4 P.M. INTERVIEW: Wisconsin Beef Council
Angie Horkan, with the Wisconsin Beef Council, shares recipes perfect for families to prepare together.
Italian Beef Meatball Sandwich Rolls
1 recipe Italian-Style Beef Sausage
2 eggs, divided
1/4 cup seasoned dry bread crumbs
12 cherry-sized mozzarella balls (about 6 ounces)
12 ounces refrigerated pizza dough
2 tablespoons shredded Parmesan cheese
Marinara sauce, chopped basil leaves (optional)
Preheat oven to 400°F. Combine Italian-Style Beef Sausage mixture, 1 egg and bread crumbs in large bowl; mixing thoroughly. Shape into 12, 2-inch meatballs. Place a mozzarella ball in the middle of each meatball, making sure the mozzarella ball is completely covered with the beef mixture. Place meatballs on aluminum-foiled lined broiler rack coated with cooking spray. Bake in 400°F oven 24 to 27 minutes.
Cook's Tip: Italian-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon ground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly, but thoroughly.
Cut dough into 12 pieces, about 1 ounce each. Stretch each piece to cover 1 meatball, pinching the edges to seal. Place on parchment-lines shallow-rimmed baking sheet, seam-side down. Place remaining 1 egg in small bowl, beat with a fork. Brush rolls with egg; top with Parmesan cheese.
Bake rolls in 400°F oven 10 to 12 minutes or until golden brown. Serve with marinara sauce and basil, as desired.
Lazy Day Beef and Vegetable Soup
2-1/2 pounds beef Stew Meat, cut into 3/4-inch pieces
2 cans (14 to 14-1/2 ounces each) reduced-sodium beef broth
1 can (15 ounces) chickpeas, rinsed, drained
1 can (14-1/2 ounces) no-salt added diced tomatoes, undrained
1 cup water
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in 4-1/2 to 5-1/2-quart slow cooker; toss to coat well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)
Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Season with salt and pepper, as desired. Stir well before serving. Serve with cheese, if desired.
Alternate Cooking Method:
This recipe can be made in a 6-quart electric pressure cooker. Use 1 cup elbow noodles for ditalini. Place beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add vegetables and pasta; close and lock pressure cooker, set timer for additional 5 minutes. When complete, use quick-release feature to release pressure; carefully remove lid. Garnish with cheese, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
PERSONAL BEEF PIZZAS
1 recipe Italian-Style Beef Sausage
1-1/2 cups pizza sauce
4 round thin sandwich breads, any variety, split
1/2 cup shredded mozzarella cheese
Sliced black or green olives, sliced red or yellow bell peppers or sliced red onions (optional)
Prepare Italian-Style Beef Sausage. Stir in pizza sauce; cook 2 to 3 minutes or until heated through, stirring frequently. Keep warm and set aside.
Italian-Style Beef Sausage: Combine 1 pound Ground Beef, 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Place sandwich thins, cut sides up, on rack of broiler pan. Spoon equal amounts of sausage mixture on each bread half. Evenly sprinkle with cheese and toppings, as desired.
Place pizzas on rack of broiler pan so surface of cheese is 3 to 4 inches from heat. Broil 4 to 5 minutes or until cheese is melted and bubbly.