Make 1, Take 1: Precooked Meatball Recipes

Cook’s Notes: This week, I made two meatball recipes from Linda Larsen, Your Guide to Busy Cooks. One dish was for our family to eat this week (the Make 1). As I have mentioned, one way we are supporting a friend who was diagnosed with cancer is to cook for her: The second dish was for her family to heat up later (the Take 1). I modified her instructions to suit our tastes: turkey meatballs for us and beef meatballs for our friends. Thank you, Linda, for sharing these good ideas.

Make 1: Turkey Alpine Meatballs

1 lb frozen fully cooked turkey meatballs
1/2 c yogurt
1 c milk
13.25 oz can mushrooms, drained wt 8 oz
2 tsp minced garlic
1.5 c shredded Swiss or Colby cheese
3 c cooked rice
1/4 c grated Parmesan cheese

Heat oven to 325°F. Microwave frozen precooked meatballs according to package directions.

Blend yogurt, milk, drained mushrooms, and garlic. Combine cooked meatballs with yogurt sauce, Swiss cheese, and cooked rice in 3-quart baking dish and mix gently. Sprinkle casserole with Parmesan cheese. Bake casserole for 25-35 minutes, until sauce is bubbly and lightly browned on top. Serves 8.

Take 1: Meatball Stew En Casserole

1 c chopped onion
1.5 tsp minced garlic
8 oz pkg button mushrooms, sliced
10 oz can low sodium cream of mushroom soup with roasted garlic
1/2 c milk
1/4 tsp nutmeg
1 tsp garlic powder blend (Garlic Garni)
2 lbs frozen fully cooked meatballs
16 oz pkg frozen baby peas, thawed
9 oz pkg baby carrots, chilled

For cooking later:
1 container refrigerated mashed potatoes
1/2 c grated Parmesan cheese

Lightly coat a skillet with cooking spray. Sauté onion and garlic for a few minutes. Add mushrooms and cook until tender. In a separate bowl, whisk together canned soup, milk, nutmeg, and garlic powder blend. Let mixture cool for a few minutes. One at a time, stir in chilled carrots, frozen peas, and frozen meatballs. Place in 13 x 9 x 2-inch casserole dish (use a foil container with a plastic lid, so there won’t be dishes to clean afterwards). Wrap well, label, and freeze up to 3 months. Store mashed potatoes in refrigerator and Parmesan cheese in fridge.

Thaw and reheat:
Thaw casserole overnight in refrigerator. Remove the plastic lid and wrap the top of the casserole with foil. Bake, covered, at 400 °F for 30-35 minutes or until casserole bubbles around edges. Uncover casserole. Combine potatoes and Parmesan cheese, and spoon around edge of baking dish. Bake for 15-20 minutes longer until potatoes are browned and casserole is bubbly. Serves 8-10.

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