Sunday, February 28, 2010


Expertise level: Suitable for beginning cook


1 lb. ground beef (85% lean or leaner) - you can use any combination of ground meats here, I prefer all ground beef or ground chicken - mainly because I don't eat veal, or like ground pork.
2 slices white bread
1/4 cup milk
1/2 onion (optional), chopped into small pieces.
2/3 t. salt
1/2 t. pepper
dash red pepper flakes
1/2 t. italian seasoning (equal mix of basil and oregano)
1/4 c. shredded parmesan cheese

How to put it all together:

Tear up the white bread into a bowl. Add the milk, and stir until the milk is absorbed (this is called a panade, if you want to impress your friends with fancy food words). Add remaining ingredients, and mix until very well blended. You can use your hands for this if you want.

Shape into meatballs - the best way to get them uniform and all the same size is with an ice cream scoop. Form into balls, and set in the refrigerator for at least an hour. This helps the meatballs keep their shape and not flatten while being cooked.

Heat pan on medium high heat. Add 1 t. olive oil, then add the meatballs. Brown the meatballs on all sides, turning every few minutes.

Serving suggestions:

- Spaghetti and meatballs (spicy marinara sauce recipe tomorrow)
- In gravy a la Swedish meatballs
- Meatball Sandwich
- In ravioli's (recipe coming)

Saturday, February 27, 2010

Hello and Welcome to my new blog!

Hello and welcome to my new blog.

I created this blog for many purposes, but mainly to get myself focused and polished so I could work on my cooking website. There are so many things I want to do! But for now, I will focus on twisting recipes - one basic recipe - with at least 3 variations on it. Since I know quite a few people that say they want to learn how to cook, I will include very basic recipes that you can dress up to impress friends and family with your newly found culinary prowess.

That's not to say this blog will solely be beginning cooking. It will also give me an excuse to make things I have been just waiting to cook, and since I have 3 people lined up to take all this food off my hands, it works out for everyone!