Stove Top Beans and Meatballs

I tend to get a little restless in January for some outdoor cooking. Normally, I wouldn’t hesitate to fire up the grill, even in the winter, but this year has been particularly cold. So, I have to satisfy my cravings by cooking some indoor alternatives. This is one of those meals. When I’m in the mood for hamburgers and baked beans, this is the next best thing. All the same flavors in a “one pot,” stove top casserole. It’s quick to throw together, hearty and satisfying; a perfect dinner for a busy day, with all the tastes of a cookout. Serve it up with some Bacon Ranch Potato Salad and you have an indoor tailgate party.

In large bowl, mix together lean ground beef, evaporated milk, bread crumbs, seasoned salt and black pepper. Shape into 16 balls (golf ball size).

Brown in deep skillet, or Dutch oven, in 2 Tablespoons olive oil. Cover, cook over low heat 10 minutes. Remove meatballs to platter and set aside.

Dice 1 cup onion.

Add onions to skillet and cook until soft, about 3 to 4 minutes, adding additional olive oil, if needed.

Add baked beans (go with the original flavor since you will be adding BBQ sauce and seasonings), 1/4 teaspoon salt, barbecue sauce or ketchup, dry mustard, allspice, and brown sugar (if using). If the brand of baked beans you are using already has brown sugar in it, then you don’t need to add additional. Stir well to combine.

Add meatballs to mixture. Cover and heat (about another 10 to 15 minutes).

Note: This does have a lot of beans. If you don’t want that much, cut the beans in half. Just remember to also halve the seasonings for the beans.

For that bacon burger taste, cook and crumble some bacon and sprinkle over the top, before serving.

 
STOVE TOP BEANS AND MEATBALLS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 to 1-1/4 pounds lean ground beef
• 1/2 cup evaporated milk
• 2/3 cup seasoned bread crumbs
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 2 Tablespoons olive oil (plus more if needed)
• 1 cup diced onions
• 2 large (28-ounce each) cans Baked Beans (original flavored)
• 1/4 teaspoon salt   
• 1/4 cup barbecue sauce, or ketchup
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/2 teaspoon allspice
• 2 Tablespoons light brown sugar (omit if baked beans you are using has additional brown sugar in it already)
• Bacon, cooked and crumbled, for garnish (optional)   

DIRECTIONS:

1. Mix well, ground lean beef, 1/2 cup evaporated milk, 2/3 cup soft bread crumbs, 1 teaspoon seasoned
    salt and 1/4 teaspoon black pepper.  Shape into 16 balls (about golf ball size).
2. Brown in deep skillet, or dutch oven, in 2 Tablespoon olive oil.  Cover, cook over low heat 10 minutes.
    Remove meatballs to platter and set aside. Add onions to skillet and cook until soft, about 3 to 4
    minutes, adding additional olive oil if needed.
3. Add Baked Beans, 1/4 teaspoon salt, barbecue sauce or catsup, dry mustard, allspice, and brown
    sugar (if using).  Stir well to combine. Add meatballs to mixture. Cover and heat (about another 10 to
    15 min).