Too late for tonight I'm sure but here are two Porcupines. Maureen Porcupine Meatballs  1 tablespoon vegetable oil  1/2 cup finely chopped red pepper  3 green onions (finely chopped)  2 garlic cloves (crushed)  1 tablespoon minced fresh ginger  1 pound hamburger  1/2 cup long-grain rice  1 tablespoon soy sauce  1/8 teaspoon cayenne  1 large egg  1 can (14 ounce) chicken broth  1/4 teaspoon sesame oil  four 1/4-inch-thick slices fresh ginger  1 1/2 cups water  julienne strips green onion and red pepper for garnish In a large deep skillet, heat oil over medium high heat. Add red pepper and cook until tender, stirring occasionally. Add green onions, garlic, and minced ginger; cook while stirring for 1 minute longer. Transfer vegetable mixture to a medium size bowl and stir in hamburger, uncooked rice, soy sauce, cayenne, and egg until well blended. Line a 15 1/2x10 1/2 inch pan with waxed paper. Shape the meat mixture to form 1 1/2 inch meatballs and place in pan. Using the same skillet, heat the chicken broth, sesame oil, ginger slices, and 1 1/2 cups water to boiling over high heat. Arrange the meatballs in the simmering broth mixture and heat to boiling. Reduce heat to low, cover, and simmer for 30 minutes. Serve meatballs with broth in shallow bowls and garnish with green onion and red pepper strips. This meatball recipe serves four. Porcupine Meatballs 1 1/2 lb Lean ground beef 1/2 c Raw rice 1/2 c Onion; finely chopped 1/2 c Green pepper; finely chopped 1 Egg 1 ts Salt 1/4 ts Pepper 1 Tomato soup 1 cn Diced tomatoes and liquid In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt an d pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs. Cover and slow cook for 7 to 8 hours or setting #4 for 4 to 5 hours. Makes 4 to 6 servings. Just Slow Cooking is located at www.justslowcooking.com

This is similar to the version I have had: BEEF - FILLED CORN BREAD SQUARES 1 lb. ground beef 1/3 c. chopped onion 1 clove garlic 1/4 c. ketchup 3/4 tsp. salt 1 (10 oz.) pkg. corn bread mix 1/2 c. shredded American cheese 4 tbsp. cold water 4 tsp. cornstarch 1 (16 oz.) can tomatoes, cut up 1 (4 oz.) can chopped green chili peppers 4 tbsp. chopped green pepper 2 tsp. Worcestershire sauce In skillet cook beef, onion and garlic until meat is brown; drain off fat. Stir in ketchup and salt; set aside. In bowl prepare corn bread mix. Spread half the batter in a greased 8 x 8 x 2 inch baking pan. Spoon beef mixture over batter in pan. Sprinkle with cheese. Spread remaining batter over cheese. Bake uncovered, at 350 degrees for 30-35 minutes or until corn bread is done. Meanwhile in small saucepan blend cold water with cornstarch. Stir in undrained tomatoes, chili peppers, green pepper and Worcestershire sauce. Cook and stir until thickened, cut and serve sauce over. Source: cooks.com

Tried this the other night--sort of "cabbage rolls/Polish Pigs" without the rice-- nice change of pace. Diane's Home Cookin Chapter: 2014/15/16--to try--main dishes & sides Unstuffed Sweet-and-Sour Cabbage ================================ source: Gourmet 11/2008 1 (2-pound) head green cabbage, quartered or cut into sixths-- lengthwise and cored 1/2 cup reduced-sodium chicken broth 3 garlic cloves, thinly sliced, divided 1 large onion, thinly sliced 1 tablespoon olive oil 1/2 pound ground beef chuck 1/2 pound ground pork 1 (28-ounce) can whole tomatoes in juice 1/3 cup dried cranberries 3 tablespoon red-wine vinegar 1 tablespoon packed dark brown sugar 2 tablespoon chopped flat-leaf parsley Accompaniment: steamed rice . Cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt. Sear cabbage pieces lightly in bacon grease then place in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.) Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley. http://www.epicurious.com/recipes/food/views/unstuffed-sweet-and-sour-cabbage-350572 Unstuffed cabbage

I'm enjoying reading all your responses. I really just wondered what other people would do. I'm tempted by the sloppy joe's suggestion (I've never used a special can for it--no need! I don't measure either. Just dump stuff in). I love sloppy joe's. But I should make something for the freezer and no way that would make it that far. To clarify, I made a big pot of beans (black eyed pea stew) and a much bigger pot of spaghetti sauce yesterday, but ended up not needing the ground beef. So meatballs or meatloaf, depending on how lazy I'm feeling, half for the freezer. I don't freeze raw meat. I have a package of cryovac'd ground beef for "emergencies" but never even cook that. It's been really interesting reading how so many of you freeze ground beef and in little portions and all of that! I had no idea! Also all the different dishes you'd make, and all the same ones. :)