Friday, June 5, 2009


This is a tribute to Ballbusters. The following are a few that stick out in my mind as women who's accomplishments are often overlooked because of their overbearing, ballbusting qualities:

Hillary "monochromatic suit" Clinton: Whether you agree with her politics or not, this lady knows how to hold it together under certain stressful circumstances.

Kate "Jon and Kate Plus Eight" Gosselin: Some say she is a "MOMster", driving her husband into the arms of a 23 year-old schoolteacher. But, I don't want to even try to imagine where she would be without her ambition, her git-r-done personality with the kids , and a lame husband to boss around? Who knows?

Anna "The Devil Wears Prada" Wintour: She is quite possibly the most intimidating woman in the world to men and women alike, serving as the basis for the character of 'Miranda Priestly' played by Meryl Streep in the 2006 comedy, The Devil Wears Prada. Her sharp fashion sense and ability to make snap-quick decisions made her the successful editor-in-chief of American Vogue. I am tempted to crown her queen of the ballbusters, but as is in all areas of life, there will always be someone one step ahead. Sorry Anna Wintour.

Meat Ballbusters:

(based on a recipe from

This recipe makes a bunch of balls (depending on how big or small you make them). They are especially delicious when you cook them by dropping them in a nice chunky homemade tomato sauce (recipe coming soon). The flavors mix with each other when cooked slowly like that.

1 ½ lbs ground beef
1 large egg, slightly beaten
½ C grated parmesan cheese
1/3 C breadcrumbs (or use enough to hold the meat together)
1-2 tbsp fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1-2 tsp salt (or to taste, I use 2 teaspoons seasoned salt)
1 tsp fresh ground black pepper
1/3 C milk (can use up to 1/2 cup milk)
½ tsp dried oregano (optional, or to taste)
¼ C chopped fresh parsley (or 2 tablespoons dried parsley)

Mix all ingredients together in a large bowl.

Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

* you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

You can also serve these as an appetizer, sprinkling the balls with some fresh parmesan cheese. The ground beef mixture also makes nice juicy gourmet hamburgers. Although I would not necessarily use it for a traditional ketchup, mustard, and cheddar cheese, and bacon all-American style burger. I would probably pair a burger patty made with this meat with some asiago cheese (or another dry, aged type of cheese), sun dried tomatoes (or sun dried tomato paste), caramelized onions (or thinly sliced fresh ones), some mixed greens, and a nice fancy artisan style bun to make more of a fancy burger...if you like that sort of thing.

This is a picture of these balls in a homemade sauce (again, recipe soon to come):

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