This was such an easy way to make a cheeseburger – it would also work great with meatballs.
1 lb. ground beef
1/2 chopped red onion
1/4 cup breadcrumbs or smashed crackers (you can use gluten free crackers if you like)
1/4 tomato sauce
Garlic powder, salt & pepper to taste
Shredded cheddar cheese
Preheat the oven to 375. Grease a muffin tin.
Combine all ingredients, except for the cheese. Fill each muffin tin with the meat mixture.
Cook for about 35 minutes or until the meat is firm. Top with the cheese and cook for another 5 minutes.
Serve with ketchup and mustard.
These were a little time consuming to make, but came out well. I like baking them – they cook a lot more evenly.
1 lb. ground chicken
3 slices bread, soaked in milk
1 small onion – chopped
1 clove garlic – chopped
3 oz. diced pancetta
1 egg, beaten
1 T. chopped parsley
Preheat the oven to convection 400. Saute the onion, garlic and pancetta in a pan until the onions have softened and begin to turn brown. Season with salt & pepper.
Squeeze the milk from the bread and chop the bread fine.
Place ground chicken, onion mixture, parsley, bread and egg in a bowl. Season with more salt & pepper. Mix well with your hands.
Line a baking dish with some aluminum foil. Spray some olive oil onto the foil to prevent sticking. Form the chicken mixture into meatballs, around 1/1/2 – 2 inches in diameter.
Place them in the oven for about 30 minutes. Serve plain or with some mustard or other sauce.
The cream of mushroom in this recipe can be used as a sauce, or even as a soup (with maybe a little more added broth). In either case, it was delicious and kind of a comfort food for me. In the past, I made this with Campbell’s Cream of Mushroom soup, but seeing as I’m trying to make everything from scratch, I didn’t think opening a can of Campbell’s soup was very healthy!
8 oz. fresh mushrooms, sliced
(I used designer mushrooms here, but really any will work)
2 T. butter
2 T. chopped onions
1-2 cloves chopped garlic
1 T. flour
1 cup chicken broth
1/4 c. heavy cream
1 pound ground beef
1/2 c. breadcrumbs
Seasonings to taste
Combine the ground meat, egg, and breadcrumbs in a bowl. Add desired seasonings and mix well (I use my hands – they’re the best mixers!). Make individual meatballs and set aside.
In a saucepan, melt the butter. Add the onions and garlic and sauté for a couple of minutes. Add the mushrooms and mix well. Cook until the mushrooms have softened.
Add the flour and mix well until all the flour has incorporated. Add the chicken broth and bring to a slow boil. If it needs to be thicker, mix a bit of flour and cold water together in a separate container until the flour is all incorporated. Add this to the saucepan and stir. Continue doing this until you get the desired consistency. Once you are happy with the thickness of your liquid, add the cream and cook slightly. Set aside.
Cook the meatballs in a frying pan, browning all the sides. Cover and cook for a few minutes on low until the meatballs are almost cooked through. Add the mushroom sauce mixture and cook altogether to incorporate the flavors.
Serve over some cooked rice.
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.