Meatball Memories

It’s amazing how the most random comments can evoke memories. Some online friends were talking about meatballs yesterday and I had a sudden craving for my Mom’s meatballs.

My mom made the best meatballs ever. I remember watching her fry them up on the stove, putting each batch on a plate layered with paper towels so they could drain before getting dunked into the sauce. We’d all sneak into the kitchen to snatch a still-warm meatball off the plate, usually getting caught. Oh, but it was worth it.

The Christmas before my mom got sick, she gave me a cookbook she’d found, a reprint of the one she’d learned to cook from. It’s definitely not health food! It was originally published in 1950 and is filled with tips for entertaining as well as pictures of how to do basic cooking skills like frying an egg.

I dug out the cookbook today and quickly jotted down the ingredients before running to the grocery store. Tonight we’ll have meatball subs (we had baked spaghetti on Monday; I think the family will mutiny if we have pasta again this week) and maybe a little reminiscing, too.

Meat Balls (excerpted from Betty Crocker’s Picture Cook Book, ca. 1950)

Mix and form into 1-1/2″ balls …

3/4 lb. ground beef
1/4 lb. ground pork
1 cup fine dry bread crumbs
1/2 cup grate Parmesan cheese
1 Tbsp. minced parsley
2 small garlic cloves, cut fine
1/2 cup milk
2 eggs, beaten
1-1/2 tsp. salt
1/8 tsp. pepper

Pan-fry until browned in 4 Tbsp. hot fat…

1 cup minced onion
the meat balls

Party Sweets

Here’s the little cupcake dress I finished the other night. OK, mostly finished — it still needs buttons and buttonholes (any suggestions for button color?) but otherwise is done. Oh, wait. I need to rip out the hem and redo it. See how wonky it looks? It’s not just the picture. The hem really is that wonky. That’s what I get for sewing so late.

The dress is a pattern I picked up at the Expo (I can look it up if someone is that interested). Cupcakes are again from Sublime Stitching; I’m really enjoying that book and just embroidery in general. I have lots of ideas for other projects. For the record, I’m still plugging away on my crocheted scarf. I’m determined to have one wearable object, even if it takes a while. The experience has convinced me that I’ll need to sign up for knitting and smocking classes if I want to actually make something I’m willing to show off.

I think this dress will be perfect for all those special events and parties we’ll be hitting when the weather warms up. For now, it’ll be virtual party wear for …

Ultimate Blog Party 2008The Ultimate Blog Party! I’m joining the fun at 5 Minutes for Mom and taking part in this year’s global blog event. I even put up a nice glittery banner just for the party! The Blog Party is a great way to find other cool blogs and also win some pretty nifty prizes. I’ve already found quite a few great reads to add to my Bloglines, plus “run into” a couple of friends whose blogs I already read.

For those who are stopping by for the first time, I’m Mary, the self-professed craft addict. My blog is about a year old and documents my many adventures in crafting — some more successful than others. When I’m not crafting, I’m hanging out with my three kids or spending time with my very cute and tolerant husband (aka Honey).

What’s a party without food? Gotta feed my guests so I’m going to share one of my favorite recipes. It’s actually what I made for dinner last night! I found the recipe for Spicy Chicken Cakes with Horseradish Aioli in Cooking Light magazine last year and it was an instant hit with the fam. That’s no small feat around here, since there are five very picky eaters in this house. I have made a few modifications to the recipe, namely using Ian’s wheat panko breadcrumbs instead of making my own. I also use packaged ground turkey breast instead of grinding my own chicken. Martha Stewart can do everything from scratch if she wants. I have three kids, a husband who works too much and no interest in doing every little thing. We also like our aioli a little hotter, so I add a lot more horseradish. Enjoy!