Simple comfort food is my cooking goal every new year, especially this specific new year. Unfortunately, I kicked off 2024 with a dreadful slide down my slippery driveway during last January’s ice storm. It still wakes me up at night in a cold sweat.

I’m determined not to relive that event or the aftermath of it. Not only were both my body and my ego bruised, but after being trapped at home for three days I resorted to eating popcorn for dinner.

In 2025, if there’s ice out, I’m not leaving the house, and I’m also keeping a stocked fridge and freezer. No more emergency popcorn dinners — although sometimes popcorn is the perfect pre-planned dinner — for me.

These meatballs are extremely flexible, use the combination of ingredients you have on hand. These freeze beautifully for a future dinner on an icy night.

Everyday meatballs

Slightly adapted from Melissa Clark, makes about 18 meatballs

Ingredients

• 1 pound ground meat (pork, beef,

chicken, turkey, or a combination)

• 1/2 cup panko breadcrumbs

• One egg

• 1 teaspoon kosher salt, more to finish

• 1/2 teaspoon black pepper and/or

ground cumin, chili flakes to taste

• 1 to 2 tablespoons minced garlic,

onion, scallions, shallot, or a combination

• 1 to 2 tablespoons chopped parsley,

basil, cilantro, mint, or a combination

• Extra virgin olive oil, to finish

Directions

Preheat oven to 400 degrees. In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet sprayed lightly with oil.

Bake until golden and firm, about 14 minutes. Sprinkle with more salt and a drizzle of extra virgin olive oil before serving. Add a side of pasta, rice or a simple salad.