There are some kinds of meat or recipes with meat that just don’t trip my trigger.
Meatloaf. Chili. Kielbasa. Lasagna. And meatballs.
When I was younger, my mom occasionally bought these huge bags of frozen meatballs from Sam’s Club. I remember my brother sometimes heating a few up in a bowl in the microwave, and the smell of them was enough to turn my stomach.
I like meat interspersed throughout a dish and not completely clouding a dish. Unless of course it’s a steak or a pork chop. That’s a different story.
But then I had a meatball that changed my opinion on meatballs. Said meatball was made by yours truly this St. Patrick’s Day. I used a recipe from the Avoca Cafe Cookbook which I served with an amazing tomato sauce over herbed couscous.
With a pound of ground elk begging to be used in the freezer, I definitely had designs on dinner tonight.
Make these. Even if you hate meatballs. They will change your opinion on meatballs, too. And this is coming from a humaneitarian-flexitarian-formermeatballhatertarian.
Recipes adapted from: Avoca Cafe Cookbook
- 2 lbs minced steak, ground beef, or ground elk 🙂
- 1/2 cup grated mozzarella cheese
- fresh or dried oregano
- 1 egg
- 1 onion, minced
- 1 garlic clove, minced
- 4 tsp pesto
Preheat oven to 400 degrees. Combine all ingredients in a bowl and mix well. Shape into balls. Bake for 20 minutes or until well browned. (Or fry if you are so inclined).
Stir into this sauce:
Amazing Tasty Yet Simple Tomato Sauce
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2-28 oz cans diced or crushed tomatoes (I prefer diced)
- 6 oz red wine
- pinch of brown sugar
- salt and pepper
Saute onions in a medium saucepan in olive oil for ten minutes. Add garlic cloves, tomatoes, red wine, sugar, salt & pepper and simmer until desired consistency. Stir in meatballs and let simmer for an additional 15-20 minutes.
You could serve this over pasta, but since you’ve come this far, why not serve it over couscous like that do at the cafe in Ireland? I cooked some pearled couscous in vegetable broth and seasoned it with marjoram, basil, oregano, garlic salt, and pepper.
It made for one amazingly tasty meal.