It Started As Dinner

it started as dinner turned into omeletMy brother-in-law was visiting from South Carolina, and is low-carb / no carb too, so dinner was easy for me to plan while he was in town. First course was fresh peel-n-eat shrimp from Joseph’s Market, which any challenged cook knows is the perfect go-to meal. It’s pretty, simple to prepare, tasty, and people love it! It was served with Mark’s homemade cocktail sauce, which he assures me there’s no recipe for. It’s just made “to taste” with only 2 ingredients: ketchup and horseradish, starting with the ketchup and slowly adding the horseradish until you’ve hit your limit! 🙂

Next course was a new meatball recipe I’ve been wanting to try. It was deeeelicious, but my attempts at food styling and a decent photo just wasn’t gonna happen. My biggest challenge when preparing meals and recipes for the blog is always the photography… (sigh).

it started as dinner meatball sweet potato omeletThe recipe was for Feta Cheese and Sun Dried Tomato meatballs. I was traveling and on a plane when I came across an article about What To Always Bring When Invited to a Potluck. One response was from someone who said she “always brings her Feta Cheese and Sun Dried Tomato Meatballs.” The recipe wasn’t included, so I put it together myself—since this Italian girl knows a good meatball when she sees one!

It tasted much better than it looked, so I used the leftover MB’s in an omelet for lunch the next day that I shared with Mark… and he loved it. The MB’s were made with a mixture of pork and beef, and the usual meatball suspects, but I did leave out the breadcrumbs since my brother-in-law doesn’t eat them. That’s most likely why they didn’t look so appealing…

it started as dinner feta cheese sundried tomato meatballsThe recipe is a cinch and is just these simple ingredients:

3/4 lb ground pork
3/4 lb ground chuck
Feta cheese (crumbled)Sundried tomatoes
Olive Oil
1 egg
1/2 cup gluten free breadcrumbs

In a large mixing bowl, combine the ground pork with the ground chuck. Then add the egg, breadcrumbs, feta and sundried tomatoes to the mixture and knead until well combined. Form into meatballs and sautée in olive oil and a touch of butter over medium heat until evenly browned.

These tasted terrific, and were even better when mixed with some diced sweet potatoes in to the omelet. I have to say, we were feeling pretty spoiled!