Well 2018 has certainly made an impression so far. It has been FRIGID in Maine for over a week, with temperatures barely above 0, which makes you want to stay snuggled in bed all day and watch Netflix. We’ve also been hit with multiple feet of snow, which you expect being winter in Maine and all, and usually us Mainers can go out and enjoy the snow but with it being so cold it’s hard even walking from your house to your car!
We’ve been hunkered down in our apartment, leaving only for work or necessary errands, and are trying to be creative with our cooking. Finding different uses for leftovers means less trips to the store in these subzero temps, which means more Netflix and big fluffy blankets.
The other night Andrew made some really yummy meatballs for dinner, they were enormous, and we had them over a bed of kale with some garlicy Italian bread. It was a delicious, simple meal and this morning we had the leftovers for breakfast. I love that you can put an egg on anything and call it brunch. Leftover chili? Put an egg on it! Brussels Sprouts? Put and egg on it! Pizza? Put and egg on it! If this hasn’t been a Portlandia episode it should be. We used the recipe below for the meatballs and then just whipped up a couple of eggs to have on top of our leftovers. Add some coffee and a salty dog or mimosa and you’ve got a perfect Sunday brunch!
Big and Bold Meatball adapted from Proud Italian Cook
- 1 lb, quality ground beef,85% lean 15% fat, (Grind your own if you can! We did and it’s worth the extra effort)
- 2 eggs
- 1 medium onion diced
- 5 cloves of garlic, minced
- 1, 3 inch hunk of day old Italian bread, ripped into small pieces and moistened with water or milk and squeezed out
- ⅓ cup of dry plain breadcrumbs
- 1 bunch of fresh parsley, chopped
- ¾ cup of grated Parmesan
- salt and pepper
- Your favorite marinara sauce
- Fresh mozzarella
- fresh basil for garnish
- In a small pan add olive oil and sauté onions and garlic until soft, let it cool
- Place all the ingredients into a bowl ,omit sauce that comes later!
- Mix well and form 3 meatballs, they’ll look about the size of a tennis ball
- In a skillet, brown meatballs on all sides
- Cover the bottom of a small baking dish with sauce and place meatballs on top. Spoon additional sauce on top of your meatballs and cook them until set at 375* for around 20 minutes or so.
- Remove and top with Parmesan or mozzarella and finish baking in the oven at 375* until internal temp reaches 160, about 20 more minutes
- Top with fresh basil and serve
We served ours over a bed of steamed kale with garlic bread. Yum!
When reheating for breakfast we preheated the over to 325*, placed the meatball in a baking dish with leftover kale and sauce and baked for 20 minutes, topped with cheese and baked an additional 10. You just want to heat the meatball through, remember it’s already cooked 🙂
What do you like to put an egg on? 😉