Tag Archives: meatballs

Mini BBQ meatloaf cups

Let me start off by saying, dear reader, how much I appreciate you coming back week after week to peek at what’s going on in this gal’s life. Oh sure, I’ve got recipes for you, but I like to think that I’m at least entertaining you a wee little bit with my ramblings on. And for that, my little chickadee, you shall be rewarded with tales of my embarrassment. How better to get over those things that make me cringe than by putting them upon a stage for all the world to ridicule?

Ok, now it’s like I’ve built up some sort of expectation of embarrassment for you. Luckily, I’m not continually a fool, so we’ll start with a small bit of foolishness on my part. Guess who’s got two thumbs and fought her way through a terrible snow storm only to find out that she didn’t actually have to work that day? Oh yeah, this girl. This shamefaced, white-knuckled, overly exhausted girl. Yeah, I may have forgotten that it was President’s Day on Monday. Le sigh. To be fair, I did have a couple of tasks that were better completed right away on Monday, and my mistake made me look like the hardest of workers, so it’s all winning. Still though, everyone that I mentioned the story too (including my dad, of all people) was like, “Uh goofball, you forgot you didn’t have to work?!” I may need to scale back a little on all those projects I’m trying to tackle.

Luckily, this recipe comes together super easy, allowing me a little space to carve out for said activities. Because I think we both know that scaling back my to-do list will never make it on the list. So, bear with me, elaborate recipes have their place, but it’s not here right now.

Besides, if there’s anything Himself loves it’s meatloaf. Make the meatloaf slightly meatball shaped, and I suddenly become the best wife there ever was. Me, I was happy to have a meatloaf that cooked super quick. Plus, a couple of things will help elevate your tried and true meatloaf into awesomeness. I’ve taken to making my own croutons whenever I have bread that’s past its prime. I keep the croutons in the freezer and grab a few out whenever I need them. I highly recommend you start doing the same, because these croutons will make the best breadcrumbs you ever did taste. Likewise, the BBQ sauce is best when you’ve made your own. And, the garlicky bite of the breadcrumbs and sharpness of the cheddar are perfectly balanced with the sweet you get from the BBQ sauce and the corn. See, even meatloaf can make a foodie happy!


Mini BBQ meatloaf cups

Mini BBQ meatloaf cups

Adapted from Taste of Home’s BBQ Meat Loaf Minis

1 lb ground beef
¼ finely chopped onion
⅓ cup sweet corn
¾ cup homemade breadcrumbs
¼ cup BBQ sauce, plus more for serving
1 egg
2 teaspoons hickory seasoning or BBQ rub
½ cup shredded sharp cheddar cheese

Preheat oven to 375 degrees. In a large bowl, mix all ingredients together. Shape into ⅓ cup balls and place in an ungreased muffin tin. Bake for 25 minutes.

Remove pan from oven and sprinkle with cheese. Return to oven and bake an additional 5 minutes. Serve immediately with additional BBQ sauce if desired.


Wild rice meatballs

Well hello, my invisible internet friends. This post is coming a bit later in the day than usual. Want to know why? Oh, of course you do! What else could be more fascinating for you, right?

Ok, all joking aside, I got to spend the day with my grandparents. You guys, this is definitely one of the perks of having moved up here. We’re still an hour away from Hibbing, but that’s a far cry closer than the four (or far less if my brother or I drove) hours it used to take. Today we hit the grocery store, which number one is far more fun in a group. And even better, it’s pretty awesome to be able to do stuff to help out. They spent my whole life doing stuff for me, the least I can do is hit the grocery store with them, right? Right.

You know what else is really cool about living in this area? Wild rice. Yup, there is a plethora of wild rice for sale in the area. Tasty, organic, sustainably harvested wild rice. You know the things that make my hippie-dippy heart go all pitter-patter. I wasn’t always the biggest fan of wild rice, but it turns out, like most things you purchase close to the source, it’s far tastier when you know where it’s coming from.

I wasn’t always a fan of meatballs, either, but Himself is. And now, I am too. For whatever reason, I always had it in my head that meatballs were a pain to make. Not true, baked meatballs couldn’t be easier. The only catch is, they can dry out in the oven, but the rice, mushrooms, and banana peppers work together to keep these nice and moist and especially tasty. Not a fan of mushrooms? Go ahead and leave ’em out. But here’s a little secret, I bet if you ask Himself (who is not a big mushroom fan), he wouldn’t even have known they were in there. You get the flavor, but not the mushroom mush which can weird people out. Regardless, you should totally make these today.


Wild Rice Meatballs

Wild rice meatballs

1 lb ground pork
⅓ cup green top onion, chopped, both white and green parts
½ cup cooked wild rice
½ cup finely chopped portabella mushrooms (optional)
2 Tablespoons finely chopped banana peppers
½ cup panko bread crumbs
1 egg
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt

Preheat oven to 350.

Place all ingredients in large bowl and mix together thoroughly. Shape into 1 inch balls and place on baking sheet. Bake for 25 minutes, or until no longer pink inside.

Serve meatballs with these buttered egg noodles.

Makes approximately 26 meatballs

Prep time 25 minutes, bake time 25 minutes

Greek turkey meatballs

Ok, don’t freak out, but I went and put cinnamon in your meatballs. You’re gonna like it, I promise. Even better, I just gave you a meatball recipe you can change into burgers and wow everyone at the next cook out. You’re welcome.Greek meatballs

All kidding aside, this is an easy meal to throw together. It’s fresh and simple. And simple is what I need these days. Bonus points, no special equipment required. Since my kitchen now consists of paper plates, one cookie sheet, one mixing bowl, one knife, plastic utensils, two wine glasses, and two regular cups, it’s a good thing this comes together simply.

When it comes to chopping up teeny, tiny capers, the idea was no one wants a big ol’ bite of capers in the meatball. What you’re looking for is all the flavors to meld together. So grab your tablespoon of capers, smoosh ‘em, and roughly chop.

This will likely be the last regular post for a couple of weeks. Stay tuned for pictures, but closing is next week, and the big move happens Saturday and Sunday. The journey is just beginning!

Greek turkey meatballs

1 lb ground turkey
½ cup onion, finely chopped
½ cup breadcrumbs
1 egg
¾ cup crumbled feta cheese
¼ cup sundried tomatoes
1 Tbsp roughly chopped capers (you could also substitute chopped kalamata olives)
1 ½ Tbsp chopped fresh oregano
½ Tbsp cinnamon

Place all ingredients into one big bowl. Don’t be squeamish, get in there with your hands and mix it all up. Form into small balls for appetizers, bigger if that’s your game.

Bake at 350 for 25 minutes. Makes 32 appetizer sized meatballs.

Let cool just enough to handle. For appetizers, slice cucumber and place meatball on top, securing with a toothpick.

For a meatball sandwich, chop cucumber roughly, smear pita with hummus, and place 3 – 4 meatballs in each pita.


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