Mozzarella Stuffed Meatballs - Freezer Friendly

So I'm on a mission to get together a great freezer meal workshop together that will allow me to create about 10 meals to place in my freezer, ready to cook when my day has been just to crazy.  It's taking me a while because I want to be sure to test them and make sure they are delicious and hold up to the freezing process.

Yesterday I posted Meal # 1, Italian Beef Sandwiches, that turned out amazing!  I'm trying to keep the same spice profile on part of these to cut down on groceries, so I decided on Meatballs for my second go round.

They turned out just as delicious as the beef.  The wonderful part about these is they can go straight from the freezer to your pressure cooker!  You can also do these in a slow cooker!  How versatile is that?  I also froze them in a way that I could take out as many as I like - no need to cook 40 meatballs all at once!  I also made this recipe super easy.  Yeah, if I'm cooking on the weekend I'll saute onion and peppers and all that jazz, but this is meant to be super quick, super easy, and super delicious!

I use Wildtree spices in all my recipes, but I always give substitutions for those who are not interested.  If you would like to know more about Wildtree or to order products you can Check out my website.  

Mozzarella Stuffed Meatballs (makes 40):

Ingredients:

1 pound ground pork

1 pound ground beef 90% lean

1 egg

1/4 cup milk

1/2 cup panko bread crumbs

2 tablespoons Wildtree Hearty Spaghetti Sauce Blend (or Italian Spice Blend -in the spice isle)

2 teaspoons Wildtree California Style Garlic and Pepper Blend (1 1/2 teaspoon garlic powder 1/2 teaspoon black pepper)

1 teaspoon onion powder

20 fresh small mozzarella balls, deli style, cut in half or large ball cut into 40 1/2 inch cubes

At mealtime (for 12 meatballs):

2 15 oz cans crushed tomatoes

2 tablespoons Wildtree Spaghetti Sauce Blend

1 teaspoon Wildtree Califonia Style Garlic Pepper Blend

or 30 oz your favorite spaghetti/marinara sauce

Method of Preparation:

Put all ingredients except mozzarella into a bowl and mix thoroughly.  I really get in there will my hands and mush away because I like these to be tender, like a Swedish meatball.  If you don't want that consistency, mix gingerly until all incorporated.

I used a 2" cookie scoop to measure my meatballs so they would all be the same size and shape.  Measure your meat, place in your hand and flatten out.  Place one piece of mozzarella in the middle and form the meatball around the cheese, making sure is it all encased.

Place on a sheet pan lined with parchment paper. continue until all the meatball mixture is gone, which should be about 4 meatballs.

Place sheet tray of meatballs in freezer for at least 3 hours and no more than 8.

Transfer meatballs to a zip top bag, being sure to remove as much air as possible.  Freeze until you are ready to use.

I am the world's worst food blogger photographer!

There are only 3 people in my house so I took 12 meatballs out for my first try.  I chose to cook mine in my Instant Pot, but you could also do this with a slow cooker if you do not have a pressure cooker.

Add crush tomatoes, spaghetti and garlic blend seasoning to pot.

Stir to incorporate.

Place frozen meatballs in sauce.

Place your cover on your Instant Pot and set for manual mode for 15 minutes.  Once done do a 10 minute natural release and then release the pressure.

For the slow cooker place in your pot and cook on low for 6 hours.  With both methods please be sure to check your internal temps to be sure your food is safe :)

These are great with pasta, polenta, or just on a toothpick for an appetizer.  

I just fished my meatballs out, added 6 ounces of noodles and a 1/2 cup of water and had this:

I hope you enjoy!  If you want to keep up to date on my freezer meal progress be sure to like my Facebook page.  I plan on having a downloadable grocery list, bag labels, and recipes so you can shop and make 10 meals for the freezer at once!

If you'd like to order the Wildtree products for this recipe they are item numbers 10570 and 10197.

You can order here.

Italian Beef Pressure Cooker Sandwich Freezer Meal

So I love freezer meals.  I work at least 60 hours a week, usually more.  If I'm not prepared or just plain wore out after a long day it is nice to have things in my freezer that I can just throw in my Instant Pot when I get home.

Right now I'm developing a freezer meal workshop that will have the grocery list, labels for the bags, and you can do 10 meals at once.  If this interests you be sure to like my Facebook page so you don't miss it when it's done!

Some of them you can cook frozen, but I don't do that with larger cuts of meat.  This recipe uses a 3 pound rump roast so I take it out the night before.  If you put it in a bowl with just room temperature tap water it'll defrost in just a few hours!

This was my Mom's recipe and in my opinion could hold it's ground with any of those awesome Chicago Italian Beef sandwiches!  I use Wildtree products, and I do sell them, but I always put a substitution for people that aren't interested in Wildtree.  I want everyone to enjoy them :)

Italian Beef

Ingredients:

3 pound rump roast

3 tbs Wildtree hearty spaghetti sauce blend  (or spaghetti sauce packet found by the gravy packets in your grocery store)

2 tsp Wildtree California Style Garlic Pepper Blend (or 1 1/2 tsp ground garlic with 1/2 teaspoon black pepper)

1 tsp kosher salt

1 12 oz jar mild banana rings

1 12 oz jar pepperoncini peppers chopped

At cook time:  

2 cups good beef stock

6-8 hoagie rolls or your preferred bread

Optional:  2 cups mozzarella cheese

Get out a large gallon freezer bag.  Add the whole jar of mild banana rings, juice and all.  Open the pepperoncini peppers and add 1/4 of jar.  Now if you like spice you can add some of the juice and more of the peppers.  If I'm making this for all adults I'll add at least half of the jar and half of the juice, but it is spicy.  I like spicy :)  Make it your own!

Add spices to your bag and swoosh around to incorporate.  Add the rump roast and squeeze as much air out as is humanly possible mixing the liquid with the meat.  I always put my bags in a large plastic container so that I don't have to hold the bag while I'm adding ingredients.

Freeze.....

Defrost this the night before you are going to make it in the refrigerator.  I can't lie, mine only stayed frozen for one day because I couldn't wait!  I wouldn't keep this in the freezer for more than a month or two, so be sure to date your bag!

Add two cups of broth to the Instant Pot and contents of freezer bag.  Hit manual and adjust time to 65 minutes.  Once the time is up do a natural release, which took 15 minutes for me.

Check internal temp of beef and make sure it is at a safe level.  Mine was well above, but I always check my meat because I'm paranoid like that :)

Remove roast and let sit for 10 minutes.  I always keep my pot on saute and adjust to low while I'm letting my beef rest.  Shred and return to pot.  If you have a meat slicer you can put it in the refrigerator for a couple of hours and slice thin.  I don't have time for that!

Slice your rolls and fill them up!  You can place a ramekin of the juice with your sandwich.  It doesn't need it but oh my is it delicious!  I like to wrap mine in foil with the top open, place on a cookie sheet, and put it under my broiler for a couple of minutes to get the bread all toasty.  It is also awesome if you top it with 1/4 cup mozzarella cheese and toast it up.  The foil makes it much easier to eat without destroying your clothes, because it is messy!

This sandwich has such great flavor!  My mouth waters while I eat it, it's so good.  I hope you enjoy it!

So yeah I use Wildtree and sell Wildtree.  As I said earlier I put subs in place so that people who aren't interested in Wildtree can make my recipes also.  I use Wildtree because they are organic and natural.  No preservatives or any of that...No GMO...Responsibly harvested...I could go on and on but I won't :)

If you are interested in trying the Wildtree version you can order the spices here.   They are items 10570 and 10197.  Take a look around my site!  Everything is delicious and there are so many recipes for all of our products.

You can also check out how to start your own Wildtree business if that kind of thing floats your boat.  I love love love my business and it has enriched my life so much!  A business was the last thing I was looking for when I stumbled upon Wildtree, but after being a customer for a while I just saw the potential and of course wanted the discount!

You can email me if you have any questions!

Homemade Spaghetti and Meatballs with Garlic Polenta Cakes

I love things that go in the slow cooker.  I love to make freezer meals that are ready to cook on a minute's notice.  Everyone is busy, and if we can figure out how to cook healthy and delicious in a small amount of time, that's awesome.

But then, every once in awhile, a day comes along where we can actually develop a meal.  We can simmer and stir and make something our Grandmother's would have served for Sunday supper.

Oh yeah, a long simmering sauce with meatballs?  Yes Please! Garlic Polenta Cakes with fresh grated Parmigiano Reggiano?  Oh Yeah!

Okay, so food photography is not my thing.  What is my thing is making delicious, healthy meals!  This recipe serves A LOT.  Like you could feed at least 10 peeps with it!

Ingredients:

For Sauce:

4 15 ounce cans crushed tomatoes

1 small white onion diced

2 tablespoons Wildtree Hearty Spaghetti Sauce Blend

2 tsp Wildtree Roasted Garlic Grapeseed Oil

2 cloves garlic, minced

2 teaspoons salt (optional)

1 teaspoon fresh ground pepper

1/2 cup white wine

For Meatballs:

1 pound 80/20 ground chuck

1 pound ground pork

1 cup panko bread crumbs

2 eggs

1 1/2 tablespoons Wildtree Hearty Spaghetti Sauce Blend

2 teaspoons Wildtree Garlic and Herb Blend

3 tablespoons fresh parsley, chopped

1 teaspoon fresh ground pepper

1/2 teaspoon salt (optional)

For Polenta Cakes:

4 cups water

1 cup corn meal

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1 tablespoon butter

Pasta:

1 pound of your favorite pasta, prepared to package directions

Additional:

1 1/2 cup grated Parmigiano Reggiano

Timing is everything with this meal since you will be cooking parts of it low and slow!  I get my meatball mixture done first, since it needs to sit in the refrigerator AT LEAST an hour.  Combined all ingredients listed for the meatballs, form into a ball, and refrigerate.  The longer it refrigerates, the better it will be!

Once your meatball mixture is tucked away in the refrigerator, it's time to start your sauce.  In a large sauce pan heat oil on medium heat.  Once it is screaming hot add your onions, stirring occasionally, about 5 minutes.  Turn heat to low and add your minced garlic.  Stir to combined with onions and cook about 2 minutes.

Add  your tomatoes (don't throw away one or two of the cans), Wildtree spice blends, salt, and pepper.  Stir to incorporate and turn to the lowest heat possible.  This is going to cook until you are ready to eat! You will want to check on it occasionally through the whole process, stirring as needed. 

Next up you have to get your polenta ready.  Bring water, salt, black pepper, and Wildtree Garlic and Herb seasoning to a boil.  Slowly, and I mean SLOWLY add in your corn meal, whisking constantly.  Cook on low heat for around 18 minutes.  It will get hard to stir towards the end, and that's what you want!

Clean the cans from your tomatoes.  Make sure there was a clean cut and no metal is sticking out from when you opened the can.  Pour the polenta into the can.  You can do about a can and a half.

Cover and either let cool on the counter, or put in refrigerator to speed up the process.  Once set, it will look like this:

Pretty awesome, right?  I'm getting a head of myself here though, so let's get back on track!

Once your meatballs have been refrigerating for an hour, take out and form into balls.  I use a regular ice cream scoop to make sure they are all uniform, but you can make them smaller if you'd like. You'll get about 20 large meatballs with this recipe.

Heat Wildtree Roasted Garlic Grapeseed oil in a stainless steal frying pan until it is screaming hot.  Add the meatballs one by one, being careful not to splash any oil.  Fry meatballs until all sides are brown, and transfer to sauce.

Use white wine to deglaze pan, and add that to sauce as well.  Cover sauce, stirring occassionaly and cook at least 45 minutes or until meatballs reach internal temp of 165.

You'll want to start boiling water for your pasta when there is about 15 minutes to go with your meatballs.  As the water is coming to a boil, it's time to prepare your polenta cakes.

As pictured above it should slide right out of your can once set.  Like the meatloaf this usually takes about an hour of refrigerator time.  Slice into 1/2 inch round cakes.

In a non-stick skillet melt butter over medium heat.  Add polenta rounds and fry until golden brown, about 4 minutes.  Flip and sprinkle with Parmigiano Reggiano.  Cook another 4 minutes and cover when you are half way done to facilitate the melting of the cheese.

You were watching that water and started cooking your pasta, right?  Now here's where your personal choice comes in.  I usually use Angel Hair for this recipe so I do not add the pasta to the sauce.  I plate the pasta and then spoon sauce over it and add meatballs and a sprinkling of Parmigiano Reggiano.  

If you are going to add the pasta to the sauce, leave a few minutes of cooking time for when your pasta is bathing in that Italian goodness.

Plate it up, and watch it disappear!  You would not believe how incredibly good this is!  It's definitely not something I have the time to do every day, but when I DO have the time it is an awesome meal that will leave your friends and family begging for more!

To order Wildtree products please visit  http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified ‪#‎glutenfree‬ and 88% of their products certified ‪#‎organic‬by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95!  https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Stuffed Pepper Soup

I really, really love stuffed peppers. Making them?  Not so much!  This soup has all the taste with a whole lot less work!

Ingredients
1 pound lean ground beef
1 yellow onion, diced
1 bell pepper, diced
1 (14.5 ounce) can diced tomatoes
2 teaspoons Wildtree Garlic & Herb Blend
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
1 teaspoon Wildtree Rancher Steak Rub
4 cups beef broth, low sodium
2 cups cooked rice

Method of Preparation
Heat a large pot over medium high heat. Add the ground beef and cook until browned. Add the onion, bell pepper, diced tomato, Garlic & Herb Blend, Hearty Spaghetti Sauce Blend, and Rancher Steak Rub. Stir and cook for 10 minutes. Add the beef broth and cooked rice. Cover and simmer over medium low heat for 20 minutes or until soup is heated through and vegetables are tender.

Want to order Wildtree products?  Interested in starting your own Wildtree biz?  Organic and gluten free are hot,  and so is Wildtree if you are willing to work it!

Click here to order or learn more about the business!