This is my husbands recipe. He get’s excited when it’s his turn to get in the kitchen. He has honed in on his craft of making these incredible meatballs.
One thing is for certain & that is my husband, Daniel knows what he’s doing when it comes to making meatballs. There are a few things he creates & this is one dish that has become a tradition to make for our family.
Finding quality meat is a must when preparing these. There a few meat markets around town. Side story: My dad made steak on the grill EVERY Saturday night since I’ve been alive. He would make a special trip to Oak Grove Market every Saturday to get his NY Strip. He loved to prepare it “pittsburgh style.” Burnt on the outside & rare in the inside. This is one cherished memory I’ll have for the rest of my days of this time I spent with him, I can remember those nights so vividly, his excitement as he walks in & out of the patio door. Thelonious Monk playing in the background, (one of his favorite musicians) rustling around in the kitchen, drinking his red wine & feeling fine. He sure did a great job passing that on to me, just learning how to relax & enjoy living in the moment. My soul is stirring as I listen to Thelonius, thinking about him as I write this… Man I miss my Dad.
Back to meatballs, & a big reason I felt compelled to write about that is I feel like he’s passed down this tradition to us. Just getting together in the kitchen, having fun & being together as we create a wonderful meal together.
I look forward to passing this down to my boy as he grows older building memories of us being together as a family, so important & easy to do when it comes to creating food. Some of my best & most of my childhood memories were created in the kitchen.
Daniel loves getting seriously creative when it comes to making his meatballs. We love joking around with all the different ways you can refer to his meatballs. (I’ll let your imagination go with that one.)
It’s all about the simplicity & love that goes into them. Just a few ingredients & “extra effort” in preparing them make them so very good. 🙂
Just look at that face. I love that man with every fiber of my being. We are so grateful to share a love like ours. Okay, I’ll stop. Back to Meaty Meatballs…
Do you own a cast iron skillet? Here is one to check out: Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch, this is what we use. Almost daily, simple to clean & cooks like a dream. Start on the stove & finish in the oven.
Of course don’t forget to use your Ove’ Glove Hot Surface Handler, 1 Glove!
That thing has come in handy with our cast iron skillet.
Now that the meatballs are finished, let’s eat!
Daniel’s favorite way to enjoy his Meaty Meatballs are on top of spaghetti all covered with cheese!
That’s a manly dish right there!!
I have to break out the pretty dish, (my sister made this bowl) & since I’m avoiding gluten in order to stay in remission of hashimoto’s, (read more about my thyroid story) I love eating them just as they are with a little cheese & fresh parsley. Dressed in tomato sauce too!
So here they are folks! Our fabulous Meaty Meatballs & a little family story to share with you! Hope you enjoy, & please comment below with how you like to enjoy time spent in the kitchen…
Thanks for reading!
- 1 lb. ground beef (we use 90% lean, grass-fed)
- 2 cloves garlic, divided
- 3 tbsp. fresh parm
- 4 tbsp fresh chopped parsley (we use curly) set aside a tbsp. for garnish
- 1/2 tsp. sea salt
- fresh ground black pepper
- 1 tsp olive oil
- Set the Oven at 400
- In a large bowl, combine everything with your hands just until combined.
- DO NOT handle too much, (will cause the meat to toughen up).
- In a cast iron skillet over med heat, add olive oil & garlic
- Add meatballs & cook until browned on the outside
- Transfer into the oven & bake for 5 -6 min. for med. to med. rare doneness.
- More time if preferred.