Meatballs are one of the few things all 3 of my kids will eat without complaint. And this recipe is proof that I can literally put anything in meatballs and they will eat them.
As I was shredded the zucchini for these, my 4 year old walked into the kitchen and said “Eww, I don’t like zucchini!”
Umm… guess who asked for more meatballs not once but twice!
If we’re being technical here, these aren’t really Thai meatballs. Honestly, I’m not even sure Thai meatballs are a thing. I think Thai-Inspired would be a better title but…
So these are pork meatballs with a little ground turkey which I love because I love love love the flavor of pork but not necessarily the fat/calories so I feel like I can eat more if I mix in some super lean ground turkey. The meatballs have lots of shredded zucchini and carrots mixed in with some curry powder, fresh ginger, garlic, all kinds of good stuff. And then you cover them with a peanut sauce before baking!
Except I don’t eat peanut butter because I do try to eat paleo when I’m not drinking wine and eating my weight in Qdoba 3-cheese nachos so I used almond butter in this “peanut” sauce. You could totally use peanut or even sunbutter if you prefer the taste of those!
Anyway, the sauce is SO good. I could drink it! Coconut milk, almond butter, and curry powder just make the yummiest combination.
These are super simple and I anticipate making these often in the coming months.
My kids have been obsessed with meatballs lately. I guess I should say more obsessed because meatballs have always been a favorite. But lately, they can’t get enough. I made spaghetti the other night and all the meatballs were gone well before the noodles were!
Since a couple of my boys are currently going through weird picky stages, I’ve decided we’re having meatballs for every meal!
No, not really but I figured I could make them more often and switch it up from the usual spaghetti.
My kids ate this entire recipe of Hawaiian Meatballs. In one sitting. And then asked me to make them again when I told them they were all gone.
I thought they were really good too and I was happy that the recipe didn’t call for ketchup because you guys know I hate (and by hate, I mean I secretly love) when recipes call for large amounts of ketchup in the sauce.
But this one is just pineapple juice and brown sugar! Feel free to make your own meatballs if you’re feeling more ambitious but the frozen ones worked just fine!
My kids love meatballs. I could literally put a bowl of meatballs – no sauce, no pasta, nothing – in front of them and they would tell me it was the best meal they ever had.
I’ve had these Turkey Teriyaki Meatballs bookmarked forever but kept putting it off because I wasn’t sure if they would dig the teriyaki sauce. I finally made these a few weeks ago and my kids gobbled them up. There were zero meatballs left when my husband came home from the gym. Whoops.
They really are delicious and pretty healthy. And I especially love that the recipe only calls for things that I always have in the house! I served them on brown rice and drizzled some of the sauce over the rice but you could just serve them on toothpicks as an appetizer if you wanted.
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.
Add all of the ingredients for the meatballs to a large bowl and use your hands to combine until evenly distributed – try not to overmix. Using about 2 tablespoons of the mixture (I just eyeballed it), form the meatballs by rolling the mixture into a ball in your hands. Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until browned and cooked through.
To make the sauce: Whisk together all of the sauce ingredients in a small pan and place over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes.
When the meatballs have finished cooking, remove them from the oven and brush liberally with the sauce then return to the oven for 5 minutes. Serve with remaining sauce.
Lasagna is one of those meals that you really can’t beat. It seems like everyone loves it and it doesn’t require a whole lot of fancy ingredients or complicated steps.
Today I’m bringing you a twist on the classic. Ragú asked me to turn lasagna into a New Tra-Dish with a fun spin. Since I love lasagna so much, I wanted to make it easier and faster to prepare while keeping the taste pretty close to the original.
I’m sure you guys know that lasagna is kind of a labor of love. You have to make the sauce which can take hours depending on your recipe, cook the meat, boil the noodles, and then layer, layer, layer.
In my version, you use the Ragú Old World Style® Traditional Sauce – which, if you didn’t know, has 11 juicy tomatoes in each jar – and frozen meatballs to cut down the recipe prep by more than half! I love using Ragú in recipes like this because it has than authenic Italian taste that I love and really tastes like it’s been simmering on the stove all day.
Everyone in my house loved this recipe! I think all kids love meatballs so of course mine went nuts when they realized there were meatballs in the lasagna. The whole dish took me about 15 minutes prep thanks to Ragú, the meatballs, and the no-boil noodles. This makes it a perfect weeknight meal!
For more easy and delicious Ragú recipes, head over to their Facebook page and then stop by the Ragú Better and Better Sweepstakes for a chance to win great authentic Italian themed prize packs, including the grand prize of a trip to Italy for 4!
Easy Cheesy Meatball Lasagna
15 ounce container ricotta cheese
1 cup mozzarella cheese
1 cup Parmesan cheese
1 tsp. Italian seasoning
salt and pepper
12 ounce package frozen Italian-style meatballs, thawed and cut in half
2 24-ounce jars Ragú® Old World Style® Traditional Sauce
1 pound no-boil lasagna noodles
1 cup mozzarella cheese
½ cup Parmesan cheese
Preheat oven to 350.
In a mixing bowl, beat together ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and salt and pepper until everything is combined. Set aside.
To assemble, spread about 1 cup of Ragú® Old World Style® Traditional Sauce onto bottom of a 9×13” casserole dish. Top with lasagna noodles in a single layer. Spread ⅓ of the ricotta mixture on the noodles. Spread 1/3 of the halved meatballs out on the noodles. Sprinkle with ⅓ of the mozzarella cheese. Top with ⅓ of the remaining sauce. Continue this pattern until you use all the ingredients. Sprinkle the Parmesan cheese over top.
Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 15 minutes or until the noodles are cooked and the cheese is bubbly. Allow to cool about 10 minutes before slicing and serving.
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This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.
Have I ever told you guys what happens when the cockatoo gets her haircut? It is the most ridiculous thing and endlessly amusing to me.
The husky doesn’t recognize her. And, you know, the first time it happened I thought it was just because she was a puppy and hadn’t lived with us long. But now, over a year later, it stills happens every single time. So Clementine got her haircut yesterday and all night Penelope was growling at her and wouldn’t let her near the food bowls.
After a day or two, she stops acting up and I never know if she finally realizes that it’s actually Clementine or if she just accepts the fact that an impostor has moved in.
I made one of my family’s favorites the other day and decided to finally share it with you guys. Swedish Meatballs! I have the worst time getting sour cream to melt completely into sauces which is why you’ll always see spots in any sauce I make with it. But it doesn’t make these meatballs any less delicious! I love love love them! My husband calls them “meatball stroganoff” and stroganoff is his favorite meal ever so I guess it’s a compliment.
Don’t skip the jelly! Sounds weird but the teeny bit of sweetness it adds is so delicious with the otherwise savory dish. I can never find the jellies the recipe recommends so I usually go with blueberry.
4-5 slices of bread, crusts removed, bread cut into pieces
1 pound ground pork
1 1/2 pounds ground beef
2 teaspoons salt
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
2 teaspoons black pepper
For the sauce:
6 tablespoons butter
1/3 cup flour
4 cups beef stock
1/2 to 3/4 cup sour cream
2 to 4 Tbsp of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)
Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.
In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.
Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.
Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.
Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.
Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.
As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.
Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes, until the meatballs are completely cooked through and the sauce has thickened slightly.
To finish, remove from heat add the sour cream; mix well. Either add the lingonberry jelly to the sauce or serve it on the side.