Wide awake at 3:00 am this morning, thank to the piles of snow falling from the overladen trees outside. Do you know that thump-thump-thump-thump sound? It's quite loud in the midst of the middle-of-the-night peaceful whiteness of heavy snowfall . Loud enough to wake me up at least.
But you should be glad. Because I laid there for awhile, and then decided I've done a huge disservice to all my blog readers by not sharing enough of my most favorite recipes. And since I'm at the point where I'm either going to depress you with the impending doom of Tejan's departure or totally ignore my plight and regale you with frivolous things like recipes, I suspect this is the better of the two options.
Hey, it's better than terrifying you with random non-emotionally draining but scary personal factoids...
So here you go. Make this for dinner this week and you'll be thanking your lucky stars that Spokane got 8 inches of snow last night.
Cathy's Really Good Meatballs
1 pound ground beef
1 pound ground turkey breast
1 pound ground pork sausage
3 cloves garlic, minced
1 1/2 cups freshly grated parmesan cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
3 cups bread crumbs
1 cup lukewarm water
Combine beef, turkey, and pork in a large bowl. (I use my Kitchenaid...) Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape when rolled into meatballs. Shape into meatballs and place on a baking sheet (I use a baking stone.) Bake at 350 degrees for 20 minutes.
It's really worth a trip to the grocery store for fresh parsley and good parmesan cheese. I'm very anti-Kraft-fake-parmesan-in-the-shiny-green-container - but if you're down with artificial fillers and that weird fluffy dust they call 'cheese,' go ahead and use it. But if you go buy some real parmesan and spend two minutes grating it and use it instead, you'll thank me forever. Seriously. It makes that much of a difference.
This recipe makes a ti-ti load* of meatballs. Once you've made them, you'll be really really glad you made so many. And if you have a good scoop to make them, it goes really fast. And then you can freeze the extras. And you'll be so happy the next time you make pasta.
Our family's favorite way to eat these is in a good marinara sauce on hoagie rolls for meatball subs. Yum!
So there you have it.
Happy meatball making, friends.
*When our kids were little, my friend Brooke and I had the bad habit of saying (cover your ears, Mom) "buttload." Now obviously, we didn't want our little cherubs saying that, so we'd employ the old spelling trick. You know the one. Instead of saying buttload, we'd use our higher intelligence and spell the naughty part. Buttload became
B-U-T-T load. Did it work? Sure! My kids didn't say buttload at all. Instead, all our kids started saying 'ti-ti load'. They just shortened it a bit and grew up thinking it was synonymous with 'a lot.' Now, of course, it's an ingrained part of our family vocabulary. So we don't make 'a ton' of meatballs here. We make a ti-ti load.