Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that sure to be a crowd-pleaser! Make it gluten-free by using rolled oats when making the meatballs.

Meatballs and Cabbage
Meatballs and Cabbage

Meatballs and Cabbage

 

1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced (1 tsp)

1 (14 oz) can chopped tomatoes

1 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp beef bouillon powder

Salt and pepper to taste

8 Best Italian Meatballs*

6 cups coarsely chopped green cabbage (1¼ lb)

Parmesan cheese, grated (optional)

 

Heat oil over medium heat in a heavy skillet.  Add onions and celery and cook, stirring occasionally, until soft and translucent (5-7 minutes).  Add garlic and saute until fragrant, about 1 minute.

Mix together tomatoes, brown sugar, vinegar and beef bouillon powder.  Pour into the skillet and add the meatballs.

Cover with cabbage and cook for 30-40 minutes until cabbage is tender and meatballs are cooked to an internal temperature of 160℉.  Turn cabbage and meatballs gently and occasionally to ensure even cooking.

Sprinkle with parmesan cheese, if desired, and serve immediately.

 

*To make this recipe gluten-free, use the gluten-free version option of the meatball recipe.

 

2 servings, 480 calories per serving

 

Hack:  Refrigerate leftovers for up to 5 days or freeze in serving-sized portions for up to 3 months.

Hack:  Check the produce department for loose celery stalks.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Use leftover green cabbage to make Andouille Sausage With Fried CabbageHomemade Chinese Dumplings or Simple Healthy Coleslaw!

Best Italian Meatballs

In my book, nothing says comfort food like a nice plate of spaghetti with these: the best Italian meatballs ever! I’ve skipped the pan browning to it simple.

Best Italian Meatballs
Best Italian Meatballs

Best Italian Meatballs

 

½ cup Italian style bread crumbs*

¼ cup milk

1 pound 85% ground beef

1 onion, finely diced

1 egg

1½ tsp minced garlic (3 cloves)

1 tsp Worchestershire sauce

¼ tsp red pepper flakes

1 tsp Italian seasoning

1 tbls grated Parmesan cheese

½ tsp salt

1 tsp black pepper

Soak crumbs in milk for 20 minutes.

Mix all ingredients in a bowl until well blended. Shape into 24 balls (1 ½“ each).

 

*For gluten-free meatballs, replace old-fashioned rolled oats for bread crumbs.

 

Cooking Method #1: Drop meatballs one at a time into the sauce, soup or other cooking liquid and simmer gently for 30-35 minutes or until internal temperature reaches 160͒. Do not stir for the first 10 minutes to allow meatballs to set. Stir gently and occasionally after that.

Cooking Method #2: Bake uncovered in at 400͒ for 15-20 minutes or until internal temperature reaches 160͒.

Suggestion: Substitute meatballs for the sausage in this spaghetti sauce!

6 servings (4 meatballs), 258 calories per serving

Hack: Place uncooked meatballs on cookie sheet and place in freezer until solid. Seal in a freezer bag or container and store in the freezer for future use.