Meatballs Casserole With Green Beans Recipes

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MEATBALLS CASSEROLE WITH GREEN BEANS



Meatballs Casserole With Green Beans image

Meatballs recipe inpired by the maroccan recipe of My Lubia Chala With Kefta Recipe #134474 By ElizabethAuthorAKAHajar

Provided by Artandkitchen

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

500 g ground beef
2 teaspoons sweet paprika
1 teaspoon turmeric
1/8 teaspoon ground ginger
1 teaspoon salt
1 teaspoon fresh ground pepper
3 garlic cloves, mashed to a puree
2 tablespoons breadcrumbs
50 ml white wine (or milk)
1 egg
1 onion, chopped
2 (900 g) cans diced tomatoes
1 kg green beans, ends trimmed
300 g diced carrots, peeled and sliced
2 teaspoons sweet paprika
1 teaspoon turmeric
1/8 teaspoon ground ginger
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon fresh lemon juice (optional)

Steps:

  • Fry onion, add all the other ingredients and cook covered for 20 minutes.
  • In the meanwhile mix all ingredients for the meatballs together and shape a dozen of balls.
  • Cook your meatballs in a casserole with the grill of your oven until they are brown, but not black! This takes about 10 Minutes.
  • Top your meatballs with your vegetables and continue to cook for half an hour covered at low temperature.
  • Stir in lemon.
  • Serve with preferably with flatbread or couscous.

Nutrition Facts : Calories 541.1, Fat 22.4, SaturatedFat 8.2, Cholesterol 131.5, Sodium 1408.3, Carbohydrate 53.5, Fiber 16.4, Sugar 25.5, Protein 35.9

MEATBALLS AND BEANS



Meatballs and Beans image

Bernice Morris, from Marshfield, Missouri, pairs meatballs with sweet baked beans to create this quick-and-easy dish. "I usually serve it with a tossed green salad and dinner rolls to make a complete meal," she notes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 10

2/3 cup soft bread crumbs
1/2 cup evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 small onion, divided
1 can (16 ounces) baked beans, undrained
2 to 3 tablespoons ketchup
1 tablespoon brown sugar
1/4 to 1/2 teaspoon ground mustard

Steps:

  • Combine bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, cook meatballs and onion until meatballs are browned; drain. Add beans, ketchup, brown sugar and mustard. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meatballs are no longer pink.

Nutrition Facts : Calories 254 calories, Fat 9g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 847mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

GREEK MEATBALLS WITH GREEN BEANS AND TOMATOES (MAKE-AHEAD FREEZER MEAL)



Greek Meatballs with Green Beans and Tomatoes (Make-Ahead Freezer Meal) image

Incredible meatballs with delicious flavor! This dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Bake from frozen and serve with pita and tzatziki sauce, or Greek rice if desired. You can even toss the meatballs in your favorite pasta sauce or use the meat mixture to make tasty burgers! Consider making and freezing a double batch for an easy weeknight meal or snack.

Provided by NicoleMcmom

Categories     Meatballs

Time 55m

Yield 5

Number Of Ingredients 22

½ cup finely chopped onion
½ cup crumbled feta cheese
½ cup seasoned bread crumbs
2 large eggs
3 tablespoons minced fresh parsley
2 teaspoons minced garlic
½ teaspoon dried oregano
1 teaspoon lemon zest
2 pounds ground turkey
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 ¼ pounds fresh green beans, trimmed
1 pint cherry tomatoes
1 tablespoon olive oil, or as needed
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 (6 ounce) container plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon dried dill
¼ teaspoon kosher salt
4 (6 inch) pita bread rounds

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
  • Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
  • Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
  • When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
  • Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
  • Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
  • Serve meatballs and veggies with pita rounds and tzatziki sauce.

Nutrition Facts : Calories 577 calories, Carbohydrate 44.6 g, Cholesterol 231.2 mg, Fat 24.4 g, Fiber 6.6 g, Protein 44.6 g, SaturatedFat 7.6 g, Sodium 1382 mg

INDIVIDUAL GREEN BEAN CASSEROLES



Individual Green Bean Casseroles image

Give classic green bean casserole a new spin by booting the canned mushroom soup. Expect fresh green beans cooked to tender-crisp perfection in a delicious, homemade sauce, topped with crunchy onions and served as mini casseroles.

Provided by lutzflcat

Time 45m

Yield 4

Number Of Ingredients 15

1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
cooking spray
2 tablespoons unsalted butter
1 cup sliced fresh mushrooms
1 medium shallot, thinly sliced
1 clove garlic, minced
1 tablespoon all-purpose flour
½ cup chicken stock
1 teaspoon low-sodium soy sauce
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ cup half-and-half
salt and ground black pepper to taste
1 strip crispy cooked bacon, crumbled
½ cup French-fried onions (such as French's®)

Steps:

  • Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
  • Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
  • Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
  • Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
  • Bake in the preheated oven for 13 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 26.4 g, Cholesterol 30.3 mg, Fat 24.8 g, Fiber 4.3 g, Protein 5.7 g, SaturatedFat 10.3 g, Sodium 421.5 mg, Sugar 2.5 g

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