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Easy Air Fryer Cheeseburger Egg rolls

Easy Air Fryer Cheeseburger Egg rolls

Easy Air Fryer Cheeseburger Egg rolls

 

1 T. olive oil to cook the ground beef

1 pound ground beef

¼ cup yellow onion diced

⅓ tsp. salt

⅓ tsp. ground black pepper

⅓ tsp. garlic powder

1 tsp. Worcestershire sauce

½ cup ketchup

½ cup pickles diced

½ cup cooked bacon crumbles

4 slices American cheese

12 egg roll wraps

½ cup water cold

½ tsp. olive oil for brushing egg rolls

 

1 cup mayonnaise

½ cup ketchup

1 tsp. Worcestershire sauce

½ tsp. smoked paprika

⅓ tsp. ground black pepper

½ tsp. garlic powder

 

Make the dipping sauce: To a small bowl, mix together the mayo, ketchup, Worcestershire sauce, smoked paprika, black pepper and garlic power. Cover and chill in the refrigerator while you make the cheeseburger egg rolls. Make the egg roll filling: To a medium skillet, add the olive oil, ground beef, and onions. Cook over medium heat breaking up the ground beef into crumbles until the ground beef is no longer pink and the onions are soft – about 10 minutes. Add in the salt, pepper, garlic powder, Worcestershire sauce, ketchup, pickles, bacon crumbles, and cheese, then stir until well blended and the cheese has melted. Let simmer for about 3 minutes, stirring occasionally, until the filling has thickened. Remove from heat. Preheat air fryer to 380 degrees Fahrenheit and set the timer for 10 minutes. Lay an egg roll wrapper out flat and rub some water on the outer edges. Add 2 T. of the beef mixture to the middle of the wrapper. Roll the egg wrapper up folding the bottom corner over the beef, then fold the outer left and right edges in, and then roll up the egg roll. Brush the outside of the egg rolls with olive oil. Add the egg rolls to the air fryer in a single layer and air fry for 8 to 10 minutes, until brown and crispy. Flip the egg rolls halfway through. Remove the egg rolls from the air fryer, let cool, then enjoy with some dipping sauce.

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

2 T. fresh ginger, minced (about a 1.5 inch long root)

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then sauté until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

 

Olive oil or butter, for sautéing

1 pound ground beef

1 yellow onion, diced

2 bell peppers (any color), seeded and chopped

2 garlic cloves, minced

1 (14.5-ounce) diced tomatoes (undrained)

1 (15-ounce) can tomato sauce

2 cups beef or chicken broth

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/2 tsp. paprika

1/2 cup white or brown rice, uncooked

Optional toppings: shredded cheese, chopped fresh parsley, sour cream

 

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Cook the ground beef, breaking it into crumbles, until browned. Drain excess fat and set aside. In the same pot, add a bit more oil or butter if needed. Cook the onion and bell peppers until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute. Return the beef to the pot. Add the diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika. Stir to combine. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer for about 25-30 minutes. While the soup simmers, prepare the rice according to the instructions on the package. Once the soup is finished, stir the cooked rice into the soup. Ladle the soup into bowls and top it with shredded cheese, parsley, and sour cream, if desired.

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

 

1 pound ground turkey

1 cup salsa

6 eggs

salt and pepper to taste

 

Spray skillet with non stick spray and add in ground turkey. Cook over medium heat until turkey is browned. Drain any grease. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to your liking.

Finnish Meatballs

Finnish Meatballs

Finnish Meatballs

 

3/4 cup milk

3 slices white bread, crusts removed

6 ounces mild and buttery Gouda-style cheese

1 1/2 cups loosely packed fresh parsley, finely minced

3/4 cup finely minced onion

2 large eggs

2 tsp. salt

1/2 tsp. ground white pepper

1/4 tsp. ground black pepper

1 T. ground allspice

1 pound lean ground beef

1 pound ground pork

1/2 cup flour

3/4 cup chicken or beef broth

1/4 cup vegetable oil, or as needed

1/2 cup heavy cream

 

In a bowl, warm milk in a microwave until just steaming. Remove from heat and press bread into the milk; set aside. Grate cheese on large holes of a box grater and place in a large bowl. Add parsley, onion, eggs, salt, both peppers and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread (discard the milk). Knead by hand until well-blended. Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering. Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake the pan to turn meatballs. Continue until well-browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and turn the heat off. Mix gently.

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

 

2 cups dry multigrain elbow macaroni, uncooked

1 pound lean ground turkey

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1 can (15 oz each) Van Camp’s® Pork and Beans

1-1/2 cups Birds Eye® Sweet Kernel Corn

1 can (4 oz each) diced green chilies, undrained

1 cup shredded reduced fat Colby Jack cheese

 

Cook macaroni according to package directions, omitting salt. Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally. When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.  Tips: Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

 

1 pound ground round beef (85% lean)

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1-1/4 cups water

1-1/2 cups dry elbow macaroni, uncooked

3/4 cup shredded Colby & Monterey Jack cheese

 

Cook beef in 12-inch skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add Sloppy Joe sauce, water and macaroni to skillet; stir to combine. Bring to a boil. Cover and reduce heat to medium. Cook 15 minutes or until macaroni is tender, stirring occasionally. Top with cheese; cover and let stand 3 minutes or until cheese melts.

Sloppy Joe Meatloaf

Sloppy Joe Meatloaf

Sloppy Joe Meatloaf

2lbs ground beef

1 1⁄4 cups breadcrumbs

2 eggs (beaten)

1 can Manwich sloppy joe mix

1 large yellow onion (minced)

 

in a large bowl combine all ingredients-do not over work the mixture as you will have a tough meatloaf. Shape into a loaf and put in a deep baking dish. Put in a preheated 350 degree oven on middle rack for 60-90 minutes.  The center of the meat should reach 160 degrees on a meat thermometer.

Sloppy Joe Goulash

Sloppy Joe Goulash

 

1 pound ground beef

15.5 ounces Manwich Sloppy Joe Sauce

15 ounces water

1 cup dry elbow macaroni

 

In a large skillet, brown ground beef, breaking into small pieces. Drain excess grease, if needed. To the ground beef, add Manwich Sloppy Joe Sauce, water (fill empty Manwich can with water to measure) and uncooked elbow macaroni.

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

 

1.5 lb. ground lamb

1/2 cup Panko breadcrumbs (or coarsely ground bread crumbs)

1 cup finely sliced scallions (or field garlic)

1/2 cup chopped dill

3 tsp. cumin

1/4 tsp. salt

Pepper

1  egg

2 T. grapeseed or canola oil

 

2 cups fava beans, shelled

2 cups tender Japanese knotweed tips

1 T. lemon juice

1 cup chicken broth

20 mint leaves, torn up

1 T. olive oil

 

In a large bowl combine all the meatball ingredients and mix well. (You could do this the day before and leave, covered, in the fridge.) Form the mixture into golfball-sized meatballs. It helps to wet the palms of your hands every now and then, to keep the mixture from sticking. Put aside on a plate (this can also be done the day before, and left covered in the fridge.) Heat a couple of T. of grapeseed oil in a large pan. When it is hot add about 8 meatballs, brown them on two sides; remove to a plate and brown the next batch (they should not be cooked though). Once they have all been browned return them to the pan, and add the fava beans, the lemon juice, and the cup of chicken broth. Over high heat shake the pan to get the beans in touch with the hot liquid. They will begin to lose its fresh green color. After 5 minutes add the knotweed (or peas) and continue cooking until they are tender.

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

 

1 pound lean ground beef

2 Tablespoons dried minced onion

1 Tablespoon Worcestershire sauce

1½ teaspoons dried oregano

1½ teaspoons chili powder

½ teaspoon garlic powder

¾ (10.75 ounce) can condensed tomato soup

1½ cups tomato juice

1¼ cup water

6 ounces tomato paste

1 Tablespoon sugar

8 ounces rotini pasta (uncooked)

3 roma tomatoes diced

⅓ cup shredded Parmesan cheese

 

Brown the ground beef over medium-high heat in a pan until cooked through; drain grease. Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder. Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes. Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed. Top with diced tomatoes and shredded cheese.

Zesty Manwich Meatloaf

Zesty Manwich Meatloaf

Zesty Manwich Meatloaf

 

2 lbs. ground beef

1 c. bread crumbs

1 onion finely chopped

2 eggs

1 tsp. salt

1/2 tsp. black pepper

2 tbsp. Worcestershire sauce

1 can Manwich Thick & Chunky

3 tbsp. brown sugar

 

Mix ground beef, bread crumbs, onion, egg, salt, pepper, Worcestershire sauce and 1/2 can of Manwich Thick & Chunky in a large bowl until combined. Pack into a loaf pan.

Make topping with the other 1/2 can of Manwich mixed with the brown sugar. Spread over meatloaf. Bake at 350 degrees for 1 1/2 hours.

Quick Sloppy Joe Stew

Quick Sloppy Joe Stew

Quick Sloppy Joe Stew

 

1 pound ground beef

½ cup chopped onion

⅓ cup chopped green bell pepper

1 (15 ounce) can Manwich

¾ cup beef broth

1 (11 ounce) can corn with red and green peppers (such as Green Giant® Mexicorn®), drained

1 medium potato, peeled and cut into 1/2-inch cubes

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon ground black pepper

 

Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan. Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well. Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

 

1 lb spaghetti

1 pound ground beef

1 medium yellow onion, chopped

2 cloves minced garlic

1 jar, (32 ounces meatless spaghetti sauce)

1/2 teaspoon seasoned salt

1 teaspoon Italian seasoning

2 eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted and slightly cooled

16 ounces whole milk ricotta cheese

3 cups shredded mozzarella cheese

 

In a large pot of salted water, cook spaghetti al dente, according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain cooked noodles and cool slightly; add spaghetti to the egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 9×13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted. Serve with garlic bread and a simple salad. Store leftovers in the fridge in an airtight container.

Mexican Potato Casserole

Mexican Potato Casserole

 

1 lb. lean ground beef

1 medium onion, diced finely

4 large potatoes, thinly sliced

1 C. corn kernels

1 packet of taco seasoning

2 C. of grated mozzarella cheese

1 C. salsa

Salt and pepper

 

Preheat oven to 200 degrees Celsius. Thinly slice your potatoes and add to a large pot of salted boiling water for around 10 minutes to soften. Add a T. of oil to a large, heated frying pan. Fry onion until soft, before adding the mince. Once the mince is browned, stir in corn, then add taco seasoning and allow to simmer for 10 to 15 minutes (follow instructions on the taco seasoning). Stir through salsa until well combined. Layer softened potato slices along the bottom of a large casserole or baking dish and season with salt and pepper. Add a layer of mozzarella cheese over the potatoes. Add the taco and salsa mince mixture on top. Add a layer of mozzarella cheese on top. Cover baking dish with aluminum foil and bake in the oven for around 35 minutes. Then remove foil, sprinkle with chopped shallots and bake for a further 15-20 minutes, or until cheese is browned.  Serve with guacamole and sour cream, or with a side salad. Enjoy!

Texas Toast Sloppy Joes

Texas Toast Sloppy Joes

Texas Toast Sloppy Joes

 

1 pound lean ground beef

½ cup onion finely chopped

15 ounces sloppy joe sauce or 1 batch homemade sauce

6 pieces frozen Texas toast

1 cup mozzarella cheese

 

Preheat oven to 425°F. In a skillet, cook beef and onion until no pink remains. Drain fat.

Add sloppy joe sauce and simmer 5-7 minutes. Place frozen Texas toast slices on a large baking sheet. Bake in oven for about 5 minutes or until golden. Divide the sloppy joe mixture over the toasted bread and top with cheese. Bake 5 minutes more or until the cheese is melted.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

2 teaspoons sesame oil, divided

1 teaspoon minced garlic

1 onion, finely diced

1 pound extra-lean ground chicken or turkey

11/2 tablespoons low-sodium soy sauce or Bragg Liquid Aminos

1/2 cup low-sodium beef broth

2 teaspoons ground ginger

1/2 teaspoon freshly ground black pepper

4 cups green cabbage, chopped or shredded into 1-inch ribbons

11/2 cups shredded carrots

1 cup fresh bean sprouts or 1 (14-ounce) can, drained and rinsed

2 scallions, finely chopped, for garnish

 

Place a large skillet over medium-high heat. Add 1 teaspoon of sesame oil and the garlic. Stir for 1 minute. Add the onion and cook until tender, 1 to 2 minutes. Add the ground chicken. Cook until browned, breaking up the meat into smaller pieces, 7 to 9 minutes. While the meat is browning, mix together the remaining 1 teaspoon of the sesame oil, soy sauce, broth, ginger, and black pepper in a small bowl. When the chicken is cooked, stir the sauce into the skillet. Add the cabbage, carrots, and bean sprouts. Stir to combine. Cover the skillet and simmer until the cabbage is tender, 5 to 7 minutes. Serve in a bowl and garnish with the scallions and additional soy sauce to taste.

 

Serving Size: ¾ C.  Calories: 133; Total fat: 3g; Protein: 19g; Carbs: 7g; Fiber 2g; Sugars: 4g; Sodium: 356mg

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

 

1 pound ground bison

1 pound ground pork

¼ C. pine nuts

⅓ C. currants

⅓ C. golden raisins

1 egg

5 ounces finely diced cremini mushrooms

3 T. half and half

3 cloves minced garlic

¼ C. diced onions

2 tsp. salt

1 tsp. fresh-cracked pepper

 

Preheat oven to 375°F. Mix the bison and pork in a bowl until combined. Try not to over mix or the meat will become tough. Add in remaining ingredients and mix until well combined. Line a baking sheet with parchment. Roll the meat mixture into 1½- to 2-inch balls and place on the sheet, leaving about 1 inch between them. Bake for 15–18 minutes, until meatballs reach an internal temperature of 165° and are beginning to brown. Note: If you are planning on freezing for later use, freeze uncooked meatballs on a baking sheet then place in freezer bags once frozen; this will keep them from sticking together.

 

For the reduction

2 diced shallots

1 bottle Cabernet

1 C. pitted cherries, fresh or frozen

1 T. sugar

1 tsp. salt

2 T. unsalted butter

 

If using frozen cherries, thaw by placing in a colander and running cold water over them. Sauté shallots in olive oil. Once translucent, add the wine and cherries, cooking over medium-low heat. Reduce the liquid by half, then add the sugar and salt. Use an immersion blender to further break down the cherries. Taste to see if more sugar or salt is required. Remove from heat and stir in butter. Meatballs can be served in the reduction, or the sauce can be placed on the side for dipping.

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

 

1 lb Lean Ground Beef

1/2 Sweet onion (diced)

1/4 C. Panko breadcrumbs

2 tbsps Fresh parsley (chopped)

1 Large egg

3 cloves Garlic (diced)

1 Pillsbury crescent roll sheet (8-ounce tube)

Yellow mustard (for decorating)

 

Preheat oven to 400°. Line a large, rimmed baking sheet with parchment. In a large bowl, add beef, onion, panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside. Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.  Bake until meatballs are cooked through, and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.  Make two mustard dots for eyes on each mummy meatball and serve

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

 

⅓ C. panko bread crumbs

¼ C. grated Parmesan cheese

3 T. chopped fresh parsley leaves and tender stems

2 garlic cloves, finely grated or minced

¾ tsp. kosher salt

½ tsp. dried oregano

¼ tsp. freshly ground black pepper

Pinch of crushed red pepper flakes

1 pound ground beef or turkey, very cold

1 large egg, beaten

1 crusty Italian bread, preferably semolina, about 12 inches long

4 T. (½ stick) unsalted butter, melted

2 garlic cloves, minced or finely grated

2 T. finely chopped fresh parsley or basil

1 T. grated Parmesan cheese

Pinch of crushed red pepper flakes

4 ounces fresh mozzarella, torn or cut into small pieces (1 cup)

1 C. marinara sauce, homemade or store-bought, for serving

 

Place an oven rack 4 inches from the broiler and heat the broiler to high. Make the meatballs: In a large bowl, combine the bread crumbs, Parmesan, parsley, garlic, salt, oregano, black pepper, and red pepper flakes, and mix well. Add the meat and egg and combine with your hands until well mixed. Form into 24 meatballs, each about 1¼ inches in diameter. Place the meatballs on one side of a rimmed sheet pan and broil until golden and firm, 6 to 9 minutes (you don’t need to turn them). Turn off the broiler and set the oven to 425ºF. While the meatballs are broiling, prepare the sandwiches: Use a serrated knife to cut the Italian loaf in half lengthwise, almost but not quite all the way through, and pull it open like a book. Place the bread, cut side up, on a piece of foil just large enough to fit the opened loaf. Put the bread and foil on the empty side of the sheet pan, next to the meatballs (the foil keeps the bread from absorbing the meatball juices and getting soggy). Bake for 3 minutes to toast the bread lightly. In a small bowl, stir together the melted butter, garlic, parsley, Parmesan, and red pepper flakes. Remove the sheet pan from the oven and brush this butter-garlic mixture all over the top of the bread. Using a spatula, push the cooked meatballs close to each other so they’re touching. Sprinkle the mozzarella on top of the meatballs and return the pan to the oven to bake for 5 to 7 more minutes, until the bread is crisp and the mozzarella is melted. To assemble the meatball sub, place the cheesy meatballs on the garlic bread, spoon a little of the marinara sauce on top, and smush the sandwich shut. Cut into pieces and serve more marinara sauce on the side for dunking.

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

 

1 C. packed fresh basil

¼ C. finely grated parmesan cheese

2 T. pine nuts, toasted

2 garlic cloves

pinch of crushed red pepper

salt and pepper

½ C. extra virgin olive oil

 

1 pound lean ground chicken or turkey

¼ C. seasoned breadcrumbs, panko or fine crumbs both work

3 T. pesto

2 T. parmesan cheese

salt and pepper

2 T. olive oil

1 shallot diced

8 C. chicken stock or broth, low sodium is fine – you may want a pinch more salt

12 ounces tiny cut pasta, like ditalini or annellini (tiny circles)

fresh basil, for topping

shaved parmesan, for topping

 

Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week. In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. Heat a large stock pot over medium heat and add 1 T. of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate. Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 T. of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

Cheesy Meatball Sliders

Cheesy Meatball Sliders

Cheesy Meatball Sliders

 

2 pounds lean ground beef (90% lean)

1 C. Italian-style bread crumbs

3 T. prepared pesto

1 large egg, lightly beaten

1 jar (24 ounces) pasta sauce

1 package (18 ounces) Hawaiian sweet rolls

12 slices part-skim mozzarella cheese

1/2 tsp. dried oregano

1/4 C. melted butter

1 T. olive oil

3 garlic cloves, minced

1 tsp. Italian seasoning

1/2 tsp. crushed red pepper flakes

2 T. grated Parmesan cheese

1 C. shredded part-skim mozzarella cheese or shredded Italian cheese blend

Minced fresh basil

 

Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly but thoroughly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside. Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13×9-in. baking dish. Place half the cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops. Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with fresh basil before serving.

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

 

1 pound of lean ground beef

kosher salt and pepper

3 T. ketchup

2 T. yellow mustard

6 ounces sharp cheddar cheese, freshly grated

2 sheets thawed puff pastry

1 large egg + 1 tsp. water, for egg wash

2 T. sesame seeds, for sprinkling

 

½ C. mayonnaise

2 T. dijon mustard

1 T. yellow mustard

1 T. honey

1 T. your favorite BBQ sauce

 

As a note, I like to use the puff pastry here that isn’t perforated. I don’t ever use the Pepperidge Farm brand. I almost always use the wewalka brand or the jus-rol puff pastry. Preheat the oven to 425 degrees F. Place each of the puff pastry sheets on a piece of parchment paper on baking sheets. You can only make one sheet at a time, but I like to have the other one ready to go too. Cut both sheets of puff pastry into six squares on the parchment paper. Heat a skillet over medium heat. Add the ground beef with a big pinch of salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese – just an ounce or two. Let the beef cool slightly. If you haven’t made the house sauce yet, make it now! Once the beef has cooled a bit, spoon 2 to 3 T. into the square of puff pastry. Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry. Brush the tops of the pockets with the egg wash. Sprinkle all over with the sesame seeds. Bake the puff pastry pockets for 20 minutes, or until golden and puffed and shiny. Remove them from the oven and let cool slightly – the insides are hot! Serve with condiments, lettuce, tomato, pickles and anything else you love with a burger. House Sauce: Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!

Chicken Romano Meatballs

Chicken Romano Meatballs

Chicken Romano Meatballs

 

1 pound ground chicken

2 garlic cloves, minced

1 large egg, lightly beaten

½ C. seasoned bread crumbs

⅓ C. romano cheese

1/4 C. chopped fresh parsley

1/2 tsp. dried basil

½ tsp. dried oregano

½ tsp. crushed red pepper flakes

½ tsp. salt

½ tsp. pepper

PAN SAUCE:

1 shallot diced

2 garlic cloves, minced

½ C. dry white wine, like chardonnay

1 C. chicken stock

1 lemon, sliced

 

Preheat the oven to 350 degrees F. In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined – do not overmix. Shape the mixture into meatballs that are 1-inch in size – or slightly less. Heat an oven-safe skillet over medium heat and add 1 T. of olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven – just brown them. Transfer the meatballs to a plate. In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock. Add the meatballs back into the pan. Bake for 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

 

1 lb ground turkey

1/2 cup Italian breadcrumbs

1/4 cup pesto

1/4 cup grated parmesan cheese

1 egg

1/2 T. olive oil

2 T. butter

2 zucchini, thinly sliced

2 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

1 cup uncooked orzo

1/2 lemon, juiced

1/4 cup white wine

1 1/4 cup vegetable broth

1 cup water

 

Combine ground turkey, breadcrumbs, pesto, parmesan and egg in a bowl. Combine with your hands in form into meatballs about the size of a golf ball. Add olive oil to a pan over medium heat. Add the meatballs once the oil is hot and cook until each side is browned, about 3 minutes per side. Transfer the meatballs to a plate. Add butter to that same pan. Once melted, add red pepper flakes. (You can omit this if you don’t like spice!) Stir in the thinly sliced zucchini and cook for about a minute, then add your minced garlic. Add white wine and lemon juice and cook for another 2 minutes. Mix in your orzo, stirring to coat every piece of pasta. Then add broth and water. When you start to see a low simmer, nestle the meatballs back in. Cover the pan and cook for 8 minutes. Uncover and check to make sure your orzo is al dente and your meatballs are cooked all the way through to the center. Serve with additional parmesan cheese on top!

Lasagna Casserole

Lasagna Casserole

Lasagna Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper, divided

1 pound medium pasta shells, cooked and drained

4 cups shredded part-skim mozzarella cheese, divided

3 cups 4% cottage cheese

2 large eggs, lightly beaten

1/3 cup grated Parmesan cheese

2 T. dried parsley flakes

1 jar (24 ounces) pasta sauce

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13×9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before. To Freeze: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

 

2 tsp. extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 lb. lean ground turkey (see notes)

1 ½ T. sesame oil

1 ½ tsp. ground ginger

1 tsp. crushed red pepper flakes

½ tsp. kosher salt

½ tsp. black pepper

1 T. brown sugar

½ cup low-sodium chicken broth

8 cups shredded cabbage

1 ½ cups shredded carrots

2 T. low-sodium soy sauce

 

Heat oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes. Add the sesame oil, ground ginger, red pepper flakes, salt, pepper and brown sugar and stir well to combine. Add the chicken broth and the cabbage and stir well. Bring to a simmer and let cook until the cabbage is slightly wilted. Add the carrots and cook for another 2-3 minutes, until softened. Stir in the soy sauce, taste and adjust seasonings, and serve immediately.

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

 

1 lb. ground chicken (or beef)

1/3 cup panko crumbs or oat bran

¼ cup jarred pesto

 

In a large mixing bowl, combine chicken, panko and pesto. Salt, to taste. Mix until fully combined. Roll meat mixture into balls using 1 tbsp mixture per meatball. This recipe will make ~24 meatballs. Heat 2 tbsp olive oil in a large pan over medium heat. Add the meatballs to the pan and cook until browned on the outside and no longer pink on the inside, stirring and flipping the meatballs throughout. They will cook in about 6-8 minutes, depending on the size. Remove from the pan and serve with your favorite pasta recipe.

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells

 

18 uncooked jumbo pasta shells

1-1/2 pounds lean ground beef (90% lean)

2 teaspoons chili powder

3 ounces fat-free cream cheese, cubed

1 bottle (16 ounces) taco sauce, divided

3/4 cup shredded reduced-fat Mexican cheese blend, divided

20 baked tortilla chip scoops, coarsely crushed

 

Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again. Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese. Spoon about 2 tablespoons filling into each shell. Place in an 11×7-in. baking dish coated with cooking spray. Top with remaining taco sauce. Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips.

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

 

1 lb ground beef

1 can (15 oz) tomato sauce

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon pepper

1 package (12 oz) wide egg noodles

3/4 cup sour cream

1 container (16 oz) cottage cheese (equals 2 cups)

2 cups shredded cheese

 

Heat oven to 350°F. Prepare a 9×13 baking dish and spray with cooking spray.

Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.  Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook.

Cook the egg noodles according to package directions. Don’t forget to add at least 1 teaspoon of salt in with the noodles. In large mixing bowl, stir together the sour cream and cottage cheese. When noodles are done cooking, drain the noodles, but do not rinse. Add the noodles into the mixing bowl with the cottage cheese and stir to coat all the noodles. Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat. Cover with foil and cook for 20 minutes. If you want those crunchy casserole edges and noodle edges then don’t cover with tin foil.

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

 

1 ½ pounds ground beef

1 ½ pounds ground pork

1 ½ pounds ground veal

1 1/2 cup ricotta

1 cup shredded Parmesan

1 1/2 cup panko bread crumbs

6 large garlic cloves, minced

3 tsp. kosher salt

3 tsp. freshly ground black pepper

1 1/2 tsp. red pepper flakes

3 large egg

 

Makes 36 Meatballs. Preheat the oven to 400°F. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through.

Air Fryer Egg Rolls

Air Fryer Egg Rolls

Air Fryer Egg Rolls

 

2 T. olive oil

2 T. sesame seeds

1 pound ground pork

3 green onions

1 tsp. onion powder

½ tsp. black pepper

½ tsp. ground ginger

1 T. minced garlic

1 T. white wine vinegar

½ T. soy sauce

1½ cups coleslaw mix

8 egg roll wrappers

 

In a saucepan over medium-high heat, add olive oil and sesame seeds. Toast the seeds to golden-brown. Add ground pork. Cook until browned, then add onion powder, black pepper, ground ginger, chopped green onions, minced garlic, white wine vinegar, and soy sauce. Cook until the juices evaporate. Add in the coleslaw mix and mix through. Cook so the slaw mix softens and stir through until everything is nicely combined. Lay out egg roll wrappers in the position of a diamond. Spoon two to three spoonfuls of meat into the center of the wrapper – make sure not to overstuff the egg rolls! Lightly wet the edge of the wrapper with water. Fold the left and right corners towards the center.  Then, fold the bottom corner up, and roll the egg rolls shut, squeezing any air out as you roll them. Lightly wet the exposed corner to press it down and seal your egg roll. Spray the air fryer basket with oil, then place the egg rolls in the basket. Spray the egg rolls with oil. Cook for 8 minutes at 380°F, until crispy and golden brown on all sides. Let cool for 5-10 minutes before serving. Try serving pork egg rolls with sweet and sour sauce or sweet chili sauce.

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

 

1/2 cup (120 ml) milk

1/2 cup (55 g) bread crumbs

1 1/2 pounds (680 g) ground lamb

1/3 cup (45 g) pine nuts

1/2 tsp. salt

1 cup (100 g) chopped scallions, green parts only

2 cloves garlic, very finely chopped

2 T. chopped fresh summer savory (or substitute fresh parsley or oregano)

2 T. pomegranate molasses

1 egg

1/4 cup (60 ml) olive oil

 

Pour the milk onto the bread Squeeze them out and reserve. crumbs and let them absorb the liquid for about 3 minutes. In a large bowl, combine all the ingredients except the olive oil and mix very well. If you have time, leave the bowl in the fridge for an hour to allow the flavors to blend. Heat the oil in a heavy-bottomed pan. Start forming the lamb mixture into small balls the size of pingpong balls. Fry until brown on one side, flip, brown, and remove to a plate when cooked. Cook in 3 or 4 batches and do not overcrowd the pan or it will lose heat and you’ll get gray, steamed meatballs. Alternatively, preheat the oven to 450°F (230°C) and roast the meatballs on an oiled rimmed baking sheet for 15 minutes, turning once. Serve the meatballs at room temperature.

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

 

1 cup red onion, minced

extra-virgin olive oil

2 slices country-style bread

½ cup milk

1¾ pounds ground chicken, both dark and white meat together

2 cloves garlic, grated

pinch chili flakes

sea salt and freshly ground black pepper

½ cup minced chives

2 ounces crumbled sheep-milk feta

¾ cup chopped dill, divided

juice and zest of 1 lemon, divided

¼ cup white wine

1 shallot, minced

1 cup heavy cream

16 fat asparagus spears, ends trimmed and stalks peeled

2 T. unsalted butter

 

Preheat oven to 375°F. In a large skillet heat 2 T. olive oil and add the minced red onion. Sauté, stirring, until soft and translucent but not browned, 3–4 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, ¾ tsp. salt, ½ tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled sautéed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1½-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6–8 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.

Tomato Basil Tortellini Skillet

Tomato Basil Tortellini Skillet

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Polish Kotlety (Mielone)

Polish Kotlety (Mielone)

Polish Kotlety (Mielone)

 

1 pound (500 g) ground pork or turkey approx. 7% fat

1 small stale bun or ½ large, plus water for soaking,

1 small onion

1 medium egg

⅔ tsp. fine sea salt and ½ tsp. pepper

3-4 T. breadcrumbs for coating

2 T. vegetable oil for frying

 

Prepare bun: Place in a bowl, cover with water and set aside for 10 minutes (if the bun floats on top cover it with a small plate, or similar, to make sure it’s fully immersed in the water). Drain then squeeze excess water from the bun (do this thoroughly). Shred the bun (it will be very soft). Prepare onion: Either chop very finely by hand, grate or blend in a food processor (recommended). Make kotlety mixture: Combine the meat, shredded bun, egg, onion and seasoning. Using your hands mix the ingredients together until thoroughly incorporated, the mixture is smooth and doesn’t stick to your hands as much (do this for 3-4 minutes). It will feel very soft. Refrigerate for 10 minutes, if possible. Form kotlety, coat in breadcrumbs: Remove the mixture from the fridge. Form round (or oval shaped) patties, place in the breadcrumbs and coat thoroughly. They will be soft, but this is good as it means they will have a soft texture. You should get about 10 patties. Fry: In a large non-stick pan heat up 2 T. of oil and fry the kotlety over a medium heat for 5-6 minutes on each side until nicely browned (be careful not to brown them too quickly). Do not overcrowd the pan. Remove bits of breadcrumbs from the pan (and add more oil) before frying another batch. Serve immediately or briefly place on top of a paper towel sheet to remove excess oil (if necessary).

Ginger Chicken Tacos with Pineapple-Scallion Rice

Ginger Chicken Tacos with Pineapple-Scallion Rice

Ginger Chicken Tacos with Pineapple-Scallion Rice (budget)

 

1½ lb ground chicken

1 small onion, chopped

2 T. olive or vegetable oil

¼ cup less sodium soy sauce

2 T. brown sugar

2 T. natural rice vinegar

¼ to ½ tsp ground ginger

¼ to ½ tsp crushed red pepper

3 cloves garlic, minced

12 soft taco size flour tortillas

1 (10-oz) pkg shredded carrots

3 green onions, sliced

 

Cook chicken and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until chicken is done and onion is tender. Meanwhile, stir together soy sauce, brown sugar, vinegar, ginger, red pepper, and garlic. Add to skillet with chicken mixture; cook 3 minutes or until thickened

 

1 cup long grain white rice

1 (20-oz) can pineapple chunks in juice, well

drained

2 T. brown sugar

2 T. olive or vegetable oil

2 green onions, sliced

 

Cook rice according to package directions. Meanwhile, cook pineapple and brown sugar in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until pineapple is browned. Stir together rice, pineapple mixture, and green onions.

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

 

1½ lb. lean ground beef

1 cup crushed saltine crackers

2 T. Montreal steak seasoning

2 T. Worcestershire sauce

2 large eggs, lightly beaten

1 (8-oz) pkg shredded mozzarella cheese

¼ cup ketchup

2 T. brown sugar

 

Preheat oven to 450°F. Stir together ground beef, crackers, steak seasoning, Worcestershire, and eggs in a large bowl. Press half of mixture into 12 lightly greased muffin cups. Place a mound of cheese in center of each muffin. Press remaining meat mixture over cheese. Bake 15 minutes. Stir together ketchup and brown sugar; brush over meat loaf muffins. Bake 5 minutes longer or until beef is no longer pink in center. Let stand 5 minutes before serving.

Steak Sauce Burgers

Steak Sauce Burgers

Steak Sauce Burgers

 

2 T. butter

1 onion, thinly sliced

¾ lb. ground beef

¼ cup steak sauce, divided

1 slice Swiss cheese

¼ cup mayonnaise

1 T. prepared horseradish

1 T. chopped fresh parsley

2 French steak rolls, split and toasted

 

Preheat grill or grill pan to medium-high heat. Melt butter in a skillet over medium-high heat. Add onion; cook 15 minutes, stirring often, until onion is very tender and browned. Stir in 2 T. steak sauce. Meanwhile, combine beef and 2 T. steak sauce. Shape mixture into 2 oblong patties to match the shape of the rolls. Season lightly with salt and pepper. Grill patties, covered, 5 to 6 minutes per side or until no longer pink. Top each with 1 slice cheese, and grill 1 minute longer or until cheese is melted. Stir together mayonnaise, horseradish, and parsley in a bowl. Serve cheese-topped patties on toasted rolls with saucy onions and mayonnaise mixture.