Easter dinner seems to steal the limelight and get all of our time and attention, but what about the rest of the day? This year I decided to be more creative than simply putting out some cheese and crackers and shrimp cocktail like we usually do on holidays. Something easy since we will be busy prepping for dinner and doing all of the kid stuff.
Meatballs. I will make meatballs with my marinara sauce. That will be a nice change-up!
For this #CollectiveBias shop I headed out to Walmart for some ingredients. To make things a bit easier I picked up a Kraft Fresh Take Italian Parmesan meal kit to use for my meatballs. I’m all about simplicity and the Italian Parmesan kit has just what I needed – Italian flavored breadcrumbs and shredded Parmesan cheese. Perfect.
Since I was running a little late I also picked up a Southwest 3-Cheese Fresh Take meal kit to make some fish tacos for dinner.
After getting my groceries home I made some delicious fish tacos for dinner with the Southwest 3-Cheese meal kit and it couldn’t be simpler. I will add this recipe below as a bonus because it turned out really well.
Okay, back to my Easter meatballs. While I had my marinara sauce simmering on the stove I gathered up my ingredients: Kraft Fresh Take Italian Parmesan meal kit, milk, sea salt, red pepper flakes, garlic powder, oregano, hot sauce, Worcestershire sauce, a small onion, and ground beef.
I added all of my ingredients in a medium sized bowl and made sure everything was thoroughly combined. No one wants to bite into a meatball with a dry blob of breadcrumbs in it, right? Get in there with your hands and make sure everything is really combined.
Once your ingredients are combined, spray a pan with cooking spray and then form your meat mixture into balls. In retrospect I should have formed them in the shape of eggs to fit the Easter theme.
The size of your meatballs is up to you and you may have to adjust cooking time based on the size you choose. Mine were about the size of a golf ball.
Cook your meatballs at 400 degrees for about 20-25 minutes and serve on a platter with a bowl of marinara sauce for dipping. Easy, delicious, and a little different from your typical holiday appetizer.
Meatballs and Marinara Sauce
- 1 pound ground beef
- 1/4 tsp sea salt
- 1 small onion diced
- 1/2 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- 3/4 tsp dried oregano
- 3/4 tsp red pepper flakes
- 1 dash hot sauce
- 1 1/2 tbsp Worcestershire sauce
- 1/3 cup milk
- 1 Kraft Fresh Take Italian Parmesan meal kit
- 1 14.5 ounce can diced tomatoes
- 1/2 6 ounce can tomato paste
- 2 tablespoons chopped fresh basil
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- ground black pepper to taste
- 3 tablespoons olive oil
- 1/4 cup finely diced onion
- 1/4 cup white wine
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, 1/4 cup of the Fresh Take Parmesan cheese, and 1/2 cup of the Fresh Take bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
- In a food processor place tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
- Simmer for 30 minutes, stirring occasionally.
Adapted from Meatball Nirvana
Chipotle Lime Fish Tacos
- 1 pound cod loin
- 1 ten oz pkg taco sized tortillas
- 1 Kraft Fresh Take Southwest 3-Cheese meal kit
- 1/2 cup light sour cream
- 1/4 cup adobo sauce from chipotle peppers
- 1 tablespoons lime juice
- 1/4 teaspoon cumin start at 1/8 tsp and adjust from there
- 1/4 teaspoon chili powder start at 1/8 tsp and adjust from there
- 1/4 teaspoon seafood seasoning such as Old Bay™
- 1/2 teaspoon fresh cilantro
- salt and pepper to taste
- red cabbage
- Preheat oven to 350
- Cut the cod loin into chunks and coat with the Fresh Take breadcrumb seasoning. Cook for about 15 minutes in the oven.
- To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning, and cilantro. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Assemble tacos by placing fish pieces in the center of tortillas with desired toppings; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.