Gryo Meatball Bowls

  Ingredients

• 1 pound ground lamb, beef, or pork lamb preferred
• ¼ cup minced onion
• 3 cloves garlic minced
• 1 large egg
• ½ cup finely crumbled feta cheese
• 1 teaspoon Greek seasoning
• ½ teaspoon salt
• Tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• Rice, cooked
• Kalamata olives

Directions

1. Set rice to cook.
2. Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
3. Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
4. Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs. Mixture should yield 14 to 20 meatballs depending on size of scoop. Note: if not using scoop, divide entire mixture into 4 equal parts, then divide each part into 5 equal meatballs.
5. Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.
6. Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber, tomatoes, more feta cheese, kalamata olives, and any other desired garnishes. Serve immediately.

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Original recipe found on 40 Aprons. Posted by Emilee.

Shepherd's Pie Soup

 Ingredients

• 2 lbs potatoes, chopped (peeling not necessary if you don't care about the skin)
• ¾ teaspoon salt
• ¾ cup sour cream
• 1 lb. Ground Beef, 85% lean (I used venison)
• 1 yellow onion, diced

• 3 cloves garlic, minced

• 3 Tablespoons salted butter
• ¼ cup flour 

• 4 cups Chicken broth (I used 4 cups water, 6 bullion cubes)

• 2 cups half & half

• 3/4 teaspoon Worcestershire sauce

• 2 teaspoons Italian seasoning
(season at your own risk, you know the rules)
• 1/2 teaspoon mustard powder

• 1/4 teaspoon ground sage

• 2 cups shredded cheddar cheese

• 1 bag mixed frozen vegetables

• Salt/Pepper, to taste

Directions

1. Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
2. Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
3. Melt 2 Tablespoons of butter over medium heat in stock pot. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
5. Add the chicken broth slowly, stirring continuously. 
6. Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Stir in the potatoes until well-combined into the broth. If necessary, use an immersion blender to blend until creamy. 
8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
10. Taste, season with salt/pepper if desired and serve!

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Original recipe found on The Cozy Cook. Posted by Emilee.

Kufteh Berenji - Persian Meatballs

 Ingredients

• 1 cup Basmati rice
• 1/2 cup yellow split peas

• 2 eggs, whisked
• 2 teaspoons Persian Spice mix*
• 1 large onion, grated
• 1 lb ground beef or turkey
• 1/2 cup chopped savory
• 1/4 cup chopped tarragon
• 1 cup chopped fresh dill
• 2 cups chopped fresh parsley
• 2 cups chopped scallions

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 cup tomato juice
• 2 cups chicken stock
• 1/4 cup fresh lime juice
• 1/2 teaspoon saffron threads  

Optional for garnish: pomegranate, chopped mint and toasted pistachios

Directions

1. Pick over the rice and peas and rinse. Cook the rice and peas covered for 30 minutes until cooked thoroughly.
2. Place the eggs, spice mix, onion, ground meat, fresh herbs, and scallions in a large mixing bowl and mix with cooked peas and rice. Knead the mixture thoroughly until it resembles a smooth paste. You can do this by hand or with the aid of a mixer fitted with a paddle at low speed.
3. In a large sautee pan lightly coated with olive oil, add the sliced onion and garlic and sauté until lightly caramelized. Add the tomato juice, chicken stock, lime juice and saffron. Simmer for 15 minutes. Adjust seasoning.
4. Shape the meat mixture into meatballs and gently add them to the simmering sauce. Cook until the meatballs are cooked through (about 15 minutes).
5. Serve with fresh pita and plenty of sauce. Garnish with pomegranate, chopped mint and toasted pistachios.

*Persian Spice Mix (Advieh) is made from equal parts cinnamon, coriander, sesame seeds, cardamom, and cumin (all ground). If you can find pesticide free rose petals they should be added, if not use a drop of rose water in the sauce.

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Original recipe: My Jewish Learning

Posted by Jasmine

Easy One-Pot Taco Spaghetti

Ingredients

• 1 tablespoon vegetable oil
• 1 lb extra-lean ground beef 
• 32 oz beef broth
• 1 can (14.5 oz) fire roasted crushed tomatoes
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup water
• 1 package (1 oz) taco seasoning mix
• 12 oz uncooked spaghetti, broken in half 
• 1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink.
2.  Stir in broth, tomatoes, chiles, water and taco seasoning mix.
3. Add spaghetti; heat to boiling. 
4. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. 
5. Top with cheese.

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Original recipe: Pillsbury

Posted by Jasmine

Firecracker Meatball Bowls

Ingredients

• 2 bundles scallions, sliced
• 2 thumbs ginger (or an equivalent amount of ginger paste)
• ¾ lb ground beef
• ¾ lb ground pork
• ½ cup panko breadcrumbs
• 8 tsp (2⅔ tbsp) soy sauce
• 1 tsp Korean chili flakes (gochugaru) - Note: this ingredient is critical
• 1 lb fresh green beans
• Olive oil, salt, and pepper for roasting green beans
• Jasmine or white rice
• 2 tbsp sesame seeds (optional)

Sauce:

• 4 tbsp mayo
• 4 tbsp sour cream
• 4 tsp honey
• 4 tsp soy sauce
• 2 tsp sriracha

Directions

1. Adjust oven racks to top and middle positions. Preheat oven to 425° degrees. Lightly oil a baking sheet (or line with parchment paper).
2. Set rice to cook. (Don't forget! I always forget.)
3. Slice the scallions, separating whites from greens. Peel and mince the ginger (if using fresh).
4. Combine ground beef, ground pork, panko, ginger, scallion whites, and 8 tsp soy sauce. Form in 1½-inch balls. Place on oiled/parchment-papered baking sheet.
5. On a second baking sheet, toss green beans with a drizzle of oil, salt, and pepper.
6. Roast meatballs on middle rack and green beans on top rack for 14-16 minutes.
7. Make the sauce by combining all ingredients (sriracha to taste).
8. Divide rice, meatballs, and green beans between bowls or plates. Drizzle sauce over meatballs. Garnish with scallion greens, sesame seeds, and chili flakes to taste.

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Original Recipe: HelloFresh

Posted by Emilee

Edited by Piera

Cheesy Taco Stuffed Zucchini Boats

Ingredients

• 2 cans diced tomatoes and green chiles
• 3 medium zucchinis, cut in half lengthwise [1]
• 1 lb ground beef
• ⅓ cup diced onion
• 1 clove garlic, grated (or a few spoonfuls of minced)
• 2 tsp chili powder
• 2 tsp ground cumin
• ½ teaspoon oregano, rubbed between the palms of your hands [2]
• 1½ cups cauliflower rice (frozen is a great time-saver)
• ½ cup shredded cheese, orange variety, dealer's choice
• Cilantro for garnish

Instructions

1. Preheat oven to 400°F.
2. Drain the juice from one can of the tomatoes/chilies into a large baking dish. Set aside. Add the entire contents of the other can and spread evenly.
3. Use a small spoon to hollow out the center of the zucchini halves, leaving about ¼ an inch on either side. [3] Place them (cut side up) in the baking dish.
4. Saute the onion over medium-high heat. Add the ground beef and cook until brown. Then add in the garlic, spices, cauliflower rice, and remaining tomatoes and green chiles.
5. Mix everything together until combined and cook until heated through, about 3-5 minutes.
6. Divide the taco filling equally into the hollowed zucchini boats. Top with shredded cheese.
7. Cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.

Note: you can forgo the zucchini altogether and spread the taco mixture over tortilla chips, top with cheese, and have a huge, amazing pan of nachos.

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Original recipe: Recipe Runner
Posted by Piera

[1] So I can only fit 3 zucchinos (ha. leaving that) in my 9x13" Pyrex but I also doubled this recipe to not use only half a pound of ground beef (because why) - so the moral of the story is that you will have more taco filling than will fit in the zucchinos. Which is actually quite useful if you have a husband who *does not like* zucchini. or zucchino.
[2] oh, la, fresh-rubbed oregano *eye roll*
[3] no lie, this is actually a lot easier than it seems.

Tater Tot Bake

Ingredients

• 1 lb ground beef
• ½ onion, chopped
• 16 oz tater tots or hash browns
• Gravy [1]
• 1½ c shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain excess fat, and season with salt and pepper to taste.
3. Spread the beef mixture evenly over the bottom of a 2-quart casserole dish (aka a 9x9" pan). Arrange potatoes evenly over beef layer.
4. Pour gravy over tater tot and beef. Sprinkle cheese evenly (and, let's be honest, liberally) over the top.
5. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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Original recipe: Allrecipies

Posted by Piera

[1] the original recipe called for one 10.5-oz can condensed cream of chicken soup and ½ c milk in place of the gravy. I was making it that way for a bit until I remembered that I think "cream of" soups are kind of gross, and also that I know how to make gravy. There was unanimous agreement that the version with the actual gravy was much better.

Baked Turkey Meatballs- 7 Ways

Ingredients

Base recipe (start them all with this)

• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt

Thai Curry Turkey Meatballs

• 1 tablespoon Thai red curry paste
• 1 1/2 teaspoons brown sugar
• 1 teaspoons fish sauce

Taco Turkey Meatballs

• 2 tablespoons taco seasoning

Italian Turkey Meatballs

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan

Greek Turkey Meatballs

• 1 clove garlic minced
• 2 tablespoons lemon zest
• 1/2 cup feta cheese
• 1 teaspoon dried oregano

Hoisin Ginger Turkey Meatballs

• 2 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 2 tbsp fresh ginger grated

Maple Chipotle Turkey Meatballs

• 1 tbsp maple syrup
• 2 tablespoons adobo sauce
• optional: 1/2 chipotle pepper for extra spice

Lemongrass Ginger Turkey Meatballs

• 1 stalk lemongrass outer leaves removed, cut into small chunks
• 1 shallot or half a small onion cut into chunks
• 1 inch piece of ginger sliced
• 1 tablespoon oil

Instructions

All meatballs except Lemongrass Ginger Meatballs

1. Stir together all ingredients.
2. Roll into 1.5 tablespoon balls.
3. Bake at 375°F for 20 minutes, or until cooked through.

Lemongrass Ginger Meatballs

1. Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
2. Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
3. Transfer to a medium bowl containing all the remaining ingredients and follow other Instructions from there.

Serving Suggestions

Thai Curry Baked Turkey Meatballs
with cauliflower rice
with a carrot & cucumber slaw
with steamed veggies and rice

Taco Baked Turkey Meatballs
meatball…tacos?
burrito bowls


Italian Baked Turkey Meatballs
baked in marinara and served over zoodles + linguine
add to minestrone soup in place of sausage
with Creamy Parmesan Mashed Cauliflower


Greek Baked Turkey Meatballs
Serve in a pita pocket with greek salad and tzatziki
Serve with roast potatoes, peppers and onion
with Wild Rice Pilaf

Hoisin Ginger Baked Turkey Meatballs
serve on a soba noodle salad
serve in lettuce wraps with rice and thinly sliced bell peppers (plus extra hoisin)


Maple Chipotle Baked Turkey Meatballs
Serve with sweet potato fries
burrito bowls
Serve with a salad tossed in Asian Salad Dressing


Lemongrass Ginger Baked Turkey Meatballs
Add to a stir fry (goes particularly well with Thai and Vietnamese flavors)
Make meatball bahn mi


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Original recipe: Sweet Peas and Saffron
Posted by Jasmine

Beef Bulgolgi Bowls

Ingredients

• 2 bundles scallions
• 4 tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 cucumbers
• 8 oz shredded carrots
• 1 1/4 lb ground beef (or steak, sliced)
• 8 oz bulgogi sauce (aka Korean barbecue sauce)
• 1/4 cup sour cream
• 2 tsp sriracha (or more to taste)
• jasmine or white rice

Directions

1. Set rice to cook.
2. In a medium bowl, combine:
3. 2 tbsp white wine vinegar
4. sugar
5. pinch of salt
6. Using a peeler, shave cucumber lengthwise into ribbons. Toss ribbons into the vinegar mixture. Set aside, tossing occasionally until ready to serve.
7. Thinly slice the scallions, separating whites from greens.
8. Heat a drizzle of oil in a large pan over medium heat. Sauté carrots until tender. Transfer to plate or small bowl.
9. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Add beef. Cook until browned and cooked through, breaking into pieces.
10. Meanwhile, in a small bowl, combine sour cream and sriracha. Stir in small amounts of water until mixture reaches drizzling consistency.
11. Add remaining vinegar (2 tbsp) to browned beef, cook 30 seconds. Add bulgogi sauce. Bring to a simmer then immediately remove from heat.
12. To assemble bowls: rice, beef, carrots, cucumber (removed from excess liquid), sriracha crema drizzle, and scallion greens.

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Original Recipe: adapted from HelloFresh
Posted by Emilee

French Onion Beef Casserole

Ingredients

• 10 oz egg noodles
• 1 lb lean ground beef
• 2 cans (10.75 ounces each) cream of mushroom soup
• 1 jar (15 ounce) French Onion dip
• 1 cup French's fried onions (or off-brand equivalent)

 Directions

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
2. Cook egg noodles in a large pot of water, according to package directions. Drain.
3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

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Original recipe: Unknown
Posted by Emilee

Philly Cheesesteak Stuffed Peppers

Ingredients

• 8 bell peppers, colors of your choosing
• 1 lb ground beef
• 1 1/2 cup brown mushrooms, sliced
• 1 small onion, sliced
• 1 cup beef broth
• 1/4 cup Worcestershire sauce
• 2 cups mozzarella cheese, shredded
• 2 tbsp olive oil, divided
• 1 tbsp butter, optional

 Directions

1. Preheat oven to 400 degrees. De-seed the bell peppers through the stem. Place them upright in a baking dish. (It may be helpful to cut the tips off the bottoms so they stand up on their own). Brush the peppers with olive oil, and season with salt & pepper. Bake, covered with foil, for 10 minutes. Remove from oven, but keep oven on.
2. In a small mixing bowl, combine beef broth and Worcestershire sauce.
3. Meanwhile, heat a drizzle of olive oil in a saute pan over medium heat. Brown ground beef (season with salt, pepper, and garlic powder if desired), remove from pan and set aside. Add butter to pan, saute mushrooms and onions until tender (season with salt and pepper if desired).
4. Add beef back into pan. Stir to combine. Add sauce mixture to pan. Let simmer 5 minutes.
5. Spoon mixture into the bell peppers. Add mozzarella cheese on top. Be generous! Cover with foil and bake for an additional 15 minutes, or until cheese is melted.
6. Serve with rice and chipotle mayo for some extra zing!

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Original recipe: A combination of a few different sites
Posted by Emilee

Cheesy Taco Pasta

Ingredients:

• 2 ⅓ lbs ground beef
• ½  tsp salt
• 1 tsp black pepper
• 1 packet taco seasoning (or 3 ½ tbsp homemade)
• 2 c water
• 1 c salsa
• 2 c Mexican style cheese
• 8 oz rotini pasta

Optional toppings - chopped tomatoes avocado, crushed tortilla chips/nacho cheese Doritos, chopped cilantro

Directions:

1. Preheat a large deep skillet over medium heat. Add ground beef and season with salt and pepper.
2. Cook, stirring occasionally until cooked thoroughly. Drain grease.
3. Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles. Bring mixture to a boil. Stir, cover and reduce heat to a simmer.
4. Cook for 15 minutes or until pasta is tender. Turn off heat and stir in cheese. Season with additional salt and pepper if needed.
5. Serve with optional toppings if desired.

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Original Recipe: Mother Thyme

Posted by Emilee

Slow Cooker Chili

Ingredients

• 1 tbsp olive oil
• ½-ish medium yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp minced garlic
• ¼ c chili powder
• 1 tbsp ground cumin
• 1 lb ground beef
• 14 oz canned diced tomatoes (not drained)
• 8 oz canned tomato sauce
• 14-ounce canned kidney beans, drained and rinsed

Directions

1. Heat the oil in a large frying pan over medium heat. Add onion and bell pepper and cook until softened, about 8 minutes.
2. Add garlic, chili powder, and cumin. Stir to coat the vegetables and cook until fragrant, about 1 minute.
3. Add the ground beef and cook until browned.
4. Transfer the mixture to the slow cooker (use a slotted spoon to drain as much of the grease as you can).
5. Add the diced tomatoes, tomato sauce, and beans, and stir to combine.
6. Cook about 8 hours on low or 6 hours on high.

One-Pot Beef Stroganoff

Ingredients

• ½ medium onion, diced
• 3 carrots, sliced
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 tbsp paprika
• 2 c low sodium beef broth
• 6 oz dry rotini (half of a standard box)
• ½ cup sour cream

Instructions

1. Brown the meat, drain, set aside.
2. In the same pan, heat a tbsp of olive oil (or use some of the leftover grease from the beef). Add onion and carrot and cook until onion is translucent.
3. Add the garlic, cook for about 30 seconds, and then add the ground beef. Sprinkle the paprika over the top and stir to combine.
4. Add the pasta and beef broth. Bring to a light boil, then cover the pot. Continue to cook, stirring often, until the pasta is al dente (roughly 17-20 minutes). If the liquid cooks down before the pasta is done, add more water as necessary.
5. Remove the pot from the heat and stir in the sour cream.

Ok, ok, you caught me--it's not actually stroganoff, because there are no mushrooms. It's just that mushrooms are gross. But if you want proper stroganoff:

• Saute 8 oz sliced crimini mushrooms as step 1.5, and then remove them from the pan.
• Add them back in with the sour cream.

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Original recipe

Posted by Piera

Baked Ziti

Ingredients

• 8 oz (½ standard box) penne
• 16 pz (½ standard jar) red sauce of your choice
• 1 lb ground beef
• 2 c mozzarella cheese
• oregano/basil/Italian seasonings of choice

Steps

1. Make pasta.
2. Brown meat. Drain and put into large bowl. [1]
3. Add red sauce and pasta, stir to combine.
4. Put in 8x8 Pyrex baking dish. Top with cheese. Be generous.
5. Sprinkle with seasoning.
6. Bake at 350 for 10-12 minutes, or until cheese is melted.