Is anyone else dragging this AM? I’m not sure if the time change is to blame or having a 6-week baby… Either way, I’m ready for bed and it’s not even lunch time. Despite the sleepy eyes over here, I’m determined to have a great week.
But rewind – how was your weekend? Ours didn’t go quite as we anticipated but we had a wonderful weekend as a family of three. We had a low-key evening in on Friday night and then on Saturday we had a family day-date! Tacos and an adult beverage for the win. I think BG is starting to change her schedule on me but I’m okay with it if that means more sleep at night. I’m trying not to stress myself out over a “schedule” but it’s hard because I thrive on schedules. And on Sunday we had the laziest of days and instead of pizza we switched it up with family-style meatball “fondue.” I keep wanting to type “fundue” – which is appropriate because it was a FUN way to eat.
The meatballs are made with lean ground beef (the recipe called for turkey but we switched it up), grated zucchini, chopped onion, oregano, salt, pepper and an egg. There’s no breadcrumbs so it will seem a little “loose” but I promise they firm up in the oven. The meatballs are baked until cooked through.
While the meatballs are cooking, it’s time to make the sauce. Sauté the mushrooms and garlic in a little olive oil and then add in marinara (Newman’s Own is my favorite) and a little water. Simmer about 5 minutes and then add in the meatballs once they are done cooking. Gently mix to coat the meatballs and then top with mozzarella.
Finally, broil the whole skillet to melt the cheese and serve with toasted baguette on the side.
Such a delicious dinner. And while I missed our tradition of pizza (we’re already planning this Sunday’s pizza) I can’t say I didn’t love these saucy meatballs. And the mushrooms were fantastic on a piece of baguette.
I hope you all have a great week!