Meatballs are big these days. I don’t mean big, as in size.

I mean hot.

I don’t mean hot as in temperature.

I mean, meatballs are really really popular right now.

Did you know that there are now meatball restaurants? Also, there have been quite a few articles written about meatballs since the start of the new year.

It’s all okay with me because I like meatballs. Always have. Except for the ones my father made once when my mother was sick and he decided to cook dinner. Unfortunately, cooking was not his long suit. He made the meatballs by rolling ground beef (with nothing else) into balls that were larger than your average cupcake. He put them in the broiler pan, opened a can of tomato paste over them and broiled them to death.

Oh my. 

Moroccan Meatballs (recipe here) are much better. They’re nicely spiced, moist and a wonderful treat when added to a sauce, especially on a chilly or rainy day. The stew goes well with cooked couscous. But you can serve the meatballs on their own too, without the sauce. Still good with couscous.

Moroccan Meatball Stew

1 pound ground beef

1/2 pound ground turkey

1 small onion, grated

1 large egg

1/2 cup fresh breadcrumbs

3 tablespoon chopped fresh parsley

2 tablespoons chopped fresh cilantro

2 teaspoons finely chopped fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/2 teaspoon salt or to taste

1 tablespoon olive oil

Combine the beef and turkey in a large bowl. Add the onion, egg, breadcrumbs, parsley, cilantro, ginger, cumin, cayenne pepper, cinnamon, nutmeg and salt to taste and mix gently to distribute the ingredients evenly. Shape the mixture into balls about 1-1/2 inches in diameter. Heat the olive oil in a non-stick saute pan over medium high heat. Cook the meatballs a few at a time, turning them to brown all the surfaces, for 5-6 minutes or until well browned.

Sauce:

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, finely chopped

1 teaspoon chopped fresh ginger

28 ounce can tomatoes, drained and chopped

1/3 cup raisins

1/3 cup chopped fresh parsley

3 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

salt and freshly ground black pepper to taste

1 cup beef stock

Heat the vegetable oil in a large saute pan over medium heat. Add the onion and cook for 2-3 minutes. Add the garlic and ginger and cook for another minute. Add the tomatoes, raisins, parsley, cilantro, cumin, cinnamon, salt and pepper and stock. Stir the ingredients, bring to a simmer and cook for 15 minutes. Add the meatballs, cover the pan and simmer for 15-20 minutes. Makes 4-6 servings

Irene! There goes my weekend cookout. Have to think hurricane cooking rather than warm, blissful, August weather with sunny skies and no clouds cooking.

The cousins are probably still coming. So I have to think ahead. I remember one time when I was a kid and my parents had invited family for New Year’s Eve and there was such a big snowstorm that no one could go home. Fortunately my mother always had a freezerful of food so no one went hungry.

I am going to spend today following my mother’s lead.

Chicken cutlets: already made.

Tomato Sauce: already made.

Really, you can’t get enough of that kind of dinner can you? Add a salad, sauteed spinach and a bowl of pasta and we’re done! Assuming we have power, that is.

I also made some meatballs. Here’s where I am like my mother-in-law, who always made at least 2 main courses when company was coming, just in case someone didn’t like one of them, there was always the other.

And I will make some delicious dessert that we can eat whatever happens with the weather and whether or not anyone comes. 

Here’s the meatball recipe.

Meatballs

1/2 pound ground beef

1/2 pound ground veal

1/2 pound ground turkey

3 tablespoons finely chopped fresh parsley

2 large eggs

3/4 cup flavored bread crumbs

salt and freshly ground black pepper to taste

optional: 1/2 cup grated Parmesan and/or Romano cheese

Preheat the oven to 400 degrees (375 for convection). Mix the meats together in a large bowl. Add the parsley, eggs, bread crumbs and salt and pepper to taste (also the cheese if you use it). Mix thoroughly. Make 12-16 meatballs, depending on the size you like. Place the meatballs on a foil-lined cookie sheet. Bake for 12 minutes, turn, bake for another 12 minutes. Use plain or place in marinara sauce for about 15 minutes and serve with the sauce. Makes 12-16, serving 4

I usually hate when there’s a month (or more) long approach to a holiday. Like seeing Hallowe’en paraphernalia right after Labor Day.

But it’s been so cold and snowy where I live that the Valentine’s Day heart things and the boxes of chocolates and a host of articles I’ve been noticing for the past week actually cheer me, even though the holiday is nearly 3 weeks away. Valentine’s Day means February is half over and we’ll be almost through this winter.

But Valentine’s Day is also a little sad for me because it’s one of the days I miss my Dad the most. He always sent me Valentines. Sometimes it was one of those cartoon cards children buy in packs to give to their classmates. But I could always count on getting a card from him. I miss them. And him.

His cooking? Well, not so much. He made fabulous pancakes and waffles, hot chocolate and a few other things. But entrees were not his forte. Once, when my Mom was sick he attempted meatballs in tomato sauce. He took plain meat, shaped them into mountain peaks and spread tomato paste on top. Then he broiled them. Ohmyohmyohmy were they bad. I don’t remember too many meals from when I was a kid but that one is vivid.

So, in honor of my Dad, with visions of Valentine’s Day and springtime and warm weather ahead, I give you my recipe for Meatballs in Tomato sauce the way Dad never made them.

Meatballs in Marinara Sauce 

3 tablespoons olive oil

1 medium onion, chopped

4 medium cloves garlic, chopped

2 28-ounce cans Italian style tomatoes, chopped, with liquid

1/4 cup chopped fresh basil

salt and freshly ground black pepper to taste

1/2 pound ground turkey

1/2 pound ground veal or pork

1/2 pound ground beef

2 tablespoons chopped fresh parsley

2 large eggs

3/4 cup grated Romano cheese, optional

3 frozen hamburger buns, grated

Preheat the oven to 450 degrees. Heat the olive oil in a large saute pan over low-medium heat. Add the onion and cook stirring occasionally, for 2-3 minutes, or until softened. Add the garlic and cook briefly. Add the tomatoes, 2 tablespoons of the basil and salt and pepper to taste. Bring the ingredients to a simmer and cook the sauce for 30 minutes. While the sauce is cooking, place the turkey, veal and beef in a large bowl and mix gently to combine them. Add the remaining 2 tablespoons basil, the parsley, eggs, cheese, if used, and the grated buns. Mix ingredients and shape into 12 meatballs. Place the meatballs on a baking sheet and roast for about 15 minutes, turning them occasionally to brown on all sides. Place the meatballs into the cooked sauce. Cook for another 30 minutes. Makes 4 servings