It snowed yesterday for real. Not the delicate flakes we’ve had so far this month – a dusting that melted away almost every night – a heavy blanket several inches deep, held in place by single digit temperatures. We both woke up feeling worn down, sore, and just generally unable to face the cold and snow, so we both took a sick day and stayed on the couch under blankets, cats, and laptops. As is often the case on sick days – or any bonus day at home with no responsibilities – we ended up eating at weird hours, and so weren’t hungry for dinner until OMG we were hungry IMMEDIATELY. Fortunately, we had a super easy, super delicious dinner on tap: revisiting this summer’s Albóndigas con Salsa de Tomate, using leftover meatballs from the ramen we made last month and a container of homemade tomato sauce.
In the waning weeks of the gardening season, I found myself with all of these tomatoes – not enough to can, but too many to eat, especially with all the peppers and potatoes and other things we were bringing home. I made pot after pot of simple tomato sauce, with dozens of these small tomatoes pressed through the food mill and then simmered down to their sweet essence, then topped off container after container and stashed them away in the freezer for a meal like tonight’s.
With two cups of tomato sauce and a dozen meatballs already thawed, we were able to have dinner on the table in about 20 minutes. I poured the sauce into an oven-safe dish and placed it under the broiler to heat up, then tossed the meatballs in a skillet until they were browned on all sides. While Shane whisked away at the polenta, I added the meatballs to the warmed sauce, and put the dish back under the broiler for about 10 minutes. Simple, warm, and filling: a great end to a snow day.
Albóndigas con Salsa de Tomate
Quickest Tomato Sauce from Jamie at Home
Basic Polenta Recipe from Giada di Laurentiis – this recipe halved makes enough for four portions for us