Check out this article...
It's from The Village Voice.
The National News Site based out of NYC.
They recently wrote an article about me and Freeze Happy.
The title is pretty funny...
"Delaware Artist & Mom Doles Out Chilling Advice"
Read the full article by clicking here.
Italian Meatball Soup
1 (14 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1 1/2 cups water
1/2 teaspoon italian seasoning, crushed
8 ounces frozen italian style cooked meatballs, or your own from the freezer,about 8
1/2 cup small dry pasta, such as ditalini or orzo pasta (elbows are ok)
1 cup loose pack, frozen mixed vegetables
1 tablespoon finely shredded parmesan cheese or grated parmesan cheese
Directions
- Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
- Add meatballs, pasta and frozen veggies.
- Return to boiling, reduce heat.
- Simmer covered, about 10 minutes or till pasta and veggies are tender.
- Ladle soup into bowls and sprinkle with cheese.
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Chile Verde Meatballs
SERVES 4 -6
1 large fresh onion, minced
2 cloves minced garlic
1 (16 ounce) jar la victoria salsa verde
1/2 cup chicken broth
1 1/2 lbs frozen meatballs
1/2 teaspoon ground cumin
1/2 cup sour cream, for garnish
Directions
- Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and tortillas.
**Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.
Hey Frozen-Foodies!
Today we continue on our month long dedication to mini meatballs.
For the recipe to make your own mini meatballs click here.
Then considering using them in the following recipes!
Meatball Subs
I know what you're thinking...who needs a recipe for meatball subs?
You do, because what makes these meatball subs different from all others is the amazing cheesy spread that goes on your subs which makes them absolutely DIVINE!
1 lb frozen meatballs, Italian style
1 loaf bakery Italian bread
1/2 (28 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese
Spread Recipe
1/2 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/8 teaspoon black pepper
1/2 tablespoon italian seasoning
1/2 dash garlic powder
Directions
- In a large pot combine frozen meatballs and spaghetti sauce.
- Heat over medium until meatballs are heated throughout.
- Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
- Slice Italian style bread loaves horizontally with serrated bread knife.
- Cut loaves into three- or four-inch sections to make small sandwiches.
- Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
- Preheat oven to 350°F.
- When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
- Put sandwich tops on and place on a foil-lined baking sheet.
- Bake about 10-15 minutes or until cheese is melted.
**You can always substitute low fat cream cheese and low fat mayo to make this a healtheir dish. The taste is not too different and may not even be noticable.
***Recipe can easily be doubled if needed.
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French Onion Meatballs
1 lb. frozen meatballs
1 (12 ounce) jar savory beef gravy
1 (1 ounce) package dry onion soup mix
1 tablespoon dry sherry (optional...no substitution necessary if ommitting)
Directions
- Put meatballs in a slow cooker.
- Mix together the gravy, soup mix, and sherry.
- Pour over meatballs and mix slightly.
- Cover and cook on low setting for 3 1/2 to 4 1/2 hours.
- Serve over egg noodles or along side mashed potatoes.
Since November is Mini Meatball month and if you read last week's recipe for mini meatballs and made a bunch then you're all set to start putting those meatballs to good use! Here are three recipes to tempt your taste buds!
Crock Pot Swedish Meatballs
1/2 to 1lb. frozen meatballs
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1/4 cup milk
- Throw meatballs into a crockpot with above ingredients on low for 4 hours. Serve over rice or noodles or with toothpicks as an appetizer.
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Sweet & Sour Meatballs
1 (9-10 ounce) jar sweet and sour sauce
1/4 cup packed light brown sugar
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 1/2 lbs frozen meatballs
1 red bell pepper, chopped
1 (20 ounce) can pineapple chunks, drained
Directions
- Place all ingredients in the slow cooker; stir gently then cover with the lid.
- Cook on low setting for 4 to 5 hours, until done.
- Serve directly from the slow cooker over rice.
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Mexican Meatball Soup
2 (14 1/2 ounce) cans diced Rotel tomatoes & chilies
2 (14 ounce) cans beef broth
2 (14 ounce) cans chicken broth
16 ounces cooked frozen meatballs (beef) or turkey meatballs
1 medium onion, chopped
1/2 cup fresh cilantro, chopped
1/2 cup long grain rice, uncooked
2 teaspoons dried oregano
salt and pepper, to taste
sour cream, garnish (optional)
shredded cheese, garnish (optional)
Directions
- Chop onions and cilantro. Combine all ingredients in a crock pot.
- Cook for 4 hours on High or cook for 8-9 hours on Low.
- Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.
These mini meatballs are a favorite. Once you make these, you will never go back to store bought meatballs again...promise! And they have so many uses.
Mini Meatballs
Prep Time: 25 minutes
Cook Time: 15-25 minutes
Yield: 80-90 meatballs
1 large onion, grated
1&1/2 cup fresh grated Parmesan
9 garlic cloves, minced
3 teaspoon salt
3 large eggs
1 teaspoon ground black pepper
3/4 cup dried Italian style bread crumbs
3 pounds ground meat*
1/4 c. ketchup
3/4 c. chopped fresh Italian flat leaf parsley leaves
6 leaves fresh basil, chopped
*We generally make these with a blend of ground turkey and beef. You can choose all turkey, all beef or any combination. These can be very healthy since they are not friend in oil and can be made using 100% lean ground turkey. And they are SO GOOD you'll thank me!
To Prepare
-Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey...making sure to NOT over mix. Working the meat too much will make it tough.
- Shape the turkey mixture into 1 inch-diameter meatballs. Lightly spray a teflon baking sheet with cooking spray. Place meatballs on baking sheet.
Note: Do not overcrowd the meatballs on the pan...I get 4 rows across and 6 down on a standard rimmed baking sheet. You can bake two sheets at once, but switch racks halfway through cooking time.
-Bake meatballs on Teflon (dark) cookie sheet at 400* for 15-25 minutes or until internal temperature reaches 160*F. If you like them a bit more browned than they turn out, just stick them under a low broiler until desired brown crust is added (yummm....my favorite part).
To Freeze
- Flash freeze cooked meatballs on a clean and cool cookie sheet lined with a silpat or wax paper.
- Store in ziplock bag in freezer for up to 1 year.
To Serve
Check these posts for just a few ideas of recipes for using your delicious meatballs!
Part I
Part II
Part III
Note: Recipe adapted from a meatball recipe by Giada de Laurentiis
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