I normally keep cooked meatballs in the freezer for use with pasta dishes such as spaghetti, or eat them on their own along with other foods.
I have no recollection of why I chose to add peas, corn, or rice to the mix when I began making these meatballs many years ago, other than presumably at the time I thought that their addition was a good idea, and that incidentally doing so helped make more meatballs with the same amount of ground beef; as for the onions and egg, I have always liked onions with ground beef, and the egg acts as a binding agent to help keep the meatballs together, especially while cooking.
Making the meatballs:
A mixing bowl was placed on a kitchen scale, and the kitchen scale was set to zero:
Two pounds of ground beef were measured out:
The bowl of ground beef was put aside for a moment.
An onion was taken out:
The onion was cleaned and trimmed:
The onion was sliced thinly:
The onion was then chopped somewhat finely:
The chopped onion was transferred to the mixing bowl with the ground beef:
An egg was taken out:
The egg was cracked into the mixing bowl:
Frozen peas were measured out:
The frozen peas were added to the mixing bowl:
Since I didn’t have any frozen corn kernels on hand, I separated out some corn kernels from a bag of frozen mixed vegetables:
The frozen kernel corn was added to the mixing bowl:
Rice was measured out:
The rice was added to the mixing bowl:
Salt was measured out:
…. and the salt was added to the mixing bowl:
The ingredients were thoroughly mixed together by hand:
An electric skillet was turned on (as well as a stove burner for my cast iron skillet for the meatballs that wouldn’t fit in the electric skillet):
The meat mix was formed into balls from 1-1/2″ to 2″ in diameter, which were placed in the electric skillet (as well as a cast iron skillet off camera), with enough spacing between them to allow for easier manipulation later when turning them over:
As each side of the meatballs were cooked, the meatballs were turned over to cook on another side …
… and the meatballs were turned over again to cook yet on another side:
When the meatballs were fully cooked …
… the meatballs were transferred to a cookie baking sheet, somewhat spread apart from each other to allow for quicker cooling in the freezer …
… and the cookie baking sheet with the meatballs was placed in the freezer to cool the meatballs and begin to freeze the meatballs:
A clean, resealable freezer bag was re-labeled to reflect the new contents, meatballs of course:
Once partly frozen, the meatballs were placed in the freezer bag:
… and the bag of yummy meatballs was placed in the freezer for future eating.
Margarine was taken out and some taken up with a knife:
A frozen slice of bread — not two as called for in my recipe, because the bread I make in a bread machine is tall enough to justify cutting it in half when making sandwiches (see below) — was taken out, and the margarine was spread on it:
The slice of bread was cut into two halves:
Two slices of processed cheese (or “American cheese” slices) were taken out and unwrapped, and placed on the counter to warm up to room temperature (note that natural cheese sliced off the block may be used):
Every once in a while, I buy a large 2kg case of breakfast sausages, cook them all up at once, and then I keep them in the freezer for future eating. I do the same thing with bacon for my mom. If you don’t do so, at this point and according to your preference, cook up some breakfast sausage(s) and/or some bacon.
I then took out a frozen cooked breakfast sausage, and let it warm up a few minutes on the counter:
The sausage was then sliced into four strips along its length:
The sausage was put aside for a few moments.
A burner on my stove was turned on to a low to medium heat:
A cast iron skillet was placed on the stove, and a bit of olive oil was poured into the cast iron skillet:
The olive oil was then spread over a part of the cast iron skillet:
At this point, I placed the slices of breakfast sausage in the cast iron skillet:
An egg was taken out:
… and the egg was cracked into the cast iron skillet:
The egg was fried, and — I like eggs over — when it was ready to be turned over …
… the cast iron skillet was somewhat re-positioned, and I lifted the fried egg with a flipper …
… and the egg was turned over and fried on the other side:
When the fried egg was finished cooking, it was transferred to a plate:
… and the fried sausage slices were also transferred on top of the fried egg:
The free oil and grease in the cast iron skillet were wiped up with a paper towel (watch out, the cast iron skillet is hot!):
A slice of the bread with the margarine was placed in the hot cast iron skillet, margarine side down:
One of the slices of processed cheese was placed on the slice of bread, and “made to fit”:
The fried egg and sausage were placed on top of the slice of processed cheese:
The second slice of processed cheese was placed on the slice of bread, and “made to fit”:
… and finally, the second slice of bread with margarine on it was placed on top of the slice of processed cheese, margarine side up:
After a few moments, the sandwich was flipped over, and the bottom side, now the top, had been nicely browned:
After a few more moments, the sandwich was lifted out of the cast iron skillet and served on a plate:
Back in the mid 1990’s, my church published a cookbook with recipes from the membership. I began making a zucchini with bacon and onion sauce dish submitted by a fellow parishioner in the mid- to late-2000’s, and, besides finding it tasty, I was pleasantly surprised both at how easy it was to make, and, even more surprisingly, how it immediately came across as a restaurant-quality dish. In fact, shortly after, I happened to be at a restaurant, and ordered a similar dish as an appetizer!
Note that the amounts of some of the ingredients shown below are sometimes greater than listed in the recipe, in order to have some of the sauce leftover.
First, bacon was taken out (in this case, half slices):
The bacon was sliced crosswise / diced:
The bacon was then placed in a cast iron skillet:
Onions were taken out:
The onions were cleaned and trimmed:
The onions were quartered:
The onions were then chopped coarsely:
The onions were then placed in the cast iron skillet with the bacon:
The stove was turned on to a low to medium heat:
A pot was filled with water:
Salt was measured out:
The salt was added to the pot of water:
The stove under the pot was turned on high to boil the water in the pot:
The water was brought to a boil, and put aside.
Tomatoes were taken out:
The tomatoes were cleaned and trimmed:
The tomatoes were quartered …
… the tomatoes were further chopped:
… and the chopped tomatoes were placed in a mixing bowl:
Sugar was measured out:
The sugar was added to the mixing bowl with the tomatoes:
More salt was measured out:
The salt was added to the bowl with the tomatoes and the sugar:
Water was measured out:
The water was added to the bowl with the tomatoes, sugar, and salt:
… and the bowl with the tomatoes, sugar, salt, and water was put aside.
Three zucchinis (in this case, grey zucchinis) were taken out:
The zucchinis were cleaned and trimmed:
The zucchinis were cut in half along their length:
… and the zucchinis were put aside.
Soon, the bacon and onions were beginning to be cooked and caramelized:
… and the tomato mix was added to the bacon and onions in the cast iron skillet:
… and the ingredients in the cast iron skillet were mixed together:
The ingredients were brought to a simmer:
The ingredients were reduced, during which the tomatoes also disintegrated into the sauce
At this point, the salted water was brought back to a boil:
… and the zucchini halves were added to the boiling water …
… and the zucchini halves were boiled for ten minutes (obviously, the photo was taken about eight seconds after the timer was set):
At this point, the sauce had sufficiently reduced to my liking, and was ready for serving:
I made chicken pot pies (a family favourite) this past weekend, along with crisped rice squares, two batches of bran muffins for mom, and some cooked ground beef and onions frozen in ice cube trays in the freezer. The chicken pot pies I make are more chicken cottage pies than what most people consider to be chicken pot pies, because there is a potato topping instead of a flaky crust; additionally, the sauce in the filling is somewhat less liquid than most people would expect from a chicken pot pie.
This recipe was added to my collection of recipes in the mid to late 2000’s as another making-a-lot-in-advance freezer food project, based on a recipe I’d found on the internet and adjusted for amounts to make freezer quantities, and using commercial chicken broth instead of making my own.