{Unfussy yet Unforgettable}
finely chopped parsley and bodied seasoning infuse ground meat, hand-formed spheres coming to being. sweet onions and snappy garlic sweat in a pan, the framework for a sauce only to be described as otherworldly. swap spaghetti for a dressed sauté of kale, and the plate is as appetizing as it is prismatic.
The simplistic beauty of an unextraordinary dish is so refreshing. Those last-minute, can't-find-a-recipe, don't-have-any-groceries meals can sneak up on you and make you a believer in meal improvisation. Not to say that having a plan is poor, but on the occasion you find yourself without one, it helps to have practice at conjuring a praiseworthy fare without a lot of prep.
For that, and many other reasons, I give you meatballs. One could gaze at the homely plate and think it's unoriginal, but I'd caution onlookers not to gauge taste from appearance. Meatballs are a mainstay of the Italian cuisine- you'd be hard pressed to visit an Italian restaurant that doesn't have them plastered on the menu or, at the very least, have the knowledge and willingness to throw some together.
You'll find that each place you go and every recipe you come across has a tweak that's all its own. The draw of meatballs is their comfort, the way they give you an unctuous bite and a surprisingly multifaceted profile. I'd say they're practically gourmet mouthfuls undercover- genius!
There are innumerable tricks you can use to literally "spice up" your meatballs, giving them a lightness and depth of flavor. You can trend toward gourmet, introducing unconventional flavors or bases, or you can gravitate toward basic, using the expected characters. However you like to make your meatballs, once you make them from scratch, you can never eat another pre-made or frozen variety again.
I can honestly confide that, before setting out to make this dish, I had no seemly idea what would become of the ingredient array. I used what was in my kitchen, grasping anything available (as is customary in a college kitchen with limited resources). I had an empty bowl that acted as both a creative catalyst and a canvas for endless possibilities of concoction.
The inspiration came from a package of ground turkey lounging in the fridge, a bursting and leafy bundle of fresh parsley, and some diced tomatoes happily marinating in a delicious brine. For a moment, I was transported to my favorite place (bet you can't guess) and tomato sauce was a must. I entertained thoughts of a Bolognese, yet settled on a marinara. And what does marinara cover more scrumptiously than a spherical mixture of meat and herbs? Meatballs were clearly the move.
I find that something so standard is both a blessing and a curse when it comes to looking up recipes online. Sure, searching for recipes on the internet is helpful in determining profiles and proportions of a dish, but you also open up a world of jumbled opinions, overwhelmed by the vast results. Not having anything pique my curiosity, I settled for an original version- and boy am I thankful I did!
You can probably form meatballs with just about any kind of ground substance- think pork, beef, chicken, turkey, or even tofu (if that's something you have a taste for). Malleability and flavor are the most critical elements in choosing a base. You want to be able to manipulate the ingredient, but you also want it to further the Italian palate of your plate. I used turkey because it's what I had, but I would encourage you to take a risk and try whatever tugs at your heart (or stomach, for that matter).
Next is the most fun part- spice selection! There's no rhyme or reason, only wafting and tasting to guide you along the path of discovery and invention. Throwing open my spice cabinet, the world was my oyster. If you can't tell, going recipe-less had a monumental effect on my creative process. I pulled almost every jar off the shelf, cupping the glass in my hands as I examined labels and tested the aroma of contents, wanting to make sure I had the most exquisite blend.
Full disclosure, I did use an unmarked spice blend, two whole tablespoons of it to be exact, and I was pleasantly surprised. If I had to guess, the mix included the likes of salt, pepper, garlic powder, and onion powder. To that I liberally added several spoonfuls of dried oregano, dried parsley, and dried basil, dusting the pale mixture with thick flakes of aromatic herbs. Though savory, the blend was almost too compatible for my taste- smooth yet lacking dimension. A pinch of red pepper flakes cured that issue, adding a surprising twist to the composition.
How do my meatballs hold their shape and fail to give trouble in the binding department, you ask? Easy answer: egg. Whisk one up in a separate bowl and pour over your other ingredients, using your hands to really press everything into a homogenous state. If you didn't already pick up on this cue, handwashing is going to occur several times throughout this progression, and that's okay!
Chopping the fluffy parcel of parsley into rough flakes incorporated both brightness and freshness to the mixture. The interaction of the dried herbs and the fresh served to juxtapose the two and conjure the best qualities of each. The unmistakable, concentrated flavor of the petrified sort brought out the vibrant, lively character of that just-picked. Highlighted by the twinge of salt and the bite of spice from the pepper, a beautiful feat of balance had been achieved.
The next portion can either be really intimidating or shockingly effortless- rolling the meatballs. Pro tip: take off all jewelry during this process, as it makes for an easier cleanup and less stress. Now I've seen recipes advocating for scientific measuring, chilling processes, and all other measure of wild practices aimed at producing flawless meatballs that perfectly replicate each other. You'll not find that here!
The principle of what meatballs are doesn't necessarily align with a perfectionistic or sterile execution. Misshapen and handmade is the look to shoot for, nothing special to the naked eye but an insight to their authenticity at the same time. It can be as elementary as lining a baking sheet with foil, misting oil over the surface, and using a large spoon to gather the medley into the palm of your hand.
Roll with soft pressure, and within seconds you're faced with a rounded ball. Over time, the weight and proportion become more natural, and by feel you can determine whether to add a pinch of the mixture or deduct a faction.
Endless rows filling a tray, teeming with flavor and begging to be thrown into the depths of the oven. Four hundred degrees for about twenty minutes is exactly what these little guys need (turning once for even browning, of course).
Now for the sauce. With such a robustly smooth flavor in the meatballs, their covering necessitates some acidity and sharpness. Enter the marinara. There's not a whole lot you need to know about making sauce save that it comes together quite organically, never tastes exactly the same as the last batch, and is unquestionably delicious every time.
Those who know me well understand fully the extent to which I adore caramelizing garlic and onions. Most every savory meal I prepare begins in this way, and I wouldn't trade that for the world. The thick aroma filling the air is almost hypnotic, with the punchy garlic subdued by the sweet edge of white onion. A match made in heaven, truly, that can only get better with time.
Ideally, the onions and garlic could caramelize for up to an hour (no that's not a typo), and yield the most satisfying, decadent mouthfeel. But here, that's not what I want to do! For texture purposes, the staples only get a quick sauté, encouraged by salt and extra virgin olive oil to release and break down just enough to alter the flavor profile. The key is accomplishing this while retaining a certain quality of firmness and crunch.
Again bringing parsley into the equation, I tossed a hefty handful in, amazed at how it served to enhance my favorite combination. The smell now more potently scrumptious than before, it was all I could do to not eat a spoonful straight from the pan.
In most instances, I am not a huge fan of the canned/preserved vegetable- nearly always opting for the fresh variety. However, canned and diced tomatoes almost never disappoint. The richness of flavor that emerges from them being soaked in water and oil is uncannily impressive. Look for a "clean" version, and you'll not be upset. I make sure to buy organic in this case, choosing a label that includes tomatoes, water, oil, and salt only.
When I say that you literally can't go wrong with this sauce, I mean it with full sincerity. It's basically an amalgamation of herbs, tomatoes, and any repertoire of seasoning you find fitting. I utilize the full bouquet of Italian herbs, but if that's not what's on hand for you, don't sweat it. No oregano, no problem. Really, after adding the tomatoes, you could be just fine with only a sprinkle of salt and pepper.
I am madly in love with Italian cooking for its simplicity, ease, and low key brilliance. They always say "have quality ingredients, and you won't have to do much to make amazing food." I believe this wholeheartedly, and you should too. Cooking doesn't have to be this mystical, exclusive art- everyone has the ability to do it, and should!
Personally, I like a sauce bursting with flavor, so I decided to kick the herb game up a notch. I doused the forming sauce with an Italian spice blend, yet also supplemented with generous shakes of dried basil, oregano, and parsley. A turn or two of salt and cracked pepper, and I was in business.
About this point in time, the meatballs should be emerging from the oven. In a well-timed dance, they are ripe for submersion into the sauce. I distributed my meatballs in an even layer across the pan, making sure each one was primed for soaking up the liquid masterpiece. Covering to simmer for a few moments, I wanted to give the sauce and meat time to get to know each other, exchanging tastes and reciprocally infusing each other with flavor.
You guessed it- the garnish consisted of more chopped parsley. I would hate for it to spoil before I used it all! As a finishing touch, a squeeze of lemon juice is drizzled atop the array. The puckering and acrid qualities have the ability to draw out nuances in the portfolio already created, a cool trick that takes this to next level inspiration.
Now, most would pair the preparation with spaghetti noodles or some iteration of pasta, but I'm just not that type of girl. Fresh out of even the likes of spaghetti squash, I had to think on my feet for this one. Some raw kale caught my eye- urging me to think in unconventional directions.
With leathery leaves, bitter taste, and borderline inedible spines, kale is one vegetable that does require a considerable amount of manipulation before it's tasty. Portioning out a handful on a plate, I covered it in olive oil and showered the pile with sea salt. Microwaving for a minute or two, the fronds became brightly green and took on a steamed quality. I transferred them to the stovetop, sautéing for flavor and continuing to reduce the greens.
Shards of roughly chopped garlic and more lemon juice than seems appropriate transformed a once non-appetizing plant into something worth recreating. A heavy hand with the salt and pepper went a long way, and before I knew it, I had invented a new kale standard for my kitchen.
Plate it all together and enjoy! The sautéed kale a noble foundation for drippings of marinara and the weight of the meatballs. Embellishments of herb sprigs and garnishing oil, and the plate is primed for devouring.
And voila! Weeknights are the most impressionable time for cooking- true colors of resourcefulness are revealed when there are imposed limits on both time and ingredients. You see your willingness to acquire good fare, and standards are set for nourishment. If nothing else, this dish is proof that having your favorite ingredients continually stocked means you can make anything, anytime and have noteworthy meals on the fly.
RECIPE:
Meatballs
1 package ground meat (I used turkey, 97% lean)
garlic powder, onion powder, dried oregano, dried basil, dried parsley
salt, pepper
1-2 tablespoons of freshly chopped parsley
1 pinch of spicy red pepper flakes
1 egg (lightly whisked)
Marinara Sauce
1/2 a white onion, chopped
Several cloves of garlic, minced
1 handful of parsley, chopped
olive oil (for sautéing)
salt, pepper
1 can of diced tomatoes, in liquid
dried oregano, dried basil, dried parsley, Italian spice mix
juice of 1/2 lemon
Kale
1 cup (or more) of raw kale, roughly chopped
olive oil (for sautéing and for garnishing)
1 clove of garlic, chopped or sliced
juice of 1/2 lemon
salt, pepper