Nachgekocht: Meatballs for new mothers

Einer meiner Lieblingsblogs ist The Wednesday Chef von Luisa Weiss (und freue mich schon auf ihr Buch, das in 2013 auf Deutsch erscheinen wird). Sie ist im Juni Mutter geworden und hat im August die Meatballs for new mothers verbloggt, die ihre Mutter für sie zubereitet hat.

Das Rezept hat sich so gelesen, als wenn das auch meinen Kindern schmecken würde und so war es dann auch.

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Titel: Meatballs for new mothers
Kategorien: Meat
Menge: 1 Receipe

Zutaten

225 Gramm   Of ground beef
225 Gramm   Of ground pork
2     Eggs
2 Scheiben   Of white bread, the crusts cut off
      Enough milk to soak the bread
1 Bund   Of parsley
1     Nutmeg for grating
      Salt
      Pepper

Quelle

  wednesday Chef dd. 06.08.2012
  Erfasst *RK* 20.08.2012 von
  Katja Brenner

Zubereitung

Put the meat and eggs in a bowl. Tear the bread into little pieces, then soak them in the milk and squeeze them out, adding them to the bowl. Mince up the parsley and add it to the bowl. Grate a bit of nutmeg into the bowl. (30 strokes? To taste.) And salt and pepper the mixture. (I used about 1 1/2 teaspoons salt. I think.)

Then, using your hands, mix all of this together until it’s a smooth, uniform mass. Cover the bowl with a plate or some plastic wrap and stick it in the fridge for a few hours. When you’re ready to cook, form the meatballs. I like smaller-sized meatballs, about the size of a small plum, two inches at most in diameter. Put them on a plate.

Next you have to make your tomato sauce. Which is as easy as browning a clove of garlic in olive oil and then dumping a 28-ounce can of good-quality tomatoes (puréed, chopped, whatever) and their juices into the pot and cooking this over medium-low heat for about 25 minutes (don’t forget to salt the sauce). When the sauce tastes good and cooked, for lack of a better descriptor, gently plop the meatballs into the sauce like so:

Then put the lid on and let the sauce and meatballs simmer slowly away. Resist the urge to stir the pot; if you are concerned, shake the pot a little. 25 minutes later, turn off the heat. Let the pot sit there until fully cooled. At that point, you may freeze the meatballs or package them up to take to the new mother who needs feeding. This recipes makes enough for at least two meals for two people.

http://www.thewednesdaychef.com/the_wednesday_chef/2012/08/meatballsfor-new-mothers.html

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