Sweet and Sour Meatballs - Slow Cooker - Potluck

I first had these years ago when my parents belonged to a  Street Rod Car Club.  They used to have potluck dinners and one of the members brought this dish.  It is the best sauce I have come across....  Unfortunately I cannot give credit to the wonderful cook as my Mom's memory just can't come up with a name.  But we can all enjoy it.  Get your prep work completed before starting the meatballs.  While the meatballs are cooking you have time to make the sauce if you have all the ingredients ready for the saucepan.
Once the meatballs are baked and the sauce is ready just add the 2 together into the crockpot.  Perfect to make ahead and wait to cook in the crockpot till the next day when you have to take it somewhere.

Prep work
Layout 2 cookie sheets that have rims (jelly roll pans)- brush lightly with olive oil.  Not necessary if you use lean ground but necessary if you use extra lean meat.
1 medium size bowl of all purpose flour - 1 1/2 cups
paper towels or a sink of warm soapy dishwater for rinsing your hands after
preheat oven to 350F
put oven trays at least a few inches apart so you can put the sheets in to bake the meatballs
have a flipper handy
Meatballs - Homemade are by far the best and you will get the raves from others by making them. 
2 lbs extra lean ground beef
2 eggs
1 cup breadcrumbs
1/4 tsp ground onion flakes
1/2 tsp garlic salt
Mix together with your hands in a large bowl.  
Start shaping small meatballs about 1 1/2 inch.  Not too big and not too small.  Think of the perfect bite size to eat.
Make about a dozen and put them into the flour one at a time as you finish rolling each.
Once you have about a dozen then fluff them into the flour without crumbling the balls.
Place each ball 1 at a time on the about a finger apart from each other. 
Wash hands, dry hands with papertowels.  Then go back and make another dozen balls. 
Continue this till both pans are full.  If you still have meat mixture left you will have to do another batch later.
Pop the pans into the hot oven and bake for about 1/2 hour.  Every 10 minutes roll the meatballs in the pan and use a flipper for the stubborn ones. 
Try one meatball after the half hour.  If baked enough take them out of the oven.  I do this done-ness test since not everyone makes the same size meatballs.  If they are not baked through put in the oven for another 10 minutes.
Sit them on top of the stove to cool.
Sauce
6 tbsp brown sugar
1/4 tsp ginger
1/2 tsp garlic salt
1/4 tsp dry mustard
1/2 tsp salt
1/2 tsp onion powder
2 tbsp cornstarch
1/4 cup white vinegar
1 cup water
2 tbsp soy sauce - low sodium
liquid from can of crushed pineapple
6 tbsp ketchup
1 10oz can of crushed pineapple
Mix all dry ingredients together in a bowl.  Put all wet ingredients but not the crushed pineapple int a large saucepan.  Slowly add the dry to the wet in the pan and whisk to avoid lumps.  Then heat on medium till sauce comes to a low boil and thickens.  Stir often.  When complete add crushed pineapple to the sauce.  Ready to go on the meatballs when you are.

Cabbage Rolls

Ultimate comfort food - too bad my husband won't eat them!  He is not a cabbage fan although I don't really taste it my Mom always made these in the fall and winter for special occasions.  I always have a large pot to make if I am going to see the boys; it doesn't matter how many I make it never seems to be enough ha ha....  This large roaster turns into these portion sizes for the the freezer which they can warm up.

Cabbage Preparation:
Wash a large green cabbage and core as much as possible with a sharp knife.  Put cabbage and water to almost cover and heat to boiling on stove.  As the leaves fall away, help them with tongs let them cook till tender to a fork and remove from water and place on a large platter.  Continue to remove most of the leaves and become tender and remove to platter.  Set aside.

Filling: 
In saucepan boil 1/2 cup of long grain rice and 1 and 1/4 cup of chicken bouillon stock till rice is tender, about 20 minutes with the lid on medium - stir often.  Cool.
In a large bowl mix with your clean hands the meat and spices.  Then add the above rice and mix again till blended.
1 lb ground pork
1 lb lean ground beef
1/2 tsp dried thyme
1 tsp dried dill
3/4 tsp salt
3/4 tsp pepper



Sauce:
In a large pot combine oil and onions till they are tender on medium heat.   Then add tomatoes and brown sugar and spices.   Simmer for 20 minutes.
1 tbsp olive oil
1 large size sweet onion minced
2 28oz cans of crushed tomatoes
3 tbsp brown sugar
1/4 tsp pepper
1/4 tsp salt
1/4 tsp caraway seed


Large roasting pan - pour half the sauce on the bottom of the pan.  As you make the cabbage rolls, lay them into the pan until covered.   Then start another layer on top, when finished cover with the rest of the sauce.


On a cutting board lay 1 cabbage leaf and cut down center - this will give you two pieces to fill.  I use a small handful of the meat - about the size of two small meatballs at one end of the leaf and then roll up. Place in roasting pan that has sauce on bottom.   Continue till all meat filling is used.


Bake covered in 350F oven for 2 hours - serve hot if using for a family feast.   If you want you can also make these into the small portions by using sauce on bottom, fill with rolls and sauce on top.   Makes a great "care" package to those who love them.  :)  I know you guys want more next time I come for a visit.  Love mom

Big Pan Meat/Tomato Sauce Lasagna

You really need to have company to make this much food or be ready for lots of leftovers.  Great for when you are busy and want to have a hearty meal prepared for the family.  We use to have this alot when the kids had hockey practice and games to go to - all 4 of them!!!

10 to 12 Lasagna Noodles - I mix between Whole Wheat + Spinach 
These require boiling in a big pot with 1 tbsp of olive oil + 1 tsp kosher salt till they are tender but firm "al dente".
I use the no boil noodles when I am in a hurry but you will need to add 1 cup of water to the sauce.  At the end of the baking you need to let the Lasagna for at least 15 minutes to set.

Meat Sauce
1 lb lean ground beef  scramble fry in large sauce pan with 1/4 cup of chopped green peppers + 1/4 cup of finely chopped spanish onion.
Add to meat and bring to boil then remove from heat.  Stir occasionally.
1 large can of tomato sauce (about 21 oz) 
1 tsp gran sugar
1 tsp garlic salt 
1/2 tsp oregano
1/8 tsp pepper


In 1 large tub of cottage cheese add 1/2 cup grated parmesan cheese, 1 egg, 1 tbsp parsley flakes, 1 tsp basil, 1/8 tsp pepper.  Mix with fork, it will be to the brim.


Grate 2 cups of mozarella cheese.  If you freeze your moza cheese first it literally will crumble apart in your hands without needing any grating.

Ready to put together in a 9 x 13 inch pan.  I use a glass pan and grease the bottom and sides.
Layer the following
1)noodles overlapping
2)1/2 of the meat sauce
3)cottage cheese mixture- all of it
4)noodles overlapping
5)rest of the meat sauce
6)mozzarella cheese


Bake uncovered in 350F oven about 45 to 55 minutes.  Do not cover.
Let stand 10 minutes before slicing and serving.  Cuts nicely into 12 pcs and serves 8 big eaters easily.

Taco's - Make your own seasoning

Everyone loves Taco's and you can decide whether you want lean ground beef or turkey or chicken.  The taco seasoning you purchase is usually very high in sodium so I buy the spices separately to make a healthy version.  It will give you enough for 4 different cooking occasions.  Buying your bulk spices is ideal for this.   I use couple of tbsp per pan of meat.


In a large container that you have a seal tight lid for mix the following:
6 tbsp chili powder
4 tbsp onion powder
2 tbsp ground cumin
2 tbsp garlic powder
2 tbsp oregano
2 tbsp cornstarch
2 tbsp paprika
1 tsp celery seed


Notice there is no salt - sodium in the mix!!!  Good for you.