Sweet and Sour Meatballs

1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
½ cup packed brown sugar
3 tablespoons corn starch
1 batch of 30 meatballs
1 large green pepper, cut into 1 inch pieces
hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to pineapple juice to make one cup. Pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and corn starch. Stir until smooth. Cook over medium heat until thickened, stirring constantly. Add pineapple, meatballs and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over hot rice. Yields 6 servings.

Meatball sandwiches (homemade BBQ sauce)

1 batch of 30 meatballs
1 cup ketchup
¾ cup packed brown sugar
¼ to ½ cup chopped onion
¼ teaspoon garlic powder
6 sandwich rolls, split
liquid smoke, optional (approximately 1/8 teaspoon)

Place meatballs in an ungreased one quart baking dish. Combine the next five ingredients and pour mixture over meatballs. Cover and bake at 350 degrees for one hour. Serve on rolls or with toothpicks as an appetizer. Yields 6 sandwiches

Make ahead Meatballs / Meatloaf

4 eggs
2 cups dry bread crumbs
½ cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
½ teaspoon pepper
4 pounds lean ground beef

In a large bowl, beat eggs. Add next five ingredients. Mix well. Add beef and mix again. Shape into 1 inch balls, approximately 12 dozen. Place in single layers in ungreased 15 inch by 10 inch by 1 inch pans. Bake at 400 degrees for 10-15 minutes or until no longer pink. Drain and cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yields 5 batches of approximately 30 meatballs each.

This recipe also works great for meatloaf – shape a full batch into 4 loaves and bake on cookie sheets in 400 degree oven until cooked through. Or, shape into hamburger patties for an easy start to Salisbury Steaks (just add your favorite brown gravy!)


Serving Suggestions –
Spaghetti and meatballs with garlic bread or breadsticks and green salad
Sweet and sour meatballs over rice with steamed vegetables and homemade rolls
Barbeque meatball sandwiches with cold salads, fresh vegetables or chips
Barbeque meatballs served over rice with steamed vegetables and homemade rolls
Meatloaf with baked or mashed potatoes, steamed vegetables and brown gravy

Salisbury steak patties with mashed potatoes, brown gravy and steamed vegetables

Sloppy Joes

1 pound ground beef
1 cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
1 can condensed tomato soup (10.5 oz. size)
½ cup catsup or chili sauce
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
4 drops Tabasco sauce
12 rolls

Brown ground beef over medium heat, stirring frequently. Add onion, celery and green pepper and cook for five minutes. Add tomato soup, catsup (or chili sauce), salt, pepper, Tabasco and Worcestershire sauce. Cover and simmer for 30 minutes, stirring frequently. Watch closely as it will burn easily as it thickens.

Serves 12.


Serving Suggestions – cold salads (garden, macaroni, potato, etc.), chips, fresh veggie tray

Tater Tot Casserole

1 lb. Hamburger
1 medium onion
2 cans cream soup (mushroom, chicken, celery, etc.)
1/8 to ¼ cup milk
¼ cup grated Cheddar cheese
1 large package frozen tater tots

In a skillet, brown hamburger and onion. Add soups and milk. Pour into 9 by 13 inch cake pan or casserole dish. Sprinkle cheese over meat mixture. Top with rows of tater tots. Bake 30 to 40 minutes at 350 degrees.

Freezer Option – make meat and soup mixture and pour into pan. Cover with cheese and frozen tater tots. Cover and freeze – your casserole is ready when you are – just take from freezer to oven and slightly increase cooking time (bake until tater tots are browned and cheese is melted.)


Serving Suggestions – garden salad, fresh veggie tray or steamed vegetables and homemade rolls

Homemade Chili

1 lb. Ground beef
¼ cup bell pepper, chopped
½ cup onion, chopped
1 can Kidney beans with sauce (beans with added green chilies are even better!)
1 can chopped tomatoes with liquid
1 tsp. ground cumin
½ tsp. pepper
1 ½ tsp. salt
1 to 2 tsp. chili powder

Puree tomatoes in blender or food processor until smooth. In a large saucepan, brown the ground beef and drain. Add seasonings, pureed tomatoes and vegetables (onion, bell pepper and beans). Simmer over low heat for one hour.

* depending upon your family's preferences, you can use tomatoes that have green chilies added - or add some extra heat by adding fresh or jarred jalapenos or other peppers to your chili

* I also like to double this recipe as it freezes well or you can use leftovers over baked potatoes or as Indian Fry Bread topping to make a second meal easily

Yields – 1 ½ quarts


Serving Suggestions –
Chili with green salad or fresh veggie tray and either cornbread or rolls
Leftover chili served as topping on Indian Fry Bread (recipe in bread section) with taco toppings and bread with honey for dessert
Leftover chili is great topping for baked potato bar (also offer shredded cheese, sour cream, salsa, cheddar broccoli sauce) – add green salad and homemade rolls on side