Type what you have

Ingredients

• ✓ ground veal
• ground beef
• ground pork
• white bread
• milk
• egg
• onion
• nutmeg
• clove
• salt
• black pepper
• butter
• water
• tomato
• beef broth
• onion soup mix

Instructions

1. 1 Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
2. 2 Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

By Glenda Morrison de Kruif

Ingredients

• ✓ ground veal
• bread crumb
• egg
• baby carrot
• ketchup
• garlic
• onion
• salt
• parsley
• chili powder
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
3. 3 Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

By malupop

Ingredients

• ✓ ground veal
• water
• savoy cabbage
• long grain rice
• tomato sauce
• ground beef
• ground pork
• onion
• garlic
• salt
• parsley
• black pepper

Instructions

1. 1 Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot). Insert the trivet. Remove tough outer leaves and core from cabbage. Place cabbage, core-side down, on the trivet.
2. 2 Close and lock the lid; set the vent to Sealing. Select Manual function according to manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While cabbage is cooking, place rice in a small bowl and cover with water; set aside to soak. Measure out 1/3 cup tomato sauce (from 1 can) and pour into a large bowl. Add beef, pork, veal, onion, garlic, 1 teaspoon salt, parsley, and pepper; set aside.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from the pot insert. Add remaining tomato sauce from the open can and 1 teaspoon salt to the pot. Replace the trivet in the pot.
5. 5 Drain rice and add to meat mixture; stir to combine.
6. 6 Separate cooked cabbage leaves carefully and shave off tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour remaining 1 can tomato sauce over rolls.
7. 7 Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Bren

Ingredients

• ✓ ground veal
• black pepper
• nutmeg
• garlic salt
• sugar
• parsley
• oregano
• tomato paste
• parmesan cheese
• garlic
• egg
• corn flake cereal
• ground pork
• ground beef
• red wine
• olive oil
• garlic
• salt
• sugar
• basil
• parsley
• oregano
• tomato sauce
• tomato paste
• tomato

Instructions

1. 1 For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
3. 3 Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
4. 4 Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.

By Jansen

Ingredients

• ✓ ground veal
• cornstarch
• mozzarella cheese
• parmesan cheese
• olive oil
• parsley
• ricotta cheese
• lasagna noodle
• black pepper
• salt
• garlic powder
• onion powder
• egg
• bread crumb
• ground pork
• ground beef
• chicken breast
• chicken broth
• escarole
• carrot
• garlic
• onion
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
2. 2 Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
3. 3 Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
4. 4 Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
5. 5 Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
6. 6 Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
7. 7 Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
8. 8 Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
9. 9 Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
10. 10 Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.

By Dsom216