Tag Archives: freezer meal

Le Polpette Più Straordinaria (Or, “Meatballs!”)

In my pantry today:

  • 4 c crock pot marinara from freezer
  • 1/2 lb ground beef
  • 2 Italian sausages
  • 1 egg
  • 1/8 c plain bread crumbs
  • 1/4 c Parmesan cheese
  • 3 cloves garlic, minced
  • 1/8 tsp cumin
Meatballs ft. Steam of Deliciousness

Meatballs ft. Steam of Deliciousness

It’s a new year and the freezer is full of meat. Well, not full but still housing a little more than I’d like to have on hand and I would really like to free up space in both my freezer and capillaries so tonight’s dinner was meatballs. Using the freezer marinara also helped — plus, who wants to make homemade meatballs and use anyone else’s sauce in which to bathe them? I mean, that would just be wrong… right? So start this journey by ensuring everything is thawed and at the ready: your sausages have been removed from their casings, your garlic is minced and your oven is preheated to 350°.

meatballs1Heat the marinara over ML heat until it is hot but don’t let it get to boil; it can just sit patiently. All of the other ingredients can go into a mixing bowl and have your hands either lovingly or angrily (how was your day?) mash everything into a thick paste. Roll into balls 1-1.5″ in diameter and space them on a baking pan with raised sides to catch any runoff. What I had in the freezer was 93% fat free ground chuck so there was little in the way of grease, so I can sate my guilty conscience there. Cook in preheated oven for 20 minutes, then pick each hot little ball off the pan and plop it into your sauce. Cook on L until dinnertime. I love little nuggets of garlic in my meatballs, knowing they are shrouded in Parmesan and coated with meat then again smothered with homemade marinara… 5 spoons.

 

 

Lasagna, ft. Sausage, Kale and Cheese Trifecta

In my pantry today:

  • The butt-ends of two boxes of lasagna noodles
  • 1 freezer bag crock pot marinara (approx 3 c)
  • 1 freezer bag cooked ground Italian sausage (approx 3/4 c)
  • 3 medium leaves kale
  • 1 c ricotta cheese
  • 1 egg, beaten
  • 1/2 c asiago cheese, shredded
  • 1/2 c mozzarella
  • 2 tbsp Parmesan cheese
  • 1 dash salt

lasagnaThaw then marry your marinara and sausage in a medium-sized pot on the stove. Also start a large, oiled pot of water with an accompanying dash of salt. When your water begins to show signs of a boil, hold each leaf of kale by its stem and dip into the water for a count of 12. Wrap them in a clean towel and gently squeeze out all the water. Move them to the cutting board, remove stems and mince; set aside. Your pasta can go in now and cook until it’s a little too al dente to be al dente, then drain it and rinse with cold water until everything is chilled to room temperature.

Shred asiago cheese, set aside with mozzarella. Mix egg with ricotta cheese and dash salt. Rub a little olive oil inside a 6×6″ baking pan and begin layering by laying the most whole of your noodles along the bottom of the pan. Pour on 1/4 your sauce, scatter in half your kale bits, sprinkle 1/3 the asiago on, drop in dollops of ricotta and spread gently across the breadth of the pan, then add as complete a layer as you can with the noodle amputations and do this all again. Add a final layer of noodles, then add the rest of your sauce and top with the rest of your asiago and all of your mozzarella and Parmesan. Bake foil-covered pan in 350° oven for 45m, then take foil off and cook another 10-20m until optimum browning has occurred. Though next time I’d use more kale and sausage, this was still pretty good and worth all 4 spoons!