I love slow food, and I also live a busy life. Cooking once and eating twice (at least) is the foundation of keeping our meals healthy AND convenient.
Meatballs have long been a favorite of mine because they’re so easy to make in large batches and freeze for quick meals at a later date. Plus I love that they’re super versatile and can be served in an almost infinite number of dishes from soups to pastas to grilled with veggies. This night we had them with red sauce (from a jar!) that I spiced up by cooking with eggplants, peppers, portobellos, and whatever else I found to throw in the mix.
If freezing, I usually pre-cook my balls about 1/2 way in the oven, let them cool completely, then pack in an airtight container. I brown them up and finish them off on the day I’m using them.
Yield: about 21 balls
1 lb ground lamb
1.5 lb ground beef
1 large onion
big handful fresh arugula
3 large cloves garlic
1t cumin powder
1t cajun powder
1/4 c grated Parmesan
Combine onions, arugula, and garlic in a food processor
Mix until almost liquified
In a large bowl combine all ingredients
Massage until well mixed
Form into 1.5 inch meatballs (or slightly larger/smaller as per your needs)
Bake or skillet cook until cooked through