Meat Muffins with Vegetables

Ingredients:Meat muffins
1 lb ground beef or turkey
• 1 1/2 cup frozen vegetable mix ( carrots, corn, green beans and green peas)
• 1 egg
• 2 TB spoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 TB spoon butter, divided

Directions:
• Preheat oven to 390 degrees F.
• Lightly grease a 12 cup muffin pan.
• Mix together ground beef (turkey), frozen vegetables, flour, egg, salt, pepper, and garlic powder.
• Scoop mixture evenly into prepared muffin cups.
• Put a slice of butter on top.
• Bake 30-40 in the preheated oven.

Navy Macaroni – Макароны по-флотски

Ingredients:navy macaroni
• • 1 lb lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon oil
• 1/4 cup chopped yellow onions
• 3 cloves garlic, crashed
• 1/4 lb small  macaroni, cooked
• 1/2 cup beef broth

What you do:
• Season the beef with the salt and pepper.
• In a large cast iron skillet, heat the oil over medium heat.
• Add the seasoned beef and cook, stirring for about 5 minutes.
• Drain off any excess oil in the skillet.
• Add the onions and cook, stirring, until soft, 7 to 8 minutes.
• Add garlic and cook for about 2 minutes.
• Add the macaroni and  beef broth.
• Cook, stirring, until the mixture thickens, 5 to 6 minutes.
• Remove the pan from the heat and spoon the mixture onto the plates.

Note: Navy Macaroni (Макароны по-флотски) were traditionally served on Russian navy ships but due to the simplicity of the recipe became popular all over the country back  in the  18th century.

Meatballs with Pumpkin

Ingredients:Meatballs with pumkin sauce
For the Meatballs:
1 lb ground beef
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• zest of one lemon
• 2 egg yolks
• 2 TB spoons oil
For the Sauce:
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 pumpkin, peeled and sliced
24 oz your favorite Marinara sauce
• 2 TB spoons oil

Directions:
• For the sauce:
• Saute onion and garlic in oil for three minutes.
• Add Marinara sauce and chicken broth.
• Bring to boil.
• Add pumpkin slices.
• Bring to boil, lower the heat and simmer for 15 minutes.
• Meanwhile make the meatballs:
• Mix ground beef, lemon zest, egg yolks, onion, and garlic.
• Scoop out  pieces of meat (I use an ice cream spoon) and gently roll them between your hands into balls about the size of a golf ball.
•  Heat the oil over medium heat in a large skillet and, working in batches, add the meatballs, cooking them until golden brown all over, 8 to 10 minutes total.
• Add the meatballs to the sauce.
• Serve.

Meatball Stroganoff

Ingredients:Meatball Stroganoff
16 oz dry egg noodles
8 oz sliced mushrooms
• 2 TB spoons oil, divided
• 1 onion, diced
• 1/2 teaspoon paprika
• 1 TB spoon butter
• 1/4 cup dry white wine
• 2 TB spoons all-purpose flour
• 2 cups chicken broth
• 1 TB spoon lemon juice
• 1/4 cup sour cream
• 1 TB spoon chopped fresh dill
• 1 recipe Make-Ahead Meatballs, thawed
• salt, pepper

Directions:
• Boil a large pot of salted water for the egg noodles.
• Saute mushrooms in 1 TB spoon oil in a nonstick skillet over medium-high heat until browned, about 5 minutes.
• Transfer to a plate.
• Saute onion, paprika in remaining oil in same skillet until onion is soft, about 5 minutes.
• Prepare noodles according to package directions; drain, toss with butter; set aside.
• Deglaze skillet with wine.
• Simmer until liquid is nearly evaporated.
• Sprinkle flour over onions and stir.
• Whisk in broth.
• Add lemon juice, simmer until thick, 8-10 minutes.
• Stir in cooked mushrooms, sour cream, dill, and meatballs.
• Cook until meatballs are heated through.
• Season with salt and pepper.

Make-Ahead Meatballs

Ingredients:Make-Ahead Meatballs
• 1/2 cup diced onion
• 2 cloves garlic, minced
1 lb ground beef
• 1/2 cup dry bread crumbs
• 4 TB spoons minced fresh parsley
• 1 teaspoon paprika
• 1 teaspoon Kosher salt
• 1 teaspoon pepper
• 2 eggs, beaten
• 2 TB spoons oil

Directions:
• Preheat oven to 400 degrees F.
•  Saute onion in a skillet over medium heat until softened, about 3 minutes.
• Add garlic to skillet, cook 1 minute.
• Combine ground beef, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl.
• Stir in beaten egg.
• Form mixture into 1-inch meatballs and place on broiler pan.
• Bake meatballs until fully cooked, about 10 minutes.

Note: Make a large batch so you always have meatballs on hand. Bake in batches to avoid overcrowding the pan. Freeze meatballs on a baking sheet then transfer to an airtight container and keep frozen until ready to use. If adding frozen meatballs to a dish, allow an additional 5 minutes cook time.

Meatball Stroganoff

Albondigas Soup

Stuffed Peppers

Ingredients:stuffed pepper
• 6 green peppers, seeded
1 lb ground beef
• 1 cup rice, cooked
• 1 jar marinara sauce
• salt, pepper, garlic powder

Directions:
• Mix together ground beef, rice, salt, pepper, and garlic powder.
• Stuff the peppers with the beef mixture.
• Arrange stuffed peppers in a large pot and cover with marinara sauce.
• Bring to boil, cover, reduce heat to medium and cook for 40 minutes.

Ground Beef Taco

Ingredients:ground beef taco
1 lb ground beef
• 2 teaspoons dry minced onion
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cornstarch
• 1/2 teaspoon ground cumin
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon dry oregano
• 1 cup water

Directions:
• Mix minced onion, salt, chili powder, cornstarch, cumin, granulated garlic, and oregano in a bowl.
• Heat a large skillet over medium-high heat.
• Crumble ground beef into the hot skillet.
• Cook and stir until the beef is completely browned, 7 to 10 minutes.
• Drain and discard any excess grease.
• Return ground beef to heat.
• Pour seasoning mixture and water over the beef; stir to combine.
• Bring to a simmer and cook until the moisture absorbs into the meat, about 10 minutes.

Thyme Couscous

Ingredients:Thyme Couscous
1 lb ground beef (or 1 lb mushrooms, sliced)
• 1 TB spoon oil
• 1 cup couscous
• 5 cloves garlic, minced
• 1  teaspoon  thyme
• 2 TB spoons Parmesan, grated
• 1 TB spoon butter
• 1 cup water
• Salt, pepper

Directions:
• Heat olive oil in a large skillet over medium high heat.
• Add ground beef (mushrooms), garlic and thyme, and cook, stirring occasionally, for about 4-5 minutes; season with salt and pepper, to taste.
• Add water, bring to boil.
• Add couscous, cover and cook on low for 4 minutes.
• Mix in the Parmesan cheese and butter.
• Serve.

Southwestern Layered Beef Casserole

Ingredients:Southwestern Layered Beef Casserole
• 1 T vegetable oil
• 3/4 c uncooked rice
• 1 (10 oz) can Diced tomatoes and green chilies
• 1/2 cup chicken broth
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
2 lb ground beef
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 1/2 cup shredded Monterrey Jack cheese
• 2 cups frozen corn, thawed

Directions:
• Preheat oven to 350* and grease a 9×13 baking dish.
• Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
• Transfer rice to greased pan; stir in tomatoes with chilies, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
• Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
• Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
• Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed.

Savoy Cabbage Rolls

Ingredients:
cabbage rollsCabbage Rolls:
• 15 leaves savoy cabbage
1 lb ground beef
• 2 TB spoon bread crumbs
• 1 onion, finely chopped
• 2 carrots, grated
• 50 ml beef broth
• salt, pepper
• 2 + 2 TB spoons butter
Sauce:
• 1 onion, finely chopped
• 4 carrots, grated
• 2 TB spoons butter
• 1 can (29 oz) tomato  puree
• salt, pepper

Directions:
Cabbage Rolls:

• Bring a large pot of salted water to a boil.
• Add the cabbage leaves and cook, until tender, about 4 minutes.
• Drain the leaves into a colander in the sink and refresh under cold running water.
• Set aside.
• Saute 1 onion and 2 grated carrots in 2 TB spoons of butter for 5 minutes.
• In a large bowl, mix together ground beef, sauteed onions and carrots, bread crumbs, beef broth, salt, and pepper.
• Separate filling into 15 equal parts.
• Lay the cabbage leaves on a work surface and blot dry with paper towels.
• Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves.
• Place  the beef mixture in the bottom center of each roll.
• Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed.
• Repeat with the remaining leafs.
• Melt 2 TB spoons butter in a skillet.
• Saute cabbage rolls in butter for 4 minutes (2 minutes per side).
Sauce:
• Melt butter in a skillet.
• Saute onions and carrots for 5 minutes.
• Put the onion and carrot mixture on the bottom of a pot.
• Add the cabbage rolls.
• Add the tomato puree, salt, and pepper.
• Add enough water to just cover the cabbage rolls.
• Bring to boil.
• Reduce heat to medium, cover, and cook for 30 minutes.
• Serve.