Square Meatballs, Chili-Style Meatball Gumbo

Square Meatballs, Chili-Style Meatball Combo

We’re always looking for ways to save time making meals, especially when making supper since it’s often the busiest time of the day. If your family likes meatballs, then you’ll find this recipe for Square Meatballs very helpful. Then, you can use those meatballs to try out the Chili-Style Meatball Combo recipe.

There are several advantages to this meatball recipe; first you don’t have to roll each meatball out by hand, which saves time. Also, there are so many ways to use them, and you can freeze them to use later.

For example, you could make a quick and tasty dinner by adding a couple of jars of mushrooms and beef gravy to some of the meatballs and tossing the mixture over buttered egg noodles. Another suggestion is to whip up some Italian meatball sub sandwiches by warming up two cups of your favorite spaghetti sauce, placing several warmed-up meatballs on a split hoagie bun and then topping them with a sixth of the sauce and sprinkling 2 tablespoons of shredded mozzarella cheese on each sandwich.

However my favorite way to use them is in this recipe for Chili-Style Meatball Combo, which makes a great dinner on a fall evening or a snack while watching a Sunday-afternoon football game on TV.

SQUARE MEATBALLS

1 pound ground beef

1 egg, slightly beaten

1/2 cup unseasoned dry bread crumbs

1/4 cup milk

2 tablespoons finely chopped onions OR 2 tablespoons minced dried onions

1 tablespoon dried parsley flakes

1/2 teaspoon garlic salt or just salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

Preheat oven to 425 degrees. In a large bowl, combine all ingredients and mix well.

In an ungreased 15-by-10-by-1-inch baking pan, pat mixture into a 6-inch x 6-inch square. Cut into 36 squares, but do not separate squares.

Bake for 15-20 minutes, or until meat is no longer pink in the center. Separate meatballs by cutting apart. Serves 4.

CHILI-STYLE MEATBALL COMBO

1 recipe of square meatballs

1 (15.5-ounce) can chili with beans

1 (14.5-ounce) can diced tomatoes

1 can whole kernel corn, drained

1 tablespoon taco seasoning

1 teaspoon sugar

TOPPINGS:

1 cup shredded Cheddar cheese, divided

Tortilla chips, optional

Sour cream, optional

1 tablespoon fresh cilantro, optional

Combine beans, tomatoes, corn, taco seasoning and sugar. Cook over medium heat until hot. Add warm meatballs and heat thoroughly.

Sprinkle 1/2 cup Cheddar cheese over top of mixture. The dish may be served plain or you could make a bed of tortilla chips and ladle the meatball mixture over the chips and top with a sprinkle of more shredded Cheddar cheese, a dollop of sour cream and a few sprigs of fresh cilantro. Serves 4.

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