Tag: ground beef

Sloppy Joes

Yet another recipe from Grandma Baumann; homemade sloppy joes!

Sloppy Joes

Ingredients

1 lb ground beef
1/2 cup chopped onion
1 tbsp flour
3/4 cup hot water
1 tbsp prepared mustard
3/4 cup chili sauce
1/2 cup cooked celery

Directions

Brown ground beef and onion.  Drain off the fat.  Stir in flour and add hot water.  Cook until thickened, stirring constantly.  Add mustard, chili sauce, and cooked celery.  Simmer 15 minutes.  Serve on buns.

 

A fairly simple recipe, when it comes down to it, but absolutely yummy.
I found too, if you don’t cook the celery beforehand, you can easily do it in the microwave.  Just put the celery in a microwave safe measuring cup, cover with water, and heat like you would a cup of water to boil.  The celery will be cooked through and ready for the pot.

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Swedish Meatballs

This recipe is courtesy of Jeff’s Grandma Baumann.  From everything I’ve heard, she was quite the cook, and from every recipe of hers that I’ve tried, it just confirms it.  These are a Christmas staple in the Anderson house, and I made them last week, as Jeff was craving them.  🙂

Swedish Meatballs

Ingredients

2 lb ground beef
1 lb lean ground pork
1 cup dry bread crumbs
1 cup milk
2 eggs, slightly beaten
2 tbsp onion, finely chopped
2 tsp sugar
1/2 tsp pepper
2 tsp salt
1 tsp ground allspice

Directions

Have the butcher double grind the beef and pork (we found at Jewel it comes this way), or mix and grind in the food processor.  Add all the ingredients in a large bowl and mix well.

Cover a jellyroll pan with parchment.  Roll small meatballs and place on parchment.  Bake at 350 degrees for about 20 mins or until browned.

Makes about 96 meatballs, which according to the recipe is 12 servings.

You can serve with any kind of sauce, but I recommend some lingonberry jam.  Delicious!

Large Meatballs with Cherry Peppers and Potatoes

Another recipe from Rocco Gets Real.  I will say I could not find the bottle of sliced hot cherry peppers, so I used a jar of roasted red peppers instead.  It still tasted really good.

 

Ingredients

1 1/2 lbs ground beef
1/3 cup plain breadcrumbs
1/2 cup grated Parmesan
2 eggs, beaten well
1 tsp salt, plus more for seasoning
1/2 tsp pepper, plus more for seasoning
1 large potato
2 – 13.5 oz jars pasta sauce
1/2 cup sliced hot cherry peppers, drained (again, I substituted a drained jar of roasted red peppers)
1/2 cup chopped parsley or basil (I used dried parsley)

Directions

1.  Preheat oven to 375 degrees.  In a large bowl, mix together the ground beef, breadcrumbs, cheese, eggs, 1 tsp salt, and 1/2 tsp pepper.  Divide mixture into 8 portions.  Roll each portion into a large meatball.

2. Peel potato and shred it on a box grater.  Wrap the shredded potato in a clean cotton kitchen towel (or paper towels).  Hold it over the sink and squeeze as much water out as you can.

3.  Combine the pasta sauce and cherry peppers in a medium microwave-safe bowl.  Cover with plastic wrap and microwave on high until hot, 3 to 4 mins.  Stir in shredded potatoes.  Season generously with salt and pepper.

4.  Pour the pasta sauce mixture in a 9 x 13 baking dish.  Add the meatballs to the pan and season with salt and pepper.  Cover with aluminum foil and bake for about 30 mins.  Turn each meatball over.  Continue to bake until meatballs are cooked through and potatoes are tender, another 20 to 30 mins.

5.  Sprinkle parsley on top and serve.

 

These do make HUGE meatballs, so I am of the opinion you get two meals out of this recipe.

Starting Off…

with an easy recipe that I made last week!

I was looking for a quick and uncomplicated baked mostaccioli recipe, since we had a lot of penne rigate noodles in the pantry.  I found one made by Kraft Foods, which in the recipe does use their cheese, but I substituted in cheese I already had.

On to the recipe!

Classic Baked Mostaccioli

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

1 lb ground beef
4 cups mostaccioli (or penne) cooked and drained
1 jar spaghetti sauce
3/4 cup grated Romano cheese (or shredded Italian or Romano cheese)
1 package shredded mozarella cheese

Directions:

(Note by Anne: Before doing the first step, bring some water to a boil and cook your pasta.  It’ll make the whole process a lot easier.)

1.  Brown meat in a large skillet; drain off grease

2.  Stir in mostaccioli, spaghetti sauce and 1/2 cup of the Romano cheese.  Spoon into a 9×13 inch baking dish (the large casserole dish).  Top with mozzarella cheese and remaining 1/4 cup of Romano cheese.

3.  Bake at 375 degrees F for about 20 minutes, or until cheese is melted and bubbly.

I will add another note of be sure to preheat your oven WHILE you’re prepping.  I totally forgot until after, and then had to wait another 10 minutes to be able to bake the recipe.

It should look like this when you’re done –

Have fun!