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Meatballs Spagheti
Ingredients
1 lb lean (at least 80%) ground beef
cup Progresso Italian-style bread crumbs
cup milk
teaspoon salt
teaspoon Worcestershire sauce
teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
Steps

1. Heat oven to 400F. Line 13x9-inch pan with foil; spray with cooking
spray. In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1
1/2-inch) meatballs.
2. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until no longer pink in center.

Hearty Italian

Meatballs
Ingredients

Meatballs

1 teaspoon olive oil


1 large onion, finely chopped (1 cup)
1 lb bulk Italian pork sausage
1 lb ground beef
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
teaspoon dried oregano leaves
1 egg
cup Progresso Italian style bread crumbs
1/3 cup milk
1 teaspoon salt
1 teaspoon pepper
Marinara Sauce

1 teaspoon olive oil


1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (28 oz) Muir Glen organic whole tomatoes with basil,
undrained
1 tablespoon tomato paste
1 teaspoon salt

Steps

1
Heat oven to 350F. In small skillet, heat 1 teaspoon oil over
medium heat. Cook 1 cup onion in oil, stirring occasionally, until
tender. Remove from heat; cool.
2
In large bowl, mix onion and remaining meatball ingredients just
until combined. Shape into tablespoon-size meatballs. Place in
ungreased 15x10x1-inch pan.
3
Bake uncovered 15 to 20 minutes or until no longer pink in center
and meat thermometer inserted in center of meatball reads 160F.
4
Meanwhile, in Dutch oven or large saucepan, heat oil over medium
heat. Cook 1/2 cup onion in oil, stirring occasionally, until tender.
Add garlic; cook 1 to 2 minutes longer. Add tomatoes, tomato paste
and salt. Cook 5 minutes, breaking up tomatoes.
5
Add cooked meatballs to sauce. Simmer 10 to 15 minutes, stirring
occasionally, until sauce is thickened.

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Classic Beef
Ingredients
Stroganoff
1 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
cup butter or margarine
1 cups Progresso beef flavored broth (from 32-ounce carton)
teaspoon salt
1 teaspoon Worcestershire sauce
cup Gold Medal all-purpose flour
1 cups sour cream
3 cups hot cooked egg noodles

Steps

1
Cut beef across grain into about 1 1/2x1/2-inch strips.
2
Cook mushrooms, onions and garlic in butter in 10-inch skillet over
medium heat, stirring occasionally, until onions are tender; remove
from skillet.
3
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the
salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover
and simmer 15 minutes.
4
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add
onion mixture; heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in sour cream; heat until hot (do not boil). Serve over
noodles.

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Prep15
CookMIN
these
Total40 MIN
flavorful
Meatballs Servings4
ground beef
meatballs -
perfect for
11 Ratings dinner.
Ingredients
7 Comments
1
lb lean (at least 80%) ground beef
1/2
cup dry bread crumbs
1/4
cup milk
1/2
teaspoon salt
1/2
teaspoon Worcestershire sauce
1/4
teaspoon pepper
1
small onion, chopped (1/4 cup)
1
large egg
Get Ingredients
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Steps

1
Heat oven to 400F.
2
In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2-
inch meatballs. Place in ungreased 13x9-inch pan or on rack in
broiler pan.
3
Bake uncovered 20 to 25 minutes or until no longer pink in center
and thermometer inserted in center reads 160F.
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Prep25
This MIN
delicious,
Total9saucy
HR 40lasagna
MIN
Meatball Lasagna Servings8
is packed with
tasty
meatballs
56 Ratings that you can
make ahead!
9 Comments Ingredients

1
jar (26 oz) tomato pasta sauce (any variety)
1
can (14.5 oz) diced tomatoes with Italian herbs, undrained
1
box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2
cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed,
drained
1
container (15 oz) ricotta cheese
1
egg, beaten
2
tablespoons chopped fresh basil leaves
8
uncooked lasagna noodles
3
cups shredded mozzarella cheese (12 oz)
1/4
cup shredded Parmesan cheese (1 oz)
Get Ingredients
Powered by Chicory
Steps

1
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In
large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato
mixture. Stir meatballs and stir-fry vegetables into remaining
tomato mixture.
2
In medium bowl, mix ricotta cheese, egg and basil.
3
Spoon reserved 1/2 cup tomato mixture over bottom of baking dish.
Top with 4 noodles. Top with about half of the ricotta mixture and
half of the meatball mixture. Layer with remaining 4 noodles,
remaining ricotta mixture, 1 cup mozzarella cheese and remaining
meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese
and the Parmesan cheese. Spray sheet of foil with cooking spray;
cover baking dish with foil. Refrigerate 8 hours or overnight.
4
Heat oven to 350F. Bake covered lasagna 45 minutes. Uncover;
bake 15 to 20 minutes longer or until bubbly, edges are golden
brown and cheese is melted. Let stand 10 minutes before cutting.

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Prep25
This MIN
skillet
Total25
supperMINhas it
Creamy Meatballs Servings4
all, with
meatballs
blended with
and Potatoes a creamy
sauce and
potatoes, plus
a healthy
30 Ratings
dose of
broccoli. Save
23 Comments
money on
groc... MORE +
Ingredients

2
cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
1
(10 3/4-oz.) can condensed cream of onion soup
1/4
cup water
2
cups frozen broccoli florets (from 1-lb. pkg.)
24
frozen cooked meatballs (about 12 oz.), thawed
1/4
cup sour cream
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Steps

1
In 12-inch nonstick skillet, combine potatoes, soup and water; stir
gently to mix. Bring to a boil. Reduce heat to low; simmer 5
minutes, stirring occasionally.
2
Stir in broccoli and meatballs; simmer 10 to 15 minutes or until
broccoli and potatoes are tender, stirring occasionally.
3
Stir in sour cream; cook just until thoroughly heated, stirring
occasionally.
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