Chef Lane

Two-Bite Meatballs and Veggie Pasta Sauce

I am working hard at cooking what is available to me in my kitchen, without buying excess at the store.  It forces some creativity, but I don’t feel wasteful.  Last night I threw together a dish with meatballs and a saucy sauce.  I call it Two-Bite Meatballs because it takes two bites to eat them politely.  You could just pop a whole one into your mouth, but that would be rude.

First, you make your meatballs.  I make my meatballs differently every time, just depending on the taste I want, but in this case:

  • 1lb ground lamb
  • 1 Tbs garlic paste
  • 2 Tbs diced onions
  • 1 tsp Allspice
  • 1/4 cup parmesan cheese

Mix all that together, then use a spoon to measure out equal amounts of meat, per the size of the meatball you want.  A melon baller will also give you tidy sizes.  Stick those in the broiler for 10 minutes, then flip them and broil to your preferred level of doneness.  (I used a regular spoon for these and netted myself 16 two-bite meatballs.)

While that’s working, make your sauce.

  • 1 can of unsalted diced tomatoes with basil
  • 1 zucchini chopped into teeny, tiny cubes–think The Borrower’s sized
  • 1/2 onion finely chopped
  • Salt to taste
  • Pepper to taste
  • Dash or more of cinnamon

Let those ingredients simmer until your onions are tender.  By that time, your meatballs should be out of the oven, and you should have some nice fatty juices sloshing around.  Pour your sauce into the pan with your meatballs and fatty broth, stir and let sit for about five minutes.  This will make you a really delicious, fairly healthy sauce that compliments the meat well. 

Serve over rice, pasta, zucchini pasta, orzo…whatever.  Pretty simple.  Very tasty.

It played well to the family.  All the meatballs were eaten, and a good bit of the sauce.

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