Little Heavenly Bites Of Goodness!

Sometimes I must say I impress myself. Yeah, I know I said I would be making some Amish recipes and all, but you know there are some days when you crave certain foods. Tonight I was craving spaghetti and meatballs. Spaghetti is by far one of my favorite things to eat, but I don't usually make it because I usually make too much. But I really had to have meatballs. I have a recipe for meatballs that I have developed over the years. I can still remember when I got the basic recipe and what I was doing. When I was in college, a friend and I were really craving some home cooking and so we decided we wanted spaghetti and meatballs for dinner. We knew how to cook spaghetti, but neither one of us were too sure on the meatballs. So I called my mom from my cell phone and asked her how to make them. She gave me a very basic recipe which was basically ground beef, saltine crackers, parsley, salt, and pepper. They turned out alright, but I wanted more. Since then I have played around with this recipe over the years and have come up with a recipe that I truly love. I have decided to share my recipe with the world, if you will, today! There are a lot of ingredients but they truly make a delicious meatball. The nice thing about this recipe is that you can make a lot of them and use what you want and freeze the rest for a quick and easy meal later. I have included a picture of how to prep them for the freezer. The measurements in this recipe are approximate; I never measure when I make these, you may need to adjust to your own taste. Happy meatball eating!


Heavenly Bites of Goodness
1 lb. of ground beef or turkey (tonight I used about 1/2 lb. of each cause it is what I had left)
1 tsp. basil
1 tsp. tarragon
1 tsp. oregano
1 tsp. rosemary
1 tsp. rubbed sage
1 Tb. parsley
1 Tb. fennel seed
1 Tb. Parmesan cheese
1 egg
4-6 Saltine Crackers
2-3 cloves of garlic, minced or pressed
salt and pepper, to taste
olive oil

In a mixing bowl combine all of ingredients except for egg and crackers. Add the egg and then add the crackers until the meat mixture is moist but not super runny or sticky. The best way to combine the ingredients is to put the meat in the bowl and make a pocket in the meat -- add the ingredients and then use your hands to mix the meat up. Once the meat mixture is complete, turn a skillet on low with a little olive oil in the bottom of the pan. Add the meatballs until nicely seared on the outside and cooked fully in the middle. Serve with pasta, on a sandwich, or just eat right out of the pan.



Meatball texture up close:



Many meatballs:



Spaghetti and meatballs:



Meatball prep for freezer:

I am back and ready to cook!

Hello, everyone! I am back and better than ever! After two months of recovery from foot surgery, I am ready and itching to cook again! The last few days I have been thinking about what to cook and I have settled on a few things. First up will be some recipes that are common among the Amish from Lancaster County, Pennsylvania. I am a huge admirer of the Amish and love how they cook and use everything and never waste! I recently purchased a book of Amish recipes compiled by Beverly Lewis, an author who writes fictional stories about the Amish. Needless to say, I am slightly addicted to her novels! I have read just about everything she has written.

These recipes come from her grandmother who was raised in an Old Order Mennonite home and the author herself grew up in Amish country, so she knows what she is talking about.

So, watch the blog over the course of the next week as I start cooking. The only difference between me and the Amish is I will be using modern kitchen tools. Happy cooking, everyone!