M
a m
a ’ s B e s t
E v e r S p a g h e t t i
&
M
e a t b a l l s
4 servin gs
Prep time: 20 minutes
Cook time: 20 minutes
1
lb. ground beef
1/2 cup Italian seasoned
dry bread crumbs
leg g
1 jar (1 lb. 10 oz.) Ragu®
Old World Style®
Pasta Sauce
8
oz. spaghetti, cooked
1. Combine ground beef,
bread crumbs Bind egg;
shape into 12 meatballs.
2. Bring Sauce to a boil in
3-quart saucepan. Stir in
uncooked meatballs.
3. Reduce heat; simmer
covered, stirring occasionally,
2 0
minutes or until meatballs
are done. Serve over spaghetti.
Feed our kids well™
f o o d
MEAT LOAF
SLO W C O O K ER TACO M EAT LO AF
For this lo a f the slo w cooker determ in es the
sh a p e -ro u n d or oval. N o slo w cooker?
F ollow the oven variation,
rig h t.
P R E P : 3 0 M
I N . C O
O
K : 5 H R . L O
W
, 2 / 2 H R . H I G H
S T A N D : 1 0 M
I N .
3
eggs, lig h tly beaten
i
28
-oz. can fire -ro a ste d crushed
tom atoe s
34
cup crushed to rtilla chips
1
m edium on io n, fin e ly chopped
2
cloves ga rlic, m inced
2
tsp. g round cum in
1
tsp. sm oked paprika o r chili p o w d er
1
l b. g ro u n d beef
1
l b. g ro u n d p o rk
1
cup fro zen w h o le kernel corn
V
2
cup M o nterey Jack cheese w ith
jalapeno peppers, shredded
(2
oz.)
(o p tio n a l)
C orn to rtilla s , w arm ed (o p tio n a l)
1
recipe S m oky Tom ato Salsa,
right
Sliced avocado, green onions, w h o le
kernel c o rn , and cila n tro (o p tio n a l)
Lim e w edges (o p tio n a l)
1
.
In la rg e b o w l c o m b in e eggs,
/ 2
cup
o f th e
c ru s h e d to m a to e s (re se rve re m a in in g
to m a to e s fo r S m o k y T o m a to Salsa), and
c ru s h e d to r tilla ch ip s. S tir in o n io n , g a rlic ,
c u m in , p a p rik a , a n d V
2
tsp.
each sa lt
and
black pepper.
A d d b e ef, p o rk , an d c o rn ; m ix
w e ll. S hape m ix tu re in to a ro u n d lo a f o r
o b lo n g lo a f to f it th e s lo w cooker.
2
. C risscro ss th re e 1 8 -in c h s trip s o f fo il,
fo ld e d to d o u b le th ic k n e s s (see “ S lo w
Easy,”
righ t).
P lace m e a t lo a f in c e n te r o f
s trip s . B rin g u p fo il s trip s to l i f t a n d
tra n s fe r m e a t a n d fo il to a
31
/
2
- o r 4 -q u a rt
s lo w co o ke r. ( I f n e eded , p u s h m e a t a w a y
fro m side o f s lo w c o o k e r to a vo id b u rn in g ).
3
. C over; c o o k o n lo w fo r 5 to
6
h o u rs o r o n
h ig h fo r
2
V
2
to 3 h o u rs , o r u n til an
in s ta n t-re a d th e rm o m e te r in s e rte d in to
th e c e n te r o f lo a f reads 160°F.
4
. U sin g fo il strip s, c a re fu lly lif t m e a t lo a f
fro m c o o k e r a n d p la ce o n c u ttin g b o ard.
P u ll fo il fro m m e at; d isca rd . S crape o ff an y
d rip p in g s fro m m e a t an d d isca rd . S p rin k le
w ith cheese. L e t sta n d 10 m in u te s . Serve
w ith c o rn to rtilla s , S m o ky T o m a to Salsa,
avocado, g reen o n io n , c ila n tro , c o rn , and
lim e w edges.
M
A K E S 8 S E R V I N G S .
RECIPES
O
V
E N
V A R I A T I O N
P re h e a t o ve n to 350°F.
P lace shaped lo a f in s h a llo w b a k in g pan.
B ake fo r
1
V
4
h o urs o r u n til an in s ta n t-re a d
th e rm o m e te r in s e rte d in to c e n te r o f lo a f
reads 160°F. S p rin k le w ith cheese an d serve
as d ire c te d in m a in re cip e
S M
O K Y T O
M
A T O
S A L S A
In m e d iu m b o w l
c o m b in e re se rve d tom atoe s;
1
gre e n sw eet
p e pper, ch o p p e d ; 1
/3 cu p c h o p p e d green
onions; 1
/4 cu p ch o p p e d fre s h cila n tro ;
2 m in c e d , seeded ja la p e n o p e p p e rs;* 1 Tbsp.
lim e ju ic e ; an d V4 tsp. salt.
* H o t p e p p e rs, su ch as ja la p e n o s, c o n ta in
o ils th a t can b u rn s k in a n d eyes. A v o id
d ire c t c o n ta c t w ith th e m a n d w e a r p la s tic
o r ru b b e r gloves. I f b a re h a n d s to u c h th e
p e p p e rs, w a s h w e ll w ith soap an d w a te r.
EACH SERVING
405 cal, 25 gfat, 159 m g chol,
598 m g sodium, 20 g carbo, 3 gfiber, 25 gpro.
s lo w e a s y
I To place m eat loaf in and
.
f
lift o u t o f a slow cooker
w hile keeping it intact,
make a fo il sling. Tear o ff
three
18
-inch strips o f foil
folded to double thickness.
Crisscross th e strips in a
spoke-like fashion. Place the loaf in th e center
o f the spokes. Lift the ends o f th e foil strips to
tra nsfer the loaf to the cooker, leaving the foil
in place du ring cooking. Use th e foil again to
lift th e loaf fro m the cooker to a serving
platter. G ently pull foil strips away fro m the
loaf and discard.
2 0 0
MARCH 2010 BETTER HOMES AND GARDENS
