Meat Balls and Veg Soup

These meatballs rocked.

This is a good time for me to talk about meat quality and standards. Those who know me or follow this blog, know I only buy meat at Whole Foods. Ideally, I would raise my own cow for slaughter, or buy one from a local farmer who lets their cattle roam freely on acres of green grassy fields. But I don't, I compromise. I buy all of my meat at Whole Foods. Whole Foods standards for meat are much higher than other grocery stores.

It is important to know how your meat was fed and how often it roamed freely--ideally it would be all the time. Those two things alone affect not only the quality of life for the animal, but the type of fat and the mineral content as well. For more info on Whole Foods meat standards click here.

If you don't have a Whole Foods (or other premium market with similar standards) now is a good time to have a conversation with your local grocer on meat. Buying beef fattened on corn in a feedlot for extended periods of time is not okay. It's not natural to the animal, and it's not good for you.

Yes its expensive, but that's why I buy my meat first, on sale, and meal plan around what ever meat I come home with.

Meatballs with Parsley and Parmesan

Bon Appétit June 1996

Gayle Gardner: Albuquerque, New Mexico

Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich. Makes about 44.

4 large eggs

1/2 cup fresh French breadcrumbs

6 tablespoons grated Parmesan cheese (I used Feta)

3 tablespoons olive oil

1/4 cup chopped fresh parsley

3 large garlic cloves, minced

2 teaspoons salt

1 teaspoon ground black pepper

2 pounds lean ground beef

Additional olive oil (for frying)

Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.

Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

The soup is random seasonal veg (kale, squash, roasted carrots, onions, garlic, and a tomato) cooked in chicken broth with some Penzeys Pasta Sprinkle. Which is just a mixture of dried herbs.