Meatballs on the Road in Your RV

OKANOGAN-WENATCHEE NATIONAL FOREST, WA –  Time to bust out another fun meal you can do on the road.  This one is inspired by a recent stop at Mioosto restaurant in Seattle, in my opinion one of the top 5 pizza spots in the entire city.  At some pointI I’ll have to do another video on Pizza joints in the city, but that’s for a different day.

While I was at Mioposto I had an appetizer that I thought with my own spin on it, could be a great meal while you’re RVing, so In this episode we’re doing what I am calling, “RVJedeye Meatballs”

“RVJEDEYE MEATBALLS”

THE RECIPE:

Ingredients – Ground pork & beef, yellow onion, canned crushed tomatoes, minced garlic, basil, thyme, oregano, garlic, salt, sugar, pepper, garlic powder, parmesan cheese, 1 egg, Panko bread crumbs, olive oil 

“NO MISE EN PLACE”

No Mise en place done this time, everything on the road.

ON THE ROAD, READY TO COOK

Step 1 – Let’s make our meatballs, in a bowl you want to combine a half pound of ground pork & ground beef along with a teaspoon of salt, pepper, and garlic powder along with tablespoon of chopped basil and a teaspoon of oregano, basil, and thyme. Now is the time to add in 1-egg, two tablespoons of parmesan cheese and about a quarter cup of Panko and start mixing by hand. If the mixture is too loose, add in some more Panko.  Then you want to form your meatballs into golf ball sized balls and chill in the refrigerator for about 10-15 minutes.

Once chilled, you want to place your meatballs into a skillet with about a tablespoon of olive oil and start to brown, before turning the heat down and covering as you start your sauce.  

Step 2 – Next heat up a small pan and add about 1 tablespoon of olive oil and warm it up then add in two teaspoons of minced garlic and two tablespoons of shaved onions that I used a microplane to shave finely.

Step 3 – After you sauce base has heated up, you want to drop in a 28 ounce can of crushed tomatoes. Then into the pan add in a teaspoon each of chopped, oregano, basil, and thyme along with a teaspoon of garlic powder, salt and pepper, finishing everything off with a tablespoon of sugar. Stir and cook on low until most of the excess water has evaporated and you end up with a thick sauce.

Step 4 – With the sauce cooked all of the way through and the meatballs done as well, time to plate it up.  I use a base of sauce along with three meatballs. Then I place some freshly shaved parmesan cheese on top, pair it with a salad, some Italian water and some Yellow Tail Cabernet Sauvignon, my favorite daily red win and boom… time to eat!

Thanks to Mioposto for the inspiration and I hope I did you all well! RVJedeye Meatballs for dinner… sign me up!

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