Tuesday, March 17, 2015

3-Way Meatballs

Here is a great recipe that I made for dinner and wanted to share. These are homemade, unlike those frozen meatballs.  They are EASY to make.

 The second two recipes are easy and I will tell you how you can make them as well. You could easily double this meatball recipe and make one for now and freeze one for another day, or even all three, or just meatballs, plain and frozen and you can then make them up as you wish on the day of.... they are YUMMY !!

 I have made these for years and have gotten loads of recipe requests for these meatballs because they are homemade, easy, and delicious!  These are so versatile because you can take this same basic recipe and make three completely different meals, depending on what you add to them after they are browned.
 They also freeze very well. I cooked them on the stove top but you may brown them in the oven on a cookie sheet as well.(350 degrees/approx. 20 mins. ) This recipe makes enough for a family of five or six.

Here is the basic meatball (or base) recipe:

2 lbs. ground beef
1 c. crushed corn flakes (measured after crushing)
2 Tbs. minced onion
2 Tbs. worcestershire sauce
1/4 tsp. black pepper
1 tsp. salt
2 eggs

Place all ingredients into a bowl except beef. Crumble ground beef over crumb mixture and mix until combined. Roll into meatballs about 1 and 1/2" to 2" diameter in size. In a large skillet, brown meatballs on all sides. Reduce heat and simmer until cooked through, about 12 minutes. (Or use oven method, described above).
At this point, you can make your meal in one of three ways, which I will explain below, or cool and freeze them and save them for later. You can also make any of the recipes below,(meat and sauce part) completely, and then freeze them for when you need a quick meal. 
#1 Recipe 
Swedish Meatballs:
PLEASE NOTE: You will need cooked mashed potatoes, or egg noodles (1 lb.), or rice. Whatever you prefer, you can cook it and keep it warm while the meatballs simmer.

For Swedish Meatballs:
2 cans cream of mushroom soup
1 can water
1 sm. can mushrooms
2 Tbsp. worcestershire sauce
1 Tbsp. soy sauce
1/4 tsp. black pepper
2 Tbsp. sour cream
1/4 tsp. allspice

*****After you have browned the meatballs, remove them from the skillet. Add undrained mushrooms to skillet and cook until liquid is reduced by half. Add remaining ingredients, except sour cream and stir. Add meatballs back in and cook for 12 minutes on simmer. Add sour cream last. Do NOT boil or you will curdle the sour cream. The allspice gives a homecooked and delicious flavor! Serve immediately. We like these with pickled beets as a side dish and/or sliced cucumbers.

#2 Recipe
Spaghetti and Meatballs: Cook spaghetti according to directions on box. Keep warm.  
 AFTER BROWNING and before adding ANYTHING ELSE......
You just take those same meatballs and add spaghetti sauce to them in the skillet. Simmer for 15 minutes and served over cooked spaghetti. Sprinkle with parmesan cheese if you like. 

#3 Recipe
Hawaiian Meatballs:
For the third recipe....again, brown meatballs, AND THEN, add one bottle of barbecue sauce ( I use Sweet Baby Rays Honey BBQ Sauce), 2 bell peppers, any color, (I use a yellow and an orange one), diced, 1/2 onion, chopped, one med. can pineapple chunks, undrained.  Simmer 12 minutes. Easy.  We serve this one over rice.

I have put these meatballs, and all sauce ingredients, already cooked and cooled into a freezer container (box or bag) and freeze for up to 6 months. I just cook the rice or noodles, pasta or mashed potatoes at the last minute, and thaw, heat and serve the meatball/sauce combination on top.  These meatballs taste great all three ways!  Give them a try!  You can double this meatball recipe with great results.

I usually have at least one recipe of these in the freezer for unexpected company.

If you make these, let me know how you like them. 

Thanks. Have a great day !


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