Tuesday, September 8, 2009

Pasta with Asparagus and Cherry Tomatoes

Pasta doesn't have to be a heavy meal. There are lots of quick easy ways to make yummy light pasta dishes. Like this:

1. Boil water and add salt. Cook pasta according to the directions on the package. Use a whole grain pasta and enjoy less carbs, some protein and whole grains that are good for your heart.

2. Add olive oil to a pan and heat over medium high on the stove.

3. Snap woody ends off asparagus and discard them. Cuts stalks into bite sized pieces. Drop them in the pan.

4. Chop a garlic clove and halve a bunch of cherry tomatoes.

5. After about three minutes, drop the garlic and cherry tomatoes in the pan. Add salt and pepper.

6. Meanwhile, drain the pasta. But reserve about a cup of pasta water.

7. Add about a half cup of pasta water to the veggie pan, along with the pasta. Mix it up. Add some grated Parmesan cheese and cracked fresh pepper.

8. Enjoy!

You can use any combination of veggies in pasta. What are some of your favorites?


Thursday, August 27, 2009

Granny's Standing Rib Roast

“Hi Granny, it’s me, Suzanne. Happy Easter!”

“Oh, hiya Suzanne. Happy Easter to you too. How are you doing?”

“I’m doing well. How’s your day?”

“It’s good so far. Rosemary’s coming to pick me up soon.”

“That sounds like fun. I’m making dinner for the roommates today.”

“Oh yeah? What are you making?”

“Well, I bought a rib roast. But I don’t know what to do with it. Can you tell me how to cook it?”

“Hm. Well, I don’t know.”

“What do you mean, ‘you don’t know’?”

We giggled.

“Well let’s see, is it bone in or bone out?”

“Bone in.”

“Okay. First slice up some garlic cloves. And get some parsley. Do you have parsley?”


“Good. Then take a long, sharp knife and make a bunch of slits in the roast. Then stuff garlic and parsley down each slit. Get it in there as far as you can.”

“All right. Then what?”

“Then rub the outside with olive oil and season it with salt and pepper all over. Put it in a baking dish, fat side up, insert a meat thermometer and cook it at 350 until the temp reads 130 degrees. Then take it out and let it sit for about 10 or 15 minutes before you carve it.”

“That’s it?”

“Yep. That’s it. Call me if you have any more questions.”

“I will. Thank you. I love you.”

“I love you too. Bye bye.”

Tuesday, August 25, 2009

Spaghetti and Meatballs Night at Sonny McLeans

In Boston, Wednesday night used to be Prince Spaghetti Night. Now, at Santa Monica's famous Boston Irish pub, Sonny McLeans, Wednesday night is Spaghetti and Meatballs Night. Homemade, by Suzie Foods.

Italian food at an Irish pub? You might think it's crazy, but the customers are loving it.

"I've been looking all over LA for good gravy and meatballs. Yours are excellent," says Wayne Morse, whose Sicilian grandmother made Sunday gravy weekly throughout his childhood. "I know gravy."

But you don't have to be Italian to enjoy great meatballs.

"These are awesome!" Says Sunny, (pictured left) a regular at Sonny's. She came in with her roommates to have a family style dinner. They bought a bottle of red wine and enjoyed a home cooked meal and a night out.

So come on in on Wednesday nights and see what's cooking at Sonny's. Enjoy the fun. And the food.


Tuesday, August 18, 2009

Mixed Greens with Pork

Wondering what to do with boring leftover pork chops? I love adding pork to salads. Just:

1. Slice up the remaining pork (whether it's a chop or tenderloin).

2. Add it to a bowl of:
  • Mixed greens
  • Fresh herbs (I had basil and parsley in the garden, so I tossed them in)
  • Fruit (I used grapes, but anything sweet like an apple will work)
  • Blue cheese crumbles

3. Make dressing:

  • Put one tablespoon red wine or balsamic vinegar in a bowl
  • Add two teaspoons dijon mustard
  • Add salt and pepper
  • Toss in Italian seasoning or fresh herbs (if you have them)
  • Mince one clove of garlic
  • Whisk in two tablespoons olive oil
  • Adjust to your taste

Toss all your indredients and put a delicious spin on leftover pork!


Thursday, August 13, 2009

Pan Roasted Pork Chop and Veggies

Want a simple way to make juicy, delicious pork chops every time? Here's how:

1. Preheat your oven to 350 degrees.

2. Salt and pepper one thick cut, bone in pork chop.

NOTE: Always buy thick cut pork chops. Thin chops dry out in seconds.

3. Break woody ends off asparugus. Wipe any dirt off baby portabello mushrooms. Salt and pepper them.

4. Heat a metal handled frying pan over medium high heat on the stovetop. Coat the bottom of the pan with olive oil.

5. When the oil smokes, drop the chop in the pan.

6. When the bottom of the chop is brown, flip it and turn the heat off.

7. Add the veggies in the pan.
8. Put the pan in the oven.

9. Roast pork chop and veggies for about 8 minutes.

10. Pull them out. Put the food on a plate. Let the pork chop sit for five minutes. This gives the juices time to redistribute and ensures a moist chop.

11. Enjoy!

Monday, August 10, 2009

Cheesy Creamy Bad For You Potatoes


When my friend Rob came over for dinner the other night and it was sort of last minute and I did not want to go to grocery store. So I pulled a pork tenderloin from the freezer, grabbed a bag of frozen peas and then went back to the fridge.

Two lonely potatoes sat on a shelf.

"Mashed potatoes?" I thought. "No, I always feed Rob mashed potatoes. What about baked potatoes?"

My own voice moaned, "Boring," back at me.

After further investigation, I found a container of cream my friend had intended to whip to top a dessert. Alas, the dessert was demolished before she could top it. Bad for her, but lucky for me and Rob. Because when I came across some Jack cheese, an idea was born:

1. Butter a small baking dish.

2. Perheat the oven to 400 degrees.

3. Slice the potaoes super thin with a mandelin.

4. Slice an onion the same way.

5. Chop two cloves of garlic.

6. Throw it all in a bowl.

7. Sprinkle with salt and pepper.

8. Toss in a handfull of grated cheese. (I had Jack but any cheese will do. Cheese is cheese.)

9. Poor in half a pint of cream.

10. Add some chopped parsley.

11. Mix it all up.

12. Pour the decadent creation in the buttered baking dish.

13. Top with more cheese.

14. Bake at 400 degrees for 35 - 40 minutes.

15. Enjoy. Then head to the gym!

What's your favorite way to eat potatoes?


Thursday, July 30, 2009

Southwestern Corn Salad

Looking for a new twist on tired summer salads? Here it is! The great part about this recipe is that you can use all organic ingredients without breaking your budget. First:

1. Put two tablespoons of organic olive oil in a giant pan over medium heat on the stove top.

2. Chop and add the following to the pan:
  • One organic red bell pepper
  • One organic orange bell pepper
  • A bunch of scallions
  • Three garlic cloves

NOTE: Let's just take a moment here and think about how many brightly colored cancer fighting veggies are in this dish. The brighter your veggie, the more cancer fighting power it has. And garlic is like the superfood of all cancer fighting veggies. It boosts your immune system, is a powerful antioxidant and helps maintain low cholesterol.

3. Cook about five minutes, until the veggies soften a bit. Then add the following:

  • Two bags organic corn kernels (If you have fresh corn, cut it off the cob and toss it in!)
  • Two quartered and squeezed limes
  • One can rinsed organic black beans

4. Warm up your corn salad (to taste) with southwestern spices, such as:

  • Cumin
  • Cayenne pepper
  • Paprika

5. Take your salad off the heat, put it in a room temperature dish and let it cool. Toss in some chopped cilantro just before serving and enjoy!

What are some of your favorite summertime salads?


Monday, July 27, 2009

Mini Veggie Sandwiches

Whenever I cook for parties I'm super conscious about creating enough treats for vegetarians. A couple weeks ago, I made sliders (or mini beef burgers) for a BBQ, so I decided to make a veggie version too.
To delight your vegetarian friends with a yummy appetizer, do this:

1. Slice two zucchinis crosswise into half inch thick pieces.

2. Cut the same amount of tomato slices or roasted red peppers. Either one will work.

3. Slice the same amount of cucumber slices.

4. Make a garlicky bean spread. Or use store bought hummus.

5. Salt, pepper and douse your zucchini with olive oil. Then grill it at medium high heat until you get nice grill marks. Maybe two or three minutes a side.

5. Slice up a baguette.

6. Spread bean spread on the baguettes.

7. Stuff zucchini, cucumbers and tomatoes or red peppers in between the bread and spread.

Enjoy mini veggie sandwiches!


Friday, July 24, 2009

Bean Dip

Bean dips are fantastic appetizers. They're full of protein and fiber yet because they're dips, they feel decadent. Put out some pita slices or sliced veggies like cucumbers and carrots and dig in!

Here's how to make it:

1. In a mini food processor, combine:
  • One can drained organic garbanzo beans
  • One clove garlic
  • One half lemon squeezed
  • A quarter cup of olive oil (add more if hummus is too thick)
  • A tablespoon tahini paste
  • Paprika, salt and pepper

Voila! You've got a delicious bean dip!

The great part about this recipe is that you can mess around with it. For a creamier texture, use canellini beans. If you'd rather go woodsy than warm, sprinkle in Italian seasoning instead of paprika. Or if you have fresh rosemary, use that instead.

The bean is your base. You can flavor it however you want. What would you add to your bean spread blend?


Thursday, July 16, 2009

Awesome Artichoke Salad

Looking for a special summer salad? Here it is. Perfect for a BBQ crowd, lunch or dinner - it's cheap and easy to make.

1. Boil a pot of salted water.

2. Cut ends off a half pound of string beans.

3. Blanch string beans until they become bright green. No more than three minutes. Pull them out of the water immediately and drop them in an ice bath to stop the cooking.

4. Once cooled, pat the string beans dry and put them in a bowl.

5. Add three cans organic artichoke hearts.

6. Add sundried tomatoes (packed in oil) to bowl.

To make dressing, in a blender, combine:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove
  • a bunch of basil leaves
  • salt
  • pepper

7. Pour dressing over artichokes, beans and sundried tomatoes. Then mix it all up.

Not only is it delicious, it's gorgeous! Enjoy!


Monday, July 13, 2009

Nachos Supreme

If you're going to make nachos, you might as well do them right. They may not be the healthiest treat, but they are a treat!

This great appetizer is party perfect, although making the chips is very time consuming. But it's totally worth it. Here's how to make delicious nachos:

1. Buy pre-made corn tortillas and cut them into quarters.

2. Heat about an inch of canola oil in a deep frying pan over medium high heat.

3. Drop the tortilla quarters in the oil. Once they are golden, lay them on paper towels.
4. Salt them immediately so the salt sticks to the oil.
5. Break out a large baking sheet, spread your chips on them and add your favorite toppings. Mine include:

  • Tomatoes
  • Black beans
  • Green Onions
  • Jalapenos
  • Cheddar Cheese

6. Pop the tray in the oven for about 5-8 minutes at 425 degrees.

7. When the cheese is melted, take the tray out and drizzle with sour cream.

What are some of your favorite appetizers?


Tuesday, July 7, 2009

Grilled Salmon

Nothing says summer like grilling up fish. But before I tell you how incredibly simple it is to make, I need to tell you why it's important to eat.

Salmon is low in calories and saturated fat, yet high in protein, and omega-3 essential fatty acids. As the name implies, essential fatty acids are essential for human health, but because they cannot be made by the body, they must be obtained from foods.

In addition to being an excellent source of omega-3s, salmon is an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6. Which are all good for heart health and brain function. And if you eat salmon with those tiny bones in it, it's a great source of calcium too.

So now that you know why it's good for you, here's a simple way to make it:

1. Heat grill to high.

2. Coat salmon filets in olive oil.

3. Sprinkle fish with salt and pepper. (I believe fish should taste like fish. You don't need fancy marinades or rubs ot make a great piece of grilled fish.)

4. Grill skin side down for 5 - 8 minutes. When you slide a spatula under it and the skin peels off you know it's ready to flip.

5. Flip it and cook the other side for another 5 to 8 minutes.

6. Pull it off the grill. Let it sit for 2 or 3 minutes, serve with mixed greens and enjoy!

How easy is that?


Monday, June 29, 2009

No Ordinary Eggs

The best part of summer is the garden. At least for me, it is. I love to experiment with whatever's bountiful and come up with new combinations.

Right now, basil is booming. So the last time I made eggs, I yummied them up. Here's how to make No Ordinary Eggs:

1. Beat two eggs in a bowl with a dash a of milk, salt and pepper.

2. Drop a slice of butter in a small pan.

3. Sprinkle sundried tomatoes in the pan.

4. After the tomatoes are well heated, add the eggs to the pan.

5. Scramble up the eggs. Then rip up some basil leaves and add them to the eggs.

6. Sprinkle Parmesan cheese on top.
Enjoy delicious basily garden goodness for breakfast!


Friday, June 26, 2009

Roasted Turkey Salad With Fresh Herbs

Wondering what to do with your leftover turkey? Here's what I did:
1. Slice up a couple tomatoes and the leftover roasted onions.

2. Cut leftover turkey breast into chunks.

3. Add mixed greens to a bowl.

4. Since the garden is popping up sweet yummies everywhere, I picked some fresh basil and parsley and added to the mix. If you have the herbs, use them. They give salads the freshest kick!

5. Sprinkle with crumbled blue cheese.

6. Make dressing:
  • Put one tablespoon balsamic vinegar in a bowl
  • Add two teaspoons dijon mustard
  • Add salt and pepper
  • Toss in Italian seasoning or fresh herbs (if you have them)
  • Mince one clove of garlic
  • Whisk in two tablespoons olive oil
  • Adjust to your taste

NOTE: Making your own dressing has a couple benefits. Number one, it's cheaper than buying bottled dressing. Number two, you know what's in it. Have you ever read the label on salad dressing? Lots of partially hydrogenated high fructose-y stuff. Not what you want to put in your body.

7. Sprinkle the dressing on your salad, toss and enjoy!


PS - For other great ideas on how to Stretch Your Food Dollar head over to the Krazy Kitchen for Stretch Your Food Dollar Wednesdays.

Wednesday, June 24, 2009

Pan Roasted Turkey Breast

Let's talk turkey. It's not just for Thanksgiving anymore. And you know why? Because it's a SuperFood.

Turkey breast is one of, if not the leanest, meat protein sources on the planet. It offers a rich array of nutrients, particularly niacin, selenium, vitamins B6 and B12, and zinc. These nutrients are heart-healthy and are also valuable in helping to lower the risk for cancer.

Plus it's SuperCheap. I purchased a 2 lb split turkey breast for $3.14. Then I pan roasted it, ate some, and will enjoy more in a salad today. And more leftover with some veggies tomorrow. I will get three meals in one $3 turkey breast. Pretty cool, huh?

Here's how to cook a delicious, juicy turkey breast:

1. Preheat the oven to 350 degrees.

2. Place a metal handled frying pan over medium high heat on the stove. Coat the bottom of the pan with olive oil.

3. Salt and pepper the turkey breast.

4. When the oil smokes, place the turkey breast, skin side down, in the pan. Brown it.
5. After it's nicely browned, turn off the heat. Add some cut veggies to the pan. Whatever you have will work. I used onions, mushrooms and carrots.6. Toss in a woody herb like rosemary or thyme.

7. Insert a meat thermometer into the breast - away from the bone. Put pan in the oven for approximately 45 minutes. When it reads 170 degrees, pull the breast out. Put it on a plate and let it stand for 10 minutes. (It will continue to cook and the juices will redistribute.)

8. Slide a knife between the bone and the meat and remove meat from the bone. Then slice meat into thick slices crosswise.
9. Enjoy!

Do you already incorporate turkey into your diet? If so, how do you prepare this SuperFood?

Wednesday, May 27, 2009


Panini. A fancy word for grilled cheese. And there's nothing better than grilled cheese. And you can make it with anything. All you need is bread, cheese and some goodies to go inside. For example, the other day, after rummaging through my fridge, I came up with the following panini:

1. I drizzled olive oil on a grill pan.

2. I laid out two pieces of bread and put two slices of provolone cheese on each of them.

3. On one side, I added:
  • A couple slices of turkey
  • Artichoke hearts
  • Sliced red onion

4. I topped that with the other slice of bread and the cheese, pressed down hard on it and then put it on the grill pan.

5. I plopped a heavy pan on top. You can use a brick covered in foil or anything that will smoosh your sammy.

6. Then I flipped it.

When it was done, it was ooey gooey cheesy delicious inside.

The choices are endless. But what would you stuff inside your dream panini?


Monday, May 25, 2009

Grilled Shrimp

It's grilling season! Time to fire up the fun and enjoy the summer sizzle. Instead of going with the same old burgers and dogs, put a twist on a boring old BBQ and grill some delicious shrimp. Whether you serve them up as an appetizer or a main course, your guests will be impressed. Just:

1. Peel and de-vein a pound of shrimp.

NOTE: You can also grill your shrimp in the shells and serve them peel and eat style. The shells definitely rev up the shrimpy flavor, but the peeling can be messy. It's up to you.

2. Chop four garlic cloves and put the garlic in a bowl.

3. Add olive oil and red pepper flakes to the bowl.

4. Pat your shrimp dry with paper towels. Salt and pepper them.

5. Chop parsley or cilantro (whichever you have fresh) and add it to the mix.

6. Pour marinade over shrimp.

7. Marinate for at least a half an hour.

8. Start grill. When you have a high heat, put shrimp on grill.

9. Once they turn pink and curl up, flip them. Should only be about 2 or three minutes.

10. Cook on other side until pink and firm.

11. Remove from grill and enjoy!

So, what's your favorite summertime food to grill?


Wednesday, May 20, 2009

Joey's Favorite Salsa

Looking for a dip with a twist? A chunky salsa with a kick? Try Joey's Favorite Salsa. It's soooo easy, delicious and good for you too.

1. Rinse one can of black beans and dump them in a bowl.

2. Add one can (same size) of diced tomatoes to bowl. If you have Rotel tomatoes in your area, use those. Rotel are canned tomatoes with lime juice and chilis.

3. Add one can corn. If you have fresh corn, just slice the kernels off the cob. They're super sweet and deliciously fresh.

4. Chop half a red onion and add it to the mix.

5. Mince two garlic cloves and blend them in.

6. Dice a jalapeno, add it to the pool.

7. Chop a handful of cilantro and add it for a fresh zing.

8. Squeeze one lime over the bowl.

9. Add salt and pepper and mix up the creation.

Scoop up some of this fabulous salsa on a tortilla chip and enjoy the fresh zesty spicy kick!

What's in your favorite salsa?


Wednesday, April 29, 2009

Huevos y Frijoles

My lust for black beans is making me do crazy things with them. This morning I made a black bean omelet that made me salsa dance all over the kitchen. Try it:

1. Defrost a pack of your single serving vacuum sealed black beans. Add a little chopped jalapeno to your beans. Warm them in a little pot over medium heat.

2. Beat two eggs in a bowl with a splash of milk.

3. Chop up a little fresh cilantro.

4. Drop some butter in an omelet pan on medium heat. When it melts, pour in the egg mixture.

5. Cover the pan.

6. When the egg mass is no longer runny, spoon beans onto one half of omelet.

7. Sprinkle with cilantro and jack cheese.

8. Flip the other half of the omelet over the delicious bean mixture.

9. Wait for the cheese to melt.

10. Eat the heavenly omelet.

Can you think of a more delicious omelet? What's your favorite type of omelet?

Black Beans

Psst...I have a secret. A secret crush - on black beans.

A great source of protein, antioxidant rich black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

They're also super filling and ridiculously delicious. They're my new BFF. Well, maybe even BF.

I have not taken any pictures while cooking them. I'm sorry. You're going to have to envision these black beauties on your own.

1. Soak a bag of black beans over night per directions on the bag.

2. Chop one onion, one jalapeno and three garlic cloves.

NOTE: This veggie trio is also known as a sofrito. It's a great base for all kinds of soups, stews, etc. Often, the jalapeno is replaced with a bell pepper, depending on what you're going for.

3. Put 2 tablespoons olive oil in a pot over medium heat.

4. When the oil is hot, add your sofrito, salt and pepper.

5. When veggies are soft, after about five minutes or so, add the beans stir them around and heat them for about two or three minutes.

6. Add water according to the directions on the bean package. Usually about 8 cups per lb.

7. Let beans simmer over medium heat with the lid open a tad for two hours. Longer if beans are still hard or there's two much liquid left.

Now, you're probably wondering what the heck you're going to do with all these beans. That's where your food saver comes in. Cut single serving sized bags, and vacuum seal and freeze single servings. Then heat them up as a small meal or side dish at any time.


Suzie Black Bean Lover


Having a party? Stromboli is a great and easy appetizer that's bound to please the masses. Just roll it up, bake it and slice it up. Its cheesy, yummy goodness brings on big smiles.

You can make the whole deal easier on yourself and use store bought pizza dough. I'm not going to tell you not to, but I'll give you the tools to go fresh, just in case you want to roll old school:

1. Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.

2. Add 2 cups sifted flour and stir until blended.

3. Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.

4. Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic.

5. Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.

6. Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.

7. Once it rises, roll it out on a floured surface. (Dough on an unfloured countertop = mess.)

8. Then layer your filling in it. It can be anything you want. For example, you can use pepperoni and cheese or spinach sauteed with garlic and cheese.

9. Once you stuff it, roll it up.

10. Whip up one egg and a little water then paint it on your stromboli. This will give it a nice, glossy, hard crust.

11. Pop it in the oven and let it bake at 425 degrees for about 20 minutes or until the crust looks brown.

11. Slice it up and enjoy!

So what will you stuff your stromboli with?

Saturday, April 18, 2009

Goat Cheese and Sundried Tomato Spread

On Easter, I realized that I didn't have enough appetizers for the friends who were coming over for dinner. So I dug into my freezer and pulled out a hunk of goat cheese left over from a party and waited for it to soften.

When it did, I rummaged through the pantry to see what I could add to it. I found sundried tomatoes and a sleeve of crackers.

Then I went out to the garden and cut some parsley.

I chopped the sundried tomatoes and parsley, mixed them in with the goat cheese, added some cracked black pepper and set it out on the table with the crackers.

I figured you can't go wrong with sundried tomatoes and parsley, can you?

The empty bowl was proof. Try it for an easy and different kind of cheese and crackers!


Monday, April 13, 2009

Suzie's Mac and Cheese


Aren't disclaimers fantastic? No, seriously, this meal contains processed foods and is totally not good for you. But since yesterday was a holiday and the people beg for it, I made mac and cheese.

You can too. Here's how:

1. Preheat oven to 400 degrees.

2. Empty 4 cans cheddar cheese soup in a pot on medium heat.

3. Add about a cup of milk. Stir.

4. Squirt about three tablespoons brown mustard in the cheese sauce. Stir.

6. Add one package (two cups) shredded sharp cheddar cheese to the sauce.

7. Boil two lbs large elbows until they are al dente.

8. Drain noodles.

9. Butter large baking dish.

10. Add half sauce mixture to baking dish. Stir in half the noodles. Repeat with second half.

11. Top with another package shredded sharp cheddar cheese (2 cups).

12. Bake about 30 minutes until top is cheesy crunchy.

13. Enjoy! Because you should only eat it once a year. ; )

What are your once a year favorites?


Wednesday, April 1, 2009

Granny's Meatballs

Oh yes, here it is, the holy grail of recipes. And I'm sharing it with you. These meatballs are swoonworthy, drool inducing, crave causing little pockets of wonder. Try them for yourself.

First, heat some marinara sauce in a large pot on the stove.

1. Put equal parts ground beef, pork and veal in the biggest bowl you can find. I suggest using 1 lb of each for about 30 meatballs.

2. Smash two bags of store bought seasoned stuffing (in the bags) with a mallet. (Okay, I will admit, Granny did not use stuffing. She used day old bread. But my day old bread meatballs never taste as good as hers, so I've twisted the recipe a bit.) Pour them over the meat.

3. Add one egg per lb of meat.

4. Chop a bunch of fresh parsley and add it. I mean the whole bunch. Parsley is the secret fresh zing in these meatballs.

5. Add about a half a cup of shredded parmesan cheese.

6. Chop eight garlic cloves. Toss 'em in.

7. Finely chop one onion. Throw it in the mix.

8. Add salt, pepper and dried Italian seasonings.

9. Moosh it all together with your hands. Then form the mixture into balls.

10. Heat oil in a pan on medium high on the stove top and brown meatballs.

11. Plop them in the sauce.
12. Let them cook about an hour and a half.
13. Enjoy!

How is this recipe different from how you make meatballs?
PS - For other yummy recipes check out Simply Delicious Sunday.