Many years ago, I used to be a figure skater. I was pretty good at it…for a chubby girl. I mean that in the most endearing way because truly, weight is a barrier, as in most things, but especially when we’re talking about jumping, spinning, endurance and most importantly, balance. I was a figure skater for a lot of years, from about the age of 7 to 13, if I had to guess. From there, I transitioned into ice-hockey and have been in love with the sport ever since.
Despite how badly figure skates tear up a beautiful sheet of ice, I have an immense amount of respect for the sport — even if hockey is clearly a better sport. 😉
This past weekend, I was feeling a bit nostalgic and watched the women’s figure skating Nationals competition that was on TV. It was definitely entertaining and the women are undoubtedly very talented. It got me thinking about my past and my figure skating and childhood days.
And then yesterday, I ran across this link — a video about Gen Y. If you were born in the 80’s, had kids born in the 80’s, or just want a good smile, you should click.
I had trolls, pogs, a fanny pack, and lived for Oregon Trail. Word Munchers and Number Munchers, too…but they weren’t in the video. I can tell you, however, that that haircut on boys — the “bowl cut” — is so very, very wrong.
Not everything about the past needs to come full circle, but classics are classics for a reason. Some things get better over time.
Like spaghetti and meatballs, for instance. It’s a classic and it is taken to a whole new level in this recipe. Ricotta in a meatball? Why, oh why, didn’t I think of that?! Doesn’t matter.
I’ve never made meatballs and spaghetti…at least not that I can recall. I bring you back this new and improved classic that brings back some memories of youth for most!
Beef & Ricotta Meatballs from The Lemon Bowl
1 lb ground sirloin (90% lean)
2/3 cup low-fat ricotta
1/3 cup grated parmesan cheese
2 egg whites, whisked
1 garlic clove, grated
1/4 cup parsley, minced
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray; set aside.
In a medium bowl. combine beef with ricotta, parmesan, egg whites, garlic, parsley, salt, nutmeg and pepper. Be careful not to over-mix – that causes dense, dry meatballs.
Using a small cookie scoop or two spoons, scoop out the meat mixture and roll into balls and place in an even layer on the baking sheet.
Bake for 20-25 minutes or until browned. Add to pasta sauce of choice and serve over whole wheat spaghetti.
Yield: 28 meatballs (7 servings, 4 meatballs each)
Nutrition Information (per serving): 156 calories; 9.0 g. fat; 9 mg. cholesterol; 285 mg. sodium; 1.4 g. carbohydrate; 0.1 g. fiber; 17.6 g. protein
Result: Between the herbs and ricotta, these lean meatballs are incredibly moist and deep with flavor. I think what surprised me most about this meal was how quickly it came together — certainly a weeknight meal. Mr. Prevention gave these a thumbs up and I do believe I won’t be waiting so long to have spaghetti and meatballs…these totally hit the spot!
Early morning meeting, busy day, and hockey tonight