Shortcut Swedish Meatballs Over Egg Noodles

Every few months I take a trip to Trader Joe's in Danvers but before I go I do a little internet research to see which items are their best sellers. The frozen turkey meatballs seemed to be a big hit so a grabbed a couple of bags and threw them into the freezer.  I wanted to do something different with them tonight so I decided to make a mushroom gravy and serve them over wide egg noodles. The meatballs have no artificial flavors, colors or preservatives and they're flame broiled.  They are the best "frozen" meatballs I've ever tried and they are great for a last minute meal! 
 You can whip this little meal up in about 12 minutes.

  Ingredients:
  1 Lb Prepared Turkey Meatballs
  4 Tablespoons Butter ( Divided)
  2 Cups Thinly Sliced Mushrooms
  2 Tablespoons All Purpose Flour
  2 Cups Beef Stock
  Salt and Pepper To Taste
  1 /4 Teaspoon Allspice
  1 Teaspoons Worcestershire Sauce
  2 Tablespoons Sour Cream
  1 Lb Egg Noodles
  1/2 Cup Fresh Flat-Leaf Parley Chopped 

Directions:

For noodles:
Boil a large pot of water and cook the Egg Noodles according to directions on package.  When done, drain and return to pan.  Add two tablespoons of butter and chopped parley, stir to coat noodles evenly.  Cover noodles to keep warm while making the gravy.

To make the gravy:
Melt the remaining two tablespoons of butter in a skillet, scatter the mushrooms in the pan and cook until browned.  Add the 2 tablespoons of flour and continue to cook for about 1 minute while whisking. 
Add the 2 cups of beef stock and whisk until thickened slightly. Season with salt and pepper. Add the Worcestershire sauce and the sour cream and whisk until the sour cream is blended in.   Add the thawed meatballs and cook on low for 5-8 minutes.

To serve, spoon noodles on a plate, top with meatballs and gravy. 

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Spaghetti Pie

There are so many spaghetti pie recipes out there, most of them have pretty much all of the same ingredients.  The only difference that I see is that some use cottage cheese and some use ricotta cheese.  I prefer ricotta.   This is the recipe that I've always used.  Today I used whole wheat spaghetti (all I had) and the "special" sauce that was in my birthday basket. The sauce is awesome but you do have to add fresh basil, salt, pepper and a dash of sugar.
  Spaghetti Pie is a great meal that can be made ahead of time and easily re-heated right before serving.  All you need is a side salad and you're good to go!

Here's that sauce I was talking about.

Ingredients:

1/2 Lb Spaghetti
1 Lb Ground Beef
1 Small Onion Chopped
1 Clove Garlic Minced
2 Eggs
1 Cup Grated Parmesan Cheese
1 Cup Ricotta Cheese
2 Cups Prepared Tomato Sauce
1/2 Cup Grated Mozzerella
Olive Oil for drizzling

Ingredients

• ½ pounds Spaghetti
• ¼ cups Olive Oil, Divided
• 2 whole Eggs, Lightly Beaten
• 1 cup Grated Parmesan, Divided
• 1 cup Ricotta Cheese
• 1 whole Small Onion,Diced
• 1 clove Garlic, Diced
• 1 pound Ground Beef
• 2 cups Prepared And Flavored Tomato Sauce
• ½ cups Grated Mozzarella

Preparation Instructions

Preheat oven to 350ºF. Spray a pie plate with cooking spray.
1. Boil spaghetti for 8-10 minutes. Drain and drizzle with 1 tablespoon olive oil to keep from sticking. Set aside.
2. In a separate bowl, whisk the eggs and add 1/2 cup Parmesan cheese. Add this mixture to the pasta and stir well. Set aside.
3. In a medium mixing bowl, mix the remaining 1/2 cup Parmesan cheese and ricotta cheese, set aside.
4. In a medium skillet, drizzle remaining 3 tablespoons of olive oil or enough to coat the bottom of the pan. Add the onion and saute on medium heat for a couple of minutes until tender. Add the garlic and cook one more minute. Add the ground beef and cook until browned. Drain the grease and return to another mixing bowl.
5. Add the prepared sauce to meat mixture and stir well. Set aside.
6. Add the pasta mixture to the pie plate and spread evenly up to the edges. Spread ricotta cheese mixture over the pasta. Pour meat mixture over the ricotta cheese. Top with mozzarella.
7. Bake for 30 minutes. Cool for 10 minutes before cutting.

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Cook onion, garlic and ground beef.

Drain fat, add prepared tomato sauce.

Mix beaten eggs and parm cheese. ( its the glue)

Mix the ricotta and parm cheese.

Spray pie pan

Add glue to cooked spaghetti.

Spread into pie pan.

Spread Ricotta over pasta.

Spread meat mixture over ricotta.

Sprinkle with 1/2 mozzarella cheese.
Bake in 350 degree oven for 1/2 hour.
Let set on counter for 15 minutes before cutting. 

Stuffed Monster Burger

I'm obsessed with kitchen gadgets and I have a basement full of them to prove it.  Some of them are amazing and I use them all the time and some of them are sitting down there collecting dust. I have special brownie cutters, blooming onion makers, ravioli molds, apple bakers, mini pie makers.. just to name a few.  The other day while  in T. J Maxx's I found this cool hamburger mold which allows you to stuff your burgers with whatever your heart delights.  Of course I had to have it especially since it was only $4.99.

It's pretty easy to use but the only problem is that you have to use 3/4 lb of meat for each burger and it takes about 30 minutes to cook on the grille.
The burgers did come out great but they're just to darn big.  I stuffed them with sauteed mushrooms, sauteed onions and thick sliced sharp cheddar cheese.  I guess  you can always cut one burger in half if the giant one is too intimidating.  I told my husband that he and I should split one, "no way" was his reply.  He had no problem eating his entire burger and he'll be eating my other half for lunch tomorrow.

The bottom piece isn't attached so you push up from the bottom to remove the burger.

Add your 1/2 lb of meat.

You press the top and it creates the hole to fill.

There's the hole.

Fill it with your goodies.

Top with another 1/4 lb of meat.

Here are the onions and mushrooms that I stuffed it with.

Cornish Meat Pie

My mother found this recipe in the newspaper back in the late 70s. It’s a meat pie that was served at The Gardner Museum Cafe in Boston. It's a nice combination of ground beef, carrots, onions and potatoes baked in a double -crust pie.  The best way to describe it would be that it's sort of like a meatloaf within a pastry..  I've made a few small changes to the original recipe , cutting back on the quantity of spices..  I was actual able to find the original cookbook on Amazon a few weeks ago and it's loaded with similar recipes, all elegant and easy to follow. 

 

Ingredients:

•  Pastry for a 9-inch Double Crust Pie
• 2 Lbs Lean Ground Beef
• 2 Medium Carrots Diced
• 1 Large All Purpose Potato, Peeled and Diced
• 1 Medium Onion, Diced
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 Cup Beef Stock
• 1 Teaspoon Salt
• 1 Clove Garlic
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Marjoram Leaves
• Salt and Pepper to Taste

   
 Instructions:

  1.  Set the Oven at 350 degrees F.
In a deep skillet crumble the ground meat and add enough water to cover it.  Bring the mixture to a boil, lower the heat and let it simmer gently for five minutes, stirring occasionally until it is cooked though.  Drain the meat into a large colander and transfer it to a mixing bowl.  Break up the meat with a large spoon mashing it against the side of the bowl until is acquired a fine texture.  

2.  In a small sauce pan, combine the carrots, potatoes and onion. Cover them with cold water and bring to a boil.  Lower the heat and simmer the vegetables and simmer until they are tender
( about five minutes).  Strain and set aside.



2.  In a separate saucepan over medium heat, melt the butter.  Add the flour and stir for two minutes.  Add the beef stock, garlic and herbs.  Simmer and stir for 3 minutes.  Set aside.

3.  In a large mixing bowl, add the cooked meat and the sauce.  Gently stir in the cooked vegetables.  Add this mixture to the lined pie pan.  Smooth meat and cover with second pie crust.  Slash the top of the pie three of four times.  

4. Bake in the oven for 45 minutes until golden brown.  Leave the pie to settle for a few minutes before cutting it into thick wedges.  Serve at once with a steamed green vegetable or salad.

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Even Better The Next Day........