3 Sunday Night Suppers for the Price of 1 #SundaySupper

Meatball Recipe by Cristina Ferrare

Photo’s Diane Cu & Todd Porter www.whiteonricecouple.com

I am a big fan of cooking a large meal on Sunday and then “reinventing” leftovers during the week.  For busy Moms like me, this is key to feeding the family weeknight meals without the fuss, enabling us to spend more time Around the Family Table.

Cristina Ferrare has taken this concept to a new level.  I love her take on Sunday Supper and her understanding that convenience is key for busy Moms.

We had so much fun featuring one of my favorite cookbooks Big Bowl of Love this week and I am honored to have her doing a guest post for Family Foodie.  This is such a great idea and let me tell you, absolutely delicious!


This is a great way to save money and time in the kitchen especially on a Sunday when you really want to enjoy your family and friends instead of constantly being in the kitchen preparing Supper. I call it stretching my meals. Set a side a day when you can do this.  You can make three meals for a family of 4 to 5 from a 5 to 5-1/2 pound chuck roast. That’s right, 6 juicy cheeseburgers, 12 moist light meatballs in a delicious tomato sauce and a tender bursting with flavor meat loaf all from a single roast.  Ask your butcher to grind the chuck roast for hamburger. Divide up the meat, put the hamburger in the fridge for dinner that evening. I highly recommend you prepare and eat the hamburger the same day. Cooking it the same day that it has been ground makes a HUGE difference in the flavor of the beef.

Prepare the meatloaf and meat balls with sauce and freeze. When Sundays roll around you already have two meals ready to go! The meatballs with sauce and meatloaf will last in the freezer for up to 2 months!

For the Cheeseburgers you will need I-1/2 pounds of beef. For the Meatballs 2 pounds, for the Meatloaf  1-1/2 to 2 pounds

My dad would always make his famous (in our family anyway) meatballs every Sunday while listening to Tony Bennett songs. The house would fill up with the sounds of music and the aroma of the meatballs cooking making everyone excited about the meal to come. I remember it as if it were yesterday all of these happy times gathering family and friends around the dinner table. I’ve continued that tradition to this day, even the Tony Bennett songs! I modified the original method  slightly by having the butcher grind a chuck roast fresh instead of purchasing ground meat already packaged, this way the meatballs cook up moist, tender and light. I have also reduced the cook time down from 3 to 4 hours (that is how long Sunday sauce would simmer back then) to 30 minutes. You can freeze these meatballs for up to a month, or it will stay 3 days in the refrigerator.Start by making the sauce first!

Meatball Meatloaf Recipe by Cristina Ferrare

Photo’s Diane Cu & Todd Porter www.whiteonricecouple.com


I have been a big fan and love following Cristina for great recipes and inspiration for my family. Here is where you can find and follow her:

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