Stroganoff meatballs

Stroganoff meatballs use as much of your Meatball Master Mix as you want. Serve them with egg noodles, and add some roasted veggies or salad for a hearty thirty minute meal! The recipe below is enough for 2/3 of your Master Mix, or approximately 2 lbs of meatballs.

Stroganoff Meatballs

3 c regular white sauce
3 oz cream cheese
2 T tomato paste
Clove of garlic, mashed
1 - 2 t fresh thyme
2 lb meatballs, pre-cooked
1 c sour cream
Paprika
Salt

Combine white sauce through thyme in pot or slow cooker on high; heat and stir till blended. Stir in the meatballs and simmer. Stir in the sour cream without boiling. Add the paprika and salt.

Prepare egg noodles. Stir into sauce if desired, or just serve with meatballs and sauce poured over.

Sauerbraten meatballs

These meatballs go together in a snap using some of the frozen meatballs that you prepared from the Master Mix recipe. You can even prepare the sauce and freeze the meatballs in it if you'd like to be able to pop these out of the freezer some night...it's another good OAMC recipe.

Sauerbraten Meatballs

1 c pineapple juice
3/4 c beef stock
1/2 c gingersnap crumbs
1/3 c brown sugar
1/4 c raisins
2 T lemon juice

1/3 recipe of basic meatballs (1 lb beef)

Bring the sauce ingredients to a boil; cook and stir until crumbs dissolve. Add the frozen meatballs and simmer until thawed, usually around 15 to 20 minutes. Serve over hot rice or noodles.

Master mix for cookies

Use this Master Mix for making lots of different varieties of cookies. Simply add different nuts or chopped fruits, or cocoa powder and chocolate chips…

Master Mix for Cookies

1-1/4 c butter, softened
1 c sugar
1 eggs
2 T milk
1 t vanilla extract
4 c unbleached white flour
2 t baking powder
1 t salt

Cream the butter and sugar together in a large bowl. Add the eggs, milk, and vanilla and mix well. Add the salt and baking powder to creamed mixture, and mix well. Add the flour and stir until just combined. Divide dough into four 2-cup portions. Cover and refrigerate.

Master Mix for baking

Mix up some Master Mix for baking during your once a week food prep time or during OAMC sessions. You’ll never reach for Bisquick again :-)

Regular Master Mix for Baking (13 cups)

9 c unbleached white flour
1/3 c baking powder
1 T salt
1 t cream of tartar
1/4 c sugar
2 c canola oil

Healthier Master Mix (15 cups)

6 c unbleached white flour
3 c whole wheat flour
3/4 cup wheat germ
1/3 c oat bran
1-1/2 c nonfat dry milk powder
3 T salt
1 c canola oil

For either recipe, mix the dry ingredients in a food processor (in batches if necessary), and pour the oil in slowly as the blades are running. Store in covered containers in the freezer.

Use the Master Mix instead of Bisquick, or in any recipe that has a similar proportion of flour, salt, baking powder, and shortening.

Spaghetti and meatballs

Spaghetti is a great way to enjoy some of your Master Mix Meatballs! And even though it’s very very easy to open up a jar or can of spaghetti sauce and simply heat it while the pasta’s boiling, it’s much nicer and tastier to make it yourself. And I can guarantee that you’ll find no reason to add high-fructose corn syrup to your sauce either… Enough said!

This is a really versatile recipe. You can make it up quickly and have a thirty minute meal, or you can make it ahead during either your once a week food preparation or during OAMC time. It freezes well for the future. One of the best variations is to put it in a crock pot and let it simmer for hours, but I usually don’t have time for that!


Spaghetti and Meatballs

1 onion, chopped
1 pepper, green or red, chopped
1-2 cloves of garlic, minced
Olive oil

32 oz crushed or diced canned tomatoes
6 oz tomato paste
water
Red burgundy (cooking burgundy is fine)
Salt

16 oz spaghetti, cooked and drained
20 (or so) meatballs
Parmesan cheese, fresh grated

In the bottom of a large heavy stockpan, saute the onions, peppers, and garlic. Add the tomatoes through the salt, adding as much burgundy and water as needed to make the consistency your family likes. Add the meatballs and let it simmer while you cook up the pasta.

This sauce can also be done in a crock pot, and allowed to simmer for a longer time. The flavors are wonderful this way!

Meatball Master Mix - an OAMC basic

There are a gazillion things (at least!) that you can do with basic meatballs. If you make a large batch of them during OAMC or once a week food prep time, you’ll then have lots of different taste treats ahead of you by simply varying the sauce. Easy peasy, just the way we like it!

Basic Meatball Master Mix

3 eggs, beaten
3 c soft bread crumbs
3/4 c milk
Large onion, chopped
2-3 t salt
3 lb ground beef

Mix all the ingredients together, in order, by hand. Shape into 1 inch balls (you should be able to make about 6 dozen!). Spread them out in baking pans and cook at 375 for about 30 minutes.

For the meatballs that you plan to store, spread them out on cookie sheets and freeze until firm. Wrap them, or place them in zip-locs, label and freeze.