I told my hubby the other day that I find great pleasure in rolling meatballs. “You must,” said Norm. He stood shaking his head as he stared at tray after tray that totaled 800 perfectly-sized meatballs. Scoop and roll, scoop and roll, I told him, as I stood back, admiring my work.
In my opinion, meatballs with marinara sauce are the greatest of what is called ‘Comfort Foods’. Of course, it is followed closely by macaroni and cheese and fried chicken with gravy.
I methodically begin laying out the onions, garlic, and cans of crushed tomatoes.
Moving around in my kitchen, pouring the olive oil in the cast iron pot has become almost like a dance; my mind drifting, always to pleasant places and people as I work. Cares of the day seem to disappear as I labor, working to please and create for myself and others.
It has taken me several years to concoct just the right ingredients and portions for this recipe. As a member of the Santa Cruz Mountains Gourmet Dinner Club, I am making the dish for “Tasting under the Redwoods.” It is a food, wine and beer event that will benefit the Valley Churches United Missions. It is being held August 9 from 1:00-5:00 P.M. at the Bret Harte Hall at Roaring Camp Railroads in Felton.
As I began rolling the first of the meatballs, I recalled how I became a part of the Food Pantry at Valley Churches United. On one of our routine Sunday lunches at Scopazzi’s Restaurant in Boulder Creek, Norm and I talked to a group of ‘regulars’ at the restaurant who were wearing sweatshirts with the Valley Churches logo. I was invited to donate some of my free time to help in the Pantry.
Shortly after, I began my work in the Food Pantry. I filled bag after bag with groceries: canned tuna, sauces, cereal, pastas, fresh fruit and vegetables. These bags in addition to eggs, refrigerated food and breads are all part of what is given throughout the week to needy individuals and families.
I also I thought about how the funds from this event will help people. Many families have lost their main source of income due to many economic problems like business downsizing, illnesses, and rising costs. However, it is really sad when a family’s major supporter divorces a spouse and leaves a family without support. In all of these cases, people need one kind of help or another.
Today I spent most of my time in the Pantry visiting with each person who came through our door. I listened to their stories and pondered about what other kind of help was needed, in addition to the food that we provide.
So here I am, involved in what I call the ‘800 Meatball Caper,” preparing meatballs that will be served in a marinara sauce and a cranberry sauce to be sampled by those who will be attending the “Tasting under the Redwoods” event. The ticket proceeds of this event will provide a lot of help to a lot of people.
One of my main concerns at this ‘Tasting’ event is “how will my meatballs stand up to the 24 professional Chefs who are bringing food samples from their kitchens?”
You are the judge — tickets are available at Eventbrite.com.
This is your community — these are your neighbors who are in need of a helping hand and who will be receiving the benefits from the Tasting Event. Remember the Irish Proverb — “It is in the shelter of each other that people live,” and help us to provide the comfort our neighbors in need.
MEATBALLS (6 Servings)
1 ½ lb. Ground Round
½ lb. Ground Pork
Mix beef and pork together thoroughly.
ADD to beef mixture:
3/4 cup grated onion
3 minced garlic cloves
½ cup fresh white bread or sweet French bread, crusts removed and cut
into small pieces and soaked in 1/8 cup milk for ½ hr. Squeeze out milk.
3 Tbsp. Italian parsley minced.
1 beaten egg
Mix all ingredients well and refrigerate two hours before lightly rolling
into golf ball size.
Refrigerate two hours before cooking.
Drop these uncooked meat balls into the marinara sauce, which is at a low simmer, and cook for one hour. The meatballs can also be baked on a rack on a cookie sheet at 325 deg. for ½ hour or lightly fried in a medium heated skillet for 15-20 min.
MARINARA SAUCE
1 28 oz. can crushed tomatoes
½ cup grated and drained onion
2 minced garlic cloves
3 Tbsp. olive oil
1/3 cup red wine
¼ tsp. crushed red pepper flakes
1 tsp. oregano
1 Tbsp. minced basil leaves
1 Tbsp. minced Italian parsley
1 tsp sugar
1 tsp. salt
½ tsp. black pepper
Sauté together olive oil, onions and garlic on low heat, DO NOT brown.
Add wine and cook 3-4 minutes to cook-off alcohol.
Add rest of ingredients and bring to a boil. Immediately turn to low.
simmer and cook for 2 hours. Do not allow to bubble.
