Albondigas

I wasn't convinved this was a great recipe when I originally made it, but the leftovers have convinced me. I've eaten this five times already.

2 T olive oil
2 3/4 cup chopped onion
4 cloves garlic, minced
2 bay leaves
3 quarts beef or chicken broth {I used both}
2 14-oz cans of diced tomatoes with juice
1/2 cup chunky tomato salsa
1/2 cup fresh cilantro, chopped

1 pound ground beef {I used turkey instead}
1/4 pound bulk pork sausage
6 T yellow cornmeal
1/4 cup milk
1 large egg
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin

1/2 cup white rice

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cup onions, 2 cloves garlic, and bay leaves. Saute five minutes. Add broth, tomatoes, salsa and 1/4 cup cilantro and bring to boil. Cover and simmer 15 minutes.

Combine ground beef, sausage, cornmeal, milk, egg , salt, pepper and cumin, then rest of onions, garlic and cilantro in medium bowl. Mix well. Shape mixture into 1-inch meatballs. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer for 20 minutes.

Enjoy!

from Bon Appetit

Meatball Subs

For some strange reason, I had a hankering for a meatball sub. I don't think I've ever eaten a meatball sub before, but the craving was still there. I turned to reliable old allrecipes and found a winner.

1/2 lb. ground beef
1/4 c. bread crumbs
1 tsp dried Italian seasoning
1 clove garlic, minced
1 T chopped fresh parsley
1 T grated parmesan cheese {I left this out to make it non-dairy}
1/2 egg, beaten
1/2 French baguette {I used wheat sub rolls we had on hand}
1 1/2 tsp EVOO
1/4 tsp garlic powder
1/2 pinch salt
7 oz. spaghetti sauce

Preheat the oven to 350*. In a medium bowl, mix the ground beef, bread crumbs, italian seasoning, garlic, parsley, parmesan cheese and egg by hand. Shape into 12 meatballs and place into a Pyrex pan. Bake for 15-20 minutes, until cooked through. Meanwhile, cut baguette in half lengthwise and scoop out some of the middle to make a well for the meatballs. Brush with olive oil and season with garlic powder and salt. Slip into the oven for the last five minutes of the meatballs' cooking time, until lightly toasted. Heat up spaghetti sauce in medium bowl in microwave. When meatballs are done, place them in bowl with sauce and mix lightly. Scoop meatballs into baguette. {I topped Matt's with shredded mozzarella cheese and put it back in the oven for a few minutes.} Enjoy!

Cranberry Meatballs

I got this recipe from my sister-in-law Melanie. When she first gave it too me I thought, "No way am I going to make that, it sounds too weird." But she made it and I tried it and it is GOOD! And, it is SO FAST and EASY, added bonus!!!

1 bag frozen meatballs
1 can cranberry sauce
2 c. spaghetti sauce

Mix together, heat through and serve over rice. Whala, dinner is served.