Do you like to eat yummy food once, and then freeze half of your yummy food for a later time when you suddenly need dinner and you discover that you don’t have time to make it?



Whatever. Even if you don’t like it, I have another new recipe for your taste buds.

(Wait. What am I going to do when I have made all 30 recipes and I don’t need to/get to make any more? Please discuss.)

Meatballs and Marinara

Adapted from Cooks Country; serves 10-12

1/4 cup olive oil
1 1/2 lbs onions, minced
8 cloves garlic, minced
3 tablespoons minced fresh oregano, or 1 tablespoon dried
3/4 teaspoon red pepper flakes

Heat oil in a large Dutch oven until shimmery. Add onions and cook for 10-15 minutes. Add garlic, oregano and pepper flakes and cook 30 seconds. Transfer half of onion mixture to a large bowl and set aside.

1 6oz can tomato paste
1 cup dry red wine
4 (28 oz)cans crushed red tomatoes
1 cup water
2/3 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tsp sugar

Add the tomato paste to onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in tomatoes and water and simmer over low heat for an hour.

Stir in Parmesan, basil and sugar. Season with salt to taste.

4 slices white bread
3/4 cup milk
1 lb sausage
1 cup grate Parmesan cheese
1/2 cup chopped fresh parsley
2 large eggs
2 cloves garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 lbs ground beef

Meanwhile, heat the oven to 475. Mash bread and milk together with the reserved onion mixture until thoroughly combined. Add sausage, Parmesan, parsley, eggs, garlic, salt and pepper and knead to combine. Form mixture into 16 (2 1/2) inch balls and place on a RIMMED baking sheet and bake for 20 minutes.

Transfer meatballs to pot with thickened space and simmer for 15 minutes. Serve half over pasta, freeze half for a rainy day!