Cowboy Lasagne (Trisha Yearwood)

Home Cooking with Trish Yearwood 

Rod and I have been fans of Trisha Yearwood's music for many years and when I first saw her cookbook, I have to admit that I was a bit skeptical. I assumed a celebrity cookbook would be full of pretty pictures (it is), but an overall a disappointment when it comes to the actual recipes (is isn't). I've sampled a half dozen recipes and am pleased to report that this is a splendid cookbook! And it's my favorite kind: Full page photos for almost every single recipe, accompanied by interesting anecdotes and tips from Trisha and her sister and mother.

Last week I decided to try Trisha's Cowboy Lasagne. It's been ages since I've made lasagne, mainly because I've never been quite satisfied with my own recipe. And, back when I was first learning to cook, lasagne always seemed to be an involved and complicated recipe. Now that I've been cooking for over 30 years, I've learned the importance of multi-tasking in the kitchen. Lasagne is really a very simple recipe, as long as you have time for the preparation. (It's certainly not something you want to try to throw together after work!) And Trisha's recipe is worth the time. Rod and I thought it was the best we'd ever tasted. Yes, we went back for seconds! 

Cowboy Lasagne

Trisha's Note:

In my introduction to Georgia Cooking in an Oklahoma Kitchen, I mentioned that Garth had recently asked me about trying to create a heartier, meatier lasagne, and we started experimenting. Here's what we came up with. Remember those old commercials that said, "How do you handle a hungry man?" Well, here's how! Serves 12

1 pound lean ground beef, chuck or round

1 pound sage-flavored sausage

1 medium onion, finely chopped

1 garlic clove, minced

2 Tablespoons olive oil

1 pound sliced pepperoni

1 16-ounce can tomatoes, diced or stewed

1 12-ounce can tomato paste

2 cups water

2 teaspoons salt

1/2 teaspoon pepper

1 Tablespoon dried oregano

16 ounces lasagna noodles

16 ounces ricotta cheese

16 ounces mozzarella cheese, shredded

1 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

In a large, heavy skillet, lightly brown the ground beef, sausage, onion, and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano. Simmer, uncovered, for 30 minutes.

Cook and drain the lasagna noodles according to package directions.

In a 9 x 13 x 2-inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheeses, ending with  sauce, mozzarella, and Parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 3-inch squares and serve.

My notes:

I used Sweet Italian sausage and eliminated the pepperoni altogether.

I accidentally bought a 28-ounce can of tomatoes, which I used, so I reduced the amount of water by 1/2 cup.

I allowed the sauce to simmer for a couple of hours rather than 30 minutes.

I only used half a package of lasagna noodles (9 rather than 18).

I brought the water to a boil and began cooking the noodles prior to preparing the sauce.

I saved a little time by using some of the precooked sausage I had stashed in the freezer for our weekly pizzas.

After draining the cooked noodles, I placed them on a large piece of aluminum foil to cool.

I find it very easy to spread the ricotta cheese on the cooled noodles while they are still on the foil. The noodles stick to the foil nicely so they don't slide around while trying to smooth out the ricotta and yet are easily peeled away from the foil when ready to transfer them to the prepared dish as I'm ready to assemble the lasagne.

Weeknight Bolognese

I love pasta and was looking for something quick and easy to throw together after a long day at work. Tyler Florence has a delicious recipe for bolognese, but it's fairly involved and one that I'd rather make on a cold, rainy weekend. However, Ina Garten's recipe from Barefoot Contessa How Easy Is That? was just what I had in mind.

She writes:

Everyone needs a quick dinner they can throw together during the week. Bolognese is a thick meat sauce that is a staple of northern Italy. It's always made with beef, tomatoes, and cream and I've added oregano, red pepper flakes, and basil to give it lots of flavor. It's the perfect stick-to-your-ribs dinner on a cold night.

I say it's perfect for any night. Even a hot summer night!

2 Tbsp. good olive oil, plus extra to cook the pasta

1 lb. lean ground sirloin

4 tsp. minced garlic (4 cloves)

1 Tbsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 1/4 cups dry red wine, divided

1-28 oz.  can crushed tomatoes, preferably San Marzano

2 Tbsp. tomato paste

Kosher salt and freshly ground black pepper

3/4 lb. dried pasta, such as orecchiette or small shells

1/4 tsp. ground nutmeg

1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream

1/4 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Serves 4 to 5

My Notes:

Since I used ground chuck instead of lean sirloin, it wasn't necessary to use the olive oil to brown the meat. After it finished cooking, I drained the fat before adding the spices.

I used a medium-sized stockpot rather than a skillet.

Rather than open a can of tomato paste for just a couple of tablespoons, I use this:

Even though it's double concentrated, I still use the specified amount.

I reduced the amount of salt and pepper by half and omitted the red pepper flakes.

I forgot to toss the sauce with the Parmesan and pasta before serving, but it didn't matter. My husband and I both loved the flavor of this bolognese, so I'm sure I'll have plenty of opportunities to try it Ina's way.

Beef Ravioli in Basil-Cream Sauce

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes

Notes:

This is such a delicious recipe. I like to sprinkle a small handful of toasted pine nuts on each serving. I've also added pan-seared shrimp and scallops when I've wanted a heartier meal. I usually substitute the beef ravioli with cheese-filled when adding the seafood.

Recipe discovered in Southern Living Christmas Cookbook: All-New Ultimate Holiday Entertaining Guide

Pasta with Sausage and Cream Sauce

1/4 cup butter
1 1/2 pounds sweet Italian sausage, casings removed
2 cups heavy cream
1 cup dry white wine
1 Tbsp. minced fresh Italian parsley
1/2 tsp. nutmeg
1/2 cup freshly grated Parmesan cheese
12 oz. pasta, cooked al dente and drained


1/2 cup freshly grated Parmesan cheese
1 Tbsp. minced fresh Italian parsley

In a large skillet, melt butter. Stir in sausage and fry until brown. Remove sausage and drain grease. Return sausage to skillet and stir in cream, wine, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan. Simmer for 3-4 minutes

Cook pasta according to package directions. Drain and place pasta in heated serving dish. Stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan. Toss until pasta is coated. Pour remaining sausage mixture over pasta. Sprinkle with 1 tablespoon parsley.

Yield: 6 servings

Notes:

This is excellent on basil-flavored fettuccine. I've added sautéed asparagus, mushrooms and tomatoes to the mixture, as well. I don't bother with the heated serving dish.

Adapted from Creme De Colorado Cookbook

Chicken Piccata

4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
4-6 Tbsp. olive oil, divided
3 Tbsp. unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons, approx.)
1/2 cup dry white wine
Chopped fresh flat-leaf (Italian) parsley and sliced lemon, for garnish

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between plastic wrap and pound it out to 1/4-inch thick. Sprinkle both sides with kosher salt and pepper.

Mix flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate. In a second plate (or shallow bowl), beat eggs and 1 tablespoon water together. Place the bread crumbs on a third shallow dish. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg mixture, followed with the bread crumbs.

Heat 2-3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until just browned. Place them on the sheet pan while you cook the remaining chicken. Heat more olive oil in the pan and cook the remaining 2 chicken breasts. Place them on the same sheet pan and place the pan in the oven, baking for 5-10 minutes while you make the sauce.

For the sauce, wipe any remaining oil from the skillet with a dry paper towel. On medium heat, melt 1 tablespoon of the butter. Add lemon juice, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Remove from heat and add the remaining 2 tablespoons of butter; whisk to combine.

Spoon a portion of sauce over each chicken breast; garnish with a slice or two of fresh lemon and chopped parsley.

Serve 4

Notes:

The texture of the breaded cutlets is fabulous! Nice and crispy on the outside; moist and tender on the inside. Perfect. I think the key lies in the short frying time, followed by baking in a fairly hot oven. The parchment paper absorbed a lot of the excess oil, which helps keep the cutlet from getting too greasy. However, the sauce needs to be doubled, at least for this family! I think I would add more butter and wine and keep the lemon juice amount as is. A small amount of heavy cream might be a nice addition to help stretch the sauce a bit.

I didn't use nearly all of the flour. Next time, I'll start with half a cup and add more as needed.

I served the chicken with angel hair pasta, but a nice rice pilaf would be tasty, too.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Lemon Chicken with Rosemary Orzo

2 medium zucchini
3 plum tomatoes
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 tsp. paprika
1 1/2 cups orzo
1 large shallot, minced
2-3 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 medium green bell pepper, chopped*
2/3 cup dry white wine
2 Tbsp. lemon juice
2 Tbsp. capers*
1 1/2 Tbsp. chopped fresh rosemary, or 1 1/2 tsp. dried rosemary
1/2 tsp. salt
Paprika to taste

Cut the zucchini lengthwise into quarters; cut each quarter crosswise into slices. Cut the tomatoes into quarters and slice. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and 1 teaspoon paprika and mix well.

Stir-fry for 3 to 4 minutes or until the chicken is brown. Stir in the orzo, shallot and garlic. Stir-fry for 1 minute or until light brown. Stir in the broth and cover. Bring to a boil; reduce the heat.

Simmer for 5 to 8 minutes or until the orzo is al dente and most of the liquid has been absorbed. Fold in the zucchini, tomatoes, bell pepper and wine. Simmer, covered, for 5 minutes or until the vegetables are tender-crisp and the pasta is tender; do not overcook the vegetables. Stir in the lemon juice, capers, rosemary and salt and sprinkle with paprika to taste just before serving.

Serves 4

*Notes: I prefer red, yellow or orange bell peppers, as they are a bit sweeter than green bell peppers. I don't care for capers and didn't miss them one bit!

This is such a delicious and easy meal. Next time around, I think I'll toss in a half pound or so of shrimp. Yum!

Original recipe adapted from Colorado Colore: A Palate of Tastes

Meatball Soup

1 beaten egg
1/2 cup soft bread crumbs
2 Tbsp. grated Parmesan or Romano cheese
1 Tbsp. flat-leaf (Italian) parsley, finely chopped
1 Tbsp. onion, finely chopped
1/4 tsp. garlic salt
1/2 lb. ground beef
1 15-ounce can garbanzo beans, rinsed and drained
1 14.5-ounce can beef broth
1 14.5-ounce can Italian-style stewed tomatoes
1 1/2 cups water
1 cup fresh mushrooms, sliced
1 tsp. Italian seasoning, crushed
1/4 cup tripolini (tiny bow ties) or ditalini (tiny thimbles)
3 cups fresh spinach, torn

Combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper in a medium mixing bowl. Add ground beef; mix well. Shape meat mixture into 36 balls.

Cook meatballs in a large skillet over medium high heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.

Stir together garbanzo beans, beef broth, undrained tomatoes, 1 1/2 cups water, mushrooms, and Italian seasoning in a large saucepan. Bring to a boil. Add pasta; return to a boil. Reduce heat, cover, and simmer for 10 to 12 minutes or until pasta is tender.

Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.

Makes 4 main-dish servings

Notes:

I used regular dry bread crumbs (not soft). I wound up with only two dozen meatballs, so next time I need to make them a bit smaller! I substituted one can of navy beans for the garbanzo beans. Next time, I think I'll use fresh diced tomatoes with a few dashes of basil and oregano. I don't care for the large chunky canned tomatoes. I also think two carrots, finely chopped, would be a nice addition. This was a delicious and hearty soup. Quite easy, too!

Adapted from Simply Perfect Pasta magazine (1995)

Pasta e Fagioli al Tenore

1 lb. sweet Italian sausage
1/4 lb. bacon or pancetta, chopped
1 lb. ground beef
1 onion, chopped fine
2 stalks celery, diced
2 cloves garlic, chopped very fine
4 cups chicken broth
1 (8 oz.) can tomato sauce (low sodium)
2 (19 oz.) cans cannellini beans, well drained, divided
1 (15 oz.) can red kidney beans, well drained
1 (14. oz.) can tomatoes, seeded and chopped, liquid drained
1/2 tsp. white pepper
1 tsp. dried ground thyme
1 tsp. dried rosemary
2 tsps. dried basil
1 1/2 cups (12 oz.) ditalini or other tubular pasta
1 cup cooked orzo
1 carrot, shredded
Parmigiano and chopped basil for garnish

Place a large, heavy soup pot over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.

Remove sausages to a plate and allow to cool. Once cool enough to handle, chop into pieces and grind in a food processor.

Brown ground beef in the same pot as was used for the sausage. Drain fat and set meat aside.

Fry bacon/pancetta in the pot, cooking until browned but not crisp. The pancetta may need a little olive oil to keep it from sticking/burning. Drain on paper towels and return to pot along with the sausage and ground beef. Cook on medium heat for about 15 minutes.

Add the onions, celery, and garlic to the meat mixture. Cook 5 minutes, stirring frequently.

Add the chicken broth and simmer for about 10 minutes.

Meanwhile, in a food processor, blend tomato sauce and 1 cup cannellini beans until smooth. Pour the mixture into the pot and add remaining cannellini beans, kidney beans, canned tomatoes, and herbs. Simmer for 5 minutes.

Add the ditalini pasta and simmer, uncovered, for 20 minutes.

Add the cooked orzo and shredded carrot; simmer for an additional 10 minutes or so.

Add more water or broth if necessary to produce a soupier consistency.

Serve with grated Parmigiano and chopped basil.

Yield: 8 servings

Notes: The original recipe calls for 2 onions, but that seemed like a bit too much for my taste, so I only use 1. Great Northern or Navy beans may be substituted for the Cannellini. I don't care to grind the sausage too finely. I prefer it a bit chunky.

This is delicious with crusty hot bread and a Caesar salad on the side.

Adapted from Food Network, Calling All Cooks - Michael J. Begley

Tortellini Rosa

2 Tbsp. butter
4 green onions, chopped
1 8-oz package mushrooms, washed and sliced
1 small can tomato paste
1 cup heavy cream
1 lb. cheese tortellini
1/2 lb. bacon, cooked and crumbled
Freshly grated Parmesan cheese

In a large frying pan, saute mushrooms and green onions in melted butter until just tender.

Add tomato paste, stirring until smooth and completely incorporated.

Add heavy cream and stir until well-blended. Turn burner down to low.

Cook tortellini in large pot of boiling water until just done (according to package). Drain and return to pot.

Pour sauce over cooked pasta and toss very gently until tortellini is completely coated. Add cooked bacon and top with freshly grated Parmesan cheese.

Note: This is an excellent side dish to serve with Parmesan-Crusted Pork Chops, Oven-barbecued Ribs, or Grilled Flank Steak with Rosemary.

Chicken Parmesan

3-4 cups of your favorite tomato sauce (homemade or from a jar - I use Prego Traditional)
1 large egg
1 cup dry bread crumbs (I use Italian-flavored)
salt, pepper and garlic powder to taste
3-4 boneless, skinless chicken breasts
1/4 cup olive oil
3/4 cup grated mozzarella
1/4 cup grated Parmigiano Reggiano
8 oz. spaghetti (I prefer angel hair)

Heat sauce in a small saucepan.

Begin heating the water for the pasta.

Beat the egg in a large pie plate or shallow dish. Place bread crumbs in another pie plate and season to taste with salt, freshly ground pepper and a dash of garlic powder.

Rinse chicken under warm water; pat dry with paper towels. One at a time, place between plastic wrap and pound flat using the smooth side of a meat tenderizing mallet. Try to make them as thin as possible without tearing the meat.

Working with one at a time, dip both sides of each chicken cutlet in the beaten egg, then in the bread crumb mixture. Set aside on a plate.

Cook pasta according to package directions.

Heat olive oil over medium-high head in a 12-inch skillet. When the oil begins to shimmer, add cutlets and saute until golden brown on each side, about 5 to 6 minutes total. Place the cooked chicken on a cookie rack placed over a baking sheet. Sprinkle with equal portions of Mozzarella and Parmesan and broil for a couple of minutes. The cheese should bubble and have a few brown spots. Remove chicken from the oven.

Serve topped with a dollop of heated sauce and next to a serving of cooked pasta.

NOTES:

I make this all the time without the cheese (skipping the broiling step). I just add a few more minutes to the frying time to ensure the chicken is cooked through.

Japanese Panko bread crumbs can be substituted for the dry bread crumbs.

Any leftover chicken is delicious sliced up in a Caesar salad!

Adapted from Cook's Illustrated, September 1998

Chicken Florentine Lasagne

6 lasagne noodles, uncooked
1-10 oz. package frozen chopped spinach, thawed
3 cups chopped cooked chicken (see recipe)
2 cups shredded Cheddar cheese
1/4 tsp. ground nutmeg
1 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. soy sauce
1 can cream of mushroom soup, undiluted
1-8 oz. carton sour cream
1-8 oz. pkg. fresh mushrooms
1/3 cup mayonnaise

1 cup freshly grated Parmesan cheese
4 Tbsp. butter or margarine, divided
1 cup chopped pecans

Cook noodles according to package directions; drain and set aside.

Slice mushrooms; saute in 2 Tbsp. butter or margarine; set aside.

Drain spinach well, pressing between layers of paper towels until all moisture is removed.

Combine spinach, chicken, and next 10 ingredients in a large bowl; stir well to mix.

Arrange 3 noodles in a lightly greased 9x13 glass baking dish. Spread half of chicken mixture over noodles. Repeat procedure with remaining noodles and chicken. Sprinkle with Parmesan cheese and Butter-Pecan topping.

Cover and bake at 350 for 30-45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Butter-Pecan Topping

Melt 2 Tbsp. butter or margarine in a skillet over medium heat; add 1 cup chopped pecans, and cook 3 minutes, stirring occasionally. Cool completely.

Notes:

I only use half a package of spinach and add an additional cup of Cheddar cheese.

I'm not sure where this recipe originated (possibly Southern Living). I got it from Miss Linda, a wonderful friend and excellent cook. It's been modified a little bit, but for the most part, it's her delicious recipe.

Chicken Tetrazzini

1 lb. mushrooms, sliced
4-6 green onions, chopped
2 Tbsp. butter or margarine
1/2 cup white wine (I've always used white zinfandel for this recipe)
1/2 of one 16 oz. package of angel hair pasta
3 chicken breast halves
Bread crumbs (regular or Italian)

Sauce:

4 Tbsp. butter or margarine
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp white pepper
3 cups milk
1 cup chicken broth

Follow recipe for Roast Chicken Breasts. Dice chicken into bite-size pieces.

Saute sliced mushrooms and green onions in 2 Tbsp. butter until tender. Add wine and simmer for 1-2 minutes. Remove from heat and set aside.

Prepare pasta according to package directions.

While the pasta is cooking, prepare the sauce by mixing all sauce ingredients in large pot over low heat, careful not to scald the milk. (I usually whisk the flour and chicken broth together in a glass measuring cup before adding it to the milk and butter.) Continue to stir the sauce for a few minutes. It should begin to thicken somewhat.

When the pasta is finished cooking, drain and place in casserole dish sprayed with PAM. Add the mushroom/onion/wine mixture to the cooked pasta. Toss in diced chicken. Pour sauce over the entire dish. Sprinkle with breadcrumbs, cover with foil and bake at 350 for 30 minutes.

Remove foil and continue to bake for an additional 10 minutes.

Notes: I used to make this in a 9x13 glass casserole dish, but switched to a deep dish casserole so the sauce wouldn't dry out so quickly. I prefer my tetrazzini a little on the creamy side. You can make this ahead of time and refrigerate until ready to bake. You may need to extend the baking time to insure the tetrazzini is completely heated. I usually roast the chicken ahead of time (either one day or that morning) to save some time.

Basic Meatballs

1 cup unseasoned bread crumbs
3/4 cup Romano or Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh Italian (flat-leaf) parsley
3 eggs, beaten
2 Tbsp. dried oregano
1 Tbsp. garlic, minced
1 Tbsp. kosher salt
1/2 tsp. ground black pepper
2 tsp. dried basil
1/2 tsp. red pepper flakes (optional)
Pinch nutmeg

2 lb. ground beef

1-14 oz. can low-sodium beef broth (for bottom of baking pan)

Preheat oven to 400 degrees.

Stir together all ingredients (except ground beef and extra broth for pan) in a large mixing bowl.

Add the beef and mix together thoroughly, stirring with a fork to prevent overmixing and compacting, which can toughen meatballs.

Using a portioning scoop or 2 spoons (or your hands - to prevent sticking, dip your hands in water), shape meat mixture into balls (about 2" in diameter or 1.5 oz. each). Coat a baking sheet or shallow roasting pan with nonstick cooking spray.

Space the meatballs on the pan so they're not touching or crowded together.

Cover bottom of pan with beef broth. Bake for 30-40 minutes, or until meatballs are just cooked through.

Yield: 30-33 (1.5 oz) meatballs

Notes: You can probably use 2% milk instead of whole.
These freeze very well.

Modified recipe from Cuisine at Home