Meatballs

I made meatballs, mashed potatoes and cooked carrots. It was a very adult meal, served on a plate and all in their own little piles. This made me realize that most of what I eat is all mashed up in a bowl together. See Bowl of Goodness or all of the pasta dishes I make.

Making meat and potato meals is not my forte. I once made a roast and it turned out grey. And salty. It was gross. Meat and potato meals require a lot of different pots and pans, which I do not like since I have to cook and clean.

Also, I prefer meatloaf to meatballs because I really, really, really, really like cold meatloaf sandwiches. I know you can make meatball sandwiches but, just no.

So I made this and it was okay but I am on a bit of a losing streak when it comes to recipes because the only part of this I can recommend is the carrots. I made them in a skillet rather than roasting them in the oven and they were super good. Stick with your own meatball and mashed potato recipe. This one was blah. You can do better.

I did cook the meatballs in a skillet rather than in the oven so that makes it nice for when it’s hot and you don’t want to heat up you house.

Here’s Contessa Garten’s recipe for sauteed carrots. I used rosemary because that is what I had.

2 pounds carrots

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

  1. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
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