All five of our kids are home for Christmas break this year (including my two darling granddaughters 2 1/2 years old and four months old). Our home is currently what we like to call “a beautiful mess.” Dinner tonight is leftovers from our over crowded fridge. We are having a family game night tonight and eating more holiday treats. I’m not sure but I think there is a strong chance today is Thursday.

What I do know for sure is we have had a wonderful Christmas this year, and I’ve gained at least 4 pounds….probably more! I’m not stepping on a scale for at least a month.

Next Monday when I have to go back to reality these Meatball Appetizer Cups will be on the menu. They are perfect for football parties or a quick hearty after school snack.

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Meatball Appetizers

Author Adapted by Made From Pinterest

Ingredients

• 2 8 ounce cans crescent dough
• flour for dusting
• 5 ounces Cacique Queso Quesadilla Jalapeño shredded
• 16 frozen meatballs
• 1/2 cup garlic spaghetti sauce
• 1 tablespoon fresh parsley finely chopped

Instructions

• Preheat oven to 350° F.
  
• Spray two regular size muffin tins (16 molds total) with non-stick cooking spray.
  
• Lightly flour working surface and extend dough onto it. Separate the dough triangles and press one triangle in each muffin mold. Cover the bottom and sides of the triangle mold. Make sure to press the dough up the sides of the muffin mold.
  
• Sprinkle each cup of dough with 1 teaspoon of shredded cheese. Place one meatball on top of the cheese. Lightly press the meatball down on the cheese and dough.
  
• Bake meatball cups for 10 minutes.
  
• Remove from oven and top with 1 tablespoon spaghetti sauce and 1 tablespoon shredded cheese. Place meatball cups back in oven and bake for an additional 10 minutes until cheese is melted, golden brown and bubbly.
  
• Top with fresh chopped parsley, serve warm or cold.

Notes

Recipe inspired by Cacique

The post Meatball Appetizers appeared first on TGIF - This Grandma is Fun.

This dish is super easy and takes less than 30 minutes to throw together! Best of all it’s made in one pan!

I love meatballs! They are one of my favorite comfort foods. It doesn’t hurt that these are super easy to make and can be made in one pan either.

I lightened up the meatballs a bit with ground turkey. You can always substitute a blend of beef and pork instead of ground turkey. Enjoy!

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One Pan Meatball Skillet

Servings 4

Ingredients

• 16 ounces ground turkey
• 1 whole egg
• 1/4 cup onion chopped
• 2 cloves garlic minced
• 1 tablespoon parsley chopped
• 1/4 cup breadcrumbs
• salt and pepper
• 1 tablespoon extra virgin olive oil
• 2 cups tomato sauce
• 1 cup mozzarella cheese shredded
• chopped basil for garnish

Instructions

• Combine turkey, egg, onion, garlic, parsley and breadcrumbs in a large bowl.
• Season with a bit of salt and pepper. Mix thoroughly with your hands. Scoop out into large golf size meatballs.
• Heat a large skillet with oil. Add meatballs in batches and cook until browned. 2-3 minutes on each side.
• Add in tomato sauce and simmer until the meatballs are cooked through, 5-10 minutes.
• Turn off the heat and sprinkle with cheese.
• Broil until the cheese is melted.
• Top with basil and serve immediately with pasta!

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Love this One Pan Meatball Skillet? Here are some more meatball recipes from Chef Savvy to try!

Asian Style Chicken Meatballs

Asian Sesame Meatballs

Slow Cooker Italian Meatballs

The post One Pan Meatball Skillet appeared first on TGIF - This Grandma is Fun.

I have to admit that I love a good meatball. The best I have ever had……from my sister Sherri. The problem is that she is one of those “made from scratch” cooks who throws in a “little of this” and “a little of that”. Making it pretty much impossible for me to duplicate her meatballs because she doesn’t have a recipe I can follow. She can tell me the ingredients but not the amounts. I really hate it when people do that! What’s a sister to do? Pinterest to the rescue once again. These Saucy Asian Meatballs caught my eye because I love Asian food and I love meatballs, so these seemed like a no brainer. I used GF breadcrumbs, and made sure all other ingredients were GF and started creating.

RESULTS

The meatballs were pretty good, but the sauce was WAY to OVERPOWERING and PUNGENT for our taste buds. Since I can’t stand to waste food, I rummaged through my pantry and found a bottle of plum sauce. I combined the two sauces, the result wasn’t bad but it wasn’t great.  The meal wasn’t a total waste but, this is not a recipe that I will adding to my collection.

Sadly…..

This Pin FLOPPED!

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Ingredients

• Meatball Ingredients:
• 2 lbs. ground pork or ground beef
• 2 tsp. sesame oil
• 1 cup Panko or breadcrumbs
• 1/2 tsp. ground ginger
• 2 eggs
• 3 tsp. minced garlic
• 1/2 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds sliced scallions
• Asian Sauce Ingredients:
• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Instructions

• Preheat oven to 400.
• In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
• While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
• Serve warm, and sprinkle with additional garnish if desired.

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