Best Easy Meatballs

At the bottom of the recipe, I have added several other ways to make and preserve these meatballs. My “usual” method is the no-browning, direct-to-freezer method. These are very easy to make and to cook. I usually do NOT brown them at all, and I always freeze them before cooking. I also put 2 servings in each freezer bag, because there are only two of us in the house. If we have company, it’s simple just to add 1 or 2 more bags of meatballs, since they are already portioned out!

1 pound ground beef
1 pound Italian sausage (hot or sweet – your preference)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1 Tbsp oregano
2 Tbsp dehydrated onion (or 1/4 cup fresh chopped onion)
1/4 cup grated Parmesan cheese
2 eggs
1/2 cup chopped parsley

1. In a large bowl, combine all ingredients completely. Roll into golf ball sized balls.
2. Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour.
3. Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer.

When wanting to cook:

1. Place frozen meatballs in slow cooker, cover with marinara, and heat on low for 3 hours.
2. OR .. Place frozen meatballs in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

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ALTERNATE COOKING/SAVING METHODS:

For use immediately:

• If desired, brown the meatballs in a couple tablespoons of olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Bake in 350°F oven for 15 to 20 minutes until cooked through. 
• OR .. Place in slow cooker, cover with marinara, and cook on high for 2 to 2 1/2 hours
• OR .. Place in large pot on stove top, cover with marinara and simmer on low to medium-low for about 45 to 60 minutes. 

For use later: 

• If desired, brown the meatballs in olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour. 
• Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer. 

To cook later:

• Place in slow cooker, cover with marinara, and heat on low for 3 hours. 
• OR .. Place in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

Potato Topped Pot Pie

Main Dishes – Beef
Difficulty Rating – 3
Source Unknown

1 1/2 lb. ground beef
2 cups (8 oz.) shredded sharp cheddar cheese
1 egg
1/3 cup ketchup
1/4 cup dry breadcrumbs
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tsp. salt
Dash of pepper
2 cups hot mashed potatoes

Heat oven to 350°F. Combine meat, 1 1/2 cups cheese, egg, ketchup, breadcrumbs, onion, green pepper, salt & pepper; mix lightly; pat into 9″ pie plate. Bake at 350°F, 30 minutes; drain off excess fat. Spread potatoes evenly over meat. Sprinkle remaining cheese over top. Return to oven until cheese begins to melt.

Serves 6-8.

Pepper-Cheese Stuffed Burgers

Main Dishes – Beef
Difficulty Rating – 3
Source Unknown

1 1/2 pounds ground beef — 80% lean
2 ounces Pepper Jack cheese (aka Monterey Jack w/ jalapeño peppers)–sliced thin
Salt and pepper — if desired
4 hamburger buns — split
4 lettuce leaves
4 slices tomato

Divided ground beef into 8 equal portions; shape each into 4-inch in diameter patties. Place an equal amount of cheese in the center of 4 patties. Top with remaining 4 patties; press edges together to seal securely. Place patties on grill over medium coals Grill 10 to 12 minutes or to desired doneness, turning once. Season with salt and pepper to taste. Toast buns on grill 1 minute, if desired. Arrange 1 lettuce leaf on each bun bottom; top each with 1 burger and 1 tomato slice. Cover with bun tops.

Parmesan Meatloaf

Main Dishes – Beef
CrockPot/Slow Cooker
Difficulty Rating – 3
Source Unknown

2 slices rye bread, trimmed of crust
2 slices white bread, trimmed of crust
1 cup water or wine
1 1/2 lbs ground beef
1 med onion, chopped
4 sprigs parsley, chopped
3 tbsp Parmesan cheese, grated
1 egg
salt and pepper to taste
1 8-oz can tomato sauce
2 tbsp butter
1 tsp oregano

Soak the bread in water, then gently squeeze out as much liquid as possible. Break up the bread with your fingers, and mix with beef, onion, parsley, cheese, egg, salt, and pepper. Form into a loaf about the size of the bottom of your crock cooker. Grease the bottom and sides of the crock cooker to prevent sticking, and place the meat loaf in crock. Cover and cook on Low heat for 5 to 7 hours. Pour off any excess fat. Combine remaining sauce ingredients, and pour over meat loaf. Cover and cook on High heat 15 minutes or until the sauce is hot. Serve with an additional sprinkling of Parmesan cheese.

Mexican Chip Casserole

Main Dishes – Beef
Difficulty Rating – 2
Source: Debbie (dm3764)

¾ cup onion, finely chopped
2 Tbsp butter
15 oz tomato sauce
4 oz chopped green chilies
2 tsp ground cumin
1 tsp salt
¼ tsp red pepper
8 oz package tortilla chips, coarsely crushed
2 cups (8 oz) Monterey Jack cheese, shredded
1 lb ground beef
1 cup sour cream
½ cup (2 oz) sharp Cheddar cheese, shredded

Brown ground beef, set aside. Sauté onion in butter until transparent. Add tomato sauce, chilies, cumin, salt, and red pepper. Simmer, uncovered, for 10 minutes. Layer in greased 9 inch square baking dish half the following: tortilla chips, Monterey jack cheese, beef, and sauce. Repeat. Bake in a preheated 350°F oven for 20 minutes. Remove from oven and spread sour cream on top. Sprinkle with cheddar cheese. Bake an additional 10 minutes.