the one where meatballs are equated to crack

I'm awful, I know. In fact, I suck. It's okay, I'll say it. Not sure what's gotten into me as of late but I'm just going to keep it simple and blame it on writer's block. For whatever reason, I've felt at a loss of words. Or at least it feels like I haven't eaten, seen, or done anything in recent days that seemed the least bit worthy of sharing. I should hope that's not entirely true because that would in turn mean that I haven't done anything over the past week. And well, that, that would be a lie.

Let's shut me up by shoving a few meatballs in my mouth, shall we? It works. I know this because I've done it.

I digress...

Meatballs are an ingenious thing to make on a Monday and here's why: If you're cooking for one, they freeze particularly well, which easily justifies making an entire batch. There's also the fact that they're so damn deliciously addictive, you can't help but continuously pop another and then another and oh, well, it's 12:15am and I can't sleep so I might as well have another meatball. You can laugh. But know that you're also laughing at yourself. Because you know there's no stopping you when it comes to meatballs with crack-tendencies. There's no stopping any of us when it comes to crack meatballs.

Let's move away from the crack and back to why meatballs are great to have in the fridge and/or freezer: They're surprisingly adaptable. Sure you can throw them on top of a big bowl of spaghetti (and frankly, please and thank you), but you can also make them into a killer sandwich with some thinly sliced cucumbers and a little bit of lingonberry preserves mixed into some mayo for a combination that will have you bleaching your hair blonde and heading over to Amazon to pick up Rosetta Stone: Swedish, and heck, why not throw a Swedish flag bumper sticker into the cart too. Even if you don't currently own a car.

In other words, whipping up a batch of meatballs can easily get you through a few days worth of meals without feeling any sort of redundancy. And with half tucked away in the freezer, you couldn't be better equipped for a last minute dinner guest. (Although, do those ever even happen in real life?)

Here's to the end of the unintentional silent treatment. Missed y'all.

Crack Meatballs (formerly known as Mor-Mor's Meatballs)

1 package of ground turkey, 93% fat free
1 egg
1/2 cup plain breadcrumbs
4 cloves of garlic, grated
1 small yellow onion, finely diced
1/2 cup flat leaf parsley, chopped
splash of milk
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients in a large bowl, using your hands. Form into small meatballs and set aside. In a large skillet (she preferred cast iron) over medium heat, melt a combination of butter and olive oil. When the butter starts to foam, throw in the first batch of meatballs (making sure not to over crowd the pan) and cook until all sides are golden brown and cooked through. Good luck not eating through half the batch before serving.