Everyone loves steaks and burgers, but if you want some quick recipes to add a little something extra to your Independence Day barbecue, Beef. It’s What’s For Dinner. Has some recipes for you.
Mediterranean Beef Meatball Kabob
(Via Beef. It’s What’s for Dinner)
Ingredients
- 1 pound Ground Beef (93% lean or leaner)
- 1/4 cup dry breadcrumbs
- 2 egg whites or 1 whole egg
- 2 tablespoons chopped fresh parsley
- 2 tablespoons water
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 flatbreads (such as naan, lavash or pita
Cooking Instructions
- Heat oven to 400°F. Combine Ground Beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.
- Thread meatballs onto 4. 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.
- Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.
Roast Beef Potluck Rolls
(Via Beef. It’s What’s for Dinner)
Ingredients
- 1 pound thinly sliced reduced-sodium deli roast beef
- 1 package Hawaiian rolls (12 count)
- 1/4 cup cream-style prepared horseradish
- 6 slices reduced-fat provolone cheese
- 1/3 cup butter, melted
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried parsley leaves
- 2 teaspoons packed light brown sugar
- 1/4 teaspoon onion powder
Cooking Instructions
- Preheat oven to 350°F. Coat 9 x 13-inch baking dish with cooking spray. Cut rolls in half, horizontally. Place bottom half in prepare baking dish; spread horseradish on cut side. Top with Deli Roast Beef and cheese. Close sandwiches. Using a paring knife, cut into 12 sandwiches.
- Top with Deli Roast Beef and cheese. Close sandwiches. Using a paring knife, cut into 12 sandwiches. Combine butter, Worcestershire sauce, parsley, sugar and onion powder in small bowl; mix to combine. Pour butter mixture evenly over prepared sandwiches. Cover and refrigerate 1 hour to overnight. Bake sandwiches, uncovered, in 350°F oven 15 to 20 minutes or until cheese is melted and rolls are golden brown.
Tiny Beef Tart Tacos
(Via Beef. It’s What’s for Dinner)
Ingredients
- 12 ounces Ground Beef (93% lean or leaner)
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1/2 cup prepared mild or medium taco sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
- 1/2 cup shredded reduced fat Mexican cheese blend
- Toppings:
Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, sliced ripe olives (optional)
Cooking Instructions
- Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
- Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
- Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.
