One of my good friends enjoys sharing recipe throwdowns with posts on gingersnaps and sugar cookies from Alton to Martha. I wouldn’t consider this post a throwdown, but we have been on a bit of a meatball kick. First, we tried my friend Catherine’s recipe.
The Circus loved them. It’s a bit like meat candy. I had to alter the recipe a bit. I only had white vinegar (gasp, I know some people use it only as a cleaning agent) and hickory barbeque sauce, but no one minded. I’ll definitely be adding this to my monthly meal plans. However, I’ll probably grate the onion, since Pinky Stinky had a fit once she saw them.
Later in the week, I had the special privilege of making more meatballs with a wonderful Italian lady.
V&V’s mom was visiting from Venice, Italy. The Kid and I were lucky enough to make meatballs with her. She spoke to me in Italian the entire time, as if I could understand her. I was in hog heaven.
The mix seemed standard enough, with parsley, garlic, egg, bread soaked in milk and dry breadcrumbs. Fresh Grana cheese from Venice was a special addition.
Beef and pork, rolled in dry breadcrumbs. Browned in oil and simmered in canned tomatoes and water.
Tender, melt-in-your-mouth perfection.
I attempted to recreate the recipe tonight. The Circus loved the meatballs, but it was a far cry from what I sampled last week. I couldn’t recreate the tender texture. I also used fresh parmesan, which doesn’t substitute well for the Grana. I’m going to work on the recipe and post it when it’s a bit more perfected. It gives me a chance to make more meatballs.
I had to start Jillian’s 30-day Shred work out today. But it’s worth it.