Okay, if I'm being totally honest, I could be Imelda Marcos's niece. I don't really feel there is any shame in that. Is there? I mean, I love shoes. I love all shoes. I love slippers. I love flats. I love heels. I love kitten heels. I love 4" heels. (since I'm 5'8" I don't often sport the 4" heel) I love tennis shoes. I love boots. I love all boots.
And I love food. Unlike shoes, however, I don't love all food. I can do without Indian food. I can do without German food. I can do without the English green pea. I can do without liver. Well, you get the idea - I don't love all food as I love all shoes. (ssshhhhh)
That being said, I feel food should be like a pair of PRADA shoes. Food should be rich. Food can definitely, all day long, be Italian. Food should come in all colors. Food should come in all textures. Food should come in all sizes. Food should be the perfect fit with your stomach - like when my foot slides perfectly into a size 8.5 PRADA shoe. Food, like a PRADA shoe, should be perfection.
Mario Prada began his quest for perfection in 1913 in Milan, Italy. His daughter, Luisa Prada, took the helm as his successor since Mario's son had no interest in the business. Luisa's daughter, Miuccia Prada, joined the company in 1970 and eventually took over for her mother in 1978.
I wish I could say my quest for food perfection had such an interesting history. My quest began at the age of 11 in Mobile, Alabama when I made my first dish for my Dad - homemade meatballs with spaghetti. Like PRADA, I did not have initial success. PRADA's tough military spec bag was made of nylon Mario Prada had used as coverings for steamer trunks. These bags were hard to sell due to lack of advertising and high prices but the line would go on to become their first commercial hit.
My first "batch" of homemade meatballs with spaghetti was much like PRADA's military spec bag - it was not instantly popular (although my Dad insisted it was "delicious" - funny, he somehow never remembered to ask me to make it for him again).
I'm proud to say, present date, my homemade meatballs with spaghetti is one of the most requested dishes Chris asks for! Now, granted, it's not sold in the most upscale stores across America and Europe but it IS a success!
So, would you like the recipe for my meatballs? Well, it's below! You know what? You can even cook this tonight in your PRADA shoes! ...careful don't drip sauce on your shoes!
2lbs. ground beef
1 large handful of bread crumbs (mine are bread tossed in a food processor and frozen 'till I need them)
1 very small handful of fresh basil - chopped
1 extra small handful of fresh rosemary - chopped
1 extra, extra small handful of fresh thyme - chopped
1 good shake of celery seed
1 small handful of fresh parsley - chopped
1 small wedge of yellow onion - chopped
2 cloves of garlic - minced
4-5 turns of fresh cracked pepper
1 good dash of salt
1 small wedge of Parmigiano Reggiano - shredded
Preheat oven to 350 degrees F.
In a large mixing bowl, mix all ingredients with your hands until they are blended evenly. Shape into small-ish size meatballs - like ping pong ball size.
In a large nonstick pan, drizzle extra light olive oil. Sear the meatballs - about 3 minutes on each side. Place the meatballs in a colander so any extra oil can drain off.
On a large nonstick cookie sheet (spray it with PAM), arrange your meatballs so they are about 1/2 an inch apart.
Bake your meatballs for 20 minutes or until cooked through. Remove from oven and add to your favorite pasta or make one of those meatball sandwiches with marinara running down the corners of your mouth when you bite into it! Mmmmmmmmmmmm........so, so good!!
Always "Push The Parsley!"
~ A Girl Cook