A few weeks ago, I mentioned I started a new job.
It’s going okay (I love the job itself. I mean, if I can’t be a full-time blogger, I’ll take where I am now. BRIAN.). However, as things normally go, there are a few hiccups.
Each morning, I typically run into the office, rushed, out of breath, and with what looks like groceries for my lunch. I practically scream “Good Morning” to everyone. Usually, I hear nothing. Occasionally I will hear a “good morning” mumbled under their breath, but I can usually sense an eye roll from them as well.
I swear, the look on people’s faces when I say “bless you” is totally awesome. Complete and utter shock.
There are days when at 5pm, I just turn off my computer and leave. No one says “goodbye”, and no one tells one another to “have a good night.”
Is this just the Southern, small-town in me that finds it strange?
Although, upon leaving one night, there were two other women that work in my office going down in the elevator. Before we got to the bottom floor, there was a gaggle of folks that had joined us from other floors, but the two other women continued to talk about a neighborhood robbery that had taken place the weekend before.
Keep in mind, this is the most conversation I’ve heard in a month. No, not out of these two; out of the entire office.
“Yes, there was a helicopter swirling around close to the ground,” said the short lady.
The tall one said, “Well, they caught the guys finally.”
Short lady said, “I wasn’t too worried. I had my gun.” She patted her purse.
Ummmm….okkkkaaaaayyy. Guess who will continue to say “good morning” to her?
After a stressful day of elevator rides, these meatballs are what I needed.
My whole family loves these meatballs. So much so, that I usually double the recipe and freeze these in batches for a quick, homemade meal after a busy day.
I serve these with this sauce (it is by far, our favorite).
Recipe based on Ina Garten’s How Easy is That?
- 3 cups bread cubes from French bread (1-inch cubes)
- ⅔ cups milk
- 2 lbs lean ground beef
- ½ lb sweet Italian pork sausage, casings removed
- 4 oz. thinly sliced prosciutto, finely chopped
- ½ cup finely minced parsley
- 1 cup grated Parmesan cheese
- 1 t. dried oregano
- 1 t. crushed red pepper
- 3 T. olive oil
- 2 eggs, lightly beaten
- your favorite spaghetti sauce
- extra Parmesan cheese for serving
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Place the bread in a food processor, and process until the bread is in crumbs.
- Transfer the crumbs to a medium-sized bowl, and add the milk.
- Set aside for 5 minutes.
- Combine the beef, sausage, prosciutto, parsley, cheese, oregano, red pepper flakes, 1 T. salt, 1½ t. pepper, and bread mixture.
- Using your hands, combine gently.
- Add olive oil and eggs, mixing with your hands. Roll the mixture into 2-inch round meatballs and place on your prepared baking sheet. Roll the remaining meat mixture into balls and place on baking sheet until mixture is all done.
- Brush with olive oil and bake for 40-45 minutes until the tops are browned and the centers are completely cooked.
- Cook spaghetti sauce over medium heat, then add the meatballs. Simmer for 10 minutes.
- Serve over hot spaghetti, with extra fresh Parmesan on top.
- ** These meatballs freeze exceptionally well. **