#SundaySupper: Meatballs

I’m pretty excited about today’s #SundaySupper theme. Meatballs! The meatball varieties are almost endless and I can’t wait to see what everyone has cooked up. You can check out the extensive list by scrolling past my recipes. Thanks to Sue of A Palatable Pastime for hosting today.

I didn’t know which direction I was going to go with my recipe and decided to look to my bookshelf instead of the internet. I had a few good contenders from Alex Guarnaschelli, Amanda Freitag, and Giada De Laurentiis, but when I saw Chili Meatballs with Cheese Dipping Sauce from Rachael Ray I was sold. I thought, “Well that’s different!” And they were. However, they were not very photogenic meatballs (which is probably why it wasn’t one of the photographed recipes in her cookbook). When scrolling through photos on my camera my husband thought they were a healthy no-bake granola-ball type of thing. They were definitely delicious though and I was already thinking about how I could improve the meatball and try again. I was going to put the crushed tortilla chips in the meatball instead of coating them in the chips and I was going to pulse the kidney beans so they’d be more incorporated with the meat. Firecracker pointed at them, but wouldn’t give them a second glance to try any. Chili Meatballs

When I got around to making Chili Meatballs v2 I ran into some issues. Number one being that I accidentally donated the can of kidney beans during Chick-fil-A’s Leap Day food drive. Number two being some unwelcome ants hanging out by my stove. (Thank goodness for an awesome Terminix guy who could show up on his way home that day!) I needed to cook my ground sirloin lest risk it going bad, so it was on to Plan B.

Plan B had to be something that allowed me to get everything done on the “safe” side of the kitchen and didn’t require a trip to the store. (I feel like that latter condition pops up a lot, but hey, when it’s cold out who wants to bundle up two babies for a trip to the grocery store?!)

I created my meatball mixture during naptime and baked 5 of them just to be sure they tasted good enough to share and attempt photography during daylight hours. Question: How in the world does one take photos of balls of meat?! I couldn’t come up with anything and will not be submitting my photos for this week’s Readers Choice Awards. More dedicated planning probably would have helped to add some fun garnishes and background props. Lighting, time, and skill would also be beneficial.

The result was a Lauren original that Firecracker devoured! He spied the plate of meatballs sitting on the counter. I’d venture to guess that he thought they were a sweet because I’d not seen the “Can I eat it?” reaction for anything else. I completely expected him to run away when I offered him a bite, but to my surprise he took that bite! And then came back for another. And another. I put the plate down on his table and watched in awe while he ate a total of 4 (cold) meatballs. I was sure to tell him what he was eating (“meatballs”) so that he could associate the word to the food and hopefully eat meatballs again. He ate another 3 for lunch the next day.

Bourbon Baked Bean Meatballs  Sew You Think You Can Cook

I served these alongside some steamed broccoli and “creamettes”. Creamettes are a wonderful creation of my grandmother’s – cooked pasta (usually elbow macaroni, but I used shells because that’s what I had) sauteed in butter until lightly crispy and seasoned with salt. Simplicity at its most delicious.

An Original Recipe

Bourbon Baked Bean Meatballs


  • 1 1/2 lb ground sirloin
  • 2/3 C canned bourbon baked beans, smashed
  • 1/2 C panko breadcrumbs
  • 1 egg
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Kosher salt
  • 1/2 tsp ground mustard
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper


  1. Preheat oven to 400 degrees F. Lightly grease a large casserole dish.
  2. In a large bowl, mix all ingredients until combined, using your hands. Form 20 golf ball sized meatballs.
  3. Arrange meatballs in the prepared casserole dish. Bake 12-15 minutes, until cooked through.

Bourbon Baked Bean Meatballs for #SundaySupper from Sew You Think You Can Cook

Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Dislcaimer: This post contains affiliate links.

A BBQ Potluck

This month a smaller than normal group got together for some barbecue food. Due to scheduling conflicts with the neighborhood clubhouse we had to meet on a Thursday instead of a Tuesday. It’s also travel season now that school’s out. But that didn’t stop us from having some fantastic food!

BBQ potluck

Here is a sampling of the recipes brought to the BBQ potluck:

I am really excited for our meeting in a couple of weeks when we’re having breakfast!!

    #HotSummerEats: Cherry Chipotle Baked Beans

    HotSummerEatsWe’ve just crossed the halfway point of #HotSummerEats hosted by Camilla of Culinary Adventures with Camilla. My menu continues with my husband’s favorite recipe of not only the week but of any that I’ve created to date.

    I was happy to see that Not Ketchup was sponsoring this event. 64b31-not2bketchupThey generously provided bottles of their dipping sauce during last year’s #10DaysofTailgate during which I made Maize and Blue Chicken Salad. This time I requested a bottle of their Cherry Chipotle dipping sauce with the plan to make baked beans.

    I had so much fun creating my Whiskey Bacon Baked Beans that I knew I wanted to try making more flavors. During that first batch of beans I realized just how much 1 lb of beans really is so I decreased the amount but feel free to double my recipe if you’re feeding a crowd. I actually made these beans twice – each time bringing them to a small potluck, and each time getting compliments. I kept this recipe vegetarian for some of my guests but feel free to substitute chicken stock or even add bacon!

    An Original Recipe

    Cherry Chipotle Baked Beans


    • 1 C dry great northern beans (soaked and drained according to package directions)
    • 1/2 red bell pepper, diced
    • 1 Vidalia onion, diced
    • 1/4 C Cherry Chipotle Not Ketchup
    • 2 tbsp molasses
    • 1 tsp Kosher salt
    • 1/2 tsp ground mustard
    • 1/4 tsp black pepper
    • pinch cayenne (optional and to taste)
    • 1 1/2 C vegetable broth


    1. Place all ingredients in slow cooker. Stir. Cook on LOW 6 – 7 hours until beans are tender and sauce thickened.

    Cherry Chipotle Baked Beans for #HotSummerEats from Sew You Think You Can Cook

    Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

     Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

    #SundaySupper: Beantastic

    Today’s #SundaySupper is celebrating the bean. Any type of bean is fair game. When you stop and think about it, that’s a very broad assignment. Which doesn’t make narrowing down a recipe to make very easy. There are the beans that first come to mind – those beans in a can (or dry): black beans, pinto beans, kidney beans, etc. There are the beans in the produce aisle: green beans, pole beans, lima beans, etc. Then there’s the beans you don’t think of as beans – those on the sweet side of life: cacao, coffee, and vanilla. And don’t forget about the soy bean!

    I’ve never thought about beans so much in my life and I have Tammi of Momma’s Meals to thank. Make sure you scroll past my recipe to see the wide variety of beany recipes!

    Making baked beans from scratch has been a culinary bucket list item for me. My recipe though isn’t a technical baked bean because I tackle the job with the help of my trusty slow cooker! I did my research and created a Lauren Everson original recipe. And this one isn’t even my New Year’s Resolution recipe! I’ll be sharing that for Stir Fry Day Friday this week.

    Back to the beans. There’s been a bottle of whiskey sitting in our liquor cabinet for quite some time. I don’t even know where it came from. I almost donated it to my brother-in-law when we moved, but I held on to it, thinking it could come in handy. The day had finally arrived. I decided to use it in my baked beans! Whiskey and bacon. I knew I had a winner there.

    I loaded up my slow cooker and crossed my fingers that my flavors would meld nicely and my beans would cook properly. This adventure was the first time I’d purchased dried beans! Question: what does it mean when “they” say to “sort” the beans? My intuition tells me it means finding the “bad” beans and tossing them – but how do you know if it’s a “bad bean?”

    When I dumped all of the ingredients into the slow cooker I was over powered by the smell of the whiskey. I figured I’d give it half of the cook time before deciding if I needed to mellow it down with more sugar. I tasted my sauce throughout the day and was excitedly happy with how perfect things were coming along. These baked beans are easy to make and have much more flavor than a can of baked beans. Bring a pot of these to your next picnic or potluck and you’ll be everyone’s favorite person. Did I mention whiskey and bacon?

    An Original Recipe

    Whiskey Bacon Baked Beans


    • 1 lb dry navy beans
    • 1 onion, chopped
    • 4 strips center cut bacon, chopped
    • 1/4 C molasses
    • 1/2 C dark brown sugar
    • 1/4 C ketchup
    • 2 tbsp spicy mustard (I used El Diablo Texas Chili)
    • 1 C whiskey
    • 2 C water
    • 1/2 tsp black pepper
    • 1 1/2 tsp Kosher salt


    1. Rinse, drain, and sort beans. Soak them in 2 qt water (or according to package directions) over night.
    2. Put beans and remaining ingredients in to a slow cooker.
    3. Cook on LOW 10 hours, or until beans are tender and sauce has thickened.

    Whiskey Bacon Baked Beans | Sew You Think You Can Cook

    Beantastic Beginners:

    Bean-a-rific Soups and Stews:

    Bean-a-licious Sides:

    Incredi-bean Main Meals:

    Amaze-beans Sweet Endings:


    Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.