Meatballs!
This recipe can easily be increased. Just double, triple or quadruple the ingredients as listed here . I can never just make 1 lb. of meatballs!
Ingredients:
1 lb. ground beef
1 handful of breadcrumbs (I generally use Panko)
1 egg
1 tbsp. flour
3 tbsp. milk
garlic and onion powder to taste
2 tbsp. chopped fresh parsley
1/4 cup grated Parmesan cheese (or more to taste)
Method:
Mix all ingredients together and form balls that fit in the palm of your hand.
(The general rule of thumb is that you should be able to make at least 8 meatballs per pound of meat).
Brown meatballs in olive oil and then add to tomato sauce. Simmer with sauce for a minimum of 1 hour and serve with pasta.
An alternative method is to bake in the oven covered with tomato sauce at 350 for 1 hour.
Serve with pasta of your choice, tomato sauce and garlic bread.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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