Meatballs in Sweet-and-Sour Sauce

Every so often I just want to have a not-quite-so-healthy comfort food kind of meal. When I do, I often turn to this meatball recipe. It's meant to be an appetizer, but if you make the meatballs larger and serve it over rice, it makes a really great dinner.

I did serve it with a veggie-filled slaw to add SOME nutrition to this meal :)

Meatballs in Sweet-and-Sour Sauce

1 cup jellied cranberry sauce
3/4 cup ketchup
1/4 cup brown sugar
2 teaspoons lemon juice

1 pound ground beef
1 egg, beaten
1/2 cup bread crumbs
1/2 onion, grated (I use 1/2 onion, minced)
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried oregano

In a large saucepan combine cranberry sauce, ketchup, brown sugar and lemon juice. Cook over low heat, stirring often, until smooth, 25 to 30 minutes.
In a large bowl combine the ground beef, egg, bread crumbs, onion and seasonings. Form into 1-inch balls. Add meatballs to the sauce and simmer, covered, for one hour. Serve hot.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

I've made this recipe several times, always to rave reviews. It's great to make when you want something that tastes special, but doesn't take long to make.

This time I just made garlic mashed potatoes to serve alongside, but the potatoes in the recipe are really good. I served the meat on top of baby greens.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Cooking Light

Steak:
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch

Potatoes:
3 pounds small red potatoes
6 garlic cloves, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% reduced-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives

Garnish:
8 fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

8 servings

Quick Meat Loaf

This is going to be my new go-to recipe for meat loaf. It is so good - incredibly moist, and it cooks in half the time of a regular meat loaf. And I love how the sweet ketchup plays off the slightly spicy meat.

Quick Meat Loaf

Cooking Light

1/3 cup chopped green onions
3 tablespoons dry breadcrumbs
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 pound ground sirloin
1 large egg, lightly beaten
6 tablespoons ketchup, divided
Cooking spray

Preheat oven to 400°.

Combine first 9 ingredients in a large bowl; add 1/4 cup ketchup. Mix beef mixture with hands just until combined. Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes. Brush top of meat loaf with remaining 2 tablespoons ketchup. Bake 7 additional minutes or until done. Slice loaf into 8 equal pieces.

4 servings

Beef Carnitas

This meat is so good! It has so much flavor, and it's so tender from the long cooking time. It also made the house smell fabulous while it was cooking! I doubled the recipe, and used a chuck roast that I cut up myself.

I served it in some warm corn tortillas, and made a black bean salad to have on the side.

Beef Carnitas

Cooking Light

Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Leftovers can be wrapped tightly in heavy-duty plastic wrap or foil, and placed in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.

4 servings

Spaghetti with Meat Sauce

I don't usually follow a recipe when I make meat sauce, but I thought I'd give this one a try. I'm glad I did, because I really liked it. And it's a great recipe to throw together when you're short on time.

Spaghetti with Meat Sauce

Cooking Light

12 ounces uncooked spaghetti
3/4 pound ground sirloin
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
3/4 cup dry red wine
1 (26-ounce) bottle low-fat spaghetti sauce

2/3 cup 2% reduced-fat milk (I used soy milk)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat a large nonstick skillet over medium-high heat. Add the beef; cook until browned, stirring to crumble. Drain beef, and set aside.

Add onion and garlic to pan; sauté 3 minutes. Add wine; cook 3 minutes or until liquid almost evaporates.

Stir in beef and spaghetti sauce; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in the milk, salt, and pepper; cook 3 minutes, stirring occasionally. Serve sauce over pasta.

6 servings

Garlic Burgers

These burgers were great! I love that it uses portobello mushrooms along with the beef to add bulk, allowing you to have a nice big burger without too much fat. The mushrooms also add lots of moisture.

I served these with coleslaw (recipe follows) and roasted sweet potato wedges.

Garlic Burgers

Kosher by Design Lightens Up, Susie Fishbein

For the burgers:

1 1/2 pounds lean ground beef

1 large shallot

2 cloves fresh garlic

6 ounces portobello mushroom caps

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon cracked black pepper

2 teaspoons dried parsley

1 tablespoon low-sodium soy sauce

1 teaspoon Worcestershire sauce

nonstick cooking spray

For the garlic spread:

1 teaspoon canola oil

4 cloves fresh garlic, sliced

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon chili powder

1/2 cup light mayonnaise

6 whole wheat buns

1 tomato sliced, optional, for garnish

Place the ground beef into a large mixing bowl. Place the shallot and garlic into the bowl of a food processor fitted with a metal blade and pulse until finely chopped. Add the portobello mushrooms and pulse until the mixture resembles ground beef; don't over-pulse or it will turn into a paste.

Add the mushroom mixture to the beef, along with the red pepper flakes, black pepper, parsley, soy sauce, and Worcestershire sauce. Use your hands to gingerly toss until the meat is all mixed and seasoned.

Spray a grill pan with nonstick cooking spray. Heat the pan over medium heat.

Make 6 patties; they should be about 1-inch thick and 6-inches in diameter. Grill for about 6 minutes on each side.

Over medium-low, heat the canola oil in a small pot. Add the sliced garlic and cook, stirring constantly, until garlic is fragrant, about 3 minutes, making sure the garlic does not burn. Add the garlic powder, onion powder, and chili powder. Remove from heat and stir in the mayonnaise.

serve the burgers, topped with the garlic spread, on whole wheat buns. garnish with sliced tomatoes if desired.

6 servings

Cider-Mustard Slaw

Cooking Light

Combine half of one (16-ounce) package cabbage-and-carrot coleslaw mix, 1 tablespoon brown sugar, 2 tablespoons cider vinegar, 1 tablespoon coarse ground mustard, and 1/8 teaspoon salt.

4 servings

Moroccan Meatballs in Tomato Sauce

These smelled sooo good while they were cooking, and they tasted pretty darn good, too! You can serve them alone as an appetizer or serve them with some rice, pasta or couscous for a main dish.

Moroccan Meatballs in Tomato Sauce

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/4 pounds ground beef or lamb

3 teaspoons paprika, separated (I used 2 1/2 teaspoons regular, 1/2 teaspoon hot)

2 teaspoons ground cumin, separated

Leaves from 12 sprigs fresh parsley, finely chopped (about 3 tablespoons), separated

Salt

1 large garlic clove, peeled

1 (15-ounce) can diced tomatoes, drained

1/4 cup olive oil

3 tablespoons tomato paste

1 small onion, peeled and cut into 8 pieces

Place beef or lamb in a large bowl. Measure in 1 1/2 teaspoons of the paprika, 1 teaspoon of the cumin, half of the chopped parsley and 1 teaspoon salt (I used less). Mix or knead to thoroughly distribute flavoring through the meat. Roll meat into 1-inch balls (about 1 tablespoon meat mixture), laying each on a plate as rolled. Set aside.

Turn on food processor. Drop garlic through feed tube. Let machine run until garlic is chopped, then stop. remove lid and scrap down garlic from sides of processor. Add drained tomatoes, olive oil, tomato paste and onion. Add the remaining 1 1/2 teaspoons paprika, 1 teaspoon cumin and parsley. Season with 1/2 teaspoon salt. Process until nearly smooth. Scrape into pan or deep skillet that is about 10 inches across (size is important here). Set over medium heat. Bring to a boil and cook 2 to 3 minutes. Remove pan from heat.

Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure all meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10 to 12 minutes, until meatballs are cooked through. If sauce is very thick, add a little water. Spoon onto individual plated and serve.

4 servings

Island Beef Stew

This my seem like an odd mix of ingredients, but they came together in a really fabulous way!

Island Beef Stew

Cooking Light

3 pounds lean, boned chuck roast, trimmed
3 tablespoons all-purpose flour
1 tablespoon olive oil
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
3 cups vertically sliced onion
1 1/4 teaspoons pepper
1 teaspoon salt
2 cups water
1/3 cup molasses
1/3 cup white vinegar
2 1/2 cups thinly sliced carrot (about 1 pound)
1/2 cup raisins
1/2 teaspoon ground ginger

Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses, and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender. Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or until carrot is tender.

Remove roast from pan. Separate roast into bite-size pieces, and shred with 2 forks. Return shredded roast to pan.

9 servings

Black Pepper-Honey Steak

This was a nice, simple marinade that added flavor without overpowering the meat. The only change I made was to use a cast iron grill pan instead of a saute pan.

Black Pepper-Honey Steak

The Splendid Table's How to Eat Supper, Lynne Rossetto Kasper & Sally Swift

3 tablespoons dry red wine

3 tablespoons honey

3 large garlic cloves, minced

1 teaspoon fresh-ground black pepper, plus more as needed

1 1/2 to 2 pounds steak (I used ribeye), cut 1 1/4- to 1 1/2-inches thick and trimmed of excess fat

2 tablespoons extra-virgin olive oil

Salt

Combine the wine, honey, garlic, and pepper in a shallow dish. Add the steak, turning to coat it with the mixture. Let it stand at room temperature while you set up the rest of the meal.

Heat the olive oil in a 12-inch saute pan over medium-high heat. Pat the steak dry, add it to the pan, and brown it quickly on both sides, sprinkling salt and grinding more pepper over both sides as they cook.

Turn the heat to medium-low and cook, turning the steak often, for 10 minutes, or until it reaches an internal temperature of 125 to 130 (for medium rare). Remove it to a platter and let it rest for 5 to 10 minutes. The steak finishes cooking, collects itself, and is much juicier for the wait.

3 to 4 servings

Shredded Beef Soft Tacos

I haven't made these in a really long time, and I'm not sure why because they are so good. If you like tacos you should definitely try these!



Shredded Beef Soft Tacos

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/2 pounds stewing beef
3 cups water
Salt
1 (15-ounce) can diced tomatoes, drained
1 jalapeno or 2 serrano chiles, cut into 4 or 5 pieces (I took the seeds out to reduce the heat for the kids)
4 garlic cloves, cut in half
2 green onions, sliced
12 corn or flour tortillas

Put beef in a medium (4- to 6-quart saucepan. Add water and 1/2 teaspoon salt. set over medium heat. When the mixture boils, cover with lid slightly ajar. Reduce heat to medium-low and simmer until meat is fall-apart tender, about one hour.

Uncover pan and raise heat to medium-high. Pour drained tomatoes into blender or food processor. Add chopped chiles and garlic. Cover and process to a puree. Add to meat. Boil until much of the liquid has evaporated - about 15 to 20 minutes.

Add green onions and continue cooking. Mash mixture with back of spoon to break up meat while stirring - until mixture thickens and darkens, about 8 minutes. (Will begin to sizzle.) Taste and add more salt if you think necessary.

Serve with warmed tortillas.

4 servings


I served it with this Mexican rice:

Mexican Rice III

Allrecipes.com

1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth (I used 2 cups)
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped (I left out)
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved (I minced)

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

6 servings

Goan Curried Braised Beef

When I saw this recipe posted on the Cooking Light message boards I knew I had to try it. I love Indian food, and I already had chuck roast in the freezer.

This recipe is based on Curried Beef Stew (Goan Gosht Curry) from the book 660 Curries, by Raghavan Iyer. This is the version that was posted on the message boards - it's more like a pot roast than a stew. And it's absolutely fabulous!

Goan Curried Braised Beef with Potatoes, Cider Vinegar & Coconut Milk

Adapted from 660 Curries, Raghavan Iyer/Cooking Light message board

3 pounds chuck roast, cut into 5-7 large chunks

1 teaspoon cayenne pepper

1 teaspoon hot paprika

1 teaspoon sweet paprika

1 1/2 teaspoons ground turmeric

2 tablespoons vegetable oil

3 red onions, thinly sliced

1/2 teaspoon ground cardamom

4 dried bay leaves

5 (2-inch) cinnamon sticks

2 heaping teaspoons ground cumin

2 heaping teaspoons ground coriander

1 (14-ounce) can unsweetened coconut milk

1 (14-ounce) can diced tomatoes

1/3 cup cider vinegar

Salt to taste

1 1/2 pounds peeled baking potatoes, cut into 1-inch chunks, and submerged in water to keep from turning brown

chopped cilantro for garnish

Rub the meat with the cayenne, hot paprika, sweet paprika, and turmeric. Cover and refrigerate for at least 30 minutes and up to overnight (the longer it marinates, the more the turmeric will tenderize the meat).

Preheat oven to 3oo F.

Heat the oil in a large dutch oven. Add the cardamom, cinnamon sticks and bay leaves, and cook until fragrant. Add the meat in batches, and brown it on all sides. Remove the meat from the pot and add the onions. Cook briefly. Add the cumin and coriander. Briefly stir-fry. Add the meat back into the pan, along with the vinegar, coconut milk and tomatoes with their juices. Bring to a boil. Place parchment paper over the pot, and cover with a heavy lid. Place in the oven for 1 1/2 hours.

Remove the pot and stir the meat briefly. Drain the potatoes and add them to the pot. Stir the potatoes into the liquid and replace the parchment and the lid. Put it back into the oven for 1 1/2 hours, or until the potatoes are fork-tender, but not falling apart.

Sprinkle with chopped cilantro before serving.

Tacos

I can't remember where I got the recipe for this taco filling, but it's really good - so easy, and not too spicy for the kids!

Taco Filling

1 pound lean ground beef

1 large garlic clove, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon flour

1 tablespoon chili powder

1/2 cup beef broth or chicken broth

In a skillet, brown the ground beef with the garlic, cumin, and oregano. When the meat is no longer pink, add the flour, chili powder, and broth. Cook until slightly thickened, about 5 minutes.

4 servings

Classic Beef Pot Roast

This pot roast was REALLY good! I'm already looking forward to having the leftovers on Friday night :-)

Classic Beef Pot Roast

Cooking Light

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

10 servings

Super Bowl Sunday

Last year we had a huge Super Bowl bash, but this year we decided to keep it simple with just a few guests. Here are the chili and coleslaw recipes that I made - both of which are REALLY good!!!

Game-Day Chili

Southern Living

2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer (I use Guinness)
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

13 cups

My Favorite Coleslaw

Cook with Jamie: My Guide to Making You a Better Cook, Jamie Oliver

1/2 white cabbage, core removed, outer leaves discarded, cut into quarters and thinly sliced

1 small red onion, peeled and thinly sliced

3 carrots, peeled and cut into matchstick-sized pieces

2 red apples, washed, cored and cut into matchstick-sized pieces

1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped

Juice of 1-2 lemons

A couple dollops of mayonnaise

1 heaping teaspoon English mustard (Coleman's)

Sea salt and freshly ground black pepper

Combine ingredients in a large bowl and toss well.

6 servings

Beef and Guinness Pie

I am not much of a drinker. When I was at a pub in San Diego a couple weeks ago, and I drank a pint of Guinness, it was a Really Big Deal. Seriously. Even Chaim couldn't believe it - and he was there.

But I love the flavor that alcohol gives to food, whether it's red wine in a stew, beer in a chili, or whiskey in a marinade. Or this recipe, which is first marinated, and then cooked, in Guinness:

Beef and Guinness Pie

The Irish Pub Cookbook, Margaret Johnson

*note that this recipe has to be started the day before you plan to cook it.

Filling:

2 pounds stewing beef, cut into 1/2-inch pieces

4 cups Guinness stout, divided

1 clove garlic

2 bay leaves

1 cup beef stock

2 stalks celery, sliced

2 large carrots, sliced

1 large onion, sliced

Salt and freshly ground pepper to taste

2 tablespoons minced fresh flat-leaf parsley

1 bouquet garni (a cheesecloth bag containing 3 sprigs fresh parsley, 1 sprig fresh thyme, 8 to 10 black peppercorns, and 1 bay leaf)

1 tablespoon cornstarch

1/2 cup cold water

3 to 4 large mushrooms, sliced (optional)

Pastry:

1 3/4 cups all-purpose flour

Pinch of salt

1/3 cup solid vegetable shortening, such as Crisco

1/3 cup unsalted butter, cut into small pieces

1/3 cup ice water

1 egg mixed with 1 tablespoon water

To start the filling: In a large bowl or nonreactive pot, combine the beef, 2 cups of the Guinness, the garlic, and the bay leaves. Cover and refrigerate for 24 hours. Drain the marinade and discard the garlic and bay leaves.

In a stockpot or large saucepan over medium heat, bring the marinated beef, the remaining 2 cups of Guinness, and the beef stock to a boil. Reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours, or until the meat is tender. Skim off any foam that rises to the top. Add the celery, carrots, onion, salt, pepper, parsley, and bouquet garni and cook for 15 to 20 minutes, or until the vegetables are slightly tender. In a small bowl, combine the cornstarch with 1/2 cup cold water, and whisk until smooth, Stir into the filling, and cook for 2 to 3 minutes, or until the liquid is thickened.

To make the pastry: Combine the flour, salt, shortening, and butter in a food processor fitted with a metal blade. Pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Sprinkle in 4 tablespoons of the ice water, pulse 4 to 5 times, and if needed, add the rest of the water and pulse again. Wrap the dough in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll out the dough to a circle 12 inches in diameter.

Preheat the oven to 375 F. Remove the bouquet garni, and transfer the filling to a 10-inch deep-dish pie plate. Stir in the mushrooms, if using. Cover with the pastry, crimp the edges, and cut a few slits in the top to allow steam to escape. Brush the top with the egg wash. Bake for 30 to 35 minutes, or until the top is golden and the mixture is bubbling.

4-6 servings