savory meatballsPosted: August 20, 2016 | |
In May: This blog celebrated 5 sensationally savory years of enjoying cooking and sharing my Mom “Betty’s” recipes.
This Summer: My foodie partner in crime and I celebrated rather large birthdays, both turning 40! Um, yeah, 40!
Tomorrow: Joe and I celebrate our 12th Manniverary™. Those of you who placed bets … time to settle up! I accept cash or debit cards. Especially cash.
This Week: My parents Betty and Louis would be celebrating 60 years in marriage on August 27th. Hats off!
Flashback 1976. I remember the moment when my Mom gave my Dad a fancy gold watch for Christmas. It was the first time I saw my Dad break into tears and it was at that moment when the bell went off in my head, ringing to the tune of “Hey, dummy, this must be true love!” Dad was so overwhelmed with his new watch and Mom had cleverly kept the secret all along. Way to go, Mom! #props
Time Flies. Yes, Really!
I remember sitting many a day in math class at MacArthur High literally counting the seconds until the school bell would ring. I would stare at my watch and wonder why the second hand took its slow-sweet time advancing to the next second, the next 5 minute mark, and so on.
These days I look at my watch and I swear it’s beating faster than ever! My eyes wish the second hand would slow down and take it easy so I could catch up and savor what just happened. With the likes of toll roads, Amazon Prime Now and lightening fast download speeds, we truly live in a New York minute – where patience has grown rice paper thin and immediacy scores expected brownie points. Did somebody say brownie?
So this anniversary weekend I asked Joe to pick out the next recipe from Mom’s cookbook for us to try; it’s this simple dish that my native Italian friends would likely laugh at because it calls for frozen peas and minute rice. But hey, we’re in a 1970s state of mind. And that’s how we roll at Betty’s Cook Nook.
Enjoy every. Single.. Minute… Of…. It!
Wait! Did somebody say roll?
foodie tips ~
❤ Ingredients. Per the original recipe below, by “onion” I’m 99.99% certain “white onion” is implied. Also, for soft bread crumbs Progresso is the way to go in my family – plain, Italian Style or Parmesan.
❤ Let’s make a meatballs (said with an Italian accent)! To make meatballs of uniform size I used a medium-sized cookie scooper that I scored at Bed Bath and Beyond. Great balls of fire, that was lightening fast!
❤ The recipe doesn’t suggest any side dishes, so I will. Flashing back to the 1970s we would likely accompanied these meatballs with a tossed salad. And some bread. Oh yeah, never forget the bread. My meatball dish was dressed with a savory side of garlic bread from my neighborhood HEB.
1 pound | ground beef
¼ cup | onion, minced
2 tablespoons | soft bread crumbs
½ teaspoon | salt
1 tablespoon | salad oil
1 can | Campbell’s cream of mushroom soup
1 cup | water
10 ounce package | frozen green peas
½ teaspoon | salt
1 ⅓ cups | Minute Rice
1. Combine ground beef, onion, bread crumbs, and ½ teaspoon salt; shape into about 20 meatballs.
2. Brown meatballs in salad oil in a skillet. Turn the meatballs here and there so they don’t brown irregularly.
3. Add the soup, water, peas, and the last ½ teaspoon salt. Bring to a boil and stir in the rice.
4. Cover and simmer 10 minutes or until most of the liquid is absorbed.
Yields 4 servings
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook