So, about that new leaf thing.
It's going well. And with a few iterations, a few experiments, it's amazing how quickly a just-okay dish becomes a real victory. Plus, with a few practice runs, I get faster and faster, so my weeknight repertoire expands to embrace things I might have previously considered too time-consuming or fussy.
Like, let's say, meatballs.
I love meatballs. The tiny little lamb meatballs I make as tapas, especially. And the more traditional kind, beef with breadcrumbs, that cook for hours in a Sunday gravy. But for health reasons and speed reasons, ground chicken is on hand more often than not, so that's what I've been experimenting with. And I've gotten it down to a science.
No binders, no breadcrumbs, no egg, no nothing. Just ground chicken mixed with a very generous helping of seasonings -- a mix of dried Italian herbs like basil and oregano, plus sriracha, garlic powder, black pepper, Worchestershire sauce, and red pepper flakes. And I mix it by hand right in the container it came in (take that padded lining thingy out first) and then pinch and roll the meatballs and drop them directly into the hot pan, working quickly enough that by the time the last meatball is in, it's time to turn over the first one.