I learned a really clever kitchen trick last night…
It’s really easy to make breadcrumbs starting with frozen bread.
I’m more likely to have bread in the freezer than breadcrumbs in the cupboard, so this is essentially the best news ever.
Grab a roll or loaf straight from the freezer, and drag it across a box grater or a microplane. Toast the crumbs in a 350° oven for 10 minutes. That’s it.
Last night’s bread crumbs led to this:
Which turned into this:
And then this happened:
Followed by this:
And finally, this:
A bowl of meatballs with marinara sauce is so good, you won’t even miss the carbs. When I lived in Phoenix, there was a restaurant with a dish called “Bowl of Balls” — 3 large meatballs nestled underneath sauce and cheese. Finally, I thought, someone gets me.
There are a million ways to make meatballs. Here’s how I made last night’s version: In a bowl, combine 1/2 cup breadcrumbs, 1 pound ground pork, 1/2 cup grated Parmesan (I used a non-Parm white cheese, unidentifiable due to its lost wrapper, that was in the fridge, and nothing bad happened), 1 lightly beaten egg, 2 tablespoons water, some chopped flat leaf parsley, salt and pepper. Mix gently but quickly with your fingertips, just until the ingredients are combined. Shape into 2-inch balls.
Heat a cast-iron skillet on medium to medium-high, and when it’s hot, add enough canola oil to coat the bottom surface. When the oil is hot, place the meatballs in the skillet, making sure they’re not touching one another. Brown for 2-3 minutes on each side, turning them using tongs.
When they’ve browned, place them in a pot of slowly bubbling marinara sauce. The meatballs will finish cooking here.
Ladle into a bowl and top with grated Parm. Bowl of balls!