So...how was everyone's weekend? I wish those two days lasted just a little bit longer. Even with the time change, I am all out of whack. So for me, this was the first year in quite a while that I had no plans for Halloween. That was mostly by choice as I just was not in the mood this year to battle the crowds and head out to West Hollywood's Carnaval. Instead, I ended up having a quiet night at home doing mass amounts of laundry and watching some of my favorite movies. I also found a bit of time to make a wonderful and simple dinner. Just last week I saw this recipe on Mary's site and I immediately bookmarked it to try soon. I had just picked up some grassfed beef at the farmers market and surprisingly, I had the rest of the ingredients at home already which made this even more appealing. The only change I would make to these next time is to use about half the amount of tomatoes. These meatballs were so flavorful and went really well with the saffron rice I will share with you tomorrow. The flavor in these is so outstanding, you would think they would have to cook all day, but this is one satisfying dish you can have ready in no time.
(From One Perfect Bite)
1/2 pound ground beef
4 green onions, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons grated Parmesan cheese
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
1 tablespoon olive oil
4 large tomatoes, chopped or 1 (28-oz.) can plum tomatoes, drained
2 tablespoons red or white wine
2 teaspoons fresh chopped rosemary or 1/2 teaspoon dried rosemary
Pinch of sugar
Thyme or parsley for garnish (optional)
Place ground beef, green onions, garlic, Parmesan cheese, thyme, salt and pepper in a large bowl. Mix gently to combine. Shape into 12 equal sized meatballs.
Heat olive oil in a large skillet. Saute meatballs, turning several times, until brown, about 5 minutes.
Add tomatoes, wine, sugar and rosemary. Season to taste with salt and pepper. Cook, covered, over low heat for 15 minutes until tomatoes are pulpy and meatballs cooked through. Sprinkle with thyme or parsley. Serve hot.