Simple Italian Meatballs


I am a big lover of everything carbohydrates. As you may remember bread is my poison of choice, but every once in a while I can get down with some pasta. Me and spaghetti go back a long way – it was my regular lunchtime selection in middle school. I always got the spaghetti with meat sauce, for some reason they never had meatballs. And I think I can count on my hands how many times I’ve had spaghetti with meatballs, that is until now.

A few days ago I decided to make some meatballs for myself and M, and I wanted to find a recipe that would let me break in my slow cooker – which I’ve had for over a year and for some reason have not used. So anyway, I was all set to make meatballs in the slow cooker using this recipe that required 6 -8 hrs of cooking time. Unfortunately, I realized at around 4 in the afternoon that I needed to start dinner, obviously that recipe wasn’t going to work. So I looked around for some others that would be quicker, but I definitely still wanted to indulge in some meatballs that had been slowly simmering on top of the stove. So to make a long story short after some recipe browsing and improvising check out what I came up with. Lets get to it.



  • 1 lb Ground Beef 85/15
  • 1/2 Cup Breadcrumbs
  • 2 Garlic Cloves – pressed
  • 1 tsp thyme
  • 1 tbsp fresh parsley
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup half and half
  • A jar of your favorite marinara


  1. Mix beef, breadcrumbs, garlic, thyme, parsley, egg, pepper, salt, and half and half together in a large bowl. Mix using your hands for the best results
  2. Roll meatballs to about the size of a golf ball. 1 lb of beef made about 16 meatballs.
  3. Put the meatballs into a pot of your favorite marinara sauce
  4. Simmer on low to medium heat for about 1.5 hrs.

Avocado Hummus


So it feels like forever since I last shared anything with you. My mom was in town for a while and I thought it was a good time to take a step back and reflect on my blog. Since I’ve started I’ve gone in multiple directions – I and my blog have been evolving. So anyway I wanted to give some thought to what I really wanted this to be and find out what things were important to me and what things were not so important. So here is what I’ve decided – to make a long story short I like to eat lol and I’m really good at it. I also love taking pictures, but I’m only so so at that. So I hope to share with you in my adventures in baking, cooking, eating, and finding my place behind the camera. I’m a bit of a perfectionist, so I’m not the most comfortable at being less than great at something. So I hope my continued blogging will be a lesson in patience and self acceptance. I have loved sharing with you these last few months and I look forward to continuing on that journey while remembering to take a step back to be present in my journey. So let’s get back to it :)

I grew up in a small town in the south and until I moved up north there were soooo many foods that I had never heard of and certainly never had the chance to try. When I met my M nearly 10 years ago – where has the time gone – he expanded my mind in so many ways and because of him I am willing to try so many more things – one of the many reasons why I love him so much. One of the most tangible examples of that would definitely be food.

Years ago I had hummus for the first time – I wish I had a cute or funny story about it but I don’t :) Anyways I love hummus, its simple and easy, and really who doesn’t love hummus. But, even though its so simple, I have never made it. So I decided to give it a try. From time to time I catch Giada De Laurentiis on the Food Network so I thought I would share my adapted version of her Avocado Hummus Recipe. Let’s get into it.


This post was added to Easy to Cook Meals blog, please join us there or Cunning Lady Friday Party.


  • 15-ounce can of garbanzo beans, rinsed and drained
  • 1 large or 2 small avocados, seeded, peeled and coarsely chopped
  • ⅓ cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 packed cup of arugula
  • 1 clove garlic, smashed
  • 1 teaspoon kosher salt, plus extra for seasoning
  • ¼ teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 tbs extra virgin olive oil


  1. Combine beans, avocado, parsley, lemon juice, arugula, garlic, salt, and pepper in a food processor. Pulse until combined.
  2. Add in olive oil and pulse to combine.