Cloudy With a Chance of Meatballs
Up until recently, it seemed that was a fairly accurate weather report around these parts. Well, maybe only the meatball part if you live at my house.
If I picture meatballs its usually the “on top of spaghetti all covered in cheese” variety. When it comes to cooking meatballs, however, it seems my mind travels far and wide but never ends up in Italy. Around our house, the meatballs we most often enjoy are either Mexican, Asian, or Swedish – go figure. As odd as they may sound, they are ALL deliciously unique. Mexican Meatballs are a staple in our house when potatoes are in season. They are cooked in a red sauce and served over mashed potatoes (or mashed cauliflower if you’d prefer). Asian Meatballs are another favorite, loaded with carrots and a hint of cilantro and served over rice; these meatballs have a decidedly “lighter” feel to them. And the Swedish Meatballs, well, those were a new endeavor but one we’ll surely enjoy again. I channeled my inner Ikea, upped the vegetable content, and was delightfully surprised with the end result.
The original Mexican Meatball recipe comes from my grandmother, something she has made for years, often at family gatherings because it easily expands to feed a crowd. The other two recipes have one very unique thing in common: they are both a direct result of my horrendous skimming skills. In each case I found a recipe I wanted to try, skimmed through, and just dove right in. I was halfway through the recipe by the time I figured out I was making it entirely wrong. It was too late to turn back and I figured it would probably still be edible so, bully forth! I’ve been making my Asian Meatballs for four years now and have never once made it according to the original recipe because we ended up liking my “mistake” too much. As I’ve said before, I’m not an expert cook, I’m just consistent. (Sometimes consistently distracted but…) The thing about consistent cooking means you’ve some base knowledge to work with when things go awry.
This summer, no matter the weather or the entree, I hope you find time to broaden your horizons, maybe tackle a new skill or try a a new recipe, and most definitely enjoy the bounty!
If you’re looking for a great way to hone those skills, be sure to join us at one of the Gourmet Gallery Cooking Classes! The first summer course is Thursday, June 11th and will feature some new ideas for Summer BBQ.