Meatballs and Pasta

I like to cook.  I’m not the best cook in the world but, hey, I like to eat so…

I try and swim or work out at least three times a week.  Swimmers are known for their ability to eat.  Runners are lean.  Swimmers not so much.

I made a bunch of meatballs a couple of months ago.  They sucked. Boring. I think the problem was that the recipe called for one pound of meat and I used at least double and all the spicy stuff was not increased commensurately. 

I was more careful this time.  I read through a half dozen different recipes.  Figured what flavours I liked. 

I used a little over a pound of beef and pork each.  And I made sure that my spices were proportionate. 

Here are the ingredients:

1 LB of ground beef

1 LB of ground pork

(I use pork and beef that are free from antibiotics, etc.) 

@ one cup bread crumbs

1/2 + cup onion

2 egg

4 garlic cloves

5-6 tablespoons Worcestershire

1 tablespoon yellow mustard (or so…)

1 teaspoon ++ cayenne pepper

1 tablespoon olive oil

1 tablespoon butter

1/4 cup milk

1 cup parsley

1/4++++ teaspoon pepper

1/2+ teaspoon himalayan salt

1 cup grated cheese (I use Asiago)

1-2 tablespoons of Berebere (essential - by far one of my favourite spices.)

1-2 teaspoons of Paprika (this depends entirely on how strong your paprika - too much will overpower the other flavours.) 

Mush it all up with your hands.  If you forget to wash your hands thoroughly, there are enough serious spices in there to kill anything.

Bake at 400C for 20 minutes.  I use a stainless steel baking sheet.  I don’t cook with aluminum.  Seriously not good for you.  I got between 40-50 meatballs out of this. 

Your choice of noodles, some white sauce, sliced cherry tomatoes, parsley and a bit more Asiago. 

Don’t forget to light the candles and pour some wine. 

All good.