Today, a leisurely and frigid Sunday, Scott and I decided to cook up a bunch of homemade food to eat during the week (this is the middle of January after all, and resolutions for 2012 i.e. eat better, spend less etc are going strong!) While delicious, the result was a rather random cornucopia of dishes, however the main goal is that they save well and (hopefully) improve in flavour with time!
Accomplished: big pot of quinoa (me), curried carrot coconut soup (him), butter chicken with yogurt (me), two containers of hummus (him), yogurt dill salad dressing (me), vegetarian chili (him) and rosemary lemon meatballs (me).
I made a whole whack of these meatballs (makes 30) to put in sauces, sandwiches and the freezer. Since I had a bunch of fresh rosemary sitting around, I decided to research meatball recipes that included it. I came across one from Martha Stewart that I doctored a bit (hers called for a mix of beef and pork).
- 2 lbs lean ground beef
- 1 1/2 cups Panko crumbs
- 2 eggs
- 2 cloves minced garlic
- 2 tablespoons minced fresh rosemary
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- course ground salt and pepper
- 2 tablespoons olive oil
The end result was great. Martha swears that panko creates lighter meatballs than breadcrumbs and I may have to agree. The lemon was the most interesting change, and turned out to be quite subtle, yet fresh.