Cheesy Meatballs and Shells Casserole

I decided that I wanted to make casseroles for the next week. I wasn't sure how my family would react to that, since they are pretty set in their ways. For the first of the casserole dishes I chose Cheesy Meatballs and Shells Casserole from Judith Hannemann over at The Midnight Baker. Normally I tweak recipes, but I didn't see anything that needed to be adjusted. I'm glad I didn't. This recipe was perfect. My family absolutely loved it!

Cheesy Meatballs and Shells Casserole

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• Ingredients:
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• 2 cups medium Shells
• 2 lbs small Meatballs, cooked 
• 1 cup Velveeta, cubed
• ½ sleeve Ritz Crackers, crushed
• 1 Tbs Butter, melted
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• Sauce:
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• ¼ cup Flour
• 2 tbs Butter
• 2 cups Beef Stock, don't cheap out on this one
• 1 can (10.75 oz) Cream of Mushroom Soup
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• Directions:

1. Preheat oven to 350 degrees. 
2. Spray a 1½-2 quart baking dish or casserole.
3. Cook shells per package instructions.
4. To make sauce:
1. In a medium saucepan, melt the 2 tbs butter over medium heat. 
2. Stir in the flour making sure there are no lumps. 
3. Cook over medium heat until the flour/butter mixture bubbles.
5. Gradually add the beef stock, stirring constantly so mixture remains smooth.
6. Cook, stirring frequently over medium heat until mixture begins to thicken and bubble.
7. Add the cubed process cheese and cook over low heat until cheese is melted; about 4-5 minutes.
8. Place the mushroom soup in a large bowl.
9. Gradually stir in the cheese sauce until well blended and smooth.
10. Fold in the cooked shells and meatballs.
11. Turn into prepared baking dish.
12. Mix the 1 tbs melted butter with the crushed cracker crumbs; toss to coat.
13. Sprinkle over top of casserole.
14. Bake for 35-30 minutes or until heated through and crumbs are golden brown.

Enjoy!

            Ingrid

Jen's Incredible Baked Meatballs

Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious!  He does need some help in the kitchen but insists all of his weekly cooking be from scratch.  Like with the marinara sauce, We used a recipe from The Fountain Avenue Kitchen.

This meatball recipe reduces mess--and fat--by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

Jen's Incredible Baked Meatballs

Ingredients:

        1 lb Ground Beef
        2 Eggs, beaten 

        1/2 cup Milk
        1/2 cup Parmesan, grated
        1 cup Panko, or Bread Crumbs
        1 small Onion, minced or grated
        2-3 cloves Garlic, minced
        1/2 tsp Oregano
        1 tsp Salt
        Ground Pepper to taste
        1/4 cup Parsley or Basil, minced

Directions:

1. Place ground beef into a bowl.
2. Beat eggs and milk and pour into bowl with ground beef.
3. Add remaining ingredients.
4. Mix all ingredients with hands.
5. Form into golfball sized meatballs. 
6. Place balls onto parchment-lined cookie sheet.
7. Bake at 350 degrees for 30 minutes.

Tips:

• Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.
• If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.

Enjoy!

            Ingrid