LIGHT EAST BREEZE - Meatballs over Smashed Sweet potatoes

A calm cool ocean awaits all who come to the beach on this fine Easter Sunday. The tide is up most of the day and the swimming is excellent at Hollywood Beach.

The temp of the air won't reach the 80's but there is a lot of sun in between the clouds.

MEAT BALLS OVER SMASHED SWEET POTATOES

Italian Meat balls
3 kinds of meat – beef, pork & veal – all ground
Garlic- 3 cloves per pound of meat – diced small
Eggs – 2 per pound
Pine nuts – 6 oz per pound
Raisons – 1 small box per pound
Stale bread – soak in water and squeeze out, about 1 cup per pound
Olive oil
Parsley, Italian, chopped
Kosher salt
Fresh ground black pepper
Mix the ground meat together with a couple TBL of olive oil
Mix in the garlic with the meat. Mix in the bread, then the eggs
Blend in the nuts and raisons. Now add enough chopped parsley so you can see plenty of green. Add salt and pepper to taste.
Form the meat balls, about golf ball size.
Lay them, separated, in a shallow baking pan and bake for about 45 minutes at 325
　
Sweet potatoes - 2 -peeled and chopped
Olive oil
Kosher salt
Black pepper, fresh ground
Boil the sweet potatoes until fork tender. Transfer to a bowl. Mash with a fork until lumpy and add in the olive oil, a couple of tsp. then the salt and pepper to taste.

Mushroom gravy
Mushrooms. chopped -1 cup

Thyme, ground - 1 tsp
beef broth - 8 oz
Cognac - 4 oz
Cornstarch - 1 TBL
Sauté mushrooms until tender, about 3 minutes. Add the thyme and stir as you add in the beef broth. Add the cognac and stir. Stir in the cornstarch and let the sauce thicken at low temp. Serve the meat balls over the sweet potatoes with he gravy on top