Facebook | Pinterest | Instagram For years I remembered that as one of the strangest moments of my life, where my brain could not decide between laughing and crying. Now this happens to me all the time. Lest you think me heartless, let me just say I’m not the only one. I was too late to the hospital to get any drugs when Truman was born, and Eric said later that my primal screaming was so TV-like that he had to keep looking away so that I wouldn’t see him laughing. True story. It’s a good thing I didn’t see him, otherwise he might be missing a limb. I wouldn’t even feel bad. Women can’t be held responsible for any maiming they inflict during labor. Meatballs don’t have to be hard. There are lots of delicious recipes out there that call for more elaborate ingredients (like these Chicken Tikka Masala Meatballs, for example) but I wanted something simple that could be used for most any recipe, and that didn’t involve any chopping. No fresh onion or garlic here: embrace the powder. Sometimes you just gotta git er done. Even though this recipe is just meat and bunch of stuff you already have in your pantry, it’s still really, really good. It calls for a full cup of milk, which makes them really moist. You could adapt this recipe in so many ways. Just change up the spices, or add real onions instead of onion powder if you’re feeling ambitious. It’s really forgiving. The recipe is adapted from Eric’s grandmother’s famous Swedish Meatballs, which I get compliments on every time (it’s a go-to for bringing meals to new moms) but it is SO easy to make. I’m already watching my two-year-old. And by watching, I mean NOT watching him open every single window in his siblings’ advent calendar. Gah!! If you’d like to freeze them, first let the cooked meatballs cool. Use a fork or spoon to scrape the fat away from the sides. Place the meatballs on the same pan that you just baked them on, without the tin foil. (Just fold it up as you go.) I didn’t grease the pan and they came off fine. Place the pan in the freezer and set a timer for 45 minutes to an hour. Transfer the meatballs to a large ziplock bag, seal, and return to the freezer. You can reheat the frozen meatballs in the oven at 350 for about 15 minutes, or you can microwave them for about 2 minutes wrapped in a damp paper towel. If you already put the meatballs in a sauce, it’s best to warm them in a pot on the stove on medium/low heat until they reach your desired temperature for serving. I like to put the baked meatballs separated on pan in the freezer to flash freeze them for an hour or so, so that they don’t stick together in one lump when you throw them in a ziplock. Don’t forget to write the date on the bag! You don’t want to find them in there and wonder if they are a few months or a few years old.
Grab a box of pasta and a jar of sauce and add these. Instant upgrade. Cook down an easy sauce in the slow cooker with these meatballs. Then, toast some buns, add the meatballs and sauce, and broil some sliced provolone or shredded mozzarella on top. Voila, the best Meatball Subs that put Subway to SHAME. Cook rice, steam veggies, and make yourself a nice protein bowl. Serve them with Aunt Shirley’s Famous Creamy Mashed Potatoes and a big green salad (now we’re in Sunday dinner territory!). Cut them in half and put them on your pizza (try this Best Homemade Pizza recipe for all the tips and tricks to satisfy your cravings).
