Have you ever had one of those nights where cooking was more of a chore than a joy. Well Last night started that way for me. My husband was working late (again), the kids were well GRUMPY and the grocery fairy was a no show (again).
I had a pound of ground beef thawed out, no plan and no real desire for anything. My first thought was to go with my dad’s old stand by recipe, gruel. Gruel is ground beef mixed with cream of mushroom soup served over mashed potatoes or rice. Gruel was a favorite of mine as a kid and my kids like it but it seems so heavy and it’s 100 degrees here in Texas. So here is what we ended up having.
- 1lb Ground beef
- Basil Pesto
- ½ a Red Onion, chopped
- Fresh Green Beans
- Fresh Baby Bellas, sliced
- Edam Cheese for topping
- 1 lb Whole wheat spaghetti
- Boil salted for the pasta. Add Pasta when the water boils.
- Mix the beef and pesto in a bowl and roll into mini meatball. I ended up with about 20 meatballs.
- Brown the meatballs in a splash of olive oil.
- Add the onion, green beans and mushrooms then simmer over low heat, cover until the pasta is al dente.
- Drain the pasta and mix with the meatball veggie mixture.
- Grate the cheese on top and serve.
My 6-year-old had three helpings and I had very little clean up. A 20-minute meal and one happy family.