60. N’s Thai Peanut Quinoa Balls

N and I were having coffee when we came up with the idea for the meatball party. One of the qualities I appreciate in N is that she doesn’t do things halfway. The woman showed up at my house for the party with two kinds of meatless meatballs (all, by the way, the most perfectly round meatballs I have ever seen) two dipping sauces for them, a rice cooker she didn’t need any more as a present for me, two prizes for the winners of our meatball contest, and probably more things I don’t even remember.

N’s food was wonderful, as usual – peanut flavoring is wonderful for making alternative proteins tasty (see 37. M’s Spicy Peanut Soup recipe, for instance), and these were wonderfully spiced as well. I am glad that they had quinoa in them as well, because now I have a rice cooker that, according to N, makes great quinoa. I will have an easier time putting together my own version of these now that I can let the quinoa burble away to itself without my checking to make sure it isn’t burning.

The recipe N used is from the blog The Simple Veganista, and she wrote about them at www.nicosroom.tumblr.com, which is full of the recipes she uses for her cookbook club. You can also read her post on the meatball party and all the fun that was had.

 

57. C’s Honey-Garlic Meatballs

C made delicious cheese dip for my first dinner party, and thank goodness she was able to make it to this next dinner party, because she became the champion – with the only beef meatball of the evening, her honey garlic meatballs were homey and delicious, but not just regular red-sauce-covered meatballs either.

C and I recently got to go to a winery and learn about wine before sitting by a pond and enjoying the sunset, and it reminded me how much I appreciate her positive, calm energy. She behaves like a person who can tell when things are a big deal and when they aren’t, and so many people our age really can’t – because we haven’t experienced everything in life yet, we often think our little problems are way too big. C makes me feel like if I was to tell her about my concerns and worries, she would laugh kindly at some and sympathize with the others. It’s a good feeling.

The recipe C used was this one, and she’s a novice at meatballs like I am, so it probably isn’t incredibly complex: http://allrecipes.com/recipe/118085/honey-garlic-glazed-meatballs/?internalSource=staff%20pick&referringId=15455&referringContentType=recipe%20hub. I am hoping to make some of these for the next potluck I go to, because it doesn’t contain any of the things that can sometimes throw people off – weird, surprising ingredients, scary amounts of spice, or unrecognizable shapes/colors. Most folks recognize a meatball, honey and garlic are familiar flavors without being bland, and there’s nothing newfangled or strange – I personally am a fan of trying things like quinoa and starfruit and any number of other less known foods, but it’s nice to not push people too far out of their comfort zones, especially since I am starting to get invited to parties where I don’t know very many people very well. C has given me a good back-pocket recipe that turns out great meatballs. 🙂

(Note on the picture: the only picture gotten of this meatball was with other meatballs; it’s the one in the lower right corner!)

56. Dara’s Creamy Avocado Sauce

On Saturday, I found a food processor that works, and for only 3 dollars at a yard sale. It’s an old-school GE model with only an on-off switch and a pulse switch, and I’m obsessed. It will be perfect for future sauces, pureed soups, and pretty much all the hard-to-chop things that have been haunting me lately.

But I was making this sauce on Friday. So it will go down in history as a good, but chunky sauce in my kitchen, the last of the era, I hope.

Dara over at Cookin Canuck dreamed up a sauce that works so well with salmon that I am tempted to use it on, well, pretty much everything. With a greek yogurt base and a little bit of heat in the spicing, this sauce worked up pretty smoothly even though I didn’t really get all the avocado chunks out. It was a great counterpoint to the strong fish flavor, calming it down on the tongue. I’m convinced that the combination, not just the salmon, got me my second place ranking in the meatball cook-off.

I grew up really picky and always wanted all my food extremely plain in the past, so it was funny to find that in adulthood I wanted to try every sauce I could get my hands on: I’m a hollandaise, honey mustard, barbeque, and bechamel kind of girl now. I generally though, reserve my sauce time for out of the house, where trained chefs can keep them from falling apart. Other than the occasional cheese sauce, I just leave that to the professionals, because the results are pretty amazingly catastrophic when they are bad. This sauce, though, crucially requires no cooking. I’m now going to rely on yogurt sauces when I need something that won’t fail or fall or burn.

And just as a tiny extra tidbit this week, here’s a carrot we pulled up this week that looks like a little person. 🙂

IMG_4210

55. Dara’s Baked Salmon Meatballs

First off, great job to Dara at the Cookin’ Canuck blog because these salmon meatballs won me second place at the meatball-cookoff at dinner party 2. I owe it all to her super classy but yet approachable website and recipe.

However, watching me try to get the skin off a salmon filet was anything but classy. While I reckon I’ve improved in cooking these six months, I have definitely had my share of issues with cooking meats/fishes in the past, namely that I look like a fool while cutting/peeling/shaping them into food-like substances. It’s pretty fun, though, once I finally got all the chunks of salmon into the mixture bowl, to shape it all into balls. I felt a sense of accomplishment and then went immediately to wash my hands a zillion times and take the trash out – salmon was good but very fishy smelling.

I was happy I made these early in the day, because Husband and I spent the rest of the day airing the house out, cleaning, making the Sausage Ball recipe I’ll surely put on here soon that formed both a key part of the party and our breakfasts for days after, and making some yummy sauces. I needn’t have worried, because N brought two kinds of meatballs and sauces too, but my first impulse before a party is to make way too much food, just in case others choose to come without anything. This, of course, results in way too much, but that’s a good problem to have, at least in my world.

The party was the best I’ve thrown; we had a nice mix of Husband’s work friends and my friends from grad school, as well as the surprise visit from K, who I went to college with and who lives about 2 hours away. She was just at the beginning of a road trip and visiting me and staying the night was actually on her way, so we ended up having a lovely time yard saling together the next morning. 🙂 Overall, I’ll keep filling you all in as I write up all the recipes, but suffice it to say: meatballs are a wonderful way to bring people together.

Summary of the Meatballs/”Meatballs” to come:

 

  • N’s thai peanut quinoa & chickpea “meatballs”
  • C’s turkey meatball pizza bites
  • J’s falafel
  • Husband’s cheddar sausage meatballs
  • my avocado sauce and queso sauce to put on top
  • and the grand prize winner, C’s honey-garlic beef meatballs (her first time trying them!)

 

 

52. Jen’s Parmesan Meatballs

In my search for meatball recipes (Linda from Scribbles and Grits got me thinking meatballs with a sweet-and-sour recipe she gave me, as did my friend N when she came up with the idea of a meatball-themed dinner party), I came across the blog Carlsbad Cravings.

It is a beautiful blog and has so much wonderful food, including the meatball recipe I eventually decided to try, Parmesan Meatballs. I was also making curry that day, so these were a separate, stand-alone dish, eaten with flatbread on the side.

Following her directions was very easy, and I was stunned by how well the skillet works for this – I tend to leave cast-iron cooking to Husband, worried that I’ll ruin it somehow, but the meatballs crisped up perfectly on the stovetop and browned fully in the oven. The spicing was perfect and the amount of cheese was substantial without detracting from the rest of the meatball. This is a serious contender for my next meatball-themed dinner party, which looks like it will be soon! It will also be my first meatball-themed dinner party so wish me luck on that venture.

Enough dawdling for me. Back to work. 🙂

Whole30 Meatballs with sweet potato shavings.

It’s hard to find foods that really satisfy all the many sensations we’ve come to expect – something crispy, something sweet, something savory, something hearty and flavorful. We’d gotten through the first 3 days of Whole30 and the newness was falling away, but my first meal that truly filled me up was making meatballs and marinara.

I took a pound of ground chuck, 80-20 lean ratio, and mixed in lots of Italian spices, along with garlic powder and onion powder for both flavor and texture. I use some crush almonds for binder, but not many – less than a 1/4 cup. The magic happened when Husband and I looked at the meatballs and wondered if they would just taste like slightly flavored hamburger. “What about sweet potato?” He asked.

We pulled out the grater and grated almost half of a sweet potato into the mix. Sweet potatoes are less watery than regular potatoes, so they didn’t make the mix soupy at all, but rather added the slight sweetness that many meatball sauces carry, and something to crisp up in the pan. We rolled them into 1 or 1 and a half inch balls and fried them in a cast iron skillet until browned.

In the meantime, I’d been simmering diced organic tomatoes on the stove. I added lots of garlic to this one too – should have cut up cloves and cooked in olive oil first, but I was in a rush. I added diced onions and grated carrot, both because I don’t like carrots much and because marinara often has the slight sweetness of a carrot. The sauce simmered through the whole meatball-making process, and with spices (lots of dried basil because, sadly, it is winter and fresh basil is not to be found in my garden), it came together wonderfully.

I broke through every meatballs crispy shell to get a part of it to drown in the tomato sauce – it felt like a lot of the flavors I love best about pasta but without pasta there to transport them! It made me realize, for the first time during Whole30, that I could be completely satisfied on a diet without cheese or grain. I don’t intend to do it forever, but it felt very empowering.

 

60. N’s Thai Peanut Quinoa Balls

N and I were having coffee when we came up with the idea for the meatball party. One of the qualities I appreciate in N is that she doesn’t do things halfway. The woman showed up at my house for the party with two kinds of meatless meatballs (all, by the way, the most perfectly round meatballs I have ever seen) two dipping sauces for them, a rice cooker she didn’t need any more as a present for me, two prizes for the winners of our meatball contest, and probably more things I don’t even remember.

N’s food was wonderful, as usual – peanut flavoring is wonderful for making alternative proteins tasty (see 37. M’s Spicy Peanut Soup recipe, for instance), and these were wonderfully spiced as well. I am glad that they had quinoa in them as well, because now I have a rice cooker that, according to N, makes great quinoa. I will have an easier time putting together my own version of these now that I can let the quinoa burble away to itself without my checking to make sure it isn’t burning.

The recipe N used is from the blog The Simple Veganista, and she wrote about them at www.nicosroom.tumblr.com, which is full of the recipes she uses for her cookbook club. You can also read her post on the meatball party and all the fun that was had.