Meatballs

I think this is my son Jonah's favorite thing that I make hands down. Whether we have meatballs and gravy or spaghetti and meatballs it doesn't matter, he eats them like it's his last meal. I always make a big batch of these because they freeze and reheat very well for those nights that I don't feel like fussing in the kitchen.

What you need:

1 lb ground beef ( I always get 93% lean)

1 lb ground turkey (your family will never know the difference)

1 small onion

2 stocks celery

2 eggs

2/3 cup bread crumbs ( I use panko, they are Japanese bread crumbs and have a great texture)

2 tbsp ketchup

salt and pepper

1/4 cup chopped parsley

To make Italian meatballs also add:

1/4 cup fresh basil

1/4 cup Parmesan cheese

What to do:

In a food processor, chop the celery and onion very fine. Since the celery and onion are not cooked they are mixed into the meat, you really want the vegetables to be small pieces so you don't bite down on a piece of raw onion. After you do that, put the celery and onion into a large bowl.

Add the eggs, ketchup, bread crumbs, salt and pepper and mix together well. This part does not look appetizing at all but trust me it pays off in the end.

Add both meats to the wet mixture and combine until everything is just mixed together. DO NOT over mix, that will result in tough meatballs. I always use my hands to mix, they are your greatest tool!

Finally add the parsley and roll into balls. Out of this batch I got 25 meatballs, you can make them smaller or larger whatever you like. Place on a baking sheet and bake at 375 degrees for about 30 minutes.

Beef Stew

This recipe is a perfect go to meal. The veggies and meat can be put into a large freezer bag and put into the freezer for an easy week night supper in the crockpot or you can put everything right into a large dutch oven and put it in the oven for a lazy weekend meal. However you do it, it is slow cooked perfection!

What you will need.

2 lbs of beef stew meat (you can buy the already cubed kind or you could get a roast and cut it yourself)

8-medium carrots

1/2 stock celery

1-medium onion

2-cloves garlic

6-medium red potatoes

3 cups beef stock (I used the boxed stock this time because I had it in the pantry)

4 tbsp butter

4 tbsp flour

salt and pepper

1/2 cup frozen peas

1/2 cup frozen corn

What to do:

Chop carrots, onion, celery, garlic, potatoes and put into a large crock-pot and season with salt and pepper.

 Season the meat and combine it with the veggies in the crockpot. 

Take 2 of the cups of beef stock and pour over everything in the crock-pot. Turn on low and cook between 6 and 8 hours (until meat and veggie are very tender). You could also have it on high and it would take about 4 hours. When everything is finished cooking turn the crock-pot down to low.

In a large pan melt the butter and mix in the flour to make a rue (the thickener) cook the butter and flour mixture for a minute or two to cook out the flour taste.

Take all the liquid out the crock-pot and stir into the rue in the pan. Whisk everything together and add the remaining cup of beef stock until it becomes the consistency of gravy.

Add gravy back into the crock-pot with the meat and veggies and add the peas and corn.

It only needs to cook for a few more minutes, just until the corn and peas are thawed and cooked through. Serve with a nice hearty bread and ENJOY!