Lovin’ Spoonful: Win over anyone with food, and a sincere ‘thank you’
Over the years, I’ve taken to asking my grandma if we can host “friend dinners” at her house.
She has a sprawling ranch with a dining room, complete with a beautiful chandelier, compared to my tiny, boho-chic abode.
It was a way for her and my late grandfather to meet my awesome circle of friends who have stuck it out with me over the last 20-some years.
Plus — I know she’s reading this — Nana (pronounced NUH-nuh) likes to entertain. She’s good at it. It’s natural for her.
It helps, too, that my friends love hanging out with her. She’s got zesty, quick quips and can be spicy. What’s not to love? She matches my friends’ energies. Or do they match hers?
After what was an interesting December and empowering January, kicking off February with friends and Nana, all of who have always been there for me, only made sense.
I’ve been wanting to show my undying appreciation for them for a while, and what better way to tell someone you care about them than with food? It’s my love language, for sure.
Adult grape juice was carefully flowing, the charcuterie board was put together and the meatballs simmered all day in the sauce. The aroma of homemade bread topped off the scents of everything in the kitchen.
It was heaven.
Everyone arrived within five minutes of each other and almost immediately the inside jokes started, with my grandma even in on a few.
I explained later Saturday to a newer friend that this group was part of a core team of people who have always been there to listen to me talk through ideas and help me move or assemble random furniture.
They’re also up for adventures and a good spaghetti dinner made by a couple of Slovak gals.
Some of the best parts of my world collided in the best possible way. Not everyone knew each other, but everyone got along, naturally, and it was just a genuinely good time.
Of course, I made my magical, amazing and incredible meatballs.
The recipe is from that aunt I’ve written about before who can cook up anything without fuss and it always turns out perfect.
Her meatballs are no exception.
For holidays and events, her spaghetti and meatballs are requested. Growing up, it was something I always wanted to do for the people I care about — make the dinner that my aunt makes for people I care about and consider family.
I even bought the biggest ice cream scoop I could find to make the meatballs the size of a fist.
My recipe has deviated from my aunt’s a little, which is the fun part of cooking. It’s about making something your own.
Three pounds of meat made two dozen meatballs. I added dashes of whatever spices I found that I thought would sound good.
And at my financial advisor’s suggestion, I incorporated ground veal with an 80/20 ground beef.
If you have someone special in your life, make them a meal. Start with these meatballs and let me know how it goes.
To my friends and family reading, thank you for everything.
Aunt’s Meatballs
Ingredients
2 lbs of 80% ground beef
1 lb ground veal
1.5 c. Italian breadcrumbs (or Panko)
2 eggs
2 tsp. garlic powder
Salt, less than 1 tsp.
Pepper, less than 1 tsp.
Pinches or dashes of other spices like basil, Italian seasoning, rosemary, red pepper flakes, etc.
2.5 Tbsp. grated Parmesan
½ c. water
Directions
Preheat oven to 350 degrees Fahrenheit.
Line a cookie sheet with aluminum foil. (Makes for an easier cleanup.)
With a stand mixer or by hand, mix all ingredients.
You may need to add more water, up to another ½ cup. The meat should feel “soft.”
Use an ice cream scoop to measure out portions and roll into balls.
Place meatballs on the aluminum foil.
Bake for about 25 minutes, or bake until cooked, about 160 degrees Fahrenheit.
Add to sauce and let simmer for a few hours.
Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.