Beef Meatballs

These classic meatballs are perfect on a sub or on your favorite pasta!

Beef Meatballs
Here are the Ingredients:
  • 2 pounds 80 percent lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup dried breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2 teaspoons coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon ground fennel
  • 2 tablespoons olive oil
  • 4 cups tomato sauce
Preheat oven to 450 degrees
In a large bowl, mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel with your hands until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls. Place meatballs in a baking dish drizzled with olive oil. Be sure to line them touching each other. Bake until meatballs are firm and a thermometer inserted into the center of a meatball reads 165 degrees. Meanwhile, heat tomato sauce in a small saucepan over medium-high heat and stir frequently. Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more.

Beef Lasagna

Beef Lasagna is always a family favorite. It’s also great for a dinner party and goes a long way with a nice side salad and garlic bread.

  • 1 1/2 pounds lean ground beef
  • 1/2 cup onion, chopped fine
  • 2 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 2 6 oz cans tomato paste
  • 2 6 1/2 oz cans tomato sauce
  • 1/2 cup warm water
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons fresh parsley, chopped
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound fresh mozzarella cheese, shredded (not the bag kind)
  • 3/4 cup Parmesan cheese, shredded
Preheat oven 350
In a large pot like a Dutch oven, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and  warm water. Stir in basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer covered for at least 1 hour, stirring occasionally. In a large bowl mix ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Place 4 uncooked noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Sprinkle with 1/3 of mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella and repeat. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with nonstick foil and bake for 40 minutes. Uncover, and bake another 15 minutes. Let stand for 15 minutes before serving.

Chili Made Easy

Chili will really warm you up during the cooler months of the year and it’s perfect when you’re on a budget.

 Make a huge batch so you can freeze it. Not only eat it in a bowl topped with cheese and sour cream, but enjoy it on a good Kosher hot dog or a some crispy french fries. Have it two ways by separating it and adding beans and Texas style without beans.
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipoltle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • cheddar cheese, shredded (if desired)
  • sour cream, (if desired)
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Serve with cornbread and sprinkle with cheese.
Cornbread recipe available.

Beef Tacos

Soft shell tacos are a nice change from the store bought crispy taco shells. They may take a little more time, but well worth it.

So delicious.
  • 1 pound ground beef, cooked and drained
  • 2 cups lettuce, thinly sliced
  • 1 cup cheddar cheese, shredded
  • 1 large tomato, diced
  • 12 corn tortillas
  • 1/2 cup vegetable oil
  • 1 packet taco seasoning
  • salsa (see recipe under salsa) 🙂
Brown meat in a skillet, drain, and follow taco seasoning directions. Heat oil in a separate skillet on medium high. Add one corn tortilla at a time fry on each side for 30 seconds and bend in half. Remove and drain on a paper towel. Assemble with your favorite toppings.

Beef Brisket

Beef brisket is a easy slow roast meat that will be a winner at your dinner table.

The recipe is worth a try.
  • 1 (4 pound) beef brisket (not corned beef brisket)
  • 1/4 cup Olive oil
  • 1 tablespoon kosher salt, plus more for seasoning
  • Coarsely ground black pepper
  • 3 large carrots cut into chunks
  • 1 onion, halved
  • 2 celery stalks, cut into chunks
  • 1 head garlic, cut in 1/2
  • 1 (28-ounce) can whole tomatoes hand-crushed
  • 2 cups dry red wine
  • 1/4 bunch fresh thyme, leaves only
  • 4 sprigs fresh rosemary, leaves only
  • 1 handful fresh Italian parsley
Preheat the oven to 325
Season the meat on both sides with salt and pepper and coat with 2 tablespoons of olive oil. Place a large dutch oven over medium-high heat and add the remainder of the olive oil. Place the brisket in the pot and sear on both sides until you have a nice brown crust. Add all the vegetables around the meat and top with hand-crushed tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Cover and roast in the oven for 4 hours until the brisket is fork tender. Remove the brisket and rest for 10 minutes, slice and serve with vegetables.