When I was younger my mom made these huge meat balls that were easily one of my favorite meals that she ever created. Every time she cooked them I went nuts. She didn’t have to call me to dinner and beg me to eat, I was in the kitchen with a fork ready to go. I haven’t had them in years, and I never ate any other meat balls besides her’s. I was such a loyal child. For my birthday this year I wanted to recreate her old recipe. I also wanted it in a sandwich, because I never ever got to eat a meat ball marinara, and well, it’s too late to order one up now. What I came up with worked incredibly well the first time, so I thought I’d go ahead and share.
I made about 30 of these last night. I gave Justin the choice between chocolate or ginger cookies.. even though I knew he’d choose ginger hands down. I then remembered I had some cute little cookie cutters from halloween last year. They worked beautifully with this dough. It’s firm and doesn’t spread while baking hardly at all. Justin loved them, and even though I wanted the chocolate ones, I ended up being happy in the end.
I don’t make this dish very often, but when I do I completely enjoy it. For this dish, I always drain and press my tofu the night before, freeze it, bake it, and then fry it. That’s not hard at all, but it can be time consuming. It definitely has a more ” meaty ” texture and is not so mushy if you take the time to prepare it that way, though. Hope you enjoy as much as I do.
This gardening season I had everyone dropping off extra vegetables that their garden’s had grown. About 90% of it happened to be zucchini. I made stir- fry, zucchini bread, pasta salad, jambalaya and put it in just about every meal I made for a solid week. I love zucchini, but at that point I was looking forward to the last one. Finally, the day came and I decided I would plan some zucchini fries with some sort of dipping sauce. When lunch time rolled around, this is what I came up with.
I am planning a peach cobbler for my husband’s birthday (as well as some other secrets) coming up soon. This was the first cobbler I had ever made, and I was nervous. I gave the simple crust a test run along with some lingering blackberries and blueberries I didn’t eat with my oatmeal last week. We were pleased and I bet you would be, too.