He’ll go to bed Saturday at 9 p.m., and leave our house at 4 a.m. Sunday drive into Cleveland in time for the race. I plan to be where sane people are at 4 a.m. — in bed.
Yes, he’s out of his mind. But I know running John and nonrunning John, and I prefer running John. (He’s a lot less cranky, for one.) So I do what I can to encourage his habit.
In this endeavor, tomorrow I will make protein-rich meatballs in the Crock Pot to serve over whole wheat pasta for carbs. He really likes sauce, so I’ll double the mixture for that. It only takes 5 hours in the slow cooker, rather than 8 to 10 for other recipes. So I guess you could consider it my “half.”
SLOW-COOKER SPANISH MEATBALLS
2 pounds ground pork
2 medium yellow onions, half of 1 scraped over the small holes on a box grater. The rest finely chopped
3 teaspoons ground cumin, divided
3 teaspoons hot smoked paprika, divided
5 tablespoons plain dried breadcrumbs
2 large eggs, lightly beaten
6 tablespoons chopped fresh parsley, divided
1/2 teaspoon each coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 (28-ounce) cans diced tomatoes
1. In a large bowl, combine pork, the grated onion, 1 1/2 teaspoons cumin, 1 1/2 teaspoons hot smoked paprika, breadcrumbs, eggs and 3 tablespoons chopped fresh parsley, salt and ground pepper.
2. Combine gently with a wooden spoon and roll meat mixture into 25 1 1/2 inch meatballs.
3. In a large skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. In 2 batches, brown meatballs on all sides, 8 minutes per batch. Transfer to a 5- to 6-quart slow cooker.
4. Add chopped onion to the skillet and cook until fragrant, 2 minutes. Transfer to slow cooker, along with remaining seasonings and tomatoes.
5. Cook on low until meatballs are tender, 5 hours.
Serve over cooked pasta.
– adapted from Everyday Food