With another year of homeschooling just beginning I want to start stocking the freezer with some meals or meal components for those days that just seem to get away from us. I was browsing thru my Pioneer cookbooks once again and I discovered the recipe to make freezer meatballs. Now before you say but couldn’t you just buy remade frozen ones and save the time? Well of course I could but would the quality and the taste be the same absolutely not. And on top of giving us the recipe to make these meatballs the next several pages in the cookbook give you meal options of what to make with your homemade frozen meatballs which I think is genius.
This is the third or fourth time I’ve referenced See Drummonds Pioneer Woman cookbooks and you will probably get sick of me singing praises to them. But there is seriously nothing in the cookbook that I’ve made that my family and I haven’t loved. In fact I love them all so much I will link all of her cookbooks righthere for you. Borrow them from your local library, order them online, ask a friend if they have a copy or even search her blog. Your family will thank you later 🙂
We have the privilege of living in a beautiful town close to the Ocean that isn’t a huge town. Those are just some of the plus sides to where we live. The downside however is in order to get a broad variety of food diversity we need to drive just over an hour. Thankfully as someone that has been thru culinary school and worked as a chef is a challenge I am ready to take on at home. This date night was no exception I was ready to create a fun meal that would delight my tastebuds and be somewhat healthy.
The first thing I had to do was create a spice blend I decided to make this one. Then I set out to make the meal.
2medium sweet potatoes diced into bite size pieces
3 1/2tspspice mix Link above
1medium onion diced
2 smallzucchini diced
1 lbground beef
4 tbsptomato paste
1 tsp vegetable better than bouillon
salt and pepper to taste
Preheat oven to 425 degree. Place sweet potatoes and 2 tbsp of oil in a large bowl. Sprinkle with with half the spice mixture and toss to coat. Place on parchment lined baking sheet and cook for 20-25 minutes turning once halfway thru.
In a small mixing bowl mix sour cream with 1/4-1/2 tsp of the spice blend. Add water 1 tsp at a time till it can be drizzled.
Heat 1 tbsp oil in skillet over medium heat. Add onion and cook till soft about 3 minutes. Then add in ground beef, tomato paste, vegetable bouillon, water and remaining spice blend, salt and pepper. Cook 3 to 4 minutes crumbling the meat as it cooks. Add zucchini and continue cooking until beef is cooked thru about 3-4 minutes.
To serve divide potatoes among four bowls, top with meat mixture and drizzle with spiced sour cream.
I have to admit I love a good burger and fry night. And while I enjoy a deliciously grilled burger I use to feel guilty for not having some sort of veggies served with the meal. I then started making my own patties and it changed everything. Not only is the taste a lot more complex but I no longer need to worry about the guilt of not serving a veggie because I put them right into the burgers. I use a hamburger press to make them even and for freezing. When I make patties I tend to make a large batch so I don’t have to make them every time we have burgers.
Here’s the recipe I use
4 lbs Ground Beef ( I tend to use lean)
2 Bell peppers ( I prefer the sweet ones as opposed to the green)
2-3 Cloves of Garlic ( or more if you love garlic as much as I do)
2-3 handfuls of Spinach
A splash of Soy sauce
Take your veggies and place them in the food processor and finely chop. You may need to do this in a several batches. Add veggies, ground beef, egg and soy sauce to a large bowl. Mix well. Form into patties (I get between 16-20 burgers depending on size) freeze till ready to grill.
I hope you give this recipe a try! What are your favourite burger recipes?