Bibimbap Rice Bowl with Meat and Vegetables

It may not roll off your tongue (if you’re not used to it), but bibimbap means a variety of ingredients mixed with rice. So, essentially, a Korean rice bowl. You make this meal in layers, building up the rice, then the meat, the veggies, sauce, and finally top it all with an egg. It’s really flexible though, sort of a Korean spin on cleaning out the fridge.  This particular bibimbap rice bowl recipe is loosely inspired by a recipe I found on Korean Kitchen.

However, I didn’t have all the ingredients she used, such as sprouts or seaweed, and under current circumstances, I didn’t really want to go out looking for them. The idea was to make this easy for myself, and for you too.  In addition, I also wanted to focus on “sturdier” ingredients, such as cabbage and carrots that will last in the fridge, rather than sprouts. You could even use frozen veggies (cook them for less time), like broccoli or one of those frozen stir fry mixes. Definitely not authentic, but still good.

Since I was using cabbage, which takes longer to cook, I just chopped the carrot up, instead of julienning it. That way, the two vegetables would be ready at the same time.

You make this in several stages. If you are using brown rice, start that first, and let it cook while you put the meat mixture together and let that sit so the flavors blend together. If you have white rice, start the meat mixture, and then put up the rice while that’s marinating.




Bibimbap Rice Bowl Substitutions and Variations

  • try different vegetables, such as broccoli, mushrooms, bell pepper, or zucchini
  • swap the beef for ground chicken or even leftover fish
  • this should properly be made with gochujang, which is a spicy Korean pepper paste; if you have it, use it and add about 3/4 tsp water.

 

More Cabbage Recipes

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

Wonderful comfort food when. you’re stuck inside. Just enough soup for a generous serving for one.   The spicy hot broth helps clear your head , the garlic, ginger, and chili sauce have anti-bacterial (not viruses, bacteria) qualities, and it’s delicious.

asian chicken salad with cabbageSingle Serving Asian Chicken Salad with Cabbage Recipe

Colorful, spicy, and frankly more colors makes a dish look and feel more appetizing.  Works with chicken, leftover pork, or even add some cooked noodles or rice instead.

 

unstuffed cabbage roll recipeSmall Batch Unstuffed Cabbage Rolls Recipe

Stuffed cabbage is delicious, and pantry-friendly. But making all those separate rolls is a pain. So don’t bother.  Layer it like lasagne instead!

 




White Ragu Pappardelle Pasta for One

Purists call this dish white ragu pappardelle pasta; others call it white bolognese (which makes the purists mad).  The point isn’t the name (it tastes just as good no matter what you call it). And, much as I love tomato sauces, the white sauce is a tasty change from the usual red one.

It starts with onions and carrots, then adds ground beef and sausage, which is simmered gently with porcini mushrooms, white wine, and a touch of cream.  Soooo good.

I first made this right after Pesach, when the urge to eat starch (and lots of it) is strong, so I splurged for fresh pappardelle pasta.  Being on an involuntary low-carb diet is no fun!  Since I was using fresh pasta, it takes less time to cook than the dried version.  If you use dried pasta, allow 10 minutes or so to boil the water and another 8 minutes or so to cook the pasta.  Fresh pasta only needs a couple of minutes. If you can’t get pappardelle, rigatoni will work fine. You want a substantial pasta with bite (angel hair won’t do here).

The original recipe calls for dried porcini mushrooms, which I didn’t have. So, I substituted fresh ones.  If you use the dried version, add the soaking liquid to the sauce instead of the water. The pasta water at the end thickens the sauce (with the starch from the cooked pasta).

I made a few other changes too. As a commenter rightly pointed out, the onions and carrots take different amounts of time to cook, so they shouldn’t be added all at once.  First the onions, then the carrots. Also, I never have beef bouillon cubes (the ingredients make me wince) so I used beef stock instead.




White Ragu Papardelle Pasta Substitutions and Variations

  • Substitute bacon or pancetta for the sausage
  • Swap ground veal and pork for the beef and sausage
  • If you like venison or boar, those would work too
  • Add a few cloves of garlic and top with basil when you serve it
  • Don’t want sausage or beef? Use ground turkey instead (add a bit more fat to the pan)

Crowd Cow Ground Beef

Feel better knowing where your food is coming from.   You can pick the way it’s raised, and who raises it.  Crowd cow sources their meat from individual farmers and ranchers, not corporate giants.  It’s either grass-fed or mostly grass-fed and then grain-finished, with minimal antibiotics and no extra hormones pumped into the animals.

More Pasta Recipes

Pasta with Tomato Artichoke Sauce Recipe

A rich, thick tomato sauce brightened with spicy crushed red pepper and savory oregano. The artichokes are straight from a jar (so it’s pantry-friendly).

 

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Sometimes, the simplest things are best. This only requires a few basic ingredients you likely have in your cupboard or fridge. Go up the fancy scale with fresh pasta, or use what’s in your pantry. It’s all good.

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Earthy spinach, a splash of citrus, and some cream and you have a delicious, light main dish. And the hardest part is boiling the water for the pasta.

 

pistachio pasta pestoPistachio Pesto Pasta

A bit of a twist on the usual pesto. No pine nuts, or walnuts. This one is made with pistachios instead. And while I got it from a book, it wasn’t a cookbook. It was a mystery.

 




Moussaka Without Bechamel Sauce Recipe

I just love moussaka, but the traditional version is just too much work for one serving. I had a recipe for a Jewish Eygptian version of moussaka without bechamel, (or messa’aa) but the first try needed more tweaking. Back to the drawing board! This version uses more spices, has better flavor, and is much easier to put together.

There’s Middle Eastern flavor from spicy/warm cinnamon and nutmeg, the bite of garlic and onion, tender eggplant, and tomatoes. You can make this either with ground lamb or ground beef (whichever you prefer).

Many of the recipes I saw required first making a tomato sauce, then a meat mixture, then the eggplant, and finally assembling the entire thing together. Too much work and too many pots and pans to clean up.

My way is easier. First salt and fry the eggplant (or broil if you’d prefer), then cook the onion and garlic, add the meat, tomatoes, and seasoning, layer it all together and bake it. Instead of spending hours in the kitchen, you can have dinner ready in about an hour.

Or, make it all ahead of time, up to the point of putting it in the oven.  Then, put the baking dish in the fridge, and cook it when you’re ready. Just take the dish out about fifteen or twenty minutes in advance so that it isn’t ice cold when you put it in the oven. Make a quick salad or some rice and you have dinner.

This recipe is also a product of a bit of advance planning.  The trouble with cooking for one sometimes is that even if you make one serving you still have more ingredients left.  However, a little menu planning can go a long way toward fixing that problem.  You end up with several delicious meals,  a lot less waste, and it’s far more budget friendly too.

For example, this recipe uses the rest of the eggplant from rosemary olive oil broiled eggplant and the remaining crushed tomatoes from tomato artichoke pasta sauce recipe from two weeks ago. I’ve now used up the eggplant and the can of tomatoes. There are more recipes at the bottom of the post to help with the beef.




Moussaka Without Bechamel Sauce Substitutions and Variations

  • Pan fry some almonds in olive oil and add that to the meat mixture in the pan
  • Toss in some raisins
  • Top the moussaka with a mixture of yogurt, garlic cloves, olive oil, salt, and chopped cucumbers (sort of a tzatziki without the dill)
  • Substitute potatoes or zucchini for the eggplant
  • Add some chopped green pepper to the meat mixture

Moussaka Without Bechamel Tools and Ingredients

HIC Square Baking Dish small porcelain baking dish

I use this dish all the time.  It’s great for mini-moussaka (like this recipe), mac and cheese, peach crumble, triple chocolate cake, brownies, or ginger pear bread. You could even make quiche or a mini-meatloaf in it. The dish goes in the oven, the microwave, or the broiler and it’s dishwasher safe too. And since it’s pretty, you don’t need an extra serving dish (one less thing to wash).

Thrive Market Organic Ground Allspice 2.4 oz pouch
Organic Ground Allspice

Despite the name, this isn’t a spice mixture; it’s from a berry.  Allspice is great for moussaka, and indispensable for meatballs, pies (pumpkin season is coming!), and chicken. Like nutmeg, cinnamon, ginger, and cloves it’s one of those warm/spicy ingredients that can add a little kick or a savory flavor depending on how you use it.  It’s sort of a cinnamony, clove, nutmeg taste.

More Eggplant Recipes

eggplant parmesan for oneEggplant Parmesan Recipe for One

A classic Italian favorite featuring tender eggplant, a rich tomato sauce, and gooey, melted mozzarella. And, it’s a lot less work than you may think.

 

vegetarian eggplant sandwich

Vegetarian Eggplant Sandwich for One Person

Repurpose Israeli salad and turn it into a full meal. Just add eggplant, egg, and a pita. Voila!

 

pasta alla norma with eggplantPasta alla Norma with Eggplant

Quick, slightly spicy, and served with a classic caprese salad of tomato, mozzarella, and basil. This dish only takes about 20 minutes to make.

 

rosemary olive oil broiled eggplantRosemary Olive Oil Broiled Eggplant

Eggplant that’s so soft it practically melts in your mouth.  Sprinkled with rosemary and topped with melted parmesan. My cousin made this for me eons ago and I’ve been hooked ever since.

 




Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Ever get stumped by what to do with leftover steak?  Steaks aren’t sold for one person, generally. The portions are too big!  It’s not enough for another steak dinner, and too much to toss without guilt.  You could make a steak sandwich, or try something a bit different and toss it into a steak salad.

Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking.  Cold leftover steak salad is the perfect solution for late summer  or busy days when the thought of turning on the stove is too much to bear.

This recipe is inspired by a steak salad on Food Network.  I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along).  I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.

This is best with leftover steak (since it’s already cold), but you can pan fry your steak and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.




 

Cold Leftover Steak Salad Substitutions and Variations

  • Add a bit of Dijon mustard to the vinaigrette
  • Go for the bleu cheese if you like it
  • Use a handful of mixed greens (or make the entire salad with them)
  • Add half a sliced scallion
  • Saute some shallots and add them to the dressing

More Entree Salad Recipes

Chicken Caprese Salad Panini Sandwichchicken caprese salad panini

Grilled to a deep golden brown crispness, stuffed with gooey melted cheese, sweet tomatoes, and basil.  Comfort food for grownups.

 

leftover roast lamb eggplant spinach saladLeftover Roast Lamb Eggplant and Spinach Salad

Rich lamb, meltingly soft eggplant, and a garlicky aioli sauce. It’s an entire meal in a single bowl. Use leftover roast lamb breast, or make it with a lamb chop.

 

mixed greens egg potato chicken saladMixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

A fresh take on an entree salad, with hard boiled egg, potatoes, and a zippy vinaigrette. Use leftover or rotisserie chicken. Mix it all together and poof you have lunch (or dinner).




Sloppy Joe Recipe for One Person

Have you ever gotten a a mad, out-of-blue craving for something?  A meal or a treat you just have to have?  This week, I had this crazy yen for Sloppy’s Joe’s. Unfortunately, most of the recipes I found were too big and had too much tomato sauce.  I wanted “sloppy joe’s” not “bathe in tomato sauce joes.” And, many of the recipes were also too bland. The only sloppy joe recipe for one person that I found was made with tofu. Nope.

Since I’d been feeling ambitious earlier in the week, I had fresh grass-fed beef on hand, and even homemade buns. If you want to make your own buns, try the recipe at King Arthur Flour’s website.

In order to boost the flavor, I added a bit of sriracha to the sauce and increased the Worcestershire sauce slightly.

The recipe includes two different amounts for the ketchup and the tomato sauce, so you can adjust the sauce/beef ratio to your own preferences.

Yes, it was messy. But it was also really good! I have put this under “dinner,” but really you could make it for a weekend lunch too, since it’s easy.




Sloppy Joe Recipe Substitutions and Variations

  • Make it with ground turkey or chicken instead of beef
  • Kick up the heat with chili garlic sauce instead of sriracha
  • Try half a chopped jalapeño pepper or red pepper flakes
  • Add some chili powder and mustard, then balance that with a bit of brown sugar

Grain Finished or Grass Fed Ground Beef

If you’re worried about who is packing your meat, and where it’s coming from, buy directly from the people who raise it.  It does cost a bit more, but it tastes better, it’s better for you, and you get peace of mind.

More Ground Beef Recipes for One Person

spicy stovetop chili recipeSmall Batch Spicy Stovetop Chili Recipe

Take your chili up a notch with a surprise ingredient (sriracha). Sure it may sound odd, but Asia got the peppers from South America, so it works out.  A small batch, so you’re not overwhelmed by chili.

compound butter cheeseburgerCheeseburger with Compound Butter

Adding butter (and some herbs) pops the flavor of your burger and also keeps it moist and juicy.

 

easy italian wedding soupEasy Italian Wedding Soup

Delicious soup in minutes! Just dump, heat, and eat. Make your own meatballs (see below), or use frozen (Trader Joe’s are great).

 

 

easy italian meatball recipeItalian Meatball Recipe for One

A mini meatball recipe that’s just enough for one.  Perfect for spaghetti and meatballs or the Italian wedding soup just above.

 




Small Batch Unstuffed Cabbage Rolls Recipe

I just love stuffed cabbage, but making all those individual rolls is just a big pain in the neck.  It looks good, but it’s labor-intensive and all that work is just not worth it (unless you want to impress company). And, most recipes make enough to feed a small army.  Great for a crowd, but not so great when you’re cooking for one.  What I really wanted was a small batch unstuffed cabbage rolls recipe. Something easy to put together.

I decided there must be an easier way.  I saw a recipe for unstuffed cabbage rolls, made with meatballs and shredded cabbage.  Make the meatballs, shred the cabbage, and pile the meatballs on the cabbage. It sounded good (and more of a savory, than sweet/sour recipe).  That’s still quite a bit of work.

Then, I hit on an easier method. Instead of making individual rolls, or shredding cabbage, I would layer it instead. Like lasagna!

So, that’s what I did.  It’s easiest if you cut the core of the cabbage off first. Then the leaves will come off more easily.

I started with Joan Nathan’s Chosen Stuffed Cabbage Recipe, eliminated the raisins, reduced the quantities, and added sriracha for a bit of a punch.

I cut off a few cabbage leaves, made the filling and the sauce, and then put the whole thing in a square baking pan.  It was enough for several meals, and proved to be a life-saver as I got sick a few days later.  Since I had all that unstuffed cabbage, I didn’t have to cook much.

If you don’t want to eat cabbage every day for several days, cut it into individual portions and freeze them in plastic containers.

Also,  you may notice I used red cabbage instead of green. I bought the red to make no mayo healthy cole slaw.  I figured I might as well use it for this too. If you prefer, go ahead and use green. I think it looks prettier this way.




Substitutions and Variations for Unstuffed Cabbage Rolls

  • use ground turkey instead of beef
  • try a combination of ground pork and beef
  • try adding 1/4 C raisins

Ingredients and Tools for Unstuffed Cabbage Rolls

Square Baking Pan

This pan is a staple for every kitchen. If you don’t have one, you should.  Use it for stuffed cabbage, large batches of brownies, or cakes.  It’s heavy-duty, so it won’t warp. The handles make it much easier to take the hot pan out of the oven too.

Cuisinart Mixing Bowls

I have had these bowls…forever.  They stack neatly inside each other (important in a small kitchen), and the lids mean you can use them for storing leftovers, or for something that has to marinate overnight. And, the lids seal nicely so your food won’t slosh all over the inside of your fridge.

More Cabbage Recipes

Quick Creole Cabbage and Sausage

One Pot Polish Sausage and Cabbage with Potatoes

Asian Chicken Salad with Cabbage

Bibimbap Rice Bowl with Meat and Vegetables




Small Batch Spicy Stovetop Chili Recipe

I have been making my spicy stovetop chili recipe the same way for years — until recently. There was a blizzard raging outside and I figured chili would keep me (and the apartment warm).  The recipe has evolved since I first started making it, but I’ve been consistently using kidney beans, green and red bell peppers and threw in some chopped jalapeños and a couple of spoonfuls of salsa.

However, I didn’t have any of those ingredients on hand and had no intention of going outside to get them! So, I improvised.  Instead of kidney beans I used cooked small white beans (which I had leftover from making this delicious garlicky bean dip).  If you don’t have cooked beans ready, use this quick soaking method to speed up the process, or just use half a can.

That solved the bean problem, but there was still the question of adding more heat.  I did have plenty of sriracha sauce and ground cayenne, so I used that and added a pinch of cinnamon to balance it out.

The chili came out so well I think I may make it this way going forward.  Less chopping!

This makes about three or four servings.  You can make it for company, eat it several times in one week, or freeze individual portions for later use.




Substitutions and Variations for Spicy Stovetop Chili Recipe

  • use kidney beans instead of white beans
  • replace the sriracha with Tabasco sauce
  • add a teaspoon or two of salsa
  • add jalapeño peppers to taste
  • add about 1/4 each red and green bell pepper about 10 minutes before the end of the cooking time (so they keep a bit of crunch)
  • use 2/3 pound beef and 1/3 lb. pork

5% Off Every Box Crowd Cow  sells only ground beef that’s been raised right. No added hormones, limited use of antibiotics (only when needed, not continually). The cows eat either entirely or mostly grass (as they were meant to). Order single items or a recurring box. Recurring orders get a discount.

More Ground Beef Recipes

compound butter cheeseburgerCompound Butter Cheeseburger

A few simple extra ingredients transform your burger from ordinary to fantastic.  The secret is compound butters mixed in with the ground beef.

 

easy italian meatball recipeEasy Italian Meatball Recipe for One

Just enough meatballs for one serving of spaghetti (or eat them on their own with sauce).  Or, serve them with the soup below. No extras, no leftovers.

 

sloppy joes one person recipeSloppy Joe Recipe for One Person

Sure it’s messy. Says so right in the name. But this Sloppy Joe recipe is worth it.  It’s got a bit of a kick too (there’s sriracha in there!).  Soooo good.

 

easy italian wedding soupEasy Italian Wedding Soup

Soup in a matter of minutes! Once you’ve got the meatballs (make them or buy them) all you have to do is add a couple of ingredients and eat them up!

 




Spicy Beef Noodle Soup for One

It’s creeping crud season, and while I’m not quite sick, I’m definitely not feeling quite well either. I was browsing through Pinterest and spotted a spicy beef noodle soup recipe. I was about to save it when I realized I already had one! So I made that instead.

The beauty of this is that it’s really easy, and quick, as well as being spicy (good for fighting germs), hot (the steam is good for fighting congestion) and comforting on a cold day.  I sort of got this recipe from my online friend Terry. She had posted a “recipe” (no amounts or detailed directions, just the ingredients) for a spicy beef noodle soup that sounded awfully good.

She used red pepper which I didn’t have, as well as a specialty Korean chili sauce (which I also didn’t have). However, cooking is part following what someone else is done, part inspiration, and part improvisation, so I went with improvisation.

I did have cabbage, and I also had leftover steak, sriracha, and chili garlic sauce. I figured those would work just fine for my beef noodle soup.




If you don’t have turkey stock, you could use beef or even chicken if you prefer (see improvisation!). If you want to make your own turkey stock,  the recipe is here.

Either way, once you have the stock, the rest of the soup is really easy to make and only needs a few ingredients.

Start the noodles first, then while they’re cooking, heat the stock in a separate pot and add the other ingredients. Or, you could throw everything (except the steak!) in one pot. If you do, the noodles will absorb a lot of the liquid, so you’ll need more.

Since I had the leftover steak,  I didn’t even have to cook that. If you don’t, cook that while the noodles are cooking, and then add it to the soup at the last minute.

Another thing about this spicy beef noodle soup is that with all that garlicky, spicy goodness it will kill any germs that may be plaguing you!

Spicy Beef Noodle Soup Substitutions and Variations

  • Use roasted gochujang (which is what Terry used)
  • Swap the steak for cooked turkey (especially if you still have turkey to use up), add that at the end, just for a minute to heat up
  • Add sliced red peppers
  • Put in some mushrooms; crimini or other stronger flavored varieties would work best

Tools and Ingredients for Spicy Beef Garlic Soup

Chili Garlic Sauce

I love this stuff. It’s got a stronger kick, and less sugar, than the sriracha, plus the extra heat (and spiciness) from garlic.  It’s great in meatloaf, on eggs, in soup, or in a sauce. Think garlicky salsa.

 


Huy Fong Sriracha Hot Chili Sauce

If you prefer a hint of sweetness, you might like this instead of the chili garlic sauce (or use them both).  Squeeze it over eggs, into soup, on enchiladas, or burritos.  It’s also good for stir-fry. Think of it as ketchup with a kick.

More Small Batch Soup Recipes

curried chicken soupCurried Chicken Soup

A delicious, low-effort soup that cuts through congestion and fights germs. Cut up some vegetables, add the remaining ingredients, and simmer.

 

mushroom barley soupMushroom Barley Soup Small Batch for One Person

Comfort food like my grandma used to make.  Rich, hearty, and delicious. Cooked slowly to bring out the full flavor.

 

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

This soup is fragrant with garlic, spicy chili, and a hint of sweetness from honey.  Nutritious too (lots of cabbage, noodles, and chicken).

 

ham and lentil soupEasy Ham and Lentil Soup for One Person

Unlike beans, lentils don’t have to be soaked.  Just pour in the ingredients, and let it cook. Nothing fancy, and it’s all done in one pot.

 




Compound Butter Cheeseburger

It was National Cheeseburger Day a few weeks ago.  Somehow, I managed to miss it, but celebrating with a compound butter cheeseburger is something you can do any day.  Who needs a holiday?

Compound butter is just a fancy way of saying that you take butter, soften it a bit, and then add other ingredients. Mix them all together and you have compound butter. Once you’ve got that, you add it to your ground beef, form your burger, and start cooking.

There are two good reasons to use compound butters.  The first reason is that it adds extra flavor. And, you can change the flavors by adding different ingredients to the butter (lemon, parsley and garlic, sun-dried tomatoes, a dash of cayenne, hot sauce, whatever you like).

The second reason is that it keeps your burger moist and delicious.  It won’t dry out as much if you overcook it a bit.

It’s pretty easy to do and fun to play with.

I served it on a fresh potato roll, but you can use a standard burger bun or a kaiser roll,  or even an English muffin if you prefer.




Compound Butter Cheeseburger Substitutions and Variations

  • I’ve used garlic, basil, and tarragon in my compound butter, but you can use any herbs you like.
  • Or, you can kick it up a notch with some cayenne or sriracha.
  • Replace the garlic with a few sun dried tomatoes.
  • Make a quick aioli (mayonnaise, garlic, salt, pepper, a splash of olive oil, and a bit of lemon juice), or add crisp bacon.

5% Off Every Box Crowd Cow ‘s ground beef is raised naturally and humanely. They even tell you what farm it comes from. Crowd Cow ranchers don’t pump up the beef with hormones. And, the cows eat either entirely or mostly grass (not corn), which is what nature intended. Order what you like, and get what you want. No mystery food!

More Recipes with Ground Beef

white ragu papardelle

White Ragu Pappardelle Pasta for One

A fresh take on the usual pasta sauce, this one has white wine, sausage, and ground beef (not a tomato in sight).

Make it with fresh pasta for a real treat.

 

sloppy joes one person recipeSloppy Joe Recipe for One Person

A classic sandwich given a bit of a new twist. The tomato sauce is updated with sriracha. That elevates the flavor, gives it more kick, and modernizes an old favorite.

 

easy italian meatball recipeEasy Italian Meatball Recipe for One

Classic Italian meatballs, in a portion downsized for one person.  Use them in spaghetti, eat them on their own, or add them to soup.

 

easy italian wedding soupEasy Italian Wedding Soup

Got meatballs? Add them to this soup and have a meal in minutes. You just need a few more ingredients, heat it up, and you’re done.

 




Easy Italian Meatball Recipe for One

I may cook quite a few “exotic” or complicated dishes, but sometimes something simple and comforting and nostalgic really hits the spot.  And when it comes to nostalgia and comfort food, it’s hard to beat an old-fashioned, but easy, Italian meatball recipe.  Just thinking about spaghetti and meatballs makes me smile.

You can serve this the classic way, with spaghetti and marinara sauce, but they’re also great for making a fast Italian wedding soup.  If you don’t want the soup right away, just increase the recipe, and make a few extra meatballs and pop them in the freezer.  Then days, or weeks later you can defrost them and treat yourself to soup in a few minutes.

I’ve kept this recipe simple, and easy, but you can change it to suit your own tastes and preferences.  Check the end of the post for some inspiration.  You can make it spicier, swap the bread crumbs for oatmeal or potato starch (to make it gluten-free), or use turkey instead of beef.  A mixture of pork and beef is good too.




Substitutions and Variations for Easy Italian Meatballs

  • use a mixture of ground beef and pork, instead of just beef
  • add more garlic
  • add oregano
  • if you don’t have breadcrumbs, grind up some oats in a mini-chopper,  use quick-cooking oats, or try potato starch
  • use ground turkey or chicken instead of meat (if you do, I recommend getting the dark meat turkey; it tastes better)
  • add a splash of sriracha

5% Off Every Box Crowd Cow  only sells beef that’s humanely raised. The cows eat grass (not corn) and aren’t given extra medications they don’t need.  You can taste the difference. And, they’ll even tell you exactly which ranch your food came from.

Easy Meatball (and Ground Beef) Recipes for One

sloppy joes one person recipeSloppy Joe Recipe for One Person

A bit messy, but worth the extra napkin, this Sloppy Joe recipe is wonderful comfort food.  Heck, a friend saw the recipe and wanted some right away! It may bring back childhood memories, but this is for grownups. It packs a bit of a kick.

easy italian wedding soupEasy Italian Wedding Soup

Make your meatballs, add some broth, and other standard ingredients, and you have soup. And you don’t have to chop for an hour or wait for it to simmer either.

 

compound butter cheeseburgerCheeseburger with Compound Butter

Turn your burger into a gourmet treat with compound butter. Soften the butter, mix in some herbs, and add that to your ground beef. The beef is moister, more flavorful, and tastes wonderful, with very little effort.

white ragu papardelleWhite Ragu Pappardelle Pasta for One

A delicious change from the usual ragu. There’s not a tomato in sight.  Instead, this dish has ground beef, sausage, white wine, and earthy porcini mushrooms, blended with a touch of cream.