This week I share a few favorite meaty recipes that I've recently experimented with. They're all simple, delicious and not too hard on the wallet. You'll have Skillet Spaghetti with Meatballs on the dinner table in a snap. Meaty Mozzarella Pie is another great simple dinner idea. And, Quiche always reminds me of Spring. Beefy Quiche is a hearty version that's perfect for a Spring supper.

Happy eating!

Skillet Spaghetti with Meatballs

1 (28-oz. jar) spaghetti sauce 1 1/2 C. water 12 oz. spaghetti (I use thin spaghetti) broken in thirds 1/2 C. shredded mozzarella cheese 1/2 C. grated Parmesan cheese

In a large skillet, combine spaghetti sauce and water, whisking to combine. Bring to a boil over medium-high heat. Add spaghetti and stir well, making sure spaghetti is completely covered in sauce (you can add up to a quarter cup more water if needed). Bring to a boil again. Cover and reduce heat to low. Simmer for 20-25 minutes, stirring frequently. Add more spaghetti sauce if the dish seems dry. Stir in meatballs and top with cheese. Serve immediately.

Meatballs

1 lb. lean ground chuck 1 egg 2 T. water 1/2 C. Italian bread crumbs 1/4 C. minced onion 1/2 tsp. salt 1/8 tsp. pepper

Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper. Add ground beef, broken into chunks. Mix with your hands, then form into 1- inch balls. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.

Mozzarella Meat Pie

2 pounds ground chuck 1/3 C. chopped onion 1/3 C. chopped celery 8 oz. shredded mozzarella 1 pkg. spaghetti sauce mix 1 (8-oz.) can crescent rolls

Brown and drain ground chuck. Add onion and celery and cook till tender. Add remaining ingredients, reserving half of cheese. Separate crescent rolls, press into a pie pan. Place mixture in pan and top with remaining cheese. Bake at 375 degrees for 15-20 minutes or until crust is lightly browned.

Beefy Quiche

1 pkg. refrigerated pie crust 1 pound ground beef 1 onion, chopped 2 cloves garlic, minced 1/4 C. flour 5 eggs, beaten 2 C. evaporated milk 1/2 tsp. dill 2 C. shredded Cheddar

Line a 15x10-inch jelly roll pan with the pie crust, including up sides. Refrigerate. Brown the ground beef, onion and garlic in a heavy skillet. Drain off fat. In a bowl, beat flour, eggs, milk and dill. Sprinkle ground beef mixture into crust-lined pan. Sprinkle with cheese. Pour egg mixture over cheese. Bake at 400 degrees for 25-35 minutes, until filling is puffed and beginning to brown.