Tuesday, May 10, 2011
In honor of this fella, I decided to whip up a batch of homemade meatballs last night. Really, there's nothing better than a saucy ball. I start with lean ground beef and pork - I usually add ground veal too, but there wasn't any at the market.
Fresh basil, eggs, parmesan cheese and mustard go in too.
Next, I crisp them up in the pan. Sorry for all the raw meat photos. The next one is better.
Let them finish cooking in a pot of simmering San Marzano tomato sauce, toss with fresh pasta (much better than dried) and top with basil. Those, are some saucy balls my friends.
p.s. I follow this recipe loosely when I make meatballs. The addition of lemon zest really gets my goat if you know what I mean.