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.

notable mention: what you're eating NOW

I couldn't not include this submission from the tenacious twosome, Courtney Jermain and John Halip who recently relocated out in Los Angeles, CA. Not only did John make those seriously divine looking meatballs topped with fresh mozzarella and basil but Courtney whipped up Thomas Keller's Lemon Vinaigrette from his latest book, Ad Hoc. My friends are way too talented! And not to mention, armed with sophisticated palettes. Go Court and John! Recipes follow.

Meatballs (the picture was pre-oven):

1/3 cup toasted whole wheat breadcrumbs

1/3 cup of milk

1 large egg

1/4 cup grated Parmesan cheese

A handful of chopped flat-leaf parsley

1/2 cup very finely minced yellow onion

3/4 teaspoon of salt

Freshly ground black pepper

1 pound ground chuck

1 to 2 tablespoons of olive oil

In a medium-large bowl, stir together the breadcrumbs and milk. Let sit for 2 minutes.
Lightly beat the egg in a small bowl. Add the egg, cheese, parsley, onion, salt and about 5 grinds of black pepper to the breadcrumb mixture.

Crumble the ground beef, and use your hands to mix everything gently until it’s just combined.
Wet your hands with cold water and gently roll the meat mixture into 1 1/2-inch balls (place them on a tray as you go)

Place a soup pot of large skillet over medium heat. Add 1 tablespoon of olive oil to coat the pot and add just enough meatballs to fit comfortably, and cook undisturbed for 2 minutes, or until the surface touching the pot is deeply browned.

Turn the meatballs carefully with tongs to brown them all over.

Cooking time 10-12 minutes.
*John added mozzarella cheese on top when he reheated...delish!

Salad: Arugula, Shaved Parmesan, Cherry Tomatoes and Lemon Vinaigrette

Salad Dressing (from Thomas Keller’s Ad Hoc) Lemon Vinaigrette:

3/4 cup of champagne vinegar

3/4 cup of fresh lemon juice, preferably from Meyer lemons, strained

3/4 cup canola oil

1 teaspoon finely minced shallot

2 teaspoons finely minced chives

Whisk together the vinegar and lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallot and chives. Refrigerate in a covered container for up to 2 weeks (the chives darken after one day.

And John's favorite part about cooking?

"Eating makes me happy. Cooking makes me happy. Nobody knows what you like to eat better than yourself. "

Well said, Johnny Boy. Well said.