Ok, so we tried the meatball recipe, and it was good. Actually it was really good, worth doing again. We did, however, make a few blunders, as you will see.
Here’s our interpretation of the recipe:
- 1 Lb ground turkey
- 1 Lb ground pork
- 1 onion, chopped
- two eggs
- salt and pepper
Seems pretty simple, just mix everything together, right? Well, not really. After cooking the first few, we realized that two eggs was probably enough for one pound of meat. We used two pounds, and our balls were just falling apart all over the place. We also didn’t chop the onion nearly finely enough, which probably didn’t help them stick together. Next time we try this we’ll also add some breadcrumbs for extra cohesiveness. Now, on with the recipe.
We heated some olive oil (didn’t have canola handy) and garlic in a skillet. Once the garlic started to brown we put our balls in the skillet. The first one became a casualty, it was too big to stick together and cook all the way through. So I smashed it. As we went on Schuyler kept rolling the balls smaller and smaller, hoping that they would actually cook all the way through. We finally got it right towards the end.
Once all the meatballs were cooked we made “brown sauce”. Brown sauce, it turns out, is just gravy without flour. It’s also way tastier than it looks. All I did was add milk to the meatball skillet, throw in a bunch of salt and pepper, and cook it until it thickened. This was supposed to go on mashed potatoes (I think? Our Omego was not entirely clear on this), but we all know mashed potatoes are for jerks. Also, people with mixers. I made roasted potatoes instead, here’s how:
- Whole bunch of red potatoes, diced into 1/2″ cubes
- olive oil
- seasonings (I used cajun seasoning and Cavender’s Greek Seasoning)
Put the diced potatoes in a large mixing bowl. Add enough olive oil to coat them evenly. Add enough seasoning that it’s plainly visible on every piece of potato. Spread the seasoned potatoes out onto a baking sheet and bake at, I dunno, like 350 degrees or something, until toasty brown. The best, and simplest, way to cook potatoes!
And the completed dish:
Mmm, delicious. But something is missing… Oh yeah, vegetable. After all this, cooking broccoli seemed like more trouble than it was worth. So:
