09 March, 2016


I told the littles they could watch Pride & Prejudice in lieu of nap time today, to which they all responded with excited giggles. Wednesdays are Peter's late night because of CFA studying (and Mondays too, but whose counting) so I'm planning to have an early dinner with them. If I can keep them awake and eat before seven, flying solo feels a whole lot more manageable and I get in a workout.

Their commentary kills me: "They've just met Wickham. Ooh, he's a liar."

"I think they're going to Buckingham Palace to see the Queen Lady Catherine. . ."

"He was very harsh and stern, but then his heart softens."

About those meatballs I mentioned before: they're to die for. I used to think the word moist should be reserved solely for cakes, but I now realise meatballs should always fall into this category as well. Never eat a dry cake, or meatballs.

Behold: the recipe! Be warned, this serves two adults and three hungry children, with leftovers for lunch the next day.

Dolly Sinatra's Meatballs

750g ground beef
200g ground pork
5 cloves garlic, minced
3 eggs
100g freshly grated Parmesan or Romano cheese
1 tablespoon dried parsley / 8g fresh, chopped
1.5 teaspoons sea salt, pepper to taste
90g stale breadcrumbs
150ml lukewarm water
olive oil

(Truth be told, the above measurements are very loose. I always eyeball this recipe, never measure, and every time it turns out fabulous. What you're wanting is a sticky, very moist, meat mixture.  It should appear sloppy, but keep its shape when you form balls. You should have a generous amount of breadcrumbs throughout, as well as a good bit of minced garlic and parsley).


Preheat oven to 200ºC/400ºF.

Toss together minced meat in a large bowl. Add garlic, eggs, grated cheese, parsley, salt & pepper.

Blend in bread crumbs with a fork. Slowly add water until you reach the proper consistency. Shape into large meatballs (about 1/3 cup).

Drizzle olive oil in a casserole dish (we always need two!) and add meatballs. Bake uncovered about 20-25 minutes, or until browning and cooked through.

Serve with spaghetti, homemade pasta sauce, and plenty of freshly-grated parmesan. 


(This recipe was adapted from here).

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