Main Dishes

Main Dishes
Back to Jeanne's Quilting Too
Tasty meatballs cook up quickly and freeze well for later.
Lean Meatballs

3 slices bread, diced
1 pound lean ground beef
1 pound lean ground turkey
2 large egg white
1/3 cup grated Parmesan cheese
3 tablespoons onion, grated
2 tablespoons parsley
1/4 teaspoon coarsely ground pepper
1 clove garlic, minced
  1. Preheat oven to 425. Line 15" x 10" jelly roll pan with foil; spray foil with nonstick cooking spray.
  2. In large bowl, combine diced bread and 1/3 cup water. With hand, mix until bread is evenly moistened. Add ground beef and remaining ingredients. With hand, mix until well combined.
  3. Shape meat mixture into meatballs. (For easier shaping, use slightly wet hands.) Place meatballs in jelly roll pan and bake 15-20 minutes, until cooked through and lightly browned. When cool, place in the freezer. When frozen, place meatballs in freezer containers. To thaw meatballs for use in recipes, place frozen meatballs in refrigerator overnight. Or, unwrap frozen meatballs and place on microwave-safe plate. In microwave, cook on Medium for 2-4 minutes until just thawed.

This stew is so delicious, perfect for a late winter evening. Yes, that's a lot of garlic powder but wow, it's good!
Old Fashioned Beef Stew

1/2 cup flour
1 tablespoon garlic powder
2 pounds beef chuck, cubed
1/2 cup onions, chopped
6 large potatoes, peeled and diced
3 stalks celery, sliced
6 carrots, sliced
3 cans beef broth, 10.5 ounce
3 tablespoons flour
1 tablespoon cold water
  1. In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
  2. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
  3. To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
  4. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

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