Meatballs

I have to admit, every time I make meatballs, I think of Sher. Weird, I know, but we all have our ways of remembering...
Anyway, Mission Use Food From The Freezer Because we Are To Poor To Buy New Stuff (heretofore known as Operation FreezerRaid) is underway. This easy dinner came from a pound of ground pork lurking in the freezer.

Pork Meatballs in Gravy
Serves Four

1lb ground pork
1 onion, finely diced, split
1 egg
1 tsp worcestershire sauce
herbs, to taste ( I used sage and oregano.)
salt and pepper
1/4 cup breadcrumbs

Combine ingredients, using only half of the onion. Cook a small piece to test for seasoning. Form meatballs and sear in a sauce pan over medium high heat. Set aside meatballs. In the same pan, using the fat from searing the meatballs, cook the remaining onion till soft and sweet. Add 2 tbsp flour and cook, stirring, for a minute or two. Add 1 cup of red wine, cook for 3 or 4 minutes. Add two cups of chicken stock and return the meatballs to the pan. Simmer for at least 30 minutes. (Longer is better.) Season sauce and sdjust for thickness.

Cheap and Easy

Money seems to be on everyone's minds these days and things are no different in our house. Less hours for me as catering enters the slow season means that I am trying to be a little more budget aware. Yesterday's dinner fit the bill. All I had to do was raid the freezer for my homemade yam gnocchi, some pork chops and sweet peas. I pounded the pork chops out, seasoned with salt and nutmeg, dredged in egg and then breadcrumbs, and fried in olive oil.
The yam gnocchi were blanched in a pot of boiling salted water. Once the pork was cooked, I tossed the gnocchi into the skillet, sauteed til crispy, then added half a bag of peas, a splash of Zinfandel and a grating of nutmeg. Easy. Cheap. And you know what? It also tasted good.