I’ve been really tired of eating the same things. As a college student, I eat a lot of easy things. I made polenta and ate a lot of it in a row for a while. I’ve been eating out a lot at yummy, but also cheap and uninspiring, places like Ann’s Kitchen. So the other day when I went to Berkeley Bowl, I wandered the aisles looking for inspiration. This wasn’t exactly the most original idea I’ve ever had as I haave (surprisingly enough) made meatballs before ;P Anyways. Either way it was absolutely delicious and totally perfect for lunch. And now I can eat meatballs for the next few days, so that’s yum. :)

Meatballs: [Makes about fifteen one inch meatballs]

Just under a pound of ground beef, enough bread crumbs to make it stick right (maybe half a cup) (I used Progresso Italian crumb), salt and pepper (maybe a teaspoon each), four half sun-dried tomatoes (chopped), one egg, finely chopped parsley (maybe four or five sprigs), dried basil (one tablespoon-ish), garlic (six or seven cloves).

Mix all of the ingredients together, like you’re kneading bread, until well mixed. Roll into one inch meatballs, making sure they are well compacted (not super intense, but you don’t want them falling apart in the pan). You can freeze them, refrigerate them for a day or two, or cook them right away.

To cook, sauté them in a little bit of olive oil, rolling frequently, until cooked through and crispy on the outside.

Fettucini:  This one is from Berkeley Bowl. I used the fresh pasta from the refrigerated section. I got the red pepper flavor and I couldn’t have been happier.

Sauce: Sauté garlic, onion, pitted calamata olives, and capers in olive oil and a little lemon juice until soft. Add half of an heirloom tomato. Flavor with basil, salt, pepper, and a few red pepper flakes. Cook until the tomato is soft and can be squished with your fork. Mix well and serve over pasta. :)

(On a side note, I’m giving away a cookbook!)

Related Posts Plugin for WordPress, Blogger...