Fresh Green Bean Casserole and BBQ Meatballs....my plan.

BBQ Meatballs and Fresh Green Bean Casserole.

This afternoon I have to go to a meeting and don't know how long it will take so I made up supper this morning and stuck it in the refrigerator to wait for me to finish it up.  This meal was inspired by Ree Drummond  the Pioneer Woman as I saw her prepare a similar meal recently on TV.  So thanks Dee for your inspiration.  I prefer to make fresh green beans and often blanch them and stick them back into the refrigerator until later and finish them up with a quick stir fry.

My family loves good old green bean casserole and this is a marriage using fresh beans and making a cheese sauce laden with bacon and aromatics.

Ingredients:
1-1 1/4 pounds fresh green beans ends removed, blanched 2-3 minutes in boiling water, shocked in ice water, and drained well.  Set aside.

3-4 slices diced fresh bacon
4-5 cloves garlic minced fine
1/2 red bell pepper, diced
1/2 large onion diced
2 T. butter
2 T. flour
2 1/4 C. milk
3/4 t. salt
black pepper
3-4 shakes cayenne pepper
1 C. shredded sharp cheddar cheese
1 generous cup crushed potato chips

Butter baking a shallow baking dish and preheat the oven to 350 degrees F if you are going to bake this now.  Cook the diced bacon over medium heat in a skillet. When it has browned add the peppers, onions, and garlic.  Cook 2-3 minutes more taking care not to let the onions and garlic get too brown.  Turn off the heat and let them rest.


Using a heavy bottomed sauce pan melt the butter over medium high heat and shake in the flour stirring as you do.  Cook a minute or so then add the milk all at once stirring without ceasing until it comes to a boil and thickens.   Add 3/4 t. salt and a shake of black and cayenne pepper.  Add the cheese stirring until it melts then add the bacon and vegetables.  Turn off the heat.

Stir in the green beans and pour into the prepared baking dish and top with the crushed potato chips.  Bake until the sauce bubbles around the edges and the chips are toasted golden brown, about 30 minutes.    Yield 4-5 servings.




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BBQ Meatball Ingredients:

1 1/2 pounds lean ground chuck
3/4 C. quick oats
1 C. milk
1/4 C. diced onion
1 1/2 t. salt
1/2 t. black pepper
1/4 C. safflower oil (for browning)
1/2 C. flour

Add the meat. oats, and milk to a bowl and mix well.  Add the onions and seasonings.  Form into meatballs of the desired size and place in the refrigerator to set up for 45 minutes or so.  Meanwhile prepare the sauce.

When ready to finish the dish flour the meatballs and brown them in the oil.  Transfer them to a baking dish and top with the sauce.

Sauce Ingredients:

1 C. ketchup
3/4 C. diced onion
3 T. vinegar
2 T. sugar
2 T. Worcestershire Sauce
3-4 shakes of hot sauce as desired

Stir all of the ingredients together and set aside until you are ready to bake the meatballs.  Then slather the sauce atop the browned meat and bake until bubbly and hot, about 45 minutes.  Yield 4-5 servings.



Note:  You could also brown the meat ahead then refrigerate or you can just make it all and cook it up in one session.  This just worked for me today!!