Rachel's Recipes

Posts Tagged ‘Beef

I was watching Food Network’s Throwdown and the next thing I knew, I was making these meatballs for dinner. I love the saltiness from the Romano cheese and I always have a package of ground chuck on hand so these were quick for me to throw together.

1 pound ground chuck
1/2 cup dried bread crumbs
4 large eggs
1/2 cup whole milk
3/4 cup grated Romano
3 ounces grated Spanish onion
4 Tablespoons finely diced fresh garlic
4 Tablespoons finely chopped fresh Italian parsley leaves (I used 1 heaping Tablesoon of dried parsley)
4 Tablespoons finely chopped fresh basil leaves (I used 1 heaping Tablesoon of dried basil)

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. (I actually prefer to first line my baking sheet with foil and then spray with cooking spray, although these did release pretty easily from the baking sheet.)

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

I froze half the batch to be used for a quick dinner later.

Source: Food Network


For Christmas dinner every year, my grandmother makes homemade lasagna. It’s a family favorite and a nice change during a season filled with turkeys. You can also prepare this ahead of time and freeze it for an easy meal later.

1 pound ground beef
2 tsp Lawry’s seasoned salt (my spice blend doesn’t have salt in it so I add some of that too)
1/4 tsp garlic powder
1/2 tsp pepper
28 oz can crushed tomatoes
1 package spaghetti sauce mix (Lawrey’s and McCormick make them–they’re near the taco seasoning and gravy packets)
8 oz can tomato sauce
1/2 pound lasagna noodles
1/2 pound Mozzarella cheese, sliced or shredded (I use one package of preshredded)
1/2 pound cottage cheese (the small container)
1/2 cup Parmesan cheese

Brown the meat in a Dutch oven or deep kettle. Mix in seasoned salt, garlic powder, and pepper. Add tomatoes, tomato sauce, and spaghetti sauce mix. Stir thoroughly and cover and simmer for 30 minutes.

While the sauce is simmering, boil the lasagna noodles according to package directions. Drain and rinse.

In a 9×13 pan, pour 1/3 of the meat sauce. Cover with the lasagna noodles, cottage cheese, and mozzarella. Repeat layers ending with the meat sauce. Top with Parmesan cheese.

Bake at 350 degrees for 20-30 minutes until cheese is bubbly.

To freeze, prepare as for baking. When ready to cook, thaw and bake.

This is only slightly more effort than Hamburger Helper and totally worth it! Everything, including the pasta, cooks in one pot, making clean up a snap.

1 Tablespoon vegetable oil
1 pound lean ground beef
1 cup elbow macaroni
1 large onion, diced
1 green or red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 28-ounce can diced tomatoes, undrained
1/4 cup water
1/4 cup red wine (can substitute water)
1 cup shredded cheddar cheese

Heat a Tablespoon of oil in a dutch oven or large pot. Add the beef and cook until browned. Remove from the pot, leaving drippings, and set aside on a plate. (Depending on how lean your beef is, you may need to pour of a little bit of the grease, leaving just enough to coat the pot.)

Add the onions to the pot and cook 5-7 minutes, until translucent and fragrant. Add the pepper and spices and cook another few minutes until pepper is softened.

Add the tomatoes, water, wine, and pasta and bring to a boil. Boil for several minutes and reduce to a simmer. Stir in the beef and continue to simmer until pasta is cooked through. Stir in the cheese cook until cheese has melted.

Slightly adapted from
: The Kitchn

So far I haven’t met a meatball recipe that I didn’t enjoy. Since this one does not call for fresh herbs, I had everything on hand.

1 pound lean ground beef
1/2 pound bulk Italian sausage
1/3 cup bread crumbs
2-3 cloves garlic, crushed (or 1 tsp crushed garlic from the jar)
1 teaspoon salt
1 teaspoon dried basil
1 medium onion, finely chopped
1 large egg
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Line a large shallow baking pan with foil and set the oven to broil.

Combine all ingredients. Shape into meatballs using a tablespoon or a medium cookie scoop.

Broil the meatballs for about 10 minutes. Turn and broil for 10 minutes longer, until cooked through.

Extras can be frozen and reheated in your favorite sauce for 15-20 minutes.

Adapted from: Diana Rattray

This may be Eric’s new favorite pasta dish. The smokiness of the bacon really enhances the sauce to jazz up traditional spaghetti and meatballs. If you already have meatballs in your freezer (store bought or homemade), it should take around 30 minutes to put together.

Kosher salt
13 oz box angel hair pasta or spaghetti
16-24 meatballs, thawed if frozen
6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
28 oz can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream (or half and half)
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. While the sauce is simmering, add the pasta and cook to al dente. Drain and set aside until the sauce is complete.

Fry the bacon until crisp in a large skillet. Remove and allow to drain on paper towels. Drain bacon grease so only two tablespoons are remaining in the pan. Add the onion and shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Return the bacon to the skillet and add the meatballs, cooking until the meatballs are warmed.

Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes (this is when you should cook the pasta). Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

Source: Krista’s Kitchen

These were really easy to put together and an easy way to ensure you can serve everyone at once. You can easily cut these larger to make full sized hamburgers.

2 pounds ground chuck (80/20 mixture so beef does not dry out)
1/4 cup onion, finely diced
seasoning salt, to taste
salt, to taste
ground pepper, to taste
6 slices cheddar cheese
12-24 dinner rolls

Preheat oven to 400 degrees.

In a medium bowl, mix together beef, onions, and desired seasonings.

Using at least a 13 x 9 pan (we used 15 x 10), pat the meat mixture to the desired thickeness. Bake 20-25 minutes, to your desired doneness. Pour off any excess grease and top with the cheese slices. Return to oven until cheese is melted.

Remove from oven. Cut into your desired size using a pizza cutter. We got about 18 from ours. Serve on dinner rolls.

1 pound lean ground beef
1/2 cup breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Worchestershire
1/2 teaspoon crushed garlic
1/4 cup onion, finely diced
1 egg

Preheat oven to 400 degrees. Line a cookie sheet with foil for easy clean up.

Combine ingredients together. Using a cookie scoop or Tablespoon, separate mixture into 1.5 inch balls, about two dozen in total.

Bake 18-20 minutes, until no longer pink in the center. Freeze extras and warm on the stove in your favorite pasta sauce.


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.