beefdinner hashtag performance

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Perfect short rib ragu! The full recipe can be found on my website (click the link in my bio) or google “zestful kitchen shortrib ragu” #beefragu #shortribragu #shortrib #beefdinner #DinnerIdeas #recipeoftheday #recipeshare #fyp @beefitswhatsfordinner

Perfect short rib ragu! The full recipe can be found on my website (click the link in my bio) or google “zestful kitchen shortrib ragu” #beefragu #shortribragu #shortrib #beefdinner #DinnerIdeas #recipeoftheday #recipeshare #fyp @beefitswhatsfordinner

Using up some frozen beef meatballs I made in December for my Meatball Puff Pastry Bites! I didn't end up getting to serve them as an appetizer during the holidays, so I'm making use of them in this super easy but elegant dinner that requires literally a handful of ingredients. It's just so easy. And it's a great excuse to stock up on pre-made frozen beef meatballs. Here's what you'll need: 1 teaspoons Roasted Chicken Better than Bouillon 1 cup acini de pepe pasta 1/2 cup chopped cocktail onions 1 pound frozen beef meatballs 2 tablespoons butter 2 cups mixed lettuces/spring greens good extra-virgin olive oil good balsamic vinegar kosher salt and black pepper Whisk together water and Better than Bouillon. Bring seasoned water to a boil in a large braiser or sauté pan. Add pasta and cook, uncovered, until slightly tender but still firmer than al dente, about 9 minutes. Stir in onions then arrange meatballs over top. Dot butter over top and add in 1/4 cup water. Reduce heat to low, cover, and cook until meatballs are warmed through and pasta is al dente, about 6 minutes. Meanwhile, toss together lettuces with a drizzle of olive oil and balsamic vinegar. Season to taste with salt and pepper. Serve pasta and meatballs with salad. What other weeknight dinners should Iowa Beef (@beefitswhatsfordinner) and I make with meatballs?! #recipeshare #recipeoftheday #meatballdinner #beefdinner #groundbeefrecipe #weeknightrecipe #fyp

Using up some frozen beef meatballs I made in December for my Meatball Puff Pastry Bites! I didn't end up getting to serve them as an appetizer during the holidays, so I'm making use of them in this super easy but elegant dinner that requires literally a handful of ingredients. It's just so easy. And it's a great excuse to stock up on pre-made frozen beef meatballs. Here's what you'll need: 1 teaspoons Roasted Chicken Better than Bouillon 1 cup acini de pepe pasta 1/2 cup chopped cocktail onions 1 pound frozen beef meatballs 2 tablespoons butter 2 cups mixed lettuces/spring greens good extra-virgin olive oil good balsamic vinegar kosher salt and black pepper Whisk together water and Better than Bouillon. Bring seasoned water to a boil in a large braiser or sauté pan. Add pasta and cook, uncovered, until slightly tender but still firmer than al dente, about 9 minutes. Stir in onions then arrange meatballs over top. Dot butter over top and add in 1/4 cup water. Reduce heat to low, cover, and cook until meatballs are warmed through and pasta is al dente, about 6 minutes. Meanwhile, toss together lettuces with a drizzle of olive oil and balsamic vinegar. Season to taste with salt and pepper. Serve pasta and meatballs with salad. What other weeknight dinners should Iowa Beef (@beefitswhatsfordinner) and I make with meatballs?! #recipeshare #recipeoftheday #meatballdinner #beefdinner #groundbeefrecipe #weeknightrecipe #fyp

This meal has been on repeat lately 😅 so comforting #beefdinner #cookwithme #familydinner #biscuits #baking #cooking #sahm #momlife #dinnerwithme #DinnerIdeas #mashedpotatoes

This meal has been on repeat lately 😅 so comforting #beefdinner #cookwithme #familydinner #biscuits #baking #cooking #sahm #momlife #dinnerwithme #DinnerIdeas #mashedpotatoes

Hearty Meatball Stew with Peas and Potatoes by @opalester_oren Meatballs: 1 pound/450 grams ground beef 1 small onion, grated ½ cup finely chopped parsley 1 tablespoon paprika 1 teaspoon kosher salt ½ tablespoon Ras el Hanout 3 tablespoons breadcrumbs 2 tablespoons olive oil Stew: 5-6 medium potatoes, peeled and cut into large chunks 1 cup frozen peas 4 garlic cloves, thinly sliced 5 ripe tomatoes, blended or grated 1 tablespoon tomato paste 2 tablespoons paprika Kosher salt, to taste 2½ cups water (or enough to cover) In a large bowl, combine the ground beef, grated onion, parsley, paprika, salt, Ras el Hanout, breadcrumbs, and olive oil. Mix gently until just combined. Roll into small, even-sized meatballs (about 1 inch in diameter) and set aside. In a large, wide pot over medium heat, heat a drizzle of olive oil. Add the sliced garlic and cook until fragrant, about 1 minute. Stir in the paprika and tomato paste, letting them toast for 30 seconds. Pour in the blended tomatoes, season with salt, and cook until the sauce thickens slightly, about 10 minutes. Add the potatoes and peas to the pot, stirring to coat in the sauce. Pour in the water, ensuring the vegetables are just covered. Bring to a gentle simmer. Carefully nestle the meatballs into the stew, ensuring they are submerged. Cover and let simmer over low heat for 25 minutes, or until the potatoes are tender and the meatballs are cooked through. Taste and adjust seasoning as needed. Serve warm with crusty bread or over couscous for a complete meal. Tips for success: For extra depth of flavor, sear the meatballs in a little oil before adding them to the stew. If the sauce reduces too much, add a splash of water to maintain a velvety consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—flavors deepen beautifully overnight. Enjoy! #meatballrecipe #meatballsdinner #beefrecipes #beefmeatballs #beefdinner #meatballstew

Hearty Meatball Stew with Peas and Potatoes by @opalester_oren Meatballs: 1 pound/450 grams ground beef 1 small onion, grated ½ cup finely chopped parsley 1 tablespoon paprika 1 teaspoon kosher salt ½ tablespoon Ras el Hanout 3 tablespoons breadcrumbs 2 tablespoons olive oil Stew: 5-6 medium potatoes, peeled and cut into large chunks 1 cup frozen peas 4 garlic cloves, thinly sliced 5 ripe tomatoes, blended or grated 1 tablespoon tomato paste 2 tablespoons paprika Kosher salt, to taste 2½ cups water (or enough to cover) In a large bowl, combine the ground beef, grated onion, parsley, paprika, salt, Ras el Hanout, breadcrumbs, and olive oil. Mix gently until just combined. Roll into small, even-sized meatballs (about 1 inch in diameter) and set aside. In a large, wide pot over medium heat, heat a drizzle of olive oil. Add the sliced garlic and cook until fragrant, about 1 minute. Stir in the paprika and tomato paste, letting them toast for 30 seconds. Pour in the blended tomatoes, season with salt, and cook until the sauce thickens slightly, about 10 minutes. Add the potatoes and peas to the pot, stirring to coat in the sauce. Pour in the water, ensuring the vegetables are just covered. Bring to a gentle simmer. Carefully nestle the meatballs into the stew, ensuring they are submerged. Cover and let simmer over low heat for 25 minutes, or until the potatoes are tender and the meatballs are cooked through. Taste and adjust seasoning as needed. Serve warm with crusty bread or over couscous for a complete meal. Tips for success: For extra depth of flavor, sear the meatballs in a little oil before adding them to the stew. If the sauce reduces too much, add a splash of water to maintain a velvety consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—flavors deepen beautifully overnight. Enjoy! #meatballrecipe #meatballsdinner #beefrecipes #beefmeatballs #beefdinner #meatballstew

#cookingvideo #cookingasmr #cookingathometiktoktv #foodasmr #cookingmeat #beefdinner #foodieasmr #foodtiktok #FoodTok #homecook #homecooking

#cookingvideo #cookingasmr #cookingathometiktoktv #foodasmr #cookingmeat #beefdinner #foodieasmr #foodtiktok #FoodTok #homecook #homecooking

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