Woke up on this rainy day thinking about two things; hightailing my ass to Target to check out the Liberty of London collection before it sold out AND meatballs. Those ads just scream “Spring!” don’t they? After scoring some designer duds for cheap, I made my way home and got to work in the kitchen.
Fewer things are comforting than a plate of spaghetti and meatballs, especially on a chilly, damp Sunday. I put out the call to the rest of the family, and Sunday dinner was in the works. My recipe for meatballs is very simple and can also be used as a base recipe for meatloaf. They can be baked and later added to the tomato sauce, which is what I prefer. Leftovers make excellent meatball grinders with provolone cheese and roasted peppers. Feed your man, feed your family, feed a stranger; they will all love you while slurping on your saucy spaghetti and meatballs.
Mama Michelle’s Meatballs
1 lb. ground beef/pork/veal mixture
¾ cup bread crumbs
¼ cup finely chopped shallots
2 teaspoons Italian herb blend (or basil/oregano)
¼ cup grated Parmesan Cheese
2 Tablespoons Fresh or Dried Parsley
¼ teaspoon salt
Preheat oven to 350 degrees.
In a large bowl, combine the egg, bread crumbs, shallots, herbs, Parmesan Cheese, parsley and salt. Add meat mixture and mix well. Add a splash of chicken stock, just enough to moisten. Shape mixture into approximately 16-20 meatballs. Arrange them in baking dish and add enough chicken stock to cover bottom of pan. (optional, but it makes for a very moist meatball!) Bake for 15-20 minutes. Drain the pan and either add them to the already simmering tomato sauce or serve alongside the pasta.
Enjoy with a glass of Monte Antico Toscana. (A reasonably priced full bodied red)