EP19 – Catching Up with the Posse

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About the episode

It’s just the three of us this time—Carrie, Dannielle, and Krissy—catching up on all things midlife and menopause. Think of it as eavesdropping on a call with your three best friends as we wander through a whole lot of territory, including:

• Changing up estrogen delivery methods
• Orgasms (yes, we went there)
• Alcohol, itchy eyelids, and vegan makeup
• Caring for aging parents while caring for ourselves
• Protecting our mental health amid it all

And because no good conversation is complete without comfort food, Dannielle shares her family meatball recipe—now with the crucial pinch of salt she forgot the first time around! We’ve included the recipe below so you can enjoy these (properly seasoned) authentic Italian meatballs at home.

Pull up a chair, grab a cup of something cozy, and join us for laughs, real talk, and maybe a new dinner idea.

Dannielle’s Family Meatball Recipe

It’s a simple, rustic recipe where the key ingredients are fresh basil and good aged bread.

There are no exact measurements—just cook with your heart and they’ll turn out great.

Ingredients

Meatballs

• 2 lbs ground beef (or 1 lb beef + 1 lb Walbergs meatloaf mix of beef, pork, and veal)
• Old rustic Italian bread
• Milk or cream
• Garlic
• Fresh basil
• Freshly grated Parmesan cheese (do not use pre-grated)
• Salt
• Black pepper
• 1 egg

Simple Sauce

• ¼ cup chopped green onion or sweet onion
• 1–2 cloves garlic, chopped
• 2 large cans Italian peeled tomatoes (tomato puree)

Instructions

Start with cutting the crust of the bread and tear it into pieces into a bowl. Pour milk or cream over the bread and let it sit while you make the sauce. 

Next, make the sauce. Add the onion and garlic to a large sauce pan with olive oil. If you want two fats, add some butter. I do and I like it. Once the onion and garlic are golden, pour in your tomato puree. Let it cook on low while you make the meatballs. You add a little salt and little red wine if you want. The sauce should be simple though, the flavor comes from the meatballs.

Now, make the meatballs. Put the meat in a large bowl. Use a strainer to squeeze the milk out of the bread. Once it’s not dripping with milk, add the bread to the bowl. Grate some garlic or mince garlic into the bowl. Then add about a cup or a cup and a half of freshly grated parmesan cheese. Chop up a handful of fresh Basil and add that to the bowl. Add salt and a little pepper. 

Finally, take 1 egg and whip it up. If you use 1 lb of meat, use half an egg, if 2lbs use the whole egg. 

Wash your hands in warm water and then use your hands to mix it all together. Once it’s all mixed, start making the meatballs. They should be flat circles not totally round, the flat circles are easier to cook. They should be about 1 to 2 inches in diameter. Cook the meatballs in olive oil until there’s a nice crust on both sides. Once the meatballs are cooked, add to your sauce. 

Once all the meatballs are in the sauce, let them cook in the sauce for 20 to 30 mins. 

You can eat with your favorite pasta or by themselves with a good rustic bread. DON’T FORGET THE SALT!