My apologies to all who wanted a recipe for last night's dinner. IF there are any of you out there who actually cook the stuff I put on here. I couldn't access the blog yesterday. I tried in vain several times, then had better things to do than sit and wait for the computer to cooperate.
SO, you'll get the recipes NOW instead of THEN. Alright?
Well it has to be 'cause that's the way it is.
Last night we had our neighbors over for dinner and to talk about the Bible. It went pretty well. We had the opportunity to share the Gospel, but I believe the Lord will use a time in the future to reap the harvest of what we planted. Praise the Lord for that!
Since Fridays are one of our busy days here at the Castle de JulieMom, (especially since we started school this week) I wanted something easy I could make ahead and then reheat without making it gross. Of course, once I chose something and got into it, I realized it was more involved than I anticipated. (And just so you know I made the spaghetti right before dinner- no reheating of that- EW!)
HOWEVER, the results were smashing. And it is unfortunate that I forgot to take pictures of anything. SO you'll have to put up with internet pictures for now. My apologies!!
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, smashed and minced
- 2 carrots, finely chopped
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1/4 teaspoon black pepper
- 1 large can (28 to 36 ounces total) crushed Italian tomatoes
- 2 cans (6 ounces each) tomato paste
- 2 eggs
- 1/2 cup milk
- 3 slices bread, crumbled
- 2 pounds lean ground beef
- 1/2 cup finely chopped onion
- 1 Carrot finely chopped
- 2 tablespoons chopped parsley
- 1 clove garlic, smashed, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
(Sauce) In a Dutch oven, in hot oil over medium heat, sauté onion and carrot until tender and onion just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary.
(Meatballs) In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, carrots, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.
I made a salad and served it with yummy garlic bread from the local grocery store. It was a hit! And the sauce is scrumptious. You may want to put a little too much on your plate just so you can soak it up with the bread. And then hit the gym and work like mad the next day. :0)