You know that person who always has a cold? I'm the opposite of that person. I am never sick. It's a point of pride, if you must know.
But I've been put in my place this winter. Any whiff of smugness that I once had about my ninja ability to stay healthy is over. Winter has smacked me in the face with two stomach bugs and now a virus with fever that has basically flattened me.
I'm not alone in this; my babysitter had it and my girls have it. Misery does not love company. My mission is to keep my son and my husband fever free and care for my girls and myself in the meantime. I'm unbelievably grateful that my babysitter is feeling better! Last night, with super low energy, I decided that instead of going through the steps to make meatballs (originally the plan before the fever hit), I'd make them deconstructed - which really just meant I'd use all of the intended ingredients but throw them together instead of carefully construct them. So I threw the ingredients in a frying pan and served them with spinach linguine, deconstructed. You know what? It was tasty. And fast. And it's something I'm going to keep tinkering with. I realize I'm posting this recipe and have only made it once, which is not typically something I like to do. But I've done it, so there.
Spinach linguine with deconstructed meatballs, sautéed spinach and strawberries. A really fast dinner!
Deconstructed Meatballs
1 clove of garlic
1/2 pound ground meat (I used ground pork but anything should do the trick)
1/4 cup of plain unseasoned bread crumbs
1 large egg
1/2 teaspoon salt
olive oil for frying
Grated parmesan to sprinkle on top
Serve with pasta (we used spinach linguine)
Method:
Place olive oil in a frying pan on medium heat. Add the garlic and sauté for 1-2 minutes. Add the ground meat and stir, breaking it up into small bits. Add the breadcrumbs, egg and salt and combine well, using the side of a spatula to make it piece-y.
Continue cooking until the meat is fully cooked. Meanwhile, bring a pot of water to boil and prepare pasta as directed. Serve the meat on top or combine as I've done. Garnish with grated Parmesan.