1 lb lean ground beef
1/2 cup chopped rolled oats
2 tbsp potato starch
1 tsp finely chopped parsley
2 tbsp minced onion
1 large clove minced garlic
1 large egg
salt and pepper or Adobo to taste
Mix ingredients thoroughly in a large bowl, form into tbsp-sized balls, lay out on greased sheetpan or Pyrex dish, bake at 400 degrees for fifteen minutes before putting the potatoes in.
1 bag Teeny-Tiny Potatoes, rinsed and patted dry
1 pat butter (about 2 tsp)
1 clove minced garlic
the leaves from about a 2-inch sprig of fresh rosemary, stripped off and minced finely
salt and fresh-ground rainbow peppercorns to taste
Mince the garlic and rosemary together, then cut them both into the butter and rub the bottom of a glass baking dish with the mixture. Rub the rest over the outsides of the potatoes and put them in the oven with the meatballs. Bake both for thirty minutes (the meatballs for a total of forty-five minutes) at 400 degrees.
When they're done, the outsides of the meatballs will be sizzly and crisp, and when you take the teeny-tiny potatoes out they'll squeak and their skins will wrinkle up. We had both with steamed broccoli.
Or at least Hotter, Big Child and I did. I don't know why I don't just serve the Littles yogurt, toast, and apple slices to begin with.