7 Easy Family Dinners
m5 Meatball Bake
Since I always have ground beef, tomato sauce, spices, Parmesan, and eggs on hand, meatballs are an easy go-to dinner choice for me, because they're something I can make from pantry and fridge staples without going to the grocery store (ours is a good 20 minutes from home!)
Serve the meatballs piping hot over polenta, stuff them into long rolls for meatball subs, or pile them onto spaghetti. If you'd like to double the recipe, bake the meatballs in a high-sided roasting pan, like what you might use for a turkey.
INGREDIENTS
• 1 pound Five Marys dry-aged ground beef
• 2 large eggs
• 3/4 cup (about 3 ounces) freshly ground Parmesan cheese, plus more for serving
• 1/2 cup quick-cooking oats
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 to 1 teaspoon red pepper flakes (to taste)
• 1 (25-ounce) jar good tomato-based pasta sauce
• 1/2 cup fresh torn basil (from 3 large sprigs), optional - for serving
• Cooked polenta, noodles, rice, or vegetables, for serving
INSTRUCTIONS
Preheat the oven to 400 degrees F.
In a large mixing bowl, blend together the beef, eggs, cheese, oats, garlic powder, onion powder, salt, pepper, basil, oregano, and red pepper flakes. You can use a fork, but I find my hands to be the best tool here.
Pour the tomato sauce across the bottom of a 12-inch oven proof skillet. Using your hands, form the meat mixture into about 20 golf ball-sized balls, rolling each between your palms to make it smooth before nestling it into the sauce.
Bake the meatballs for 30 minutes, or until browned on top and cooked though. Sprinkle with the basil and serve piping hot, over polenta, noodles, rice, or vegetables, with extra Parmesan on the side.
2. BEEF, POTATO, & KALE SOUP
When you need a warming dinner that feeds a crowd, soup is always a good answer. On the ranch, I often make soups in the morning, so that if we get caught up in chores or animal emergencies in the early evening (which happens more often than not!), we have a hot, nutritious dinner ready quickly when we finally gather to eat. Serve this with hunks of torn baguette or dinner rolls and a green salad.
INGREDIENTS
• 2 pounds Five Marys dry-aged ground beef
• 5 medium shallots, thinly sliced
• 2 large leeks (white and light green parts only), halved lengthwise, rinsed, and sliced
• 3 cloves garlic, chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon ground black pepper, plus more as needed
• Pinch red pepper flakes (or up to 1 teaspoon, for a spicy soup)
• 1 dried bay leaf
• 8 cups beef bone broth
• 1 1/2 pounds baby red potatoes, quartered (if golf ball sized), or halved if smaller
• 1 large bunch (about 8 ounces) kale (any type) or collard greens, large center ribs removed, torn into large bite-size pieces (about 4 packed cups total)
• 1 tablespoon red wine vinegar, plus more as needed
INSTRUCTIONS
Heat a large, heavy pot or Dutch oven with a lid over medium-high heat. Add the beef and cook, breaking it up a little as you go, until browned all over, about 5 minutes. Add the shallots, leeks, garlic, salt, pepper, red pepper flakes, and bay leaf, and cook another 5 minutes, stirring frequently, or until the vegetables are just tinged with brown.
Add 2 cups of the bone broth. Using a wooden spoon, scrape any brown bits that have accumulated on the side of the pot to incorporate them. Add the remaining broth, then the potatoes and kale, and stir to incorporate. Bring the soup to a simmer, then reduce head to low and cover. Cook the soup for 20 minutes, stirring once in a while, or until the potatoes are totally tender. Stir in the vinegar. Season to taste with additional salt, pepper, and vinegar and serve in bowls, piping hot.
3. Crispy Sweet & Sticky Hoisin Beef
One of our favorite ways to use top round steaks! These meal makes fabulous leftovers too.
INGREDIENTS
For Crispy Beef :
• 2-2 1/2 pounds Five Marys Farms top round steak
• 1/2 teaspoon baking soda
• 2 garlic cloves, thinly sliced
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon fresh cracked black pepper
• 1/4 cup olive oil
• 1/2 cup corn starch
For Sauce :
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tablespoons orange marmalade
• 1-2 tablespoon rice wine vinegar
• 1 clove garlic, minced and chopped
• 1 teaspoon fresh grated ginger
• Juice of an orange
• 1 tablespoon sesame seeds
• 1/2 cup water
• 1 teaspoon cornstarch
For Garnishes :
• Chopped green onions
• Fresh herbs such as basil or cilantro
• More sesame seeds
INSTRUCTIONS
Slice the round steak into strips as thinly as possible. A partially frozen steak slices with ease! Place the strips into a large bowl and add the baking soda, garlic, soy sauce, and pepper to the meat. Mix thoroughly and let stand for 10 minutes. The cornstarch will be mixed into the meat just before frying the beef.
While the steak marinates, whisk all the sauce ingredients together except for the water and cornstarch. Heat a large skillet over medium-high heat. Add the oil. Mix the cornstarch into the beef and fry in batches, 1-2 minutes per side. Once fried, set the steak aside. Quickly add the sauce to a hot pan, along with the water and cornstarch, and bring to a simmer.
Add the beef back to the pan and coat with the sauce. Serve over rice, garnish, and enjoy!
4. Classic Pot Roast
Crockpots or dutch ovens are one of my most-used appliances in the kitchen. Are dinner times are very flexible based on what’s happening around the ranch, so I love to put a roast in the crockpot in the morning and cook it low and slow all day long until we are ready to eat. I’ll make a quick pot of rice or noodles, and you’ve got yourself a delicious meal!
INGREDIENTS
• 4 pound Five Marys cross rib roast or chuck roast
• 1 tablespoon olive oil
• 2 teaspoons Five Marys spice rub
• 1 cup water OR beef broth OR beer
• 1 medium onion, chopped
• 4-5 carrots, roughly chopped
• 4-5 Yukon gold potatoes, roughly chopped
• 2 sprigs rosemary
• Salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 300 degrees F. In a heavy bottom pan with a lid, brown the roast on all sides in the olive oil over medium heat. Season with Five Marys spice rub. Add the water/beef broth/beer to the pan and bake for 2 hours.
Remove the roast from the oven and add the onions, carrots, potatoes, and rosemary. Make sure to nestle as many vegetables into the broth as possible. Season with salt and pepper.
Add a bit more liquid, if needed. Cook an additional hour or two or until the carrots and potatoes are fork tender.
When the roast is tender and cuts with a butter knife, remove from the oven and allow to rest for 30 minutes.
*You also have the option of cooking this in a slow cooker… 4 hours on high or 6-7 hours on low.
5. Sheet Pan Steak & Veggies
We love a one pan dinner around here! This recipe is extremely flexible… substitute whatever kind of steak and veggies you have on hand!
INGREDIENTS
• 2 pounds mini/small potatoes
• 1 1/2-2 pounds Five Marys Farms sirloin steak, sliced into 1 inch strips
• 2 zucchinis, sliced into half-inch coins
• 2-3 tablespoons olive oil
• 2-3teaspoons Five MarysFarmsspice rub
• Additional salt and pepper to taste
Horseradish Sour Cream
1 cup sour cream
1/2 cup prepared horseradish
Squeeze of fresh lemon
Salt and pepper to taste
INSTRUCTIONS
Preheat oven to 425 degrees. Boil the potatoes 15 minutes. While the potatoes boil, slice the steak and the zucchinis. Line a baking tray with parchment paper.
Place the steak in one third of the pan and the zucchini slices into another third of the pan. Drain the potatoes and rinse them in cold water until you can handle them. Slice in half and place on the sheet pan in the final third of the pan.
Dress the steak and veggies with olive oil, seasonings, and any additional pepper and salt. Roast 15-20 minutes until you’ve reached your desired temp for the steak. Serve with horseradish sour cream for dipping!
Mix horseradish sour cream ingredients in a bowl. This keeps in the fridge for up to one week.
6. Ground Beef Sausage Flatbreads
When it comes to pizza toppings, pork gets all the attention. But with a basic seasoning blend, ground beef makes extremely good sausage. For a new take on pizza night, I grill store-bought flatbread and pile it with earthy caramleized onions, the sausage, Gruyére or Gogonzola, and a tangle of arugula. It doubles easily for a crowd, and all the toppings can be made ahead.
INGREDIENTS
FOR THE ONIONS
• 1/4 cup extra-virgin olive oil
• 3 large sweet onions (about 2 1/2 pounds total), halved and thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, very thinly sliced, plus 1 smashed clove
• 1 tablespoon balsamic vinegar
FOR THE SAUSAGE
• 1 pound Five Marys dry-aged ground beef
• 3/4 teaspoon ground fennel
• 3/4 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
FOR SERVING
• 2 tablespoons extra-virgin olive oil, plus more for grilling
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 packed cups (about 2 1/2 ounces) baby arugula
• 4 (roughly 8-inch long) pieces naan (or other sturdy store-bought flatbread)
• 1 large garlic clove, halved
• 6 ounces Gorgonzola cheese, crumbled, or 8 ounces freshly grated Gruyère cheese (or a mixture of the two)
INSTRUCTIONS
In a large heavy skillet, heat the oil over medium-low heat. Add the onions and cook, stirring frequently, for 20 to 30 minutes, or until golden brown. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the sliced garlic and continue cooking another 15 minutes or so, until the onions are nice and dark brown, adding a splash or two of water toward the end of the cooking time, if necessary, to prevent the onions from sticking or burning. Stir in the vinegar, then transfer the mixture to a plate and set aside.
While the onions cook, make the sausage: In a bowl, blend together the beef and remaining spices.
When the onions are done, increase the heat to medium-high. Add the beef mixture to the pan and cook, stirring frequently and breaking up the meat, until the meat is nicely browned and beginning to crisp at the edges, 6 to 8 minutes. Remove the pan from the heat and use a slotted spoon to transfer the meat to a paper towel-lined plate. (You can cook the onion mixture and the meat ahead and set aside for up to 1 hour, or refrigerate overnight).
Preheat a gas or charcoal grill to medium-high heat (about 400 degrees F). In the bottom of a medium mixing bowl, whisk together the olive oil and lemon juice with a little salt and pepper. Add the arugula on top, but don’t mix it with the dressing quite yet. Brush or rub the naan on one side with olive oil, then rub the oiled sides with the smashed garlic clove.
When the grill is hot, brush the cooking grates clean. Grill the naan oiled side-down for 1 to 2 minutes with the lid closed, until marked and toasted. Flip the naan and use a fork to spread the onion mixture, beef, and cheese(s) between them. Close the lid and cook for another minute or two, until the cheese has melted. Transfer the flatbreads to a cutting board. Toss the arugula with its dressing and pile it atop the flatbreads. Cut into pieces, and serve.
7. Sloppy Joe Tray Bake
This meal is so satisfying… and nostalgic! Serve with some potato salad and your favorite chips for a fun summer night meal :)
INGREDIENTS
• 1 pound of Five Marys ground beef
• 1 small red onion, diced
• 1 clove of garlic, smashed
• 1 15 ounce can of tomato sauce
• 2 tablespoons of A1 or Worcestershire sauce
• 1/4 cup packed brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 packaged tray of 12 dinner rolls (such as Kings Hawaiian)
• 3 tablespoons melted butter
• 1 1/2 cups shredded mozzarella
INSTRUCTIONS
Preheat oven to 375 degrees F. In a large skillet, brown the ground beef with the onions. Once cooked, season with salt and pepper, then add garlic tomato sauce, A1 or Worcestershire sauce, brown sugar, paprika, and onion powder.
Simmer for 6-7 minutes. Slice the rolls in half. Butter a 9x13 glass baking tray using half the butter. Lay the bottom half of the rolls in the tray. Pour the sloppy joe mixture over the bottom bread and cover with cheese.
Add top buns and brush with the remaining melted butter. Bake 15-20 minutes or until the buns are crisp and cheese is melted.