Saturday, April 24, 2010


This week, I made Biscuits with Easter Ham for a potluck and we had chicken pot pie again, leftovers and spaghetti with meatballs. Again, it was a light week of cooking...sort of.

I decided that since we have pasta with sauce once a week, I should probably make enough of this sauce for at least 2 meals for us. So, the recipe makes PLENTY

Here is the breakdown for these meatballs and sauce:

As you may have already read in this blog, I try to load up store-bought sauce with more veggies and this time was the same. Carrots and onions were added along with some Italian Seasoning. Cook until the carrots are soft and then use an immersion blender to puree it all together. To the sauce, I added raw meatballs *it is important to note that I use REALLY lean beef so I don't have a lot of grease floating on top of my sauce after the meatballs cook in the sauce. If you would rather drain the fat, you can cook the meatballs in a pan but that makes them lose their shape so I prefer this way.

1lb of ground beef.
2 T Garlic Bread Seasoning* you can use fresh garlic or garlic seasoning
1/2 C breadcrumbs - you can use seasoned breadcrumbs if you want.

Combine together and form into balls - I like making lots of small ones so mine are no larger than quarters. Drop each ball into the pot of sauce and allow to cook for about 20 minutes.
I actually did this process around 3pm and let it cook for about 2 hours on medium-low heat. At 5 o'clock, I took it off the heat completely and let it sit - without stirring. When the grease did pool on the top, I skimmed it off and then stirred it all up when we were ready to serve.

Another tip is: if you boil your noodles and need to reheat them and get them unstuck from each other, you can place your metal colander in a pot with about 2 inches of water. Bring the water to a boil and steam the noodles back to life.

I found a really great mixed lettuce item at BJs Wholesale and have enjoyed using these Artisan Lettuces throughout the last couple of weeks.

My kids aren't into salads yet so I made them veggies with dip as a side to this already veggie-rich meal.

*This is a Tastefully Simple Item and can be purchased from a friend of mine - a link to her web page is on in the Resources section of this blog. I don't receive compensation from Tastefully Simple or Kira Reeves for purchases made as a result of this blog.

1 comment:

  1. That looks yummy. I don't recall ever making meatballs. I expected the ingredient list to be more complicated. Have you ever tried using ground turkey or chicken? Just curious.