NOTE: I apologize for the lackluster quality of this photograph. I was at the beginning stages of food photography, and this is my old point-and-shoot. One of these days, I'll re-shoot this recipe, as it's worth making. Pinky Promise!
I'm at the tail end of cleaning out my freezer. I found a package of ground pork and ground beef that I wanted to use, before it expired. I remembered watching one of my favorite (new) Food Network chefs (Anne Burrell, Secrets of a Restaurant Chef) making a recipe for meatballs. That must've been months ago, but I decided this would be the best way to use these meats.
I have to tell you, that this really is an excellent recipe for meatballs. Those of you who have been following my blog (and I sure appreciate all of you) know that I like to show how I make things-- me, being highly visual myself in how I learn.
Let's just say that something happened on the way home from the office and I felt cranky... downright ornery. Many of you foodies understand the therapy that goes with chopping and being in "the zone". It's that forcefield that I put up that my husband interprets as "don't come in the kitchen...don't talk to me and don't ask me when dinner's going to be ready". He quietly read a book and I got to work...and I worked...and then I realized that this recipe should be made on a lazy Sunday. Too late! I was on a mission to finish this recipe but the natural light was fading (and I try not to do flash photography).
I abandoned focusing on photography, because I didn't want eat late. I sure hustled on this meal. My photos do not do justice to how delicious this meal turned out to be.
I got 24 meatballs... a little bigger than a golfball...
I browned these in 3 batches and then roasted in the oven for 15 more minutes.
As for marinara sauce, I stopped buying bottled spaghetti sauce years ago-- though I love Trader Joe's Tuscan style marinara sauce for quick dinners.-- I have an easy recipe here. So many of you have your own way. 
My son claimed that these meatballs were the very best he's ever eaten. That's a huge compliment. I have to say, that the combination of ground pork, beef (and I bought 1/2 pound of ground veal), the parmesan-romano blend (all I had), eggs, cooked onion and garlic and freshly cut flat-leaf parsley was really good.I ended up freezing half of this meal for one of those nights when I just don't have the energy to cook.
Here's the recipe card:
I love Anne Burrell!! Her recipes are always so great. These meatballs look fantastic!! And of course, I'm a huge fish gal, so your tilapia picata looks amazing. Great job!
ReplyDeleteI must try those meatballs...someday. I have a huge bag of Costco frozen meatballs in the freezer. They are really good, but it's so haard to eat them all up when it's only 2 of us.
ReplyDeleteOh, I love those meatballs.. I have never tried Anne Burrells recipes before, Ill have to try. And the tilapia, so delicious!
ReplyDeleteLove the picatta for the talipia. I actually buy a picatta sauce in a jar at TJs and use it on chicken on a busy weeknight. Next time: talipai.
ReplyDelete*lol* I can totally relate to the 'zone', I usually send my kids into the living room with a DVD, a snack and orders not to bug mommy until supper is ready - the meatballs sound delicious!
ReplyDeleteDeb,
ReplyDeleteWhat about making Fish Meatballs?
Now there is something different!
First off, I would love to see Stacey eat a marinara covered fish meatball. Ha! But your meatballs look fantastic and I have been in the market for a good recipe. Good for you for using up your freezer items!
ReplyDeleteI love mixing types of meats for meatballs!
ReplyDeleteI hope the cooking relaxed you and you weren't cranky anymore!
Do you have your pictures on Red Bubble?
ReplyDelete