Over the last few years I’ve gotten better and better about making things at home instead of buying them pre-made. Don’t get me wrong, pre- made things can be huge time-savers and are perfectly fine sometimes. Other times it’s just silly because the thing is so ridiculously easy to make. Bread crumbs are a great example of this. It makes sense for me to make them because:
A) We rarely finish a loaf of bread before it goes bad. I like having something useful to do with half a loaf of bread before it molds.
B) I use a lot of breadcrumbs in cooking, so we go through a lot of them. It gets expensive to keep enough on hand.
C) The store-bought breadcrumbs currently in my pantry have an ingredients list that is pretty long. There are lots of things I can’t pronounce – and even the ones I can figure out I don’t know what they are. Let’s simplify our breadcrumbs and make them out of…bread.
This recipe comes from Amy’s Cooking Adventures, one of my favorite food blogs. Click the link for the original recipe.
If I’m being honest, meatballs are not one of my favorite things. They can be dry, flavorless, salty, fatty…there are just too many ways to ruin a meatball. These, though. THESE ARE DELICIOUS!
Ground chicken can be dry, but the spaghetti sauce baste pretty much takes care of that. These meatballs are not dry at all. It also helps that I ate them with spaghetti squash, which can be fairly wet.
Shout out to my sister, who gave me a jar of her home canned spaghetti sauce. I begged her to help me make it last year, but it’s just too time intensive and takes too many tomatoes. We just couldn’t make it happen at the time we were doing it (early August). She took pity on me for the one and only time of our lives and gave me a quart jar from the previous year. She told me it was thick and tasted like traditional Prego, and she was right! That’s exactly the kind of sauce I like. I spiced it up with some hot pepper flakes, but it was perfect otherwise. I’m so making the sauce this year.
I used to hate falafel. To me, bad falafel tastes like dirt. Sort of gritty, no taste, blah. As it turned out, I hadn’t had good falafel. Now I have.
These burgers are soft and chewy on the inside and just crisp enough on the outside to hold it together. They taste herby, thanks to the cilantro, and oniony from the scallions. I like the smooth, silky texture of ground-up chick peas too.
I followed the recipe exactly and came up with 4 large patties and one small one. We used the whole-wheat sandwich thin buns that the recipe calls for too. These are ridiculously healthy burgers. The only very minor thing we did differently from the recipe was to use spinach instead of mixed salad greens, since that’s what we had. It made the salad a little denser and the dressing made the spinach leaves stick together into clumps, but it tasted just fine.