Fantastic Meatballs

 This recipe of Deb Perelman is simply great....pretty much like anything she does. 

I have been meaning to post it for 2 or 3 years and never got round to it....so I've had to keep going to it and re-learn it over and over....a waste of time. Plus this summer has been nuts looking for a new place to live, but here I am back in September trying to get in touch with routines a bit and writing down my to-go-to-recipes to feel like a functioning person again.

 So here it goes:

INGREDIENTS:

For the meatballs:
-1/2 kg of mince (pork and beef).

-2/3 cups of breadcrumbs.

-1/3 cup of milk (70 ml).

-2 tbsp. of chopped parsley.

-3-4 tbsps. of parmesan cheese.

-1,5 tsp of salt.

-a pinch of red pepper flakes.

-1 tsp of onion powder. 

-2 eggs.

-1 garlic clove minced.

For the sauce:

-700 grams of tomatoes canned (ideally chopped)

-1 garlic clove minced.

-1 tsp of dried oregano.

-1,5 tsp of salt.

-some olive oil.

STEPS:

1. Add meat, crumbs, milk, parsley, cheese, salt, pepper flakes, onion powder, eggs, and 1 garlic clove minced in bowl. Mix with fork and arrange in balls on a plate.

2. Once you finish that part, have a big pan with strong fire. Add oil and the garlic until it is golden.

3. Now add the tomatoes. A big splash will occur. Add the salt and the dried oregano. And let it all simmer for 10 minutes with a lid on.

4. After 10 minutes, place the meatballs in the sauce and let them cook there for about 15 minutes placing a lid on. After a while turn them around and they just get cooked on their own.

 

 

That's it. So tasty.

 You can serve it with garlic bread. Toast bread and then rub some garlic on it. Who would have thought you can ask milk to raw mince, but it turns out to be great. 

Spanish Mushrooms with Jamón Serrano and Rosemary

 I barely do spanish recipes of tapas and pinchos. Most of them require all these really hard ingredients (That is why they taste so good!). 

But this recipe is pretty simple, and no oven is required!

INGREDIENTS:
-8 big mushrooms.
-100 grams of jamon serrano in bits.
-some fresh rosemary.
-1 tsp of minced garlic.

STEPS:
1. Sautee the garlic and the jamon bits in a frying pan until it is all golden and darker, for 5 minutes in low fire. Now add the rosemary to the mix and stir too. 
2. Reserve this mix and in the same pan, now place the mushrooms (without stem obviously) upside down and cook them for about 3 minutes in medium fire. Place lid over them so that they soften.
3. Now flip the mushrooms and fill the inside with the mix of ham, garlic and ham and now cook for another 10 minutes or 12 until they are done. Cover on and off, so that they soften. This wonderful juice begins to come to the surface, mixing with the ham and garlic and rosemary, and whoah it is so good. Make sure you don't burn them. 

That's it. So good, so spanish and not hard.