Meatballs, that familiar and favorite meal of many ever since childhood! Most of us have that recipe passed on from our parents, and many of us tweak them with our own ideas to create something unique. An old acquaintance once said to me that everytime he catches on with my recipe, next time I have twisted it a bit again, and he has to wonder what did I do to manage the new flavor. Usually, that is accomplished with just one question, but some like to try to figure it out on their own. But back to the matter of meatballs. Here is the very basic recipe for them, that is the base from where I go to different directions depending on what I am going to use them for. To make them is not that time consuming, but since I am going to make the effort, I tend to make enough for at least two or three meals, or even more and set the rest in the freezer. The binder with breadcrumbs and milk can be also made with heavy cream or with vegetable broth if wanting to avoid using a milk product. If using a broth, adjust the amount of salt accordingly, some of them are mighty salty products if using a ready-made one.
Like with many other proteins, changing the side dishes served with meatballs can change the mealtime drastically. In my home country, they used to be served with mashed potatoes, others only eat them with pasta, but there are really endless opportunities and only imagination is the limit.
Rutabaga is part of the season's traditional meals up here in northern Europe, and as an adult, I have really fell in love with its strong, deep flavor. To make it more family friendly, you can add a couple of carrots and a potato to the rutabaga puree, softening the flavor considerably.
Also, grated root vegetables are often served during the wintertime in the place of salads. To mix a little fresh fruit juice, like orange juice, into grated carrots and toss in a handful of lingonberries and you have a colorful side dish filled with vitamins and fiber!
I hope you enjoy these meal ideas and have a great weekend. Until next time
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