My casserole ended with pepperoni on top. But if you like mushrooms or peppers or onions or ham, add it all. Then you can add any additional "toppings" you would put on your pizza. Then if you are wanting to add 1-1.5 cups of shredded mozzarella or pizza blend cheese. Start by putting ⅓ of the red meat sauce in the bottom of a 13 x 9 pan followed by ⅓ of the pasta. When the pasta is done, it is time to get assembling. I poured the sauces and tomatoes into the cooked meat,and simmered while I added a dash of balsamic vinegar, a tablespoon of brown sugar and some pasta sprinkle or oregano. So, I compromised with a jar of pizza sauce and a can of diced tomatoes as a substitute for another jar of spaghetti sauce. I can't seem to keep anything simple or in stock. You basically need two jars of spaghetti sauce. Then, when the meat is completely cooked, drain any excess grease and return to the pan. I used bow tie pasta because I think it is great at catching sauce. Get a pound of pasta boiling while the meat is cooking. I used ground pork and added a diced onion to skillet as I browned the meat. Well, it is much like that casserole, just the red pizza sauce version. This might look a lot like the chicken bacon ranch pizza casserole I made a while back. But, now I have an easy casserole that I can make that is as quick as spaghetti to make and then just requires a little baking time to melt all the cheese together. Meat lovers pizza casserole is a simple pizza pasta casserole recipe that embraces all of the things you love about pizza loaded with pepperoni and sausage. And when it is eaten out of my kitchen, it many times comes out of the freezer in shrink-wrapped plastic. It is that staple go-to, ready in 20 minutes, meal. I like to prepare them as a meal and then serve with veggies and pasta on the side.We love pizza. These could be really great for spaghetti or pasta or as a stand-alone meal. Mine were larger than a golf ball so it took about 40 minutes (always use a meat thermometer and for ground beef recipes like this, the internal temp should be 165 F). If your balls are larger, it will take more time to bake them. In large bowl, combine all ingredients except meat and mix together.ĭoesn’t look like much but all those spices contribute to the delicious factor!Īdd hunk of meat/ground beef, broken into chunks, and mush with your hands to combine.įorm into meatballs and bake for 25-30 minutes for 1″ balls. Preheat oven to 350 degrees Fahrenheit (that’s 177 degrees Celsius for my Aussie friends). * Remember my inability to measure things? Note the approximation 1/2 c bread crumbs (I make a piece of toast, then tear apart and put in my food processor).The next time I make them, I plan to combine pork and beef.īuzzard’s Meatballs (aka Carnivore Cookies) The great thing is that you could substitute pork, veal or lamb really easily, or do a combo. Good news – these are fantastic! This is the second time I’ve made them and they were delicious both times and SO FANTASTICALLY SIMPLE. I made this recipe because I wanted to see if it could compare to my grandmother’s meatball recipe, which I have no intention of sharing. This week, I thought I’d share something that doesn’t require a crockpot – no offense Crockie, I still love you but sometimes you need something that tastes fresh, ya know? And I’m calling meatloaf CARNIVORE CAKE from here on out. Also, why do we have names for tasty meat treats like ‘meatloaf’ and ‘meatballs’ instead of calling them, oh I dunno, CARNIVORE COOKIES?! That’s my new name for meatballs. You can prepare a delicious home-made beef meal in less than an hour. Dear readers, it is ‘Hunk of Meat Monday’ and yes, you read that right.
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