We’re counting down the days until Lila starts school…and then we move…and then we start school. It’s going to be a busy couple of weeks.
All this craziness, plus trying to clean out the pantry and freezer, means that lately, dinners have been a little…experimental.
But this was actually a really tasty experiment!
I mentioned wanting to use our slow cooker more once school starts, so I got a head start on that yesterday. We had a half-empty jar of sun-dried tomatoes in the fridge, just waiting to be used up before the move. So, I combined that jar (about 1/2 cup) with half an onion and 4 garlic cloves, and pulsed all of it in the food processor.
Then, to that I added 2 pounds of ground meat (I used half beef, half turkey, but you could easily use all beef…or throw some pork in there), plus two eggs and 1 tsp. garlic salt.
I mixed this well and then formed meatballs to put at the bottom of the slow-cooker—this made eight BIG meatballs. I covered them with another pantry item—butternut squash spaghetti sauce—and cooked on high for 4.5 hours (you could also do on low for 8).
The end result was really tasty! A little bit of meatball broke down in the sauce, so it thickened up by the time I removed the meatballs and gave it a good stir. Very yummy—and again, so nice to just need to boil water for the rest of the meal, essentially:
Well, someone is coming to look at our house this morning—our first official showing!! What are the odds that they’ll want to buy it? High, I hope.