Meatballs

Grandpa and Lukas  June 2011

My Grandpa used to make meatballs for Oma soup, and frankly it was my favorite part as a kid. One day my Grandpa was making a bunch of meatballs for the freezer and had just gotten a vacuum sealer. He was excited to have them all ready for when he wanted to make Oma soup. So he got them all rolled out and ready to seal, he pressed the button and SMASH! all the meatballs turned to mush! Ha silly Grandpa didn't think about it completely destroying his perfectly shaped meatballs. He had to start all over again and first freeze then vacuum seal. Yet this is only 1 of the many funny stories about my grandpa. He was an AMAZING cook, and I know that's where I get my passion for food.
I'm not sure if there was an official recipe that my Grandpa used, but mine is pretty close. I use meatballs in many different dishes from spicy BBQ meatballs, spaghetti, soup and sandwiches.  I like to make medium ones, but small or big ones are good too. For soup I suggest smaller so it can be picked up with a spoon. And maybe later I can get the recipe for Oma soup from my Dad fast Erny and share it.


Meatballs:
2 pounds ground beef/ pork/or turkey
3/4 cup bread crumbs
1/4 cup dried basil
3 TBS dried oregano
3 TBS dried onion
3 TBS garlic pepper
3 TBS dill weed
2 TBS worcestershire sauce
2 eggs
1-3 TBS red pepper flakes- optional
2 tsp salt

Combine everything in a big bowl. Mix together with your hands till well mixed. if it seems too wet add more breadcrumbs. Sometimes I mix beef and pork together and turkey meatballs are great too!  Now this makes alot of little meatballs- I got about 60 meduim ones, depending on how lean the meat is they might shrink. I try and buy 93/7 or at least 90/10 ground beef, and mine don't really shrink. There are a couple ways of cooking the meatballs. I favor the oven get them browned up before I add them to my sauce or soup. Bake them at 350 for 15-20 min (depends on size). But if you are out of time they can be put directly into sauce or soup. Just be careful so they don't stick to the bottom, and over stirring can cause them to break.  I hope you enjoy the meatballs in whatever you decide to put them in.

Green Pasta

 I made 3 different kinds of pasta a few days ago.  Man did I get myself into a project. I underestimated the amount that I would get. Be prepared to get a nice load of pasta. Don't worry it can be frozen or dried for later use. I gave a bunch of mine away to friends, I even traded some for a freshly caught Salmon. I made fairly healthy pasta. Spinach, kale, swiss chard. I had made spinach before but the kale and swiss chard was new for me. I am not a big fan of chard and kale, but I got a huge bag full from a friends garden. I figured if I made pasta I would eat the leafy greens, and it worked! I even used whole wheat flour. I would say this is the healthiest pasta I will ever make and eat. 

Lasagna Sheets with 1/2 kale & 1/2 Chard

It's nice to have a pasta roller- but if you don't, it can be rolled by hand, it does take more muchels. I bet you know someone that has a pasta roller in a cabinet, stored away ready to be used. That's why I have one thanks to my aunt. If you are looking for one I do see them at thrift stores plenty for cheap. 

Green Pasta:

12oz of greens: Kale, Spinach, or Swiss Chard- blanched

4 cups whole wheat flour 

4 eggs

1 TBS water

pinch of salt

Spinach

Prepare the greens by chopping them up by hand or in a food processor. In a mixer combine the flour, salt and greens, slowly incorporate the eggs one at a time, then add the water. If the dough is crumbly or dry slowly add more water till it forms a ball.  Let the dough rest for 30 min under a towel on the counter. 

If you’re using a roller, start with the widest setting and put it through a few times, folding it over in half in between passes. This kind of works to knead the dough. Three or four times through should do the trick! At the end you’re sheet should be the exact width of you pasta roller. Then one time through each setting will be fine. If the dough starts to stick dust with flour. I used all-purpose flour since it's less grainy then whole wheat.  My roller has 9 settings I only rolled to 6 or 7 that seemed like a great thickness. Then I passed it through my fettuccine cutter. Or don't cut it and have lasagna sheets. Once everything was cut I tossed it with flour and let it dry out on my counter. To store the pasta it can be bundled in nests and frozen, or dehydrated. Cooking it fresh will only take a few mins in boiling water, take out as soon as it floats to the top. Just a few extra mins when it's straight from the freezer. Enjoy your fresh pasta!

Swiss Chard on the left, Kale on the right