Spinach and Ground Beef with Walnuts and Pasta

One weekend I decided to see what I could make with some ground beef I had in the fridge. I liked a recipe I found in my Back Pocket Pasta cookbook, but I didn’t really follow any of the ingredients…hers used escarole, sausage, pine nuts, and garlic. So, I was inspired and made my own pasta dish.

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Roasted Beef Brisket with Vegetables

My birthday is always interesting as an adult/mom/wife. I enjoy cooking, so it can be fun making food for my own birthday. But, I also don’t want anything that would be exhausting or boring. So, this past birthday I was flipping through my cookbooks and came across this recipe. I’d never made anything with brisket before, but wanted to try. It seemed so easy but seemed potentially good. I consulted with my dad and M since they had cooked brisket before. The recipe was a bit different from what they’ve done before but they said it sounded like it could work.

And it did!

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Completely Homemade Lasagna

I’m not sure exactly why, but one day I had it in my head that I wanted to try making lasagna from scratch…as in, the flat pasta sheets. I think part of it is how easy it is to use the new pasta making attachments I have and since the pasta sheets turn out so smooth from it, I thought it might be quite doable. I did technically skip making the sauce from scratch this time, but you could totally use homemade sauce, too. I just wanted to limit my variables slightly to see how it would go.

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Meatball Marsala

I decided to share another meatball recipe with you to make this a meatball week. These meatballs are awesome because it really gives you the same idea as a chicken marsala but with beef, and to me they feel easier even though the work is similar. There is something so fun for me with making meatballs. The Fudgelet helped make them with me.

Meatballs with Soy-Ginger Glaze

I’m still playing catch-up on here. This recipe was one I made back in March, but to be honest, it’s kind of nice. I can look back and be reminded of recipes I want to make again. This was an easy recipe and you could follow the original recipe to do ground turkey, but we prefer ground beef.

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Cheese-Stuffed Meatballs

Awhile ago, before the Chiplet arrived, K had to do a work trip. He was gone for a few days, which made my evenings fairly quiet and slow. One of these nights, I decided to make a huge batch of meatballs. I made enough for us to eat for dinner twice, and to save for future meals post Chiplet. Sauce included! These were really yummy meatballs with the cheese inside. You can make them as small as you like, but ours were on the more normal size since I was making so many (about 100). I doubled the recipe below because I figured that if you’re going to make meatballs, you may as well make a double batch to save. Right?

 

Directions for Cheese-Stuffed Meatballs

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella.

When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through.

Serve.

Directions for Cheese-Stuffed Meatballs (without pictures)

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella. When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through. Serve.

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Ina’s Weeknight Bolognese

I made this sauce around Halloween time because it sounded good, easy, and worked with our schedule of many activities. I was able to make the sauce one night while baking that night’s dinner. This way, we had easy sauce ready to go with some pasta. We ended up having enough for a few nights because this made a lot of sauce and we don’t go nuts with our sauce. I opted out of adding the Parmesan and basil to the sauce directly, until I was ready to serve. I also had some without and didn’t miss it. We liked how the sauce was rich in flavor from the beef and wine, but was still a bit sweet from the tomatoes. And, because you use crushed tomatoes, there is no blending needed so you could make this while a baby was sleeping! (That means I am saving this for future meals, too.)

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