First and foremost, you have probably been wondering where the heck I have been, right? Let me tell you, the last time I posted, I was right at the end of my first semester of grad school and right about to take final exams. For those who know me, you know how I get during finals. It's not pretty. I shut out most of the world and just lock myself in a room and study as much as I can. Or stress as much as I can. Ya, I am a worry wart. Just ask the captain. He's seen me in all my wonderful shades. It's a good thing I haven't scared him away yet! After finals were over and I could finally sleep again, I took a couple weeks off from work and just enjoyed time with my family during the holidays. The captain and I even took a week getaway to Oregon to get out of town and breathe the fresh mountain air. It was just what I needed to recharge my battery. Between then and now, school has started again and I am back into the rut of bring at work from 7am-4:30pm and then heading right to school until 9pm. Those nights are long. Too long, but it will be all worth it in the end. That I know. So, if I have gone MIA from the blogging scene for awhile, you now know why. Don't worry though, I will be back eventually. In fact, I have decided that I will try to blog at least once a week. That seems doable, right? I think so. My phone is overloaded with fabulous photos and recipes for you to try! Now, for a new recipe. Are you ready?
When I am having one of those weeks where it seems like it will never end and I am just stuck in my school books, the last thing I want to do is be in the kitchen for an hour making dinner. As bad as that sounds, it really is true. Although cooking is a stress relief for me, sometimes I am just too tired to cook. I don't like those days, so I am always looking for quick and easy (and yummy!) recipes that that captain and I will both love. The other thing I am all for these days is making a big batch of whatever it may be and freezing half for another time. It's seriously the best when my brain isn't working for menu planning or so we can just pull something out and have a fabulous dinner in no time. I just think we need a bigger freezer now. Ours is pretty much stuffed to the brim. Who's coming over for dinner next week?
A couple weeks ago, one of my fellow bloggers(and a favorite!), Christina, from Desserts for Two, posted an amazing photo on instagram of a dish with these cute little meatballs. I asked her if she made her own and she told me I had to try the recipe she uses. As a Sicilian girl, you'd think I'd have this meatball thing down, but I am slowly learning the best way to make a meatball. Someday I will get it right and I think I am getting closer with these baked mini meatballs! Not only are they mini (hello portion control!), but they are such a breeze to make and are ready to enjoy in under 30 minutes - that's from start to finish. Pretty great, right? I think so. The meatballs are super simple and are just a mixture of lean ground beef, panko, eggs, parmi, an egg, garlic and a little olive oil. See, basic ingredients. Nothing funky here. Mix all that fabulousness together, roll into small meatballs (this recipe should make about 30ish or so mini meatballs) and then place into a baking dish with a couple of cups of your favorite tomato sauce. You can use homemade (which I always keep in my freezer!) or store bought. If I must give you a recommendation, pretty pretty please go and buy the three cheese tomato sauce from Trader Joes. It's killer good and the sauce I used when I made these meatballs. It's so good, it's something I will be keeping in my pantry as a staple. I could just eat it with bread. Straight from the jar. Did I just say that? Don't tell anyone.
Once the meatballs are all ready to go and in the sauce, it's as simple as popping the pan in the oven and letting them bake for about ten minutes. If you made your meatballs bigger, they may take a bit longer to cook. Just keep an eye on them until they are done. When they are ready to go, you can enjoy them on their own, over pasta, or even in a sandwich. No matter which way you enjoy them, I will promise you will love them. And just in case you were wondering, the leftovers freeze great. Just saying.
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| see, told you I used the Trader Joes sauce |
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| don't mix the meat too much or you will have tough meatballs |
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| roll the balls in about the size of a tablespoon |
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| before you bake, don't forget to top the meatballs with a little more panko and parmi |
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| look how good they look! |
Quick & East Mini Baked Meatballs (slightly adapted from How Sweet Eats)
makes about 30 mini meatballs
1 1/4 pounds lean ground beef
1 egg
1 tablespoon olive oil
1/3 cup parmesan cheese
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup panko bread crumbs
3 cups of your favorite pasta sauce
Preheat oven to 400 degrees
In a large bowl, add ground beef, egg, oil, cheese, breadcrumbs, garlic, salt, pepper, basil and parsley. Mix to combine, gently tossing a few times with your hands. Don’t overmix – it will result in tough meatballs! Spray a large baking dish with non-stick spray and add 2 cups of pasta sauce. Roll beef into mini meatballs (about a tablespoon of beef) and set in sauce. Once all meatballs have been added, sprinkle additional cheese and breadcrumbs over top. Bake for 20-25 minutes or until meatballs are cooked through. Serve with additional sauce if desired.
Just when you thought the meatballs were good, I will show you soon how I use the ones I froze and turned them into meatball pizza made on garlic nann! Yes, I said it - garlic nann meatball pizza. Totally delicious. Totally fabulous and couldn't be easier to make. Stay tuned!
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