(mis)adventures in cooking.

I’ve been cooking and our house is still standing. Not only have I not burned down the kitchen, but the food that I made tasted good enough to eat!

I recently decided to try a creative meatball recipe. In my recent past
{college through present day}, meatballs, to me, were something from the freezer section {me = bad Italian!}.

But my recent goals both challenged and inspired me. I didn’t get creative enough to throw my own recipe though. Just creative enough to not follow the following recipe word for word:

Ingredients:

• 1 T minced garlic
• 2 t chopped fresh parsley
• i T dried basil
• 2 t ground cumin
• 1 T dried dill weed
• 1/2 t ground black pepper
• 1/2 cup dry bread crumbs
• 1 1/2 t yellow mustard
• 1/2 t salt
• 2 eggs, beaten
• 3/4 cup crumbled pepper jack cheese
• 1 1/2 lbs ground beef
• 1/2 large onion, sliced into thin rings

Directions:

1. In a large bowl, combine the garlic, parsley, basil, cumin, dill weed, black pepper, bread crumbs, yellow mustard, salt, eggs, cheese and ground beef. Mix well using your hands and make sure the cheese is evenly distributed.

2. Roll the mixture into 1 1/2 inch balls and place in a lightly greased skillet. Place the rings of onion on top of the meatballs. Cover the pan and set the heat to medium-low. Turn the meatballs after three minutes and increase the heat to medium. Continue to cook the meatballs, turning every 10 minutes, until cooked!

A little tip that I learned the hard way: I was slightly disappointed because the structure of the meatball started to crumble while being cooked, thanks in part to the pepper jack cheese. Turns out cheese doesn’t take to a frying pan to well. Who knew? Ha.

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