Yesterday during my last class of the day, I was in the middle of a detailed explanation of a section of a review sheet we were going over, when a male student raised his hand.
“Yes?” I asked.
“Your belly,” he replied quietly.
“Excuse me?” I retorted, not understanding his comment. He then raised his arm and pointed at my midsection and repeated, “your belly.” Apparently my cardigan had pulled up the shirt I was wearing underneath it, exposing a tiny section of my midriff. Oops. I turned the front half of my body away from the class, towards the white board and asked, “Better?” He nodded and gave me the thumbs up sign.
This is the same class where a few weeks ago, I was given compliments on wearing skinny pants even though other teachers apparently thought them unprofessional. Oops again. I personally think I can rock a nice pair of skinny red corduroy pants in a professional manner. But apparently not cardigans with ruffly shirts underneath them.
Another student later that day told me I should give her all the food I have, because she’s the future of this world. I told her I was only nine years older than she is, and that also made me an important part of the future. She called me a liar.
Oh Fridays. What joy you bring me. You sometimes even allow me to get home early enough to actually make dinner, instead of microwave it.
With the pretzel rolls already made, these meatballs were a snap to throw together, cook, and arrange with cheese, making an easy, quick meal that’s perfect for a hectic weeknight, or a lazy Friday evening. Plus, we had enough leftovers to make spaghetti and meatballs the next day!
One Year Ago: Chewy Lemon Cookies (I love these!)
- 2 slices sandwich bread (white or whole wheat) torn into little pieces
- ½ cup milk
- 1 lb ground beef (preferably 85% lean)
- 4 oz button mushrooms, diced
- ½ cup finely grated Parmesan cheese
- 3 garlic cloves, minced
- 1 large egg
- salt and pepper, to taste
- 3 Tbsp fresh flat leaf parsley, chopped (or 1 tsp dried)
- marinara sauce (I used store-bought)
- pretzel rolls
- 1½ cups shredded cheese (your choice, I used provolone)
- Soak the bread in the milk for 5 minutes. In a large bowl, gently mix the bread, meats and mushrooms with the Parmesan cheese, garlic, egg and salt and pepper. Chill in the fridge for at least 30 minutes.
- Roll the mixture into balls about the size of a golf ball and place on a parchment lined baking sheet.
- Heat your sauce in a large, deep skillet over medium heat. Place the meatballs in the sauce, and gently bring to a simmer. Cook, partially covered, until the meatballs are cooked through, about 20-25 minutes.
- To assemble the sandwiches, split the pretzel rolls, spoon 1 or 2 meatballs inside, and cover the cheese. Allow the hot meatballs to melt the cheese (or reheat in the oven at 400 degrees F for a few minutes), and enjoy!
Makes about 2 dozen meatballs, serves 6-8
Adapted from Martha Stewart Living