Tuesday, May 11, 2010

Home-cooked Classic

My mom is a fabulous cook. This is something I don't think I realized until adulthood. Sometimes I wish I had better appreciated her cooking as a child, but do kids ever truly appreciate their parents cooking? One of the fun things about Mom's (and Emily's) conversion to vegetarianism is that I have become sole proprietor of all the meat recipes! Thus, I am now the only one in the family making meatballs, lasagna, and sausage soup. Well, the only one making them in their original form, anyway! First up, spaghetti and meatballs, courtesy o' Mom's recipe for turkey meatballs.

Mom's Turkey Meatballs

1 lb. ground turkey
1 small onion, diced
1 - 2 handfuls bread crumbs
1 egg
1 small handful parmesan (optional)

Mix ingredients in a large bowl. I know it's gross, but this is best done by hand! Form into meatballs about an inch to an inch a half in diameter. Brown the meatballs. Once meantballs are just browned on all sides, continue to cook the meatballs in the pasta sauce on low to medium heat for 30 to 45 minutes, or until cooked through. I would suggest keeping the heat conservative the first time you do this, as it is easy to burn the meatballs and have them stick to the bottom of the pot, ruining the whole dinner!
Allie's Easy Tomato Sauce

1 can crushed tomatoes (use a large 28 oz. can for 1 lb. meatballs)
1 - 2 tbsp. butter or olive oil
1 small onion, diced
handful fresh oregano and basil, or other assortment of herbs
salt & pepper, to taste
garlic powder, to taste

Saute the onion in the butter or olive oil. When the onions are soft but not browned, add the crushed tomatoes. Add in the herbs, salt, pepper, and garlic powder. Heat through. Taste to ensure you have added the right proportions. Then you're ready to eat it or add your meatballs!

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