Tuesdays and Wednesdays are always our busiest days of the week… with soccer and dance for Harper… cooking class and STEAM enrichment for Camille… different school dismissal times, lots of drop offs and pick ups… TJ and I are always exhausted at the end of the day (as I’m sure 100% of parents can relate, haha). All of that that to say, once Wednesday is over, it’s sort of downhill to the weekend….

When we returned home from our Italy trip last summer, TJ was all about all things Italian. So we ended up watching The Bobby Flay series where he tours Italy with Giada. On the show, when they were in Tuscany, he made these amazing “Tuscan Burgers” which we immediately added to our menu for the following weekend (they’re amazing BTW). We’ve since made some simple modifications to that recipe and formed the meat into meatballs for an easy weeknight meal… which turns into an easy lunchtime dish the next day (we serve it with a bigger salad, with veggies, the following day for lunch). There are so many different things you can add to the below recipe, so hopefully it can act as a springboard, like we used the initial recipe.

And with that, I hope you have a great rest of your day!
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TUSCAN MEATBALLS

1 lb ground pork
1 lb ground lamb
1/2 cup red onion diced
1 large egg, beaten
1 tbsp salt
2 tsp ground black pepper
1 tbsp cumin
1 tbsp paprika
1 cup freshly grated Parmesan (we use violife Parmesan)
4 garlic gloves, minced
2 tsp fresh rosemary, chopped

DIRECTIONS

Combine all ingredients in a large bowl
Mix together with your hands
Form into large meatballs
We prefer to grill out meatballs for about 8-10 minutes
If you don’t have a grill, you can bake them as well. Place the meatballs in a cast iron skillet, brown on all sides on stovetop, then place in oven at 425 for 10-12 minutes.