People have been giving me great feedback (suggestions, tips, etc.) on what they’d like to see more of, less of, and how I can improve my photography shots and recipes. Without an audience, you kind of have nothing, so I much appreciate the notes. I also consider the blog sort of like a column, something I would read myself; trying to keep it mainstream for people like me, who just like something really good. The pictures are intended to draw you in, the recipes are supposed to be easy to follow and the #1 goal is to have you try a recipe or hit a spot I recommend! That’s the ultimate.
My friend got me a tripod this week (ok, last night) and despite the 30 second tutorial and lack of experience (or inch of perfectionism), I did it! I even figured out how to set it to music. I will say – it’s way easier to just cook, take a picture and blog about; hard (but still fun), to shoot video, edit, upload and publish! Check out my YouTube Channel, My Simple Table, featuring Meatloaf Meatballs and let me know what you think! More to come on these…how to’s, interviews and more!
But back to dinner. Meatloaf has been staring at me all week in the fridge. I didn’t really want the ‘loaf this week, so I avoided it daily. I googled around a little to see what other alternatives there might be to make with this and I just couldn’t get into sweet meatloaf, barbecue meatloaf or even buffalo meatloaf sliders. So I just figured, let’s do a simple meatball and simmer in some sauce.
2 carrots (peeled)
2 garlic cloves
bunch of parsley
3/4 cup bread crumbs
1/4 cup Parmesean Cheese
salt & pepper
Take your carrots, onion, parsley and garlic and toss in a food processor/blender and mix.
Remove and put in a bowl, add breadcrumbs and cheese and mix together. I like to fold in my ingredients instead of using my hands in general, so typically, I just beat up the egg separately, and then mix that into the chopped veggies and fold into the meatloaf mix. The less you touch the mix, the better/easier it will be to work with.
Make 1-1.5 inch meatballs and lay into a cast iron (best for browning & baking, collecting cooking greases) and pop in oven at 400 degree’s for about 20-30 minutes; you want them to be browned on the outside but not overcooked, so turn them halfway through.
Sometimes I make Simple Sunday Sauce, and sometimes – like today – I just buy a ready made sauce, add some water and a few things like; olive oil, onion, dried oregano, dried basil, salt & pepper and some red wine and parmesan cheese, just to thicken up the sauce.
When the meatballs are done, just drop them into your sauce and let set for a few hours. Sometimes I drizzle in the grease from the cast iron into the sauce for extra flavor (especially if nobody is looking)…
I’m serving this tonight with whole wheat pasta, toasted bread and a caesar salad; my stomach is grumbling as we speak…