Meatball Mania (Or How I Learned to Stop Worrying and Cook the Beefy Bomb)

First, a quick shout-out to Susan over at Party Meatloaf Blog. She’s dropped by for a visit, telling me how much she likes Auntie’s blog, so the least we can do is return the favor. Susan’s blog is about 1950’s kitsch, and it is a fun bit of nostalgia coupled with insightful barbs. Good reading.

Second, a thanks to Emily, who writes about the Contessa Shrimp Scampi I recommended:

“This is an extremly [sic] rare frozen food product! … I now buy it at least once a month. It is GREAT! The directions are easy to follow, it comes out looking like it's picture on the box and it takes just a few minutes to prepare. My favorite thing to do is cook it and add it too angel hair pasta! It's a super fast, easy dinner! I can't say enough good things about this product! I LOVE IT!!!!!”

Yup…another satisfied reader. Wiseass remarks aside, I really am happy when I recommend a product and somebody loves it.

This week’s column is about three quick meals you can make with ready-made frozen meatballs; all can be used as quick suppers, or handy appetizers or snacks for get-togethers. Rosina, for one, has a line of ready-made meatballs, $8.99 for 38 ounces ($3.79/lb.) both “plain” and “Italian style.” For those of you trying to eat less red meat, Foster Farms also has a line of Turkey Meatballs, although I’ve not tried these and therefore don’t know if they are any good or not, but they are out there if you’re interested. All three of today’s recipes use the plain, not Italian, type of meatball.

First up is Sweet and Sour Meatballs, an adaptation of an old tried-n-true recipe at allrecipes.com, and this one couldn’t be easier.

1-1½ pounds ready-made frozen meatballs (plain)
1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons corn starch
1 cup brown sugar
2 tablespoons soy sauce

Defrost meatballs (I put them in the fridge the night before, it’s the easiest way). In large skillet, sauté (fry) the meatballs until they’re hot and as browned as you like.

In a separate bowl, combine the water, vinegar, ketchup, corn starch, brown sugar and soy sauce. Add to the meatballs in the skillet and cook over medium heat, allowing the sauce to thicken, just a few minutes. When the sauce starts to bubble, it's done.

Serve “as-is” with toothpicks as an appetizer or party dish or over rice for a super-quick family dinner. Should serve 5.

Swedish Meatballs

1-1½ pounds ready-made frozen meatballs (plain)
butter
1 can condensed Cream of Chicken Soup
1 can condensed Cream of Mushroom Soup
1 12-ounce can evaporated milk
Fresh chopped parsley

Defrost meatballs. Saute meatballs in butter until hot and as browned as you like. Drain on paper towels.
Preheat oven to 350°.

In bowl, mix together the soups and the evaporated milk. Place meatballs into a lightly greased (or use cooking spray) 2-quart casserole dish. Pour the soup mixture over the meatballs. Bake, uncovered, at 350° for about 40 minutes. Serve over cooked egg noodles or rice, sprinkling the fresh parsley over each serving. Serves 4+. (Although I haven’t tried it, this recipe probably converts well into a crockpot dish; place all the ingredients except the butter into a crockpot, set on low, cook about 6 hours, serve over freshly cooked hot noodles).

German-Style Beef Stew

1-2 Tblsp. Olive Oil
1½ lbs. ready-made frozen meatballs (plain)
1 medium sweet onion, chopped
3 large carrots, sliced
1¾ cups water
1 package Knorr® Sauerbraten (Pot Roast) dried mix
Egg noodles, cooked

Place 1 tablespoon of the Olive Oil into a skillet and heat the meatballs until hot. Remove and set aside.

Add remaining 1 tablespoon olive oil and cook onion and carrots about 5 minutes or until onions are golden, stirring occasionally. Stir in water and Knorr ® Sauerbraten (Pot Roast) recipe mix and bring to a boil. Reduce heat and simmer about 2 minutes. Return the meatballs to skillet and cook about 8-10 minutes. Season with salt and pepper and serve over hot cooked noodles. Serves 4-6, depending upon size of appetite.

Three quick and easy recipes, all of which can be prepared in minutes, which your family will love. And I didn’t even break out the old grape jelly meatball recipe that has been around for 30 or 40 years, despite the temptation. While we're on the topic, let’s not forget the most obvious use of ready-made meatballs – the ubiquitous meatball hero, always a favorite with kids.

Take some sub rolls, ready-made meatballs, a jar of your favorite spaghetti sauce (or your homemade sauce) and sliced mozzarella and you’re good to go. Slice the rolls in half lengthwise and run under the broiler to toast the bread; meanwhile, heat the meatballs in the microwave or warm them in the sauce on top of the stove. Place the hot meatballs on the toasted sub roll with some sauce, cover with sliced mozzarella, return to the oven briefly to melt the cheese, and – voila ! – Meatball Subs.

Auntie’s Meatball Sub tip: For those of you that hate messy eating, I usually cheat and slice the meatballs into manageable-sized (¼” thick) slices before mounding the slices on the sub roll. It makes eating the subs a lot easier…and a lot less likely that one of your kids will try to take a bite and send a sauce-and-cheese covered meatball rolling.

Don’t forget to visit us at the Icebox Diner!!