October 11, 2013 by BettyCupcakes
It’s 4 am and I’m up blogging. Why?
Because I woke up with a crazy sore throat. The husband was diagnosed with the flu yesterday and I’m guessing it’s my turn now. The pain isn’t keeping me up-thoughts of the wee one are.
How on earth do you keep a toddler from getting the flu? Nick has been absolutely wrecked by this (still not better) and I cannot imagine seeing my sweet boy sick like that (let alone trying to take care of him while I’m sick, too).
Send healing vibes our way- it’s going to be a long weekend!
It’s also Friday which usually means pizza! Meatball pizza, to be exact.
If you haven’t tried adding meatballs as a pizza topping yet, I must insist that you do. Even if you use store-bought meatballs, it’ll be great. Like a deconstructed meatball sub sandwich. If there is anything bad about the combination of meatballs, cheese, and red sauce, I have yet to discover it
In my quest to be a good wife to my pseudo-Italian husband, I’ve worked on perfecting me recipes for the classics: meatballs, marinara, bolognese (meat sauce), carbonara (bacon and egg pasta). Doesn’t hurt that our kid will eat literally anything covered in red sauce- why don’t I use that trick more often?
A few notes on meatballs:
- I bake mine in the oven and then add them to sauces, soups, and pizza. That way they don’t fall apart. The meatballs also get all nice and crusty in the oven.
- Use a cookie scoop to shape them and keep them all the same size.
- The fennel seed is a key ingredient- do not leave out or substitute!
- If you want to cook them on the stove top, that’ll work just fine, too.
- This recipe makes a ton of meatballs. Serving suggestions: with spaghetti, with spaghetti squash, on pizza (duh), on a submarine sandwich, in Italian wedding soup…the possibilities are endless! And you’ll have lots of meatballs to experiment with.
- Of course, you could make them bigger. Just adjust the bake time accordingly.
- 1 pound ground beef (I used 80/20)
- 1 pound sweet Italian sausage, casing removed
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon fennel seed (rub between your fingers before adding to release flavors)
- 1/4 teaspoon freshly ground black pepper
- 2 cups fresh, unseasoned breadcrumbs
- 2 large eggs
- Preheat oven to 375. Line two rimmed baking sheets with tin foil and grease with non-stick cooking spray. Set aside.
- In a large bowl, mix all ingredients thoroughly. If you’re skittish about touching raw meat, put all ingredients in a large zip-top bag and mash it around that way.
- Using a 1 tablespoon cookie scoop, scoop mini-meatballs onto prepared rimmed baking sheets. Leave one inch between each meatball.
- Bake 15-20 minutes until well browned.
Makes ~50 mini-meatballs
What’s your favorite kind of Italian food?
Any go-to home remedies when you’re sick?