Meatballs are one of the most flavourful and versatile protein balls that you can eat with and on pretty much A-N-Y-T-H-I-N-G. They can be made with a variety of types and cuts of meat (or no meat at all), herbs, spices, and can be prepared in countless ways – baked, fried, steamed, simmered, etc. Pretty much every culture will have their own variation of meatballs which makes it unique to them. To me, meatballs are a quick and easy meal that I can prepare in large amounts and freeze for later use.
A couple of months ago Kevin started eating yogurt and fruit for lunches topped with guess what – granola. I know he’s pretty basic – just kiddingggg. His only one complaint was that the store bought granola, although delicious, was just way too sweet. I scanned the ingredients to make sure I had the essentials and mixed up my first batch to replicate Kev’s favourite granola.
I like to describe Scotch eggs as little protein balls filled with yummy goodness. They are typically deep fried, but since I like to keep things a bit healthier I bake mine. The results are the same, however baked Scotch eggs will typically have a flatter bottom since the meat mixture sets onto the cookie sheet during baking. Looks, schmooks – it’s the inside that really matters!
Scotch eggs are my absolute favourite snack to have on hand. Sometimes I make a whole boat load at a time and keep them in the freezer (uncooked) so I can bake them when I have cravings. I recently saw a picture of a Scotch egg with a runny yolk and became determined to make that. My only concern was that I wanted to baked them, not fry them! It’s so much easier to achieve runny yolks when you fry because the cooking time is drastically reduced. I searched online to find a recipe where someone actually achieved a runny yolk while baking… but no dice. So I decided to do a little experiment.