ITALIAN BEEF AND SPINACH MEATBALLS (FREEZER ... - SKINNYT…
These amazing Italian Beef and Spinach Meatballs would make my husband's Italian family proud! I snuck some spinach in the meatball mix, but I promise even the pickiest of eaters will love them!
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Wet bread with just enough water (or milk) to wet and then mash up with your hands.
- Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined.
- Using a 1/4 cup measuring cup, measure meat and then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.
- Make the sauceL In a large pot, add 1 teaspoon olive oil and heat on medium heat.
- When hot add smashed garlic.
- When garlic is golden brown, about 1 to 2 minutes add the tomatoes, onion, salt and pepper and cover, reduce heat to low.
- Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat.
- When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through.
- When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15 minutes. Discard onion and serve.
Nutrition Facts : ServingSize 5 meatballs w/ 4.5 oz sauce, Calories 259 kcal, CarbohydrateContent 15 g, ProteinContent 20.5 g, FatContent 10.5 g, SaturatedFatContent 4 g, CholesterolContent 81 mg, SodiumContent 512.5 mg, FiberContent 2 g, SugarContent 5.5 g
TAMALE PIE - KITCHEN DREAMING
Unlike other Tamale pies that start with a corn bread crust, this one uses masa harina typical of traditional tamales. It is then steam-baked in the oven and topped with salsa, salsa verde, sour cream, or you favorite hot sauce.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
- Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
- Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
- Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
- Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
- Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
- Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
- Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
- Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
- Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
- Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.
Nutrition Facts : ServingSize 1 slice (1/6th of casserole), Calories 431 kcal, CarbohydrateContent 41 g, ProteinContent 12 g, FatContent 24 g, SaturatedFatContent 2 g, CholesterolContent 22 mg, SodiumContent 1040 mg, FiberContent 3 g, SugarContent 6 g
More about "albondigas soup crock pot recipes"
SWEDISH MEATBALLS (NO HEAVY CREAM) - SKINNYTASTE
From skinnytaste.com
Reviews 4.6
Total Time 40 minutes
Category Appetizer, Dinner
Cuisine American, Swedish
Calories 293 kcal per serving
- Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the broth, transfer to a blender with cream cheese and blend until smooth. Return to the skillet with the meatballs and simmer
GRANDMA'S FAMOUS ALBONDIGAS SOUP (+VIDEO) - LIL' LUNA
From lilluna.com
ALBONDIGAS RECIPE | ALLRECIPES
From allrecipes.com
GROUND BEEF VEGETABLE SOUP RECIPE | ALLRECIPES
From allrecipes.com
SLOW COOKER PORK TENDERLOIN - DINNER ... - DINNER AT THE ZOO
From dinneratthezoo.com
TUNA POTATO CHIP CASSEROLE - RECIPE - COOKS.COM
From cooks.com
KAREN'S KITCHEN STORIES
From karenskitchenstories.com
FRY OR OVEN COOK MEATBALLS — WHAT'S BEST? | LIVESTRONG.COM
From livestrong.com
ALBONDIGAS SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
19 EASY CROCKPOT MEATBALLS RECIPES FOR APPETIZERS ...
From munchkinsplanet.com
THE 20 BEST FROZEN MEATBALL RECIPES
From thespruceeats.com
EASY SOPA DE FIDEO RECIPE {JUST 5 INGREDIENTS!} +VIDEO ...
From lilluna.com
EASY MEXICAN POZOLE (POSOLE)- THE SPICE KIT RECIPES
From thespicekitrecipes.com
OVEN BRAISED PORK CHOPS (PORK CHOPS RECIPES ...
From yellowblissroad.com
KAREN'S KITCHEN STORIES
From karenskitchenstories.com
CHILE COLORADO RECIPE (MEXICAN BEEF STEW) | LEMON BLOSSOMS
From lemonblossoms.com
EVERYDAY MEATBALLS – SMITTEN KITCHEN
From smittenkitchen.com
ALBONDIGAS SOUP I RECIPE | ALLRECIPES
From allrecipes.com
HOMEMADE ALBONDIGAS SOUP RECIPE | ALLRECIPES
From allrecipes.com
INSTANT POT KETO TUSCAN SOUP RECIPE - EATWELL101
From eatwell101.com
30 MINUTE WHOLE30 CHICKEN SOUP: STOVETOP & INSTANT POT ...
From wholekitchensink.com
AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP) - M…
From mycolombianrecipes.com
EASY POTATO BACON SOUP RECIPE | LIL' LUNA
From lilluna.com
MEATBALL SUB - SPEND WITH PENNIES
From spendwithpennies.com
EASY MEXICAN POZOLE (POSOLE)- THE SPICE KIT RECIPES
From thespicekitrecipes.com
KAREN'S KITCHEN STORIES
From karenskitchenstories.com
AUTHENTIC MEXICAN RICE RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
EASY BAKED PORK CHOPS (SO JUICY!) | YELLOWBLISSROAD.COM
From yellowblissroad.com
FRY OR OVEN COOK MEATBALLS — WHAT'S BEST? | LIVESTRONG.COM
From livestrong.com