This past Saturday night I was at a loss for what to cook. We’d been out to dinner a few times so eating out really wasn’t an option, and I was hungry, so a simple salad dinner just wasn’t going to cut it. I was tired from a busy week, and not very motivated to cook creatively, if at all. If it was going to happen, it needed to be quick and easy.
I don’t know what inspired me to make meatballs – perhaps it is that they require a mix of ingredients that are non-essential, therefore nearly each element can be included or left out based on availability, or that they can be prepared in one bowl, in ten minutes (on a slow day), or maybe it is just that I could prep them and pop them in the oven, getting me away from the stove and back to my book, “Unbreakable” which is a page turner, and not to be missed – whatever it was, last Saturday night Dan and I had meatballs and a salad for dinner. And dinner was delicious.
Meatballs can be made from all sorts of ground meat and fish. Here’s a cheat sheet to help you season and cook these time saving treats. Remember: the ingredients are meant as a guideline, so use what you can, and don’t worry if something is missing – they’ll still taste great!
Beef: one egg, two pieces of chopped garlic, parsley, grated cheese, kefir or yogurt or a dash of milk, salt and pepper
Lamb: one egg, two pieces of chopped garlic, a chopped shallot, chopped mint, cilantro and parsley, cumin, salt and pepper to taste
Chicken or Turkey: one egg, two pieces of chopped garlic, a chopped shallot, parsley, salt and pepper to taste
Fish (salmon or tuna): one egg, two pieces of garlic, half of a small onion, salt, pepper, ginger and soy or some parsley
Come and cook with us!