CK's Kitchen: Everyday meatballs make a comforting, tasty dinner

Sunday historically has been a cooking day around my house, whether it's food prep for the coming week, making a recipe for this column or creating something yummy to enjoy for a celebration or special occasion. The Cleveland Browns' preseason game against the Atlanta Falcons qualified on all accounts. Why this heavy comfort food during a heat wave? Well, in the chill of air conditioning it feels like it could be any season, and more importantly, I have been wanting to find a great meatball recipe for years. I just recently started experimenting, first with an Italian sausage version and now this no-nonsense version of everyday meatballs from my favorite food blog, the Smitten Kitchen from Deb Perelman. I was craving them after watching a video of the dish in her NYC kitchen. The blooper reel won me over even more. So undivided After a quick trip to my local farmers market, where I spent only $30 for a ridiculous amount of tomatoes of all varieties, fresh lettuces, squash, onions, garlic, cucumbers, a beautiful mum, six gorgeous ears of corn and the most beautiful fresh parsley, I headed to Heinen's to grab the remaining ingredients, namely the meat. There, I was enticed by the butcher into buying a meatloaf mix with beef, pork and veal — a first for me, but I'm all about firsts, especially in the kitchen. The prep was complicated by the fact that my package was 1.7 pounds, nearly double what the recipe required. I was distracted with this process I didn't realize until I went to start the sauce that the salt measurement was divided. So instead of two teaspoons, I had lumped in nearly four! I was salty at myself for making such a mistake and certain my carelessness had probably rendered these meatballs inedible. Ugh, I know better. Always read the recipe more than once, Chrissy! Carb load I chilled the meatballs for the suggested 30 minutes while I made the sauce, which I also doubled. I used one can each of crushed and pureed tomatoes, and once that had simmered with the olive oil, garlic, red pepper and salt, I added the meatballs. Kept covered, I let them simmer for 28 minutes since my meatballs were more medium size than small. And they continued to simmer uncovered while I made some gluten-free spaghetti and broiled the perfect garlic bread, another recipe from Smitten Kitchen that I highly recommend. By the time all of it was ready to plate, the Browns game was underway and able to view in my living room thanks to the newly purchased antenna. Bye, bye cable! I grabbed a big bowl, topped my pasta with four meatballs, two slices of garlic bread and proceeded to devour most of it. Cooking works up an appetite! Even though they were admittedly overly salty (my fault, of course), I really enjoyed the rustic comfort food. I was relieved because I had 32 to eat! I set aside another four for my lunch for the next day, and split the remaining meatballs into two containers — one to freeze and another to eat throughout the week, atop the yummy leftover garlic bread. Make these everyday meatballs; just don't make my mistakes! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Everyday meatballs 1 pound ground meat (I use a mix of beef and pork) 2/3 cup fresh bread crumbs or 1/2 cup panko 1/3 cup milk or water 2 tablespoon finely chopped parsley 2 tablespoons finely grated Parmesan or Romano cheese (optional) 2 teaspoons coarse or kosher salt, divided Pinches of red pepper flakes or few grinds of black pepper 1/2 teaspoon onion powder 2 large eggs 2 garlic cloves, minced, divided 2 tablespoons olive oil 1 28-ounce can of tomato puree or crushed tomatoes 1. Place meat, crumbs, milk or water, parsley, cheese (if using), 1 teaspoon salt, pepper, onion powder, eggs and half of your minced garlic in a large bowl. I like to mix all of this together with a fork, which does a good job of breaking up the eggs and chunks of meat. 2. Form mixture into 1 1/2- to 2-inch meatballs and arrange on a plate. I like to let them set in the fridge for a bit — 30 minutes, if you can spare it — which helps them keep their shape. 3. In a large pot, heat 2 tablespoons olive oil over medium heat. Add remaining garlic and some pepper flakes and let sizzle until garlic is golden, 30 seconds to 1 minute. Add tomatoes (beware the splatter!) and season with remaining salt. 4. Let mixture simmer over low heat for about 10 minutes (with a thicker puree) or 20 (for crushed tomatoes, which are usually more watery), stirring occasionally. 5. With stove on the lowest heat possible to maintain a gentle simmer, add meatballs to sauce one by one, and cover with a lid. It will be hard but please don't touch or move them for at least 20 minutes of the 25-minute cooking time, so that they have a chance to keep their shape. Meatballs should be fully cooked through at 25 minutes, but it cannot hurt to cut one in half to verify. 6. Eat however makes you happy: • As-is. • With spaghetti: I'll cook it very al dente, a generous minute shy of done, reserve a little pasta water, then once the spaghetti is drained, place it back in the pot with a splash of the water and a ladle or two of the sauce beneath the meatballs and cook it together over high heat for a minute. Tip spaghetti into a large, wide bowl, add the meatballs on top. Note: If your family likes a lot of sauce with their spaghetti, you might consider making the meatballs with an extra half or whole can. Just use what you need. • "Parmesan"-ed: Place meatballs in a shallow baking dish with some of their sauce. Tear about 8 ounces of mozzarella over the top and broil until melted. Finish with some Parmesan, if desired, some breadcrumbs fried in a little olive oil and/or chopped parsley. • With garlic bread, which can be dangerous! Makes 22 to 24 small (about 1.5-inch or 1.5 tablespoon) meatballs. Source: smittenkitchen.com