woo hoo! this is an awesome meal! the meatballs we absolutly fantastick! the gratin was really good too, but only a 4/5. the meatballs were 5+!
both from martha's edf may 07
zucchini and yellow squash gratin
serves 4, takes 30m
2T butter
2 med zucc sliced 1/4" thick
2 med yellow squash sliced 1/4"
2 minced shallots
2 minced garlic cloves
s&p
1/2c heavy cream tom actually used more...
1c panko bread crumbs (japanese)
1/2c grated parm cheese
oven to 450F. melt butter in pan with zucc, squash, shallots, garlic, s&p til crisp-tender, 4-6m
add cream, cook til thickened, 5m. remove from heat, stir in 1/2c panko and 1/4c parm
spoon into shallow baking dish (2qt) and sprinkle with remaining parm and panko, s&p. bake til golden, 8-10m
ROSEMARY MEATBALLS 
What You’ll Need
8 oz ground beef chuck
8 oz ground portk
1 ½ c panko
1 large egg, lightly beaten
1 garlic clove, minced
1 t finely chopped fresh rosemary of ½ t dried plus more for garnish (optional)
1 T lemon zest, plus 1 T fresh lemon juice
Coarse salt and ground pepper
1T olive oil
4 c homemade or store-bought tomato sauce
What To Do
In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and jucice, ½ t coarse salt and ¼ t pepperMix just until combined (do not overmix). Using a level ¼ c measure for each, form mixture into 12 meatballs (see note below)
Heat oil in a large skillet with a lid over medium high. Add meatballs; cook, turning occasionally, until browned, 10-12 min.
Tilt skillet away from you, and pour in tomato sauce. Bring sauce to a boil over medium-high reduce, heat to medium. Cover, and simmer until meatballs are cooked through, 8010 minutes. Serve meatballs and suce, garnished with more rosemary, if desired.
***Have a Ball***
Use a ¼ c measure per meatball to ensure uniform size. For easy cleanup place n a sheet of parchment waxed paper
What You’ll Need
8 oz ground beef chuck
8 oz ground portk
1 ½ c panko
1 large egg, lightly beaten
1 garlic clove, minced
1 t finely chopped fresh rosemary of ½ t dried plus more for garnish (optional)
1 T lemon zest, plus 1 T fresh lemon juice
Coarse salt and ground pepper
1T olive oil
4 c homemade or store-bought tomato sauce
What To Do
In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and jucice, ½ t coarse salt and ¼ t pepperMix just until combined (do not overmix). Using a level ¼ c measure for each, form mixture into 12 meatballs (see note below)
Heat oil in a large skillet with a lid over medium high. Add meatballs; cook, turning occasionally, until browned, 10-12 min.
Tilt skillet away from you, and pour in tomato sauce. Bring sauce to a boil over medium-high reduce, heat to medium. Cover, and simmer until meatballs are cooked through, 8010 minutes. Serve meatballs and suce, garnished with more rosemary, if desired.***Have a Ball***
Use a ¼ c measure per meatball to ensure uniform size. For easy cleanup place n a sheet of parchment waxed paper
this was a fairly easy meal (i've never made meatballs before) and came out great! we froze the meatballs and would have 2-3 for lunch with veggies while we were at the hospital. i think they tasted even better after being frozen! really good stuff. keep eating...
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