Over A Cup of Coffee: Saucy Skillet Meatballs and Potatoes
Saucy Skillet Meatballs and Potatoes
1 pound ground beef
1/4 cup seasoned dry bread crumbs
1/4 cup Parmesan cheese
2 egg whites or 1 whole egg
2 tablespoons water
3 cloves garlic, minced and divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14 1/2 ounces) diced tomatoes with basil, garlic, and oregano or other seasoned tomatoes, undrained
1 pound small red-skinned potatoes (1 1/2 to 2 inches in diameter), quartered
Grated Parmesan cheese (optional)
Chopped fresh oregano (optional)
Combine ground beef, bread crumbs, 1/4 cup cheese, egg whites or whole egg, 1 clove garlic, salt and pepper in a large bowl, mixing lightly but thoroughly. Shape into 12 two-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet and cook 5 to 8 minutes or until browned on all sides. Add remaining 2 cloves garlic, tomatoes, and potatoes and bring to a boil. Uncover, continue simmering about 5 minutes or until sauce is slightly thickened, stirring occasionally. Season with salt and pepper as desired. Sprinkle meatballs with cheese and oregano if desired.
- Recipe courtesy of the Colorado Beef Council
Most of us do lots of cooking with ground beef. This week’s ground beef recipe is courtesy of the Colorado Beef Council.
It is a new recipe that can be found in a brochure, “Convenient Healthy Ground Beef Recipes,” a collaboration between the Colorado and Iowa Beef Councils.
I haven’t tried the recipe yet because we’re going to have to dig up a potato plant to get some new red potatoes. However, the Beef Council recipes are tested and are always good.
“Saucy Skillet Meatballs and Potatoes” is made in a skillet.
It takes about 45 minutes to an hour to make. This is what you’ll need: 1 pound ground beef, 1/4 cup seasoned dry bread crumbs, 1/4 cup Parmesan cheese, 2 egg whites or 1 whole egg, 2 tablespoons water, 3 cloves garlic (minced), 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cans (14 1/4 ounces each) diced tomatoes (with basil, garlic, and oregano or other seasoned tomatoes undrained), 1 pound small red-skinned potatoes (1 1/2 to 2 inches in diameter) that are cut into quarters, grated Parmesan cheese (optional), and chopped fresh oregano (optional).
Combine the ground beef, bread crumbs, 1/4 cup cheese, egg whites or whole egg, 1 clove garlic, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 12 two-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet and cook 5 to 8 minutes until browned on all sides.
Add remaining 2 cloves garlic, tomatoes and potatoes. Bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes and until potatoes are tender.
Uncover and continue simmering about 5 minutes or until sauce is slightly thickened, stirring occasionally. Season with salt and pepper as desired.
Sprinkle meatballs with cheese and oregano, if desired, before serving.
Our zucchini are coming on. This recipe for “Sassy Zucchini” is my favorite zucchini recipe. It has appeared in this column before, but here it is in case you missed it. Note that you will need to adjust seasonings to your taste.
The ingredients are: 1 pound ground beef, 1 medium onion (chopped), 1/2 cup chopped green pepper, 1 (14 1/2 ounce) can diced Italian tomatoes, 1 or more cups water, 1 envelope spaghetti sauce mix, 1 teaspoon salt, 1 cup instant rice, and 4 cups zucchini, cut into 1-inch pieces. Note: Though the recipe doesn’t call for it, I also added a clove of minced garlic.
In a large skillet (I use a big pot), cook ground beef, onion, pepper and minced garlic (if desired) until meat is browned and onion and pepper are tender.
Mix in undrained tomatoes, water and spaghetti sauce. Mix and salt. Bring to boiling. Stir in rice and zucchini and simmer about 15 to 20 minutes, until zucchini is tender. Stir occasionally.
I have worked with this recipe a lot, adding more water if it seemed dry, etc. It’s good, so enjoy.
Send your favorite recipes to me at Box 415, Craig 81626 or call me at 824-8809.
Copyright Diane Prather, 2009. All rights reserved.
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