Did I ever tell you that I was a waitress at Pizza Hut for a few years during college? No? Well I was. At what was probably the busiest Pizza Hut in all of South Jersey was where I first learned to move faster than any other waitressing job I had ever had. That very first summer and only fresh out of training, HQ came out with this brilliant plan that we were to get Personal Pan Pizzas out to the customers within 5 minutes or their pizza was free. We slammed a stopwatch down on the table, ran to place the order, sloshed drinks all over the place, and finally got their pizzas to them, all the while taking more orders and racing some more. What HQ forgot was that we wanted good tips, because everyone knows 10% on a $5 Check is worth slaving for, and to get those good tips, we dashed to get the food out to our customers while neglecting the all-you-can-eat-salad bar which was emptied in 30 seconds flat upon opening. No waitress wanted to leave her station to refill a stupid salad bar. We fought, yelled, customers stormed out, and when it was all said in done, that $4.38 jingling in my apron after 2 hours of H-E-Double Toothpick, felt mighty fine. HQ called it all off after 2 weeks. Smart.
Now that I am all grown up, I will occasionally order Pizza and Wings to be delivered so that I can take a break from cooking. I love the combination of the spicy wings and cheesy, gooey pizza. That got me to thinking that they would make great flavors for meatballs. On sticks. For my kids lunches.
Supreme Pizza Meatballs
1 pound Italian Sausage, out of casing
1/2 pound ground beef
6 oz. pepperoni, finely diced in processor
2 slices bread, finely diced in processor
2 handfuls sliced mushrooms, finely diced in processor
1/2 red pepper, finely diced in processor
1/4 large red onion, finely diced in processor
2 cloves garlic, finely diced
2 tsp. dried oregano
1 tsp. fennel seed
1 cup shredded mozzarella cheese
1 handful Parmesan cheese
One recipe favorite Marinara Sauce
After dicing the stated ingredients in the food processor, place the entire list of ingredients in a large bowl and mix well. I used my very clean hands. Roll into 1 inch balls. Bake in 400 degree oven for about 20 minutes. Makes about 36 meatballs. Let cool completely and place 3 on a wooden skewer. Roll each skewer of meatballs in sauce, shake off excess, and freeze on trays. Once frozen, wrap each one in waxed paper. (If you are using jarred sauce, simply dip the entire skewer in the jar). Place the leftover sauce in individual containers and place in the freezer with the skewers in zip topped bags. Place 1 or 2 skewers and sauce containers in each lunchbox, along with some fresh fruit and veggies, oh and maybe a homemade cookie too. I tell my kids to heat the meatballs for about 30 seconds since they are defrosted by lunchtime.
Tomorrow: Buffalo Wing Meatballs
Where did you work as a teen?