Super Easy {wildcard} Meatballs

This recipe for meatballs is quick and simple and can be used in many different dishes. I used half of this batch for meatball subs (recipe to come soon) and the other half will be used to make sweet and spicy Asian meatball bowls (recipe to come soon too).

They could also be used in soups, with pasta and tomato or veggie sauce, Mediterranean bowls or sandwiches, Swedish style with egg noodles and a brown gravy, or just with some teriyaki sauce and rice. That’s why I call them “wildcard.” Use your imagination. Make a batch, throw them in the freezer and you have a blank canvas for a meal.

Sourdough Toast and Eggs

We eat stiff, rubbery yellow blobs, or cover up the awful texture with huge amounts of cheese. The reality is that we don’t need to cook eggs into oblivion in order to remain safe while eating them, and eggs don’t need cheese in order to be delicious.

Whether you’re like me, living on the wild side and consuming under-cooked eggs, or not, I’m here with good news. Federal health code regulations for food service establishments require that egg products be cooked to 145° F before serving. You will be surprised at how soft eggs cooked to 145° F are.