Sweet & Spicy Meatballs

Let me just first say there is NOTHING like homemade meatballs!  But if you insist you just don't have time, lalalala then just go buy some premade.  But know you will be sorry!

Meatballs:
3 lbs ground round (or whatever you like)
1 cup Italian bread crumbs (please don't use plain)
3 large eggs, beaten
1 large onion, minced
1/2 cup chopped parsley
4 garlic cloves, pushed through garlic press
1 tsp freshly ground pepper

Sweet & Spicy Sauce
2 tbls extra virgin olive oil
1 med onion, finely chopped
1 (8oz) jar jalapeno jelly
1 (12oz) bottle chili sauce (go easy if you don't like a lot of spice)
1/2 cup grape jelly
2 tbls soy sauce
1 tbls Dijon Mustard

To make meatballs, combine all ingredients in a large bowl.  Roll into good size balls (approx 1 tbls ea) and put on baking sheet.  Bake in a preheated 400 degree oven for about 20 min or until browned. 
***The meatballs can be made and then cooled, stored in a plastic bags and refrigerated up to 2 days or frozen for up to 1 month.  If frozen, thaw before cooking in sauce)

To make sauce,  heat oil in large saucepan over med heat.  Add onion and cook, stirring occasionally, until golden, about 5 min.  Stir in all remaining ingredients and bring to a boil.  Reduce heat to low.  Stir in meatballs and cover.  Cook stirring often until meatballs are heated through, about 10 min or 20 if meatballs are chilled.

To serve transfer meatballs to chafing dish or crock pot.  Enjoy!
from Essentially Lilly Holidays

Goulash

Markus' Aunt from Switzerland makes this when she comes in the wintertime and he loves it. So

finally I asked her for it! It's long overdue to post it on the blog being that I got it in Apr 2009, but nonetheless it's pretty good. It's kinda like a beef stew, but not really. So in Ursula's own words:
"I send you the recipe I promised to give you"

2 persons

1 pound of beef ragout (stew meat)

2 carrots

2 celleries

2 onions
2 or 3 potatoes

garlic as much as you like or don't like
1 can tomatoes

Chop the veggies the same size as the ragout pieces are. stir fry the beef then add 1 spoon of flour salt pepper and 1 spoon of paprika and stir well. add 1 glass of redwine (you don't want to add wine ? no problem just add a little water) and 1 can of tomatoes then add all the veggies. it takes about 1 hour to simmer, you can always add some more gravy or water.

let simmer for 30-40 min, depends how tender the meat already is.

slice 2 or 3 potatoes the same size as the ragout pieces and add abt 30 min before the meat is ready and tender.

any questions ?? if not bon apetit

P.S. I really do think this serves more than 2 people just for the record.

from Aunt Ursula, Lugano, Swizterland

Cheeseburger Soup

You know it's fall when.... Soups On!

1/2 lb ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
6 cups chicken broth
2 lbs potatoes, peeled and diced
3 tbls butter or margarine
1/4 cup all-purpose flour
3/4 lb velveeta
1-1/2 cups milk
3/4 tsp salt
1/2 tsp pepper

Ground beef in a dutch oven over med heat, (3 min) stirring until meat crumbles. Add onion and next 4 ingredients and saute 4 min or until beef is no longer pink. Drain well. Return beef mixture to dutch oven.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 min or until potatoes are tender.

Melt 3 tbls butter in a non-stick skillet over med heat. Gradually stir in flour, and cook, stirring constantly, 2-3 min or until flour is lightly brown. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat and simmer 6 min or until thickened.

Whisk in cheese and next 3 ingredients just until cheese melts. Serve.
Makes 12 cups
From Southern Living Magazine, December 2004

Grillades and Baked Cheese Grits

I was served Grillades and Helen Tuft's house a couple of years ago with grits and Markus and I have been hooked ever since. I didn't get her recipe cause she said it was her grandmothers and she doesn't know where it came from, but I found this one in River Roads which is equally as good. I can't believe I haven't posted this until now. Beef it's what's for dinner tonight!

2-1/2 or 3 lbs sirloin tip or round steak
5 tbls bacon drippings (I use olive oil)
3 tbls flour
3 med onions, chopped
6 green onions, chopped
2 med bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/3 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal stock (broth)
1 tbls Worcestershire sauce
1 small bay leaf
1/2 tsp thyme, crushed
salt and pepper to taste

Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until rich brown. (you are making a roux here which to get to that brown could take an hour or better, so I just cheat and use roux out of the jar). Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
Serves 10-12
River Road Recipes II

Baked Cheese Grits:
2 tbls butter
6 cups milk
1-1/2 tsp salt
1/4 tsp cayenne pepper (I use more of course!)
2 cups quick-cooking grits
2 cups grated sharp cheddar cheese

Preheat oven to 350 degreese. Grease 9x9 baking dish with 1 tsp butter.

Heat saucepan over med heat and add milk, salt, cayenne and remaining tbls of butter. Bring to a boil, stir in grits and reduce heat to med low. Stir for 30 secs, then add 1 cup of cheese and stir until cheese is melted. Cook uncovered for 6-8 min, stirring constantly, until grits are tender and creamy. Pour grits into prepared pan and sprinkle remaining cheese over grits. Bake 20-25 min or until cheese is melted and slightly golden. Serve hot.
from Emeril Lagasse, Food Network

Zesty Italian BBQ Meatballs

I just love to make these for pretty much anything. They are so easy and taste great. One day I will try them with ground turkey.

Meatballs:

2lbs. ground beef
1 med onion, chopped (finely)
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp. dry mustard
2 eggs, beaten

Sauce:

1-1/2 cups bottled BBQ sauce
3/4 cup tomato paste (1 6oz can)
1/3 cup ketchup
1/3 cup brown sugar
1/2 cups water, as needed
1 tsp liquid smoke

Combine the meatballs ingredients. Form into walnut sized balls. Bake the meatballs in a shallow baking dish at 350 degrees for 20 min or until browned. Drain off any fat. Transfer meatballs to crock pot. Combine all sauce ingredients in bowl and mix thoroughly. Pour over meatballs. Cover and cool on low for 4 hrs or on high for 2 hours. Stir once in the middle of cooking to baste meatballs with sauce.
From my Crock Pot Cookbook

* I experiment with the sauce but this is something to go by til you find something you like :)

Enchilada Pie or Casserole

My best friend gave me this recipe and it comes straight from her momma's kitchen. We love it for an easy quick dinner. Seasoned just right, it tastes pretty good too.

1 lb. ground beef (can subsitute chicken)
1 union, chopped (saute with meat)
1 can cream of mushroom soup
1 can enchilada sauce
1 can petmilk
1 pkg flour tortillas (10ct)
2 cups shredded mozeralla & cheddar cheese

Place 5 tortillas or enough to cover the bottom of a 9 x 13 dish. Mix together all ingredients (except cheese) and pour 1/2 onto tortillas. Take 1 cup of cheese and put on meat mixture. Continue with the next layer and end with cheese on top.

Bake @ 350 until bubbly and heat through.
from Karen Throckmorton