Meatballs @MaddieDayAuthor

MADDIE DAY here. The recipe I bring you here isn't springlike. It isn't for Easter, and it's not for vegetarians, although non-beef eaters could substitute ground turkey. But after a half month of travel, I needed something easy and nurturing. 

A friend and member of my spiritual community, Amesbury Friends Meeting (Quaker), was ill with COVID and complex pneumonia. His wife, another dear friend, had requested assistance with meals from our small congregation, since all her energy was going toward taking care of him. Ted is a tall man, already slender before illness struck. He had lost a lot of weight from being sick and was craving meat. 

I raised my virtual hand on the meals app and signed up to drop off several meals, including a pasta and meatball casserole (plus salad and dessert). Part of it would go to nurture Hugh and me, too. And since he's trying to avoid things like flour and gluten, I found a recipe for meatballs that uses oatmeal instead of bread crumbs or Panko.

Meatballs without Bread Crumbs

Recipe adapted from MangiawithMichele.com

Ingredients

2 eggs

½ cup milk

½ cup rolled oats (not all oats are certified gluten-free, but you can find them if you need a gluten-free recipe)

½ cup grated Parmesan or Romano

1 clove garlic, minced or pressed

1 tablespoon basil pesto

1 teaspoon black pepper

2 teaspoons salt

1 pound good ground beef

Directions

Line a large baking sheet with parchment paper.

Whisk eggs with milk. 

Stir in oats and let sit for five minutes.

With a fork, mix in cheese, garlic, pesto, salt, and pepper. 

Gently mix in raw ground beef. Don’t over-mix. Cover and refrigerate at least fifteen minute or overnight.

Preheat oven to 375º. Form the meat mixture into balls, whatever size you like. Dip your hand in cold water to prevent mixture from sticking.

Bake 15 minutes.

Simmer in tomato sauce to go over pasta, serve with toothpicks as an appetizer, or stuff a crusty roll and add ketchup for a meatball sandwich.

Note: the original recipe called for a quarter cup of chopped fresh basil, which I didn't have, so I substituted the pesto. If you have fresh herbs, feel free to sub that back in and omit the pesto.

Readers: How do you like your meatballs?

🥩🍅🍝

Scone Cold Dead is out and available wherever books are sold.

My most recent releases are Deadly Crush, 

 Murder at the Rusty Anchor, and

 A Case for the Ladies.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Swedish Meatballs #Recipe Peg Cochran/Margaret Loudon

Everyone talks about the Swedish meatballs at Ikea.  I've never had them but this seems to be a very delicious version of Swedish meatballs.  There were lots of smiles after they were eaten.  I made a few adjustments--omitting the pork to cut down on fat (or at least trying to) and using gluten free panko.  I also didn't read the directions carefully enough and didn't chill the meatballs.  I think they would have been easier to handle if I had!  This recipe is adapted from the blog the Cozy Cook.

 Meatballs

2 tablespoons olive oil, divided in half

½ cup yellow onion, diced

2 garlic cloves, minced

½ cup panko breadcrumbs (can use gluten free)

¼ cup freshly grated Parmesan cheese

1 large egg, beaten

1/3 cup milk

1 teaspoon salt

¼ teaspoon oregano

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon pepper

¾ lb. ground beef &  ½ lb. ground pork (I used 1 lb. ground beef)

 

Sauce

4 tablespoons butter

4 tablespoons flour

2 cups beef broth

1 cube chicken bouillon (I used powdered bouillon)

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard, can sub mustard powder

1 teaspoon dried parsley

1/2 cup sour cream

Heat half the olive oil and saute garlic and onions until soft.  Set aside to cool.

Combine breadcrumbs, Parmesan cheese, egg, milk, oregano, nutmeg, allspice, pepper and cooled garlic and onions in a bowl.  Incorporate the meat and gently combine.

Form into meatballs approximately 1 1/2 inches.  Set on a plate and place in refrigerator for 15 minutes (this will firm them up and make them easier to handle.)

 

While the meatballs are chilling, make the sauce by combining beef broth, bouillon, Worcestershire, Dijon mustard and parsley. Set aside. 

Heat the remaining olive oil in a pan and add meatballs, browning on each side for approximately one minute each.  Remove to a plate.

 

Melt the butter in the same skillet and scrape up any of browned bits.  Add flour and cook for two minutes, stirring.

Add broth mixture a bit at a time, whisking constantly.

 

Place sour cream in a small bowl and add a few spoonfuls of the sauce and stir.  Add into skillet and stir.

Return meatballs to skillet and cover with sauce.  Heat over medium heat for 10 to 15 minutes or until cooked through.

The Open Book Series

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

AMAZON

BARNES & NOBLE

 

Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.

Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .

Includes a mouthwatering cookie recipe!

 

Cranberry Cove #10 coming Summer 2024!

AMAZON

BARNES & NOBLE

 

My article on the Enduring Appeal of Cozy Mysteries  

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Pesto Turkey Meatball Soup #Recipe Peg Cochran/Margaret Loudon

 

 

This recipe is from Martha Stewart but with a few tweaks.  I used gluten free panko for the meatballs.  My grocery store didn't have fresh basil so unfortunately I had to eliminate it. I also had some spinach I wanted to finish up so I used that instead of escarole.  My meatballs were a bit too large to cook off the stove in the hot broth in 8 minutes.  I simmered them a bit to be sure they would be done.  You don't want to pack the meatballs too tightly, on the other hand, if they aren't packed tightly enough, they will fall apart.  Be very gentle when dropping them into the broth. It's best to drop them in one at a time with a large spoon.  We enjoyed this with some crusty bread on the side. And although it's "spring" this is perfect to warm you up on those odd chilly days that are no doubt still ahead!

12 ounces ground turkey (I used 1 lb. because that’s what came in the package)

3 tablespoons pesto, plus more for serving

6 tablespoons panko breadcrumbs (gluten free is fine)

1 lightly beaten egg

3 tablespoons grated Parmigiano-Reggiano, plus more for serving

¾ teaspoon kosher salt (or to taste)

½ teaspoon freshly ground pepper, plus more for serving

1 smashed and peeled garlic clove

4 cups low-sodium chicken broth

2 sprigs fresh basil

1 cup chopped Escarole

 

In a large bowl, combine turkey, pesto, panko, egg, cheese, salt and pepper.  Mix lightly--just until combined.

 

Cover bowl with plastic wrap and refrigerate while you continue with recipe.

Heat garlic clove over medium-high heat until fragrant.  Add chicken broth and basil.  Bring to a boil, reduce heat and simmer partially covered for 10 minutes. Remove garlic and basil.

Meanwhile, form turkey mixture into small meatballs. Carefully add to broth, remove pot from heat and let sit for 8 minutes covered or until meatballs are done. If your meatballs are large, you may need to simmer them for a bit first.

Add escarole (or spinach) and serve with extra cheese and pepper and drizzled with pesto. 

 

The Open Book Series

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

AMAZON

BARNES & NOBLE

 

Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.

Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .

Includes a mouthwatering cookie recipe!

 

Cranberry Cove #10 coming Summer 2024!

AMAZON

BARNES & NOBLE

 

My article on the Enduring Appeal of Cozy Mysteries  

Find me on:

Facebook
My web site

 

 

Italian Wedding Soup from @MaddieDayAuthor

MADDIE DAY here with a yummy soup for a cold day. Valentine's Day is coming up soon and, whether you are married or not, who wouldn't want to celebrate a wedding with a meatball soup?

Just kidding. 

Because I had no idea why this is called wedding soup, I looked it up. I found a site called NonnaBox, which provided this explanation:

"Its original name in Italian is minestra maritata and it was translated to “wedding soup”, when in fact, a more appropriate translation would be “married soup”—as in green vegetables (minestra) blend very well (maritata) with meat. The marriage isn’t a marriage between two people, but between vegetables and meat."

(And it looks like Nonna checked with Snopes, so we can trust her explanation...)

Whatever. I agree that meat and vegetables marry very well, and I personally have no wedding plans on the horizon. 

But a cold snowy night was forecast recently, and I realized I had meatballs, chopped spinach, and chicken stock in the freezer. I always have wine, canned beans, carrots, celery, onions, and garlic at hand, and I could improvise the rest. 

And you can too. No beans? No problem. Turkey or salmon balls instead of beef? Go for it! No pasta except spaghetti or macaroni? Throw it in. The hot pepper is totally optional, as is the wine (I truly didn't taste the addition and would rather have sipped it from the glass).

This turned out so yummy, don't be surprised if Robbie offers it as a lunch special in next year's book, SCONE COLD DEAD (shhh - you heard that title here first!). 

Italian Wedding Soup 

Ingredients

I forgot the rosemary and oregano in this photo

2 tablespoons olive oil

1 medium yellow onion, diced

2 large carrots, diced

2 stalks celery, diced

3 cloves garlic, minced

6 cups chicken broth, homemade or commercial

2 cups water

1 habanero pepper (keep whole)* or a few drops of hot sauce (optional)

2 tablespoons minced fresh rosemary

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon pepper

1/2 cup small pasta such as orzo

1 can small pink or white beans, rinsed

4 oz fresh spinach, stems trimmed and roughly or one package frozen

½ cup white wine

2 tablespoons basil pesto

Twenty small meatballs, uncooked

Parmigiano Reggiano, for serving

 

*The whole pepper is optional, but it adds nice flavor in the background while not increasing spiciness. Just make sure you don’t chop or squeeze it.

Directions

Heat olive oil on medium heat in a heavy soup pot or Dutch oven. Saute onions until they begin to soften. Add carrots and celery and continue cooking until all are soft. Add garlic and saute one more minute.

Add chicken broth and water. 

Enclose habanero in a tea ball and add to the pot. (The last time I didn't enclose it, it got lost in the reddish-yellow fish soup and Hugh got a way-too-hot mouthful. Ouch.)

Add herbs and salt and pepper. And stir.

Increase heat until the soup boils. Stir in the pasta and reduce to a simmer.

After the pasta is al dente, add beans, spinach, wine, and pesto and stir well. Add meatballs. 

Bring to a simmer and cook gently for an hour or until flavors are melded. Correct seasonings.

Serve hot with grated cheese on top.

I forgot to add the cheese! But we had fresh homemade bread next to the soup, also a great addition.

Readers: What kind of Italian food do you like? Have you ever enjoyed Italian Wedding Soup?

🍷🌿🥩🧀

Deep Fried Death, #12 in the Country Store Mysteries, is out!

Murder Uncorked, Cece Barton Mystery #1, released in late October.

Check out all my writing:

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.