Looking at the picture, it looks like a pizza! But really, it was a plate full of medium sized meatballs covered with tomato sauce and mozzarella cheese…and it was delicious!
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
4 minced garlic cloves
1/4 c. chopped parsley
1 c. bread crumbs
1 c. grated parmesan cheese
2 cups marinara sauce
Mix together the meats, garlic, parsley, bread crumbs, eggs, and parmesan cheese in a bowl. Season with preferred seasonings. Form the meatballs (not too large – about 1 inch in diameter) and set aside.
Heat oven to 395.
Pour some sauce in the bottom of a casserole dish. Position the meatballs all around. Cover the meatballs with the remainder of the sauce. Top with mozzarella cheese.
Cover with foil and cook in the oven until the meatballs are cooked through (about 45-50 minutes). Be careful taking the dish out of the oven as the sauce may have boiled over.
Once I figured out the easy way to hollow out zucchini boats, I was sold on this recipe. For those that struggled like me, this new way of hollowing out a zucchini will bring a smile to your face! Maybe everyone already knows this method and I was just a little behind, but here’s how you do it. You cut a zucchini in half lengthwise and then using a teaspoon, you start scraping the pulp down the middle until you’re left with a nice hollow indentation in the zucchini that you can then fill with all sorts of yummy concoctions! Here’s what I filled it with:
1/2 chopped onion
1/2 lb. chopped mushrooms
1 lb. ground turkey
Marinara sauce – I make my own from fresh tomatoes and basil
4 large zucchini
Preheat the oven to 350.
Saute the onions in some olive oil until they are golden. Add the mushrooms and cook until the mushrooms have released all their water.
Add the ground meat and any seasonings you might like. You can add fresh herbs to your taste. Brown the meat until it’s no longer pink.
Place the zucchini halves in an oiled casserole dish. Spoon some of the marinara sauce into each shell. Fill the shells with the meat. Sprinle the grated cheese on top.
Place them into the oven for about 25 minutes -until the cheese is melted and the zucchini shells are tender. If it’s taking too long for the shells to get tender, cover the dish with foil and cook until done. If you do this, cook uncovered for a few more minutes after removing the foil.
Cabbage rolls are a great Dash friendly meal, but I find them cumbersome to make. Instead, why not take all the regular ingredients and just put them together without stuffing the cabbage leaves? Yes, it’s not as pretty, but it’s just as tasty! I promise!
1 to 1 1/2 lbs. ground meat (you can use whatever you like)
2 sausages, cut up
I onion, chopped fine
1 garlic clove, minced
1 head of cabbage, shredded
2 cans diced tomatoes
1 cup tomato sauce
Salt & pepper to taste
Chicken broth, as needed
Saute onion and garlic in some olive oil under tender and starting to brown. Add the ground meat and sausage and cook until meat is no longer pink.
Add the shredded cabbage, tomatoes, tomato sauce, salt and pepper. Cover and simmer for 20 to 30 minutes until cabbage is tender. If it dries out, add some chicken broth and continue cooking until the cabbage is done.