I admit it, i squealed like a band-crazed teenager when the SmittenKitchen cookbook arrived on my doorstep. I spent the evening pouring over it’s pages, reading recipes and oooing over pictures. It helped that I was sitting in a friend’s basement with a floppy sleepy baby was curled up in my lap and Ryan working on my bookcase.
I am very thankful that Ryan will try almost anything I serve him for dinner once. (I think he would rebel if I tried to serve him butternut squash soup again…but that just means there’s more for me!) But he loves simple food, and simple Italian food the most. He is happiest with a big dish of pasta and sauce. So flipping through the cookbook on an un-inspired evening, we decided to give the meatballs a try. I love the high ratio of vegetables, it doesn’t feel at all like biting into a mass of ground beef. And the glaze carmelized so nicely over the top.
Ryan made the glaze.
Simmer for a few minutes:TBLS of butter A couple tablespoons of tomato sauce or paste 1 T apple cider vinegar a good squirt of honey a good dash of Worcestershire sauce dab of Dijon mustard salt and pepper
Meatballs:finely chop in the food processer and then saute in butter until limp: 1/2 onion 1/2 carrot stalk of celery 1 garlic clove
Then add and mix together:a slice of bread made into breadcrumbs in the food processor 1 tsp salt plenty of fresh ground pepper 2/3 to 1 lbs of ground beef 1/2 tsp of paprika 1 tsp of Dijon 1 T of Worcestershire
Spoon the glaze over the top of each one and then bake at 350 degrees for 25 minutes. A thermometer poked into the center of one should register 160 degrees. The recipe serves them with Brown Butter Mashed POtatoes, which sound delicious. I was out of potatoes, so we ate them with pasta seasoned generously with butter, garlic, and basil.