What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Mini Meatballs with Eggplant and Pasta


I love using up leftovers and throwing things together to make a meal. Last night was a perfect example. I happened to have half of a small eggplant left, along with a few asparagus spears, a box of whole wheat pasta, and a pound of ground veal. Dinner was delicious and I'll tell you how I did it.

Ingredients...

For meat balls...

  • 1 pound ground meat (I used veal but you can use ground beef, turkey, or chicken)
  • 1 egg, slightly beaten
  • 1/2 cup seasoned bread crumbs
  • 1/2 packet onion soup mix
also...
  • 1 small onion chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups chopped vegetables ( I used eggplant and asparagus)
  • 1/2 cup canned chopped tomatoes, drained
  • optional....1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • optional.... 1/3 cup grated Parmesan
  • 1 pound whole wheat pasta, cooked according to package instructions
Here's how you do it...
  1. Combine all the meat ball ingredients and form small walnut size balls.
  2. Saute in skillet over medium heat until browned on all sides, set aside in bowl lined with paper towel to absorb excess fat and cover to retain heat.
  3. To same skillet add 2 tablespoons olive oil.
  4. Cook the chopped onions for 4 minutes.
  5. Add and cook the minced garlic for another minute.
  6. Add the chopped vegetables.
  7. Stir and cook 6 to 8 minutes, tossing frequently until softened to your liking.
  8. Add back the meat balls and stir until heated.
  9. Toss in the freshly chopped parsley.
  10. Spoon meatball/vegetable mixture over cooked pasta.
  11. Sprinkle with grated Parmesan.
Serve and Enjoy!

1 comment:

Anonymous said...

Nice recipe. Too bad you give the impression of keeping a Jewish household and then insist on adding parmesan to you meatballs.

Shame on you.