Meatball Mondays

I am pretty excited about the new Laura’s Lean Beef product, frozen meatballs, which come in 12-ounce resealable bags. A few for lunch? The entire bag for a family dinner? Who knows what will inspire me next.?

This month we are planning Laura’s Lean Beef Meatball Mondays. Since I so often think of food in terms of cultural and ethnic dining, I am definitely using cuisines of the world as my jumping off point for my Meatball Mondays. The last idea is just because I love the idea of meatballs, mushrooms and dill. Here are four Monday Meatball Meal ideas for September. Add a big salad, and you’ve got your Monday night dinner.

Mexican Meatball Enchiladas: Chop thawed meatballs and wrap in small corn tortillas. Places filled tortillas seam side down in a baking dish and cover with enchilada sauce. Sprinkle lightly with grated cheese and heat in 350 degree oven until hot through and cheese is melting. Serve garnished with cilantro, reduced fat sour cream, chopped black olives, chopped green onions and some green tomatillo salsa.

Greek Pita Meatball “Gryros:” Slice thawed meatballs and heat in microwave (heat according to instructions on package). Warm small pita breads. Open pitas and fill with sliced meatballs, then top with homemade yogurt sauce (mix yogurt with cucumbe, fresh dill and minced garlic), chopped tomato, shredded lettuce and thinly sliced onion.

Skillet Meatball Lasagna: Heat meatballs in your favorite tomato sauce in a large skillet. Stir in cooked noodles and ricotta cheese. Top with grated mozzarella and heat in oven until cheese is melted.

Mushroom Meatballs: Saute 10 ounces of sliced mushrooms with some onion and garlic until the mushrooms are softened. Add meatballs and continue cooking until meatballs are hot. Top all with enough beef stock (chicken stock is fine if it’s what you’ve got) to make the skillet “saucy.” Reduce heat and simmer until stock is reduced by about half. Remove the skillet from heat, and spoon mushrooms and meatballs onto a serving platter. Whisk some reduced-fat sour cream into the remaining liquid. Stir in dried dill then pour this all over meatballs and mushrooms.


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