloves, minced or grated
2 scallions, white and light green parts thinly sliced
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper
Salt
1 pound ground chicken
1/4 cup olive oil, plus more as needed
1 pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
1 lemon, halved, 1/2 thinly sliced
1 teaspoon ground cumin
Preparation
In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.
Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.
Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.
Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.
Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
I
All that said, here are six meatball recipes to help you through the day, including One-Pot Chicken Meatballs With Greens and Kahuna Meatballs. Enjoy!
PORCUPINE MEATBALLS
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli."
Prep Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024733-porcupine-meatballs.
Ingredients
1 pound ground beef (preferably 20-percent fat)
1 cup cooked long-grain rice (see Tip)
1 large egg, beaten
1/3 cup finely chopped yellow onion
2 tablespoons chopped fresh parsley, plus more for serving
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon black pepper
3 tablespoons olive oil
1 (14-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown or granulated sugar
1/2 teaspoon sweet paprika
Preparation
Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1-1/2-inch balls, then place them on a plate.
Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.
Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.
Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.
Tip
To yield 1 cup cooked rice, start with 1/3 cup uncooked rice and cook according to the package instructions.
BEEF MEATBALL CALZONE
This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup hot water
Gold Medal™ All Purpose Flour, for dusting
1/4 cup marinara sauce
1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces
1 cup shredded mozzarella cheese
Olive oil, for brushing the dough
Instructions
Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.
On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.
Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.
Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.
CHICKEN PARMESAN MEATBALLS
This yumminess is from Sheela Prakash at TheKitchn.
This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"
Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6
To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.
Ingredients
1 (24-ounce) jar marinara sauce, such as Rao’s
1 pound ground chicken, preferably dark meat
1 cup panko breadcrumbs, divided
1/2 cup finely grated Parmesan cheese, divided
1/2 small yellow onion, finely chopped
1/4 cup coarsely chopped fresh parsley leaves
1 large egg
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil or parsley leaves, for serving
Instructions
Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.
When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.
Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.
Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2-1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1-1/2 to 2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
ONE-POT CHICKEN MEATBALLS WITH GREENS
This is from Yasmin Fahr in The New York Times cooking enewsletter. For this recipe, Yasmin wrote, "An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything."
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025342-one-pot-chicken-meatballs-with-greens. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.
Ingredients
1/2 cup panko bread crumbs
1/3 cup full-fat thick yogurt (preferably Greek or Icelandic)
2 garlic cloves, minced or grated
2 scallions, white and light green parts thinly sliced
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper
Salt
1 pound ground chicken
1/4 cup olive oil, plus more as needed
1 pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
1 lemon, halved, 1/2 thinly sliced
1 teaspoon ground cumin
Preparation
In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.
Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.
Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.
Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.
Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
I
Thursday, February 13, 2025
Beef Recipes
Today's post deals with beef recipes, and includes Three-Cheese Beef Pasta Shells and Porcupine Meatballs. Enjoy!
ONE POT CHEESEBURGER MACARONI
This is from Emily Weinberger on the Food Network. It begins, "Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that’s just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!"
Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cheeseburger-macaroni-12701427.
Ingredients
2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
BEEF MEATBALL CALZONE
This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup hot water
Gold Medal™ All Purpose Flour, for dusting
1/4 cup marinara sauce
1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces
1 cup shredded mozzarella cheese
Olive oil, for brushing the dough
Instructions
Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.
On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.
Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.
Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
MEAT LOAF
This yumminess is from Ina Garten from the Food Network. Cook Time: 1 hour 25 minutes; Total Time: 1 hour 25 minutes; Level: Easy; Yield: 6 sservings.
To view this online, click here.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2-1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1-1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
PORCUPINE MEATBALLS
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli."
Prep Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024733-porcupine-meatballs.
Ingredients
1 pound ground beef (preferably 20-percent fat)
1 cup cooked long-grain rice (see Tip)
1 large egg, beaten
1/3 cup finely chopped yellow onion
2 tablespoons chopped fresh parsley, plus more for serving
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon black pepper
3 tablespoons olive oil
1 (14-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown or granulated sugar
1/2 teaspoon sweet paprika
Preparation
Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1-1/2-inch balls, then place them on a plate.
Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.
Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.
Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.
Tip
To yield 1 cup cooked rice, start with 1/3 cup uncooked rice and cook according to the package instructions.
BULGOGI
This is from Maangchi and adapted by Julia Moskin at The New York Times cooking site. For this recipe, Julia wrote, "Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.
"The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!"
Total Time: About an hour, plus time to marinate; Yield: 4 servings
This was featured in "Maangchi: YouTube’s Korean Julia Child," and can be viewed online at https://cooking.nytimes.com/recipes/1017444-bulgogi.
Ingredients
1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
4 large garlic cloves
1 cup peeled, chopped ripe Asian or Bosc pear
3/4 cup finely chopped onion
1 teaspoon finely chopped ginger
1 scallion, chopped
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon light brown sugar or honey
1/2 teaspoon black pepper
1/2 teaspoon sesame seeds, toasted
To Serve
Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)
Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long
Korean Barbecue Sauce (Ssamjang, see recipe)
Preparation
Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
To Serve
To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Fold or wrap the lettuce, making a bundle that you can hold in one hand. Eat in one or two big bites, to get a little bit of everything in each mouthful.
ONE POT CHEESEBURGER MACARONI
This is from Emily Weinberger on the Food Network. It begins, "Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that’s just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!"
Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cheeseburger-macaroni-12701427.
Ingredients
2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
BEEF MEATBALL CALZONE
This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup hot water
Gold Medal™ All Purpose Flour, for dusting
1/4 cup marinara sauce
1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces
1 cup shredded mozzarella cheese
Olive oil, for brushing the dough
Instructions
Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.
On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.
Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.
Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
MEAT LOAF
This yumminess is from Ina Garten from the Food Network. Cook Time: 1 hour 25 minutes; Total Time: 1 hour 25 minutes; Level: Easy; Yield: 6 sservings.
To view this online, click here.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2-1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1-1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
PORCUPINE MEATBALLS
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli."
Prep Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024733-porcupine-meatballs.
Ingredients
1 pound ground beef (preferably 20-percent fat)
1 cup cooked long-grain rice (see Tip)
1 large egg, beaten
1/3 cup finely chopped yellow onion
2 tablespoons chopped fresh parsley, plus more for serving
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon black pepper
3 tablespoons olive oil
1 (14-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown or granulated sugar
1/2 teaspoon sweet paprika
Preparation
Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1-1/2-inch balls, then place them on a plate.
Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.
Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.
Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.
Tip
To yield 1 cup cooked rice, start with 1/3 cup uncooked rice and cook according to the package instructions.
BULGOGI
This is from Maangchi and adapted by Julia Moskin at The New York Times cooking site. For this recipe, Julia wrote, "Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.
"The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!"
Total Time: About an hour, plus time to marinate; Yield: 4 servings
This was featured in "Maangchi: YouTube’s Korean Julia Child," and can be viewed online at https://cooking.nytimes.com/recipes/1017444-bulgogi.
Ingredients
1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
4 large garlic cloves
1 cup peeled, chopped ripe Asian or Bosc pear
3/4 cup finely chopped onion
1 teaspoon finely chopped ginger
1 scallion, chopped
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon light brown sugar or honey
1/2 teaspoon black pepper
1/2 teaspoon sesame seeds, toasted
To Serve
Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)
Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long
Korean Barbecue Sauce (Ssamjang, see recipe)
Preparation
Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
To Serve
To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Fold or wrap the lettuce, making a bundle that you can hold in one hand. Eat in one or two big bites, to get a little bit of everything in each mouthful.
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