I am aware that it is 2016 and that I have only just now embraced the beauty and joy and genius that is YouTube.

And then I got caught in what I’ve termed the “YouTube Sinkhole,” which is nearly impossible to leave. 

To be more specific, when I started this post, it was actually bright outside…and now everyone is asleep. And I don’t usually post this late at night, but when I do, it’s because I’ve spent the last 4 hours watching Kung Fu Koalas. 

Also, do you know how difficult it is to segue into a post about meatballs when the actual last thing you said was “Kung Fu Koalas?”

My favorite thing about this recipe is it’s simplicity. From the ingredients to the steps, everything was simple and it came through with each bite. 

The meatballs were comprised of ground turkey, an egg, breadcrumbs, and seasonings. I mixed them with my hands and then rolled them into 1 1/2 inch balls and baked them for 20-25 minutes in the oven. In the meantime I prepared the marinara sauce, which was a basic recipe that called for crushed tomatoes, olive oil, garlic, and some dried herbs. Simmer about 15-20 minutes, taste to adjust seasonings, and set aside. I served them both over warm, creamy polenta that had been mixed with milk, butter, and freshly grated parmigiano-reggiano cheese.

The meal was satisfying, just the right amount of filling, and we have leftovers for a few days. 

Now if you excuse me, I’ve got a video of a goat singing to Taylor Swift queued up and ready to go.