Tag Archive: Meatballs

I bought a jar of sauce at Aldi and it sounded like it would pair well with meatballs.   It did!  Plus I tried a new method of making baked potatoes making this a stress free night.


Regular readers of my blog know I often prepare, bake, and then freeze meatballs ahead.  I prepared these the same night I cooked burgers.  My meat mixture included pesto, bacon jam, sweet pickle relish, an egg, and seasoned breadcrumbs.   The meatballs were baked at 375 for 40 minutes and then I poured the sauce over them and refrigerated them.


Unfortunately, I forgot to make my baked potatoes in the crockpot, so I tried a new method.

I put olive oil and salt in a bowl and rolled  the washed and dried potatoes (sweet and russet) in it.  I placed them on a sheet pan lined with foil and poked them with a fork.

They took 45 minutes all told at 425F.  I put the meatballs in for the last 20 minutes.



Today was food preparation Sunday.  I did my shopping yesterday (following the great, inspiring sales this week), and prepared food today.  The meatballs are a combination of several meats and I made them jumbo, like mini meatloafs.

3 lb. ground beef

1 lb. ground chicken

1 lb. ground turkey

1/2 lb. ground pork  (optional)

2 tsp. baking soda mixed with 2 Tbsp. water

2 c. crumbled cornbread

2 eggs

1/4 c. sweet pickle relish

1/4 c. pesto

3 Tbsp. steak seasoning

1 lb. ricotta cheese

1 jar spaghetti sauce (I used Gia Russa)

4 oz. each ricotta salada and fontina cheeses, shredded


Combine meats with baking soda water and add in relish, pesto, seasoning, ricotta cheese, and seasoning.

Prepare 13 x 9 baking dishes by spraying with cooking spray.


Using large scoop, form meatballs and put into baking dishes sprayed with coconut oil.


Bake at 375F for 40 minutes until internal temperature is 165F.


Pour  spaghetti sauce over cooked meatballs and top with shredded cheese.  I used ricotta salada and fontina.



Meanwhile as part of food prep Sunday, I browned the remaining ground meats I bought (about 3 lb. total) to freeze and use in a future meal.

I bought a variety of sauces on a clearance sale at the local market and put boneless chicken breasts and thighs into large containers and coated them with the sauces and froze the chicken for future meals.  I only used half of the meatballs I made for tonight’s dinner.  I froze the rest for another night.


I served the Jumbo meatballs tonight with a tortelloni that was on a BOGO sale at my local supermarket.  I also bought their spinach ricotta ravioli, and everyone loved the freshness of this delicate pasta.  I will go buy more before the sale ends!


All in all, a successful food preparation Sunday, ending with a delicious, easy meal made of ingredients bought on sale!



I saw a video on “Tasty” of this and had to try it . . .


2 packages Pillsbury reduced fat whole wheat refrigerator biscuits

1 jar Gia Russa Cherry Tomato Sauce  (SOOOOO good)

Homemade turkey meatballs

2 c. shredded six italian cheese

Cut biscuits into quarters.


Mix with 2/3 of the jar of sauce.


Place in a prepared 13 x 9 deep baking dish.

Top with meatballs.


Spoon remaining sauce over meatballs.


Top with cheese.

Bake at 375 for 35 to 40 minutes.


I wanted to keep it simple, but I think I’ll try variations using sausage instead of meatballs, adding in roasted peppers, onions and/or zucchini.  As always, using homemade biscuit dough and homemade sauce is healthier, but convenience foods help on workdays!






1/2 c. soy sauce

1/4 c. sriracha

1/4 c. chili paste

1/4 c. honey

1/2 tsp. ginger

1 Tbsp. minced garlic

2 Tbsp. sesame oil

1 package Eat Smart stir fry vegetables

1 can baby corn

1 package rice sticks

Soak rice sticks in water.

Heat oil.  Add ginger and garlic.  Cook for a minute or so.  Add in remaining sauce ingredients.

Toss sauce with Meatballs and heat through, adding water as needed to keep sauce from becoming too thick.

Cook vegetables in the microwave.

Add vegetables to meatballs and sauce.

Add in noodles.

Serve sprinkled with chopped cashews and green onions

Meatballs a la olivia

1/2 lb. ground pork

1/2 lb. ground chicken

2 lb. ground chuck

8 oz. ricotta cheese

2 Tbsp. sweet pickle relish

2 Tbsp. pesto

1/2 c. oats

Salt and pepper

Combine ingredients and form into balls.

Place in 13 x 9 baking dish sprayed with cooking spray.

Drizzle with chili oil and bake at 375 for 35-40 minutes.

These freeze well.  I made some for Olivia who just had the baby a few weeks ago.  She defrosted them.

Browned them in a little oil and butter.  Poured sauce over and heated through.

She cooked some peppers and onions and added into the sauce and served them over linguini with steamed asparagus.

Olivia texted “Those meatballs were amazing!!! I did it with marinara and sauteed peppers and onions you left here – over linguini with asparagus!!

I’m just glad I can help her out a little and that they enjoyed the meatballs.

She posted a picture on her social media page saying  – “The little things..making dinner this pepper I was cutting looked like a heart 💛 ‪#‎yum‬”

heart pepper

Here are her little sweethearts Kaden and Konnor

Out front of their house


I made meatballs ahead and froze them.  These were really large, almost like mini meatloafs.  One was plenty.

This is a big batch that made 24 large meatballs.

1 lb. ground chuck

1 lb. ground pork

3 lb. ground chicken

2 c. leftover rice

1 small container ricotta cheese

2 Tbsp. sweet pickle relish

2 Tbsp. pesto

1 Tbsp. garlic salt

1/2 c. gluten free bread crumbs (or you can use cornmeal or oats)

Mix and place meatballs in 2 baking dishes sprayed with coconut oil spray.

Drizzle chili oil over each meatball.

Bake at 375F until internal temperature reaches 165F.  About 45 – 50 minutes.

I froze them in two batches of 12.  This is one batch.

To prepare them in the crock pot, you need:

1 large jar of pasta sauce

onions, peppers, and mushrooms to saute and put in sauce.

This morning, I sauteed onions, pepper and mushrooms and placed in the bottom of a large crock pot.  Pour in a little sauce.  Layer meatballs over veggies in the crock pot.  Pour remaining sauce over meatballs.  Cook on low 8-10 hours.

Right before serving, I made tortellini.  While the water came to a boil, I  sauteed zucchini in olive oil and butter.  Then I added in 6 oz. of Ricotta Salata cheese (my new favorite cheese for cheat days), a little Parmesan, and tossed it with the tortellini once it was cooked.

This meal was really delicious.   I believe the lemon infused olive oil I bought the other day added a really interesting taste dimension to the zucchini!

Stroganoff Style Meatballs


24 small chicken meatballs, fully cooked

8 oz. mushrooms

4 Tbsp. butter

2 c. leftover gravy

1/8 c. sherry

8 oz. sour cream

Cook mushrooms with butter.  Salt to taste.  Add gravy and sherry.  Simmer 5 minutes.  Add in meatballs and heat through.

Serve over fried potatoes.


6 Packages Aidell’s Spicy Mango Jalapeno Chicken Meatballs


1 Jar Mrs. Renfro’s Mango Habinero Salsa

Mrs Renfro

Another sale led me to this meal.  The meatballs were a steal!  I wanted some more sauce than they come with, though, and when I saw the Mrs. Renfro’s on sale too, it was meant to be!

I heated up the meatballs and salsa in a large skillet with a lid over medium low for about 45 minutes, while I cooked some brown rice.  I steamed a package of broccoli slaw and mixed it with the cooked brown rice.  We also had a nice salad of mixed greens to cool things down, and a dollop of sour cream helped too.  This is a very spicy, but very delicious combination.  I will try this again (from scratch next time) now that I know the kids like the combination.

Turkey Ricotta Meatloaf/Meal One - Spaghetti and Meatballs/Meal Two

Ever since trying Lidia Bastianich’s meatloaf recipe using ricotta, I won’t make burgers, meatballs or meatloaf without ricotta. I like to experiment with different mixes of meats, different add ins, and the kids have voted this their favorite so far!!

This recipe made one large meatloaf and a lasagne pan of large meatballs.

6 lb. ground turkey
1 c. oatmeal
1 egg
1/4 c. sweet pickle relish
1/2 large sweet onion, finely diced and cooked until translucent
1 large container ricotta cheese
1 packet from a Rice A Roni ** when I make multiple packs of Rice A Roni, I use less of the seasoning packs to reduce the sodium content. I use the seasoning packs from time to time to spice up my meat mixtures.

Combine everything except the meat and oats in a very large oversized bowl. Add in meat and blend well with hands to evenly distribute the cheese mixture. Sprinkle with half the oats and blend in. Sprinkle with remaining oats and blend in.

Make large meatloaf. Glaze with sauce of your choice. This time I used leftover mustard mixture from a batch of Grace’s sandwich recipe, and added to it some ketchup, balsamic vinegar and sugar,

I have frozen my meatloaf raw and then thawed in the fridge from the day before I want to serve it. The meatballs are best cooked first and frozen cooked.

Cook covered 350 F for one hour and 15 minutes. Remove foil and bake another 20 to 30 minutes until internal temperature exceeds 165 F.

You can bake the meatballs (I use a jelly roll pan) in the same oven. They take about 40 minutes, depending on the size. Pull them out when they look golden.

Immediately remove meatloaf and meatballs from liquid that accumulates in the bottom of the pans.

The meatloaf makes killer patty melts, if you ever have any left over!!

The meatballs can be frozen for future use. I put mine directly into the lasagne pan, topped them with sliced black olives and carmelized onions, and then poured sauce over them. I kept them in the fridge for two days and baked them for dinner tonight. 350 F for 45 minutes uncovered, topping with cheese during the last 10 minutes or so.

I found a bargain on Gia Russa sauce (Traditional style) and didn’t even doctor it up. I figured that if they sell it on their website for $8.00 a jar, it wouldn’t need doctoring. I paid $2.00 at a overstock store. It was as delicious as something I slaved over all day. Their website says “Made in small batches and produced from only real Italian plum tomatoes from Italy, our sauces epitomize pasta-sauce-making as a true culinary art form: all fresh produce, fresh herbs & spices, make for producing a very balanced, light tasting sauce. All natural, no preservatives, no added sugar, no paste or puree.” I believe it! I had a little Magic Hat Pale Ale with it too! YUM.

Turkey Quinoa Meatballs Over Roasted Potatoes

2 lb. ground turkey breast
3/4 c. cooked quinoa
1 Tbsp. minced garlic
1 egg
2 Tbsp. Parmesan, Romano, or Asiago cheese
2 Tbsp. olive oil
2 Tbsp. pesto sauce
2 Tbsp. roasted shallots
1/2 tsp. each salt and pepper
2 cans crushed tomatoes

Combine turkey and remaining ingredients except tomatoes. Roll into balls and cook in skillet coated with olive oil. Place 1/2 can crushed tomatoes in bottom of crock pot. Layer meatballs and tomatoes ending with tomatoes.


Cook 5-6 hours on low.

I served this over roasted potatoes cooked with onions, green peppers and celery. I boiled them first and then drained them and returned them to the pan they were boiled in so they could dry out. I put 2 Tbsp. olive oil and 4 Tbsp. butter in the skillet and sauteed the veggies for a few minutes, added the potatoes, and cooked until they were golden.


Even though meatballs and potatoes may seem like an odd combination, this recipe for meatballs is so similar to meatloaf, it works really well!  We topped it off with shredded cheese.



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