Recipe of the Week! Meatballs!

This is undoubtedly one of the best ways to prepare ground beef. Not only does it take WAY less time than meatloaf {which, by the way, I use the same recipe for} but it's just something different when you aren't in the mood for a burger. I love the way meatloaf is tender and flavorful and juicy, unlike a hamburger where you have a nice crispy crust.

Meatballs are also very versatile. Make a double batch and put leftovers in the freezer for another meal option. Not just for your spaghetti, they can be used in soups, sandwiches and served with a variety of toppings.

For now, here's your basic meatball recipe. I like to use oatmeal instead of bread crumbs, but that's just because I HAVE oatmeal and don't have breadcrumbs! Same difference. Experiment a little. They're a pretty forgiving little morsel.

1	lb lean (at least 80%) ground beef
1/2	cup Progresso® Italian-style bread crumbs
1/4	cup milk
1/2	teaspoon salt
1/2	teaspoon Worcestershire sauce
1/4	teaspoon pepper
1	small onion, finely chopped (1/4 cup)
1	egg

Mix ingredients together. Spray a 9x13" glass pan and bake about 20-ish minutes @400 degrees F.

When you take them out, let them rest about 10 minutes so the juices in the pan reabsorb for JUICY, tender meatballs.

Recipe of the Week! Garden Gazpacho

What better way to put a bumper crop of tomatoes to use than a refreshing gazpacho? This one includes a generous amount of cucumber, bell pepper and onion for more garden flavor. A different take on the traditional home made salsa.

GAZPACHO
2 slices crusty Italian bread (1/2 inch thick), torn into pieces (1 cup)
4 cups coarsely chopped seeded tomato
2 cups coarsely chopped peeled seedless cucumber*
1 1/2 cups coarsely chopped red bell pepper
1 cup coarsely chopped red onion
2 garlic cloves, crushed
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt

GARNISH
1/4 cup finely diced seedless cucumber*
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion

1. Place bread in small bowl; add enough cold water to cover. Let stand 10 to 15 minutes or until softened.

2. Combine all remaining gazpacho ingredients in large bowl. Squeeze excess moisture from bread; add to vegetable mixture.

3. Process vegetable mixture in food processor or blender, in batches if necessary, until smooth. Place in large bowl. Cover and refrigerate 1 hour or up to 1 day to allow flavors to blend.

4. Combine all garnish ingredients in small bowl. Serve gazpacho sprinkled with garnish.

TIP *Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.

4 (1 1/2-cup) servings