Homemade Whole Wheat Noodles, Italian Meatballs and Sweet Potato Fries

This meal is slightly ambitious. It’s pretty easy, but if you want to try to make it all at one time, allot about two hours.

However, you could certainly prepare each part separately when you have spare time, and throw it together to cook in about 20 minutes. For each recipe, I’ll tell you how you could store each recipe separately until you’re ready to cook it. Note: it would make this even more worth it if you doubled or tripled each recipe, and had these stored to use whatever portion you needed when you needed it. Did that makes sense? I’m rambling. On with the recipes.

Italian Meatballs
(makes 12 meatballs)
-1 pound ground beef (preferably sirloin)
-1 small red onion, finely diced
-1 clove garlic, minced
-1/4 cup Panko bread crumbs
-1 whole egg
-4 leaves fresh basil, thinly sliced
-1/4 cup shredded parmesan cheese, plus more for sprinkling
-12 tablespoons tomato paste, separate
-1 cup low sodium chicken broth

Preheat oven to 375 degrees. In a large mixing bowl, combine first 7 ingredients. Mix until well combined. Roll mixture into 12 balls, and place in a 13×9 baking pan. Pour the chicken broth into the bottom of the pan. Put one tablespoon of tomato paste on top of each meatball. Bake until cooked through, about 20 minutes.

*To prepare ahead, just mix the first 7 ingredients, form the balls, put them in a freezer safe container. Freeze until you’re ready to cook them, then follow the rest of the steps.

Whole Wheat Noodles
(makes 4 servings)
Recipe by EricaLea on Tasty Kitchen
This pasta is great– so much better than store bought whole wheat pasta.
-2 1/2 cups white whole wheat flour
-1/2 teaspoon salt
-2 whole eggs
-1/3 cup water
-1 teaspoon olive oil

In a large bowl, stir together 2 cups of the flour and the salt. Make a well in the center.

In a small mixing bowl, combine eggs, water and olive oil. Add to the flour mixture and mix well.

If you’re mixing by hand: sprinkle the kneading surface with the remaining 1/3 cup flour. Turn dough out onto the floured surface and knead until smooth and elastic, about 8-10 minutes.

If you’re using a stand mixer: With the mixer running, add the remaining flour. With the mixer on low, knead until smooth and elastic, about 8-10 minutes.

Cover and let rest for 10 minutes.

Divide dough in half. On a lightly floured surface, roll each half of dough into a 1/16 inch thick square about 12×12 inches. Cut as desired.

Boil a large pot of salted water. Add pasta, and boil for about 2-3 minutes until soft.

*To prepare ahead, dry the pasta on a cooling rack and store in the refrigerator or freezer until you’re ready to cook it.

Sweet Potato Fries
(makes 4 servings)em>
-3 whole sweet potatoes
-1/4 cup olive oil
-Tony Chachere’s (or your favorite) Seasoned Salt to taste

Preheat oven to 375 degrees. Peel potatoes, and slice (carefully! they are rock solid) into french fry-sized slices. Arrange the slices in a single layer on a large baking sheet, drizzle with olive oil, and sprinkle with seasoned salt. Go heavier on the seasoned salt than you think you need to. Bake until crispy on the outside and soft on the inside– about 20 minutes. Flip the fries halfway through.

*To prepare ahead: Peel and slice potatoes, drizzle with olive oil and season, then freeze in a freezer safe container until ready to use.

Enjoy! And have fun being the Super Susie Homemaker that you always knew you could be.

-Kelsey May


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