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Baked Beans and Meatballs

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2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 (16 ounce) package frozen meatballs
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, drained
1/2 cup ketchup
3 tablespoons Dijon mustard
1/4 cup water

Baked Beans and Meatballs

  • Medium

About This Recipe

It’s starting to feel like fall in Minnesota. Late August is usually the time we have an occasional day with a high in the 60s. After suffering through 100°+ days this summer, 65 feels like a cool bath.

And it makes me think of fall and winter foods.

One of the easiest and most comforting dish in my repertoire is Baked Beans and Meatballs. It sounds absolutely unchic, and it is, but so what? Eat what you like, not what pundits tell you you should like or eat. Sometimes, even the hippest person needs to sit down to an uncomplicated meal that is easy to make.

My mother used to make things with baked beans because we liked them, because they were inexpensive, and because they are nutritious, to a point. She would combine them with pork chops; that’s a meal I make to this day. Beans provide lots of fiber and are a good source of phytochemicals that may help prevent the risk of cancer.They are also a good source of folate, magnesium, and zinc.

But on a cold fall night, with rain snicking against the window, you aren’t thinking about folate or phytochemicals; you want comfort and flavor and you want it in a hurry. That’s where this recipe comes in.

If you still feel you have to include something trendy, here’s a tip. I recently found a fabulous Heinz ketchup that has caramelized onions and bacon in it. Use that in this recipe!

Enjoy every bite.



In a large skillet, heat the butter over medium heat. Add the onion and garlic; cook and stir until tender, about 4 to 5 minutes.


Add the meatballs; cook and stir for a minute or two.


Add the baked beans, kidney beans, ketchup, mustard, and water and stir.


Cover and simmer for 15 to 25 minutes, stirring frequently, until the meatballs are heated through and the mixture has thickened slightly. Serve.



Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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