Bacon & Mozarella Stuffed Meatballs

Homemade meatballs are so delicious and easy to make. You can mix it up and really make them your own! These meatballs are a pretty basic recipe with a twist. You can use any ground meat you like. Beef, pork, veal, turkey and chicken. I personally prefer beef meatballs and sometimes I add in ground pork as well. My recipe calls for little fresh mozzarella balls and bacon. When you cut into them you taste that salty bacon and the mozzarella is nice and gooey! They are delicious!

Bacon & Mozzarella Stuffed Meatballs

Ingredients:
Meatballs:
2lbs ground beef (could use 1lb beef & 1lb of pork)
5 garlic cloves, minced
2 eggs, beaten
1 cup seasoned panko breadcrumbs
1/2-3/4 cup Romano or Parmesan cheese, finely grated
2 T Italian parsley, finely chopped
1 small onion, grated or very finely chopped
1/4 cup water or milk
1 T olive oil
2 t Italian seasoning
2 t kosher salt
2 t pepper

Extras:
6-8 slices bacon, cooked, chopped in half inch pieces
8-10 oz fresh mozzarella pearl balls
2 T olive oil, for frying

Directions: Preheat oven 350°. In a large mixing bowl add in all the ingredients above for the meatballs. Next using your hands mix meat until fully incorporated with ingredients. Using a large scoop or melon baller form meat into balls. Flatten out the balls and add in 1-2 pearl mozzarella balls and 1-2 pieces of bacon and roll into a ball. The meatballs should be golf ball size. Add to a baking sheet covered with foil. Continue with all the meat.

Options for cooking is either pan fry on the stove or you can bake in the oven. Sometimes I like to sauté in a pan to get a nice brown exterior and then finish baking through in the oven for about 20-25 minutes. To bake in the oven only cook for 30-35 minutes depending on the size. The meatballs should get nice and golden brown. Serve either on their own or with pasta.

Notes: You may need more bacon and mozzarella depending on how big the meatballs are. If you can’t find the pearl balls you can use any other cheese or fresh mozzarella and cut into small pieces.



Cheesesteak sandwich on Garlic Butter Roll

This cheesesteak sandwich is filled with tender NY strip steak, peppers, onions and mushrooms on a crispy garlic butter roll with gooey melted cheese. This is simple to make and will sure be a favorite. This sandwich can be made on a grill, flat tip or a large skillet!! It’s the perfect meal for a crowd, too! Give this spectacular sandwich a try!

Cheesesteak Sandwich on Garlic Butter Roll

Ingredients:
2 lb boneless NY strip, fat trimmed, thinly sliced
2 green peppers. sliced
1 medium onion, sliced
6oz mushrooms, sliced
2 T olive oil
1/2 T steak seasoning
1/2 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t onion powder
8 slices cheese, mozzarella, provolone, white cheddar

Rolls:
4 hoagie rolls
1/2 stick butter, softened
2 t dried parsley
2 garlic cloves, minced
1/2 t salt
1/2 t pepper
1/2 t onion powder

Directions: Preheat oven to 400. In a small bowl add soften butter, garlic cloves, parsley, salt and pepper and set aside.

Seasoning the thinly sliced beef with seasonings above. Heat a large skillet on high heat. Add in 2 T oil. Let heat 2 minutes. Add beef to one side of pan and veggies to the other. Seasoning veggies with salt and pepper. Let the beef and veggies cook to your preference. I cook the beef with a little pink inside and I cook the veggies till the peppers are soft but still have a bite.

Slice the bread rolls in half. Using a brush, brush on butter mixture over all the rolls. Toss in the oven for 7-8 minuites until rolls are crispy.

Take a spoonful of beef and veggies and cover with sliced cheese, do this 4 times. Make 4 small piles covered with cheese.

Remove the toasted buns from the oven. Using a spatula transfer the beef mixture to the roll. Continue with rest of the beef. Serve immediately!

Note: You can switch up what kind of beef you want to use. I just bought a NY strip. Use any cheese you like. I use what I had which was white cheddar. Make this dish lower carbs and turn into a bowl. Top the veggies & steak in a bowl over cauliflower rice or on it’s own. It’s a great keto option!

Beef & Ramen Stir Fry

I really enjoy making take out meals at home! This recipe is one of those. This beef & ramen stir fry has all the flavors you could want. It’s full of tender steak, veggies and ramen noodles! Yes, you heard that right. Ramen noodles!

I made this dish for my Mom and I. She doesn’t like things spicy so I opted to have the spiciness added to the top vs in the sauce. However, any way you make it it comes out delicious! When I decided to make this stir fry, my Mom was skeptical. She didn’t understand the ramen. Long story short, she loved it. Definitely give this recipe a try! It will be one you’ll want to make again and again.

Beef & Ramen Stir Fry

Ingredients:
1 lb NY strip steak, thinly sliced
2 large red peppers, large diced
1 large yellow onion, sliced
4 garlic cloves, chopped
4 green onions, green & white, chopped
1 T lite soy sauce
1 T hoisin sauce, optional
2 packs 3 oz ramen noodles (spice packet discarded)
3 T corn starch
2 T olive oil, for cooking

Marinade:
1/2 cup lite soy sauce
2 T rice wine vinegar
3 garlic cloves, grated
3 green onions, sliced
3 T olive oil
1/4 C lite brown sugar
2 t red chili flakes, optional
1 T sriracha, optional

Directions: Mix all the above ingredients for marinade in a medium bowl. Add in the thinly sliced beef. Let marinade at least 1 hour up to 24 hours. Cook the ramen noodles according to the pan, set aside with a little olive oil.

Remove beef from marinade and reserve the liquid. Toss the beef with 3 T of cornstarch. (This is optional, it gives it a nice crispy exterior but not necessary.) Using a large wok or a large skillet heat to high heat. Once pan is heated add in 1 T of olive oil. Add in the beef and let cook until it starts to brown and is cooked to your taste. Wait about 3-4 minutes before mixing. Let cook another 3-4 minutes.

Remove beef from the pan and set aside. Add in last tablespoon of olive oil and let heat. Next add in the onion, peppers and garlic and let cook for about 2-3 minutes. Add in the reserved marinade and let cook for 5-6 minutes longer, mixing often. You want the peppers to be soft but still have a bite. Next Add in soy sauce and hoisin and toss together.

Put in the green onions and the 6 oz of cooked ramen noodles, mix well. Lastly put the beef back to the pan and let heat for another 3-4 minutes to heat everything through completely. Remove from the pan and serve immediately. Top with red chili flakes and green onion if desired.

Note: If you don’t want it spicy, you can omit the red chili flakes & sriracha from the marinade and just top with those ingredients at the end. This is great for anyone who’s making for a family who doesn’t have all the same spice preferences.

Shredded Beef Tacos

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Shredded Beef Tacos

Ingredients:
Meat:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered, optional
2 jalapenos, quartered, optional

Taco:
6-8 taco shells, hard or soft
8 oz queso fresco, crumbled

Optional toppings:
diced onion
sour cream
cilantro
avocado
salsa

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. Don’t forget the edges! You are looking for a nice brown exterior. Once browned, add in the beef broth and onion and jalapeno, (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

Warm tortillas and assemble the tacos. Add a few spoonfuls of beef and then your desired toppings. My go to toppings for anytime I make steak or beef tacos is always, queso fresco, onion, cilantro, & sour cream. Yum! Enjoy!!

Note: This meat is great frozen. It freezes very well. You can put in a freezer safe container with some of the juices.

Instant Pot Shredded Beef

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Instant Pot Shredded Beef

Ingredients:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered (optional)

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. You are looking for a nice brown exterior. Once browned, add in the beef broth and onion (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

This meat can be served up with potatoes or noodles, your favorite veggie side or a salad. Or tacos & burritos!

Chili Cheese Baked Hot Dogs

Sometimes you just need a meal that’s more indulgent and a little fun! That’s where these baked chili cheese hot dogs come in. They are best eaten with a fork! They are fun to make, can be made super quickly and you only need a few ingredients! They are prefect for when you have friends over, after a night out drinking or just a fun meal for kids!

Chili Cheese Baked Hot Dogs

Ingredients:
1 package all beef hot dogs
1 can no bean chili
1 package hot dog buns
1/2 onion, chopped
1 cup shredded cheese
1/2 cup cheese sauce/dip, optional

Directions: Preheat oven to 375°. In an oven save dish add the hot dog buns with the hot dogs. Spoon on an even amount of chili over each hot dog. Sprinkle with onion and then cheese sauce (if using) finally sprinkle with shredded cheese. Put in the oven for 15 minutes until heated through and cheese is melted. Serve immediately! You’re need a fork!!