I really like making meatballs. It's really quick and easy to make. I usually make it using ground chicken and make large batch, that way I have at least few portions to freeze for the "lazy day".
What we need:
- about 1lb ground meat
- 1 small or 1/2 large yellow, onion grated
- 1 white roll soaked in milk, milk squeezed out (can use bread crumbs but the meatballs will not be as soft)
- 1 egg
- salt and pepper
Mix it all together with hands or a fork. Form small balls and put, using a spoon, one by one right after it's done into a pan of boiling water. If they stick too much to your hands, wet your hands every couple meatballs in cold water. It is important to put it in boiling water, otherwise the meatballs will fall apart. I use quite a lot of water almost, as much as I would use to make meatball soup, after it's cooked that water becomes a mild broth, a basis for a sauce. It's also a good idea to add finely grated carrot to water. I leave it too cook for a bout 30 minutes. After done I take out the portion for "today" and add to it frozen green peas with carrots and corn, cook until vegetables are done, about 7 minutes and add a spoon or 2 of sour cream or cream cheese, adjust seasoning and serve with pasta, I like orzo, it's great with rice too. It's easy to manage by a beginner eater, it sticks pretty well to the spoon.
The remaining amount of meatballs in broth I divide into portions and freeze. Portions size depends if it's to be used for the whole family or just a child. They freeze well in that broth and when I am ready to use it next time, I thaw it overnight in the fridge and boil in it's broth adding the same ingredients as above to make creamy vegetable sauce. Our other favorite version is in simple tomato sauce - just add some canned tomato sauce (to taste, add more if you like stronger tomato taste, or just a little if you like it very mild) and some cream cheese.When adding cream cheese or sour cream, add it at the last minute, and mix it in but don't boil, otherwise it will crumble.