Tag Archives: Ketchup

BBQ Comfort Meatballs with Mashed Potatoes

15 Apr

BBQ Comfort Meatballs with Mashed Potatoes

This has become a weeknight favorite.  In a rush?  Pull out some ready-to-cook meatballs, whip up a quick sauce, add some instant mashed potatoes and a frozen veggie to the equation and you’ve got a meal fit for a busy and somewhat picky family.

Ingredients

  • 20-30 packaged, frozen Italian style meatballs

FOR SAUCE

  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco

 

Preparation

Preheat oven to 425 degrees.

Place frozen Italian style meatballs in a single layer on a cookie sheet.

Combine all sauce ingredients. Pour over meatballs and bake at 425 degrees for 22-23 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

 

Recipe inspired by Pioneer Woman

Photo by me, mylittlefoodspot

Sweet and Sour Steak with Peppers

20 Jun

Don’t have much to say besides, yum.

Ingredients:

  • 1 1/2 lb flank steak

Marinade:

  • 5 tsp Chinese rice wine or dry sherry
  • 4 tsp soy sauce
  • 1 T cornstarch
  • 1 T olive oil

Sauce:

  • 2 T ketchup
  • 1 T Worcesterhire sauce
  • 2 tsp barbecue sauce
  • 1 T soy sauce
  • 1 tsp granulated sugar

Other:

  • 2 small tomatoes, peeled and wedged into six equal pieces
  • 2 bell peppers (colors of your choice), cubed
  • 2 cloves garlic, minced
  • 1/2 large onion, cubed
  • 6 T oil for stir-frying, or as needed
  • Electric wok

Cut the beef across the grain into 1-inch cubes. Add the marinade ingredients and marinate beef in the refrigerator for 30 minutes.

While the beef is marinating combine the ingredients for the sauce and set aside.  Prepare the vegetables.

Heat the wok over medium-high to high heat.  Add 2 tablespoons oil.  When the oil is hot, add half the beef. Brown briefly, then stir-fry until the beef changes color and is nearly cooked through.  Remove from the wok and cook the remaining beef, adding more oil as needed.  Remove from wok.

Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic and onion.  Stir-fry until aromatic (about 30 seconds).  Add the bell pepper.  Stir-fry for two minutes and add the tomato wedges.  Stir-fry until the vegetables are softened.  (Total cooking time is about 3-4 minutes).

Push the vegetables up to the side of the pan.  Add the sauce in the middle of the wok.  Heat briefly then add the beef back into the pan.  Mix everything together.  Taste and add extra sugar or soy sauce if desired.  Serve hot over rice.

Photo by me, My Little Food Spot