Sunday, October 9, 2011

Meatballs and White Sauce

We humans tend to hate chaos. We want everything to fit into neat, tidy parameters. But the entire universe functions on chaos and all the plant and animal kingdom, except us, thrives because of that chaos. We want tidy, weed-free lawns and flower beds – and we work hard to achieve that – and we want the rest of our lives to be like our lawns and gardens. We also tend to want simple answers to everything,and for everything to fit into a well-planned scenario we can buy into without having to study or think about it. And when chaos enters in spite of all our efforts, we fall apart.
I made meatballs yesterday. They’re not Julia Child kind of food, but I am really fond of meatballs. I researched meatball recipes on the internet, combined a few recipes and took out ingredients we don’t have and came up with a really delicious dish. So here it is. Change ingredients around according to your own taste. (For example, those of you who love garlic, add more to the meatballs and put some in the sauce as well.) It’s a complex recipe, but it’s really worth it.
1 lb. lean burger (I used beef, because we grow our own beef)
2 eggs
1/2 C. onion, finely chopped
2 garlic cloves, minced fine
1 C. cooked brown rice or bread crumbs
1/4 C. soy sauce
1/4 t. cloves
1/2 t. allspice
1/2 t. nutmeg
1/2 t. white pepper
1 T. Italian Seasoning
1 T. fresh rosemary, chopped fine
1 T. fresh oregano, chopped fine
1/2 C. grated parmesan cheese
Mix thoroughly. Roll into ping pong size balls. Makes about 30 meatballs. Fry on medium heat in a few tablespoons of canola oil until browned all around. (As they warm up they tend to flatten some, so roll them often to keep them round.) Bake in a 400 degree oven for 20 to 25 minutes. (Although you can skip frying the meatballs and just bake them, they will go flat on one side. You could, though, fry the meatballs, set them aside while you prepare the sauce and simmer them, covered, for twenty to twenty five minutes. If you do that, though, you won’t need the oil or the flour, but after you’re done simmering the meatballs, add two and a half tablespoons of cornstarch to a quarter cup of cold milk or water and add that to the sauce to thicken it.)
When the meatballs have only a few minutes left to bake, prepare White Sauce:
3 T. canola oil
3 T. flour
Heat oil, (I used the oil left in the pan from the meatballs, which added more flavor to the sauce) add flour and stir into the oil. Cook for a minute or two, then add:
3 C. milk
1/2 C. grated sharp cheddar cheese
1 T. or 1 cube beef bullion
2 T. ground dried onion
1 T. Italian seasoning
Bring to a boil and simmer on low until thick. If the sauce is too thick, add a little water and stir. Add meatballs to sauce and simmer for five minutes or so. Serve over pasta with salad on the side.

Our weather has finally shifted and it appears the cool temperatures will be around at least for awhile. We got snow on the mountains which showed up yesterday when the clouds finally lifted.




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