5. Classic Italian Meatballs
Meatballs are wonderful for freezing—they’re already individually portioned, so you can defrost only what you need for that day’s meal. You can’t go wrong with this delicious recipe, which uses beef, pork, and veal.
MAKES 8 SERVINGS
INGREDIENTS
Italian Meatballs
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 slices bread
1/2 cup milk
1 egg
2 tbsp grated parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Italian Tomato Sauce
4 28 oz. cans tomato sauce
1 10 oz. can tomato paste
1 tsp dried oregano
1 tsp dried basil
3 hot Italian sausages
HOW TO MAKE IT
- Rip up two slices of bread into smaller bread crumbs. Soak the breadcrumbs in a bowl with 1/2 cup of milk for about 3 minutes.
- Add the rest of the Italian meatball ingredients to the bowl. Mix together with clean hands.
- Using your hands, shape 2-inch-wide meatballs. Place the meatballs on a plate or sheet pan as you continue to shape the others.
- Pan sear the meatballs on a skillet. When the meatballs are brown on both sides, place them on a clean plate. Continue to do this until all of the meatballs are cooked.
- Brown the hot Italian sausages as well. Poke a small hole in each Italian sausage so the casing is pierced and the juices start to flow into the sauce.
- In a large pot, whisk together all of the tomato sauce, tomato paste, dried oregano, and dried basil. Continue to cook on low until the sauce is hot and bubbling.
- Place the meatballs and sausages carefully inside the pot of sauce. Pour the extra grease from the pan from browning your meat into the sauce.
- Cook the meatballs and sausages on a simmer (very low heat) for 3 to 4 hours, stirring occasionally. Place a lid on top, but leave it slightly ajar for moisture to escape.
- Serve on a bed of spaghetti, or on toasted Italian rolls!
6. Copycat Olive Garden Pasta Fagioli
Not sure what to do with all those beans in your pantry? Whip up a batch of this delicious pasta fagioli! It’s flavorful and easy to make, and you can always freeze the leftovers.
MAKES 8 SERVINGS
INGREDIENTS
1 pound ground beef
1 yellow onion, diced
4 garlic cloves, minced
3 carrots, peeled & diced
2 celery stalks, diced
1 15 oz. can kidney beans, drained
1 15 oz. can white (cannellini) beans, drained
2 15 oz. can tomato sauce
1 15 oz. can diced tomatoes
3 cups chicken broth
1 tsp dried oregano
1 tsp dried thyme leaves
1 cup ditalini pasta
Salt & pepper, to taste
Finely chopped parsley, optional
Grated parmesan, optional
HOW TO MAKE IT
- Heat a large dutch oven or a stockpot over medium heat.
- Add in the ground beef, onion, minced garlic, carrots, and celery, seasoned with salt and pepper, and cook until no longer pink (about 5 minutes). Drain the grease into a can.
- Add in the kidney beans, white beans, tomato sauce, diced tomatoes, chicken broth, oregano, and thyme leaves into the pot. Stir to combine.
- Once the liquid starts to boil, add in the pasta.
- Reduce the heat and cook for 10 minutes, or until the pasta is done.
- Serve with chopped parsley and grated parmesan, if desired.