Fall Harvest Meatballs

Yesterday I enjoyed having the day off. Not because of Columbus Day, I just don’t work Mondays anymore. I love having this extra day with just Spencer.

Who, me?

In all our fun, I got a little distracted about getting dinner ready. I try to have dinner ready to eat when Nick and Mackenzie get home Mondays, given that it is the ONE day a week that this is even a possibility. I failed miserably at the timing – but I think that even Nick would admit that this dinner was worth the weight.

Fall Harvest Meatballs

Prep Time: 20 min Cook Time: 45 min at 350. Serves: 6-8 (lots of leftovers!)

Ingredients:
4-5 bell peppers (I used our sad and pathetic collection from the farmers market. Yeah, from like two weeks ago)
3 tomatoes
1/2 yellow onion (or other sweet onion)
2 lbs ground beef
2 sleeves ritz crackers
2 large eggs
2 cans chicken stock
4 cups water
1 jar marinara sauce
1 cup cheese (optional – I used Colby Jack)
Red or green cabbage (optional)

Method:
Remove tops and seeds from the peppers and tomatoes. In a food processor, chop the peppers, tomatoes and onion to a thin dice.
Place the mixture in a large bowl ( I used my kitchenaid mixer), add in the eggs. Add in the ground beef as well as any salt/pepper to taste. Start mixing on a low speed (you want to use the “dough” attachment, not the whisk). Crush the ritz crackers and add in. If you are doing this by hand, make sure you get the ingredients well combined.
Preheat oven to 350.
In a large stock pot, heat the chicken stock and water to a boil.
Form the meat balls about 2 inch diameter.
Drop the meat balls carefully into the stock, one at a time. Cook until slightly pink.
** I had some leftover brown rice which I lined my baking pan with, then layered with a bit of red cabbage. You can make the meatballs over rice, pilaf, or noodles – or nothing, I suppose!
Place the meatballs in a baking dish and cover with marinara sauce. Cover with foil and bake on 350 for 40 min.
Remove the foil and ensure the meatballs are cooked thoroughly.
Cover with a sprinkling of cheese (optional) – bake an additional 5 min until cheese is bubbly. 

Collection of Heiloom Peppers and Tomatoes

All chopped up - I love the fall colors from those heirloom peppers

Pan lined with brown rice and red cabbage

I got everything set to bake in the oven and we headed out for a run. We’ve been running on the treadmills at the clubhouse. Mackenzie packs up crayons, coloring book and some trains so that he has something fun to do while Nick and I work out – the clubhouse has a large “family room” where he can color, watch a movie, or play trains. Spencer hangs out in his little chair :) 20 min later and we’ve both got in a good run!

We came back to a house that smelled amazing and it was hard to wait. After quick showers, it was time to dig in!

Kinda pretty huh?

I may or may not have indulged in a little dessert.

That would be a little icecream on top of some brownie crumbles - topped with pumpkin butter. YUuuummmmmMMMMMmmmm!

Comments

  1. Brenda says:

    Kim, I WANT some of this dinner AND the dessert!
    It looks delicious!

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