Tag Archives: beef

Healthier Baked Italian Meatballs #SundaySupper

Healthier baked italian meatballsFitting with the theme of this week’s Sunday Supper, as “Cowboy Cooking” I am making Healthier Baked Italian Meatballs. So what is Cowboy Cooking you ask? (and I’m glad you did) According to Cowboy Kent Rollins (THE modern day authority on Cowboy cooking)  it’s hearty food, not fancy! You can see him on CBS Sunday Morning to get his gist!   Kent and his wife Shannon carry on the tradition of cooking on a Chuck wagon as they make their way across the country feeling hungry cowboys and cowgirls with recipes like Chicken Fried Steak, Sparkly Taters (add beef!), and Green Pepper Frito Pie.

So why “healthier” meatballs for me? Well I love all kinds of meat, but I am not paleo. I am not totally veggie either. I just wanted a healthier meatball but still had plenty of flavor...So I made one. Click To TweetWith  only egg-whites, whole-wheat breadcrumbs, and no cheese, I consider it “clean” and also Advocare compliant (you can read more about that here). In the recipe I note that the breadcrumbs are optional- and guess what?! They are! I like the texture better with the added crumbs, but if you are following a paleo diet, take them out and these are still delicious!  If you are just wanting to eat healthy foods, but still want a really tasty meatball…here you are:


meatball ingredientsHealthier Baked Italian Meatballs

Makes 20

1 and 1/2 pounds ground Certified Angus Beef® brand beef
4 oz. mushrooms, chopped fine
1/4 cup egg white liquid
1/3 cup onion, chopped (either green or white)
1/2 tsp. pepper
1 tsp. salt
1 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. garlic powder
*Optional: 1/3 cup whole wheat breadcrumbs (and I opt)

Preheat the oven to 375*. Spray a rimmed baking sheet with non-stick spray.

Mix all the ingredients until thoroughly combined. Form into 20 meatballs. The best way to do this is to wet your hands and scoop a large heaping tablespoon amount into your palm. Roll and place on the prepared cookie sheet. Bake for 20 minutes until no longer pink in the middle. Serve with your favorite sauce.Healthier Italian Meatballs


To get more great Cowboy Cooking ideas check out Kent and Shannon’s blog recipes HERE. You can also find inspiration on Certified Angus Beef® brand’s website HERE. Look for this label:

certified angus beef brand

This is the pre-made patties label too, but you need to look for that little cow and the “Certified Angus Beef” brand!

The recipes do not have to be made over a campfire (but they can be)! They have some amazing recipes for using beef and their burger recipes look perfect for summer grilling. And don’t forget, for the best recipes using Certified Angus Beef® brand check out our Sunday Supper Bloggers here, thanks to the host today, Cindy Kerschner of Cindy’s Recipes and Writings.

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Healthier Italian Meatballs

 

Italian Wedding Soup #SundaySupper

italian-wedding-soup
Upon request of my friend, Marianne, I am making my best (echem), well- first version of Italian wedding soup for you all today! And I have to say…It is awesome! I make soup all the time, and there is always a simple strategy once you start making it: veggies, broth, meat, and maybe pasta or beans. Italian Wedding Soup is no different. Basically Italian Wedding Soup has some main components that you can change up:

  • green vegetables: kale, spinach, cabbage, endive, or escarole
  • meat: meatballs made with chicken, beef, or pork
  • broth: chicken or vegetable
  • pasta: small stars, mini-tubes, balls, or orzo
  • optional add ins: shredded chicken, lentils, parmesan cheese

Italian Wedding Soup | Hardly A Goddess
Of course, never having made it before, I looked up the short-list of the best italian cook’s recipes that I could think of: Lidia Bastianich, Giada De Laurentiis, Mary Ann Esposito, and Mario Batali. To say these inspired my recipe is kind of an understatement. They are so different  as some use turkey, prociutto, or escarole, while others add basil, kale, and sausage.Italian Wedding Soup | Hardly A Goddess

Inspired to make a few new variations in search of the best version of this staple soup, I am starting with a beef meatball version that is pared down to be able to make easily any night after work. You can use any other substituions to ramp up your meatballs, like adding prociutto, or sausage, or using your own homemade stock if you happen to have it on hand. I am sharing with you a quicker, weeknight-meal kind of version here, using chicken stock from the carton (or can), a one pound package of ground grass-fed lean beef, and dried ditalini pasta.

Italian Wedding Soup #SundaySupper

Italian Wedding Soup #SundaySupper

This is a comforting and easy soup to make for a great weeknight meal. It gets better after a day, so make it ahead and serve with a crusty loaf of bread~ yum!

Ingredients

    For the meatballs
  • 16oz package of ground beef
  • 1 cup of seasoned bread crumb
  • 1/4 cup of milk
  • 2 eggs
  • 1/4 cup fresh grated parmesean or romano
  • 1 Tbsp fresh lemon zest
  • 1 tsp.kosher salt
  • 2 Tbsp. minced fresh parsely
  • 1/2 grated onion
  • For the soup
  • 1 Tbsp. olive oil
  • 2 carrots peeled and diced
  • 2 ribs of celery diced
  • 1/2 an onion diced
  • 2 cartons (8 cups) of chicken stock or broth
  • 8 cups of chopped kale

Instructions

  1. You need one large stock pot, and two smaller pots (one for pasta, one for meatballs)
  2. To make the meatballs
  3. Mix the ingredients in a large bowl until thoroughly combined.
  4. Scoop 1/2 tsp.of the meat mixture and roll into round balls. Continue rolling until all the meat is rolled.
  5. Drop the balls into rolling, boiling, salted water. Do this in stages to avoid over crowding. The meatballs will sink at first and then float. Once they float, continue to cook for 3 minutes and then remove with a slotted spoon to a separate bowl.Set aside.
  6. Make the pasta
  7. Make according to package directions. Strain and set aside.
  8. Make the soup
  9. To a large pot, heat the oil until hot. Add the onion, celery, and carrot and cook until translucent.
  10. Add the broth and kale and simmer for 15 minutes.
  11. Add the meatballs to the soup.
  12. To serve
  13. Add cooked pasta to individual bowls before ladling the soup over the top.
  14. Garnish with fresh grated parmesan and parsley.

Notes

I boiled (poached) the meatballs separately from the soup, as I do this with matzo balls as well- it helps keep the broth clear and makes more of it- I like adding the pasta separately too, so it doesn't absorb the broth as it sits and get mushy. If you are eating this right away, you can poach the meatballs and the pasta directly in the soup, making this a one pot meal- easily!

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Italian Wedding Soup | Hardly A GoddessThanks to our host for this week’s link-up, Sarah from Chef Next Door!

Appetizers, Soups, and Salads

Lean Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cola Marinated Steak Tips #SundaySupper

Cola Marinated Steak Tips | Hardly A GoddessSteak tips? If you don’t know what they are, you are not from New England! When I moved here from New York, I wondered the same. What is a steak tip, and why is it on every menu that I come across?! Well, adventurous girl that I am I soon realized steak tips are far from adventurous, and they are kind of like steak bites, that have been marinated to a tenderness unlike any other cut of steak. As a cut of meat they are usually a beef sirloin flap steak that has been cut into strips. They are virtually standard grill food for most people in my area of Massachusetts.  If you order steak tips from a restaurant, they are more saucy and usually served over rice pilaf or mashed potatoes. I am a grill girl though, and will always prefer them this way, if  I make them from home.

Now, as a marinade, you can just use a bottled teriyaki dressing, and be done with it, but I have found the best little variation (but still keeping it simple), works for us: Cola. They say soda is just like drinking battery acid, so I can’t imagine what it does to raw meat…other than make it superbly tender by breaking down all the protein in it. Wonderful tenderizer! Just don’t use the diet stuff- for this recipe you need the sugar syrup, good old, normal cola.

Here’s what I use for the marinade:

Cola Marinated Steak Tips | Hardly A Goddess

Here’s the recipe:

Cola Marinated Steak Tips #SundaySupper

Ingredients

  • 4 ounces Cola
  • 4 ounces bottled Italian dressing
  • 4 ounces bottled chili sauce
  • 5 ounces cranberry juice cocktail
  • 1 1/2 lbs. steak tips.

Instructions

Mix all the marinade ingredients together in a shallow dish. Add the steak and marinate for 8 hours, turning once, half-way through.

If you are grilling, go ahead and preheat the grill to medium-high heat. If you are cooking on the stove, your pan should be medium high heat as well.

Remove the tips from the refrigerator and let them come to room temperature.

Discard the marinade, and grill or saute the meat until done to your liking.

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Cola Marinated Steak Tips | Hardly A Goddess

Since, I know many of you won’t grill, I am listing these easy cooking times recommended specifically for steak tips, from the Butcher site at the Meat House, a place where I used to get my steak tips, before they went and moved too far away from us!

Grill: 4-6 minutes per side on medium/high heat

Roast: 14 total minutes at 400 degrees

Broil: 4-6 minutes per side on high heat

Sauté: 4-6 minutes per side on high heat

Now, since I live in New England, there are a lot of other great regional recipes that I could have shared with you, but I hope you will try this one! Lots of other regional specialties abound outside of my world however, so I am happy to share the recipes from my friends at Sunday Supper. This event will be hosted by Sue Lau, from A Palatable Pastime Thank you Sue!

Appetizers:

Beverages:

Breakfast:

Salads:

Sauces:

Side Dishes:

Soups:

Main Dish:

Desserts:

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement