Meatballs: Recent Findings

Photogenic? Hardly. But, there are few foods that give me a more comforting feeling than meatballs in tomato sauce. When we have them with pasta, you can hear Frankie chanting "more meat, more meat". Music to my ears. She also eats ten times the weight of these little delicacies in fruits and veggies, so I think her diet's balanced.

I've spent some time recently talking about meatballs. In the past I've made them from ground turkey and cracked wheat (I was quite proud of that innovation), ground sirloin (my Mom's preference) and now I'm using the holy trinity of meat: beef, pork and veal. In less fancy circles, it's called "meatloaf mix". I heard about it many times but not many supermarkets have it. The other day, I found it in a local market. If you find this delectable mixture, use it.

My Meatballs, makes about 10 small ones
ground beef, pork, veal (equal weights), ca. 1/2 lb.
bread crumbs, 1/2 cup
parsley, finely chopped, bunch
salt
pepper
garlic, trace or garlic powder
onion, small, finely diced
egg, 1
milk, enough. add milk and bread crumbs to get a mixture that's not too wet or dry.

To cook, plop 'em in sauce raw and simmer tomato sauce (tomatoes, salt, pepper, basil, bay leaf) for a couple hours.

I could eat these for breakfast they're so good.