That's Amore <3

What is love? Oh, so many things. Many of them hard to describe. But in the case of my darling dining companion and biggest kitchen fan (otherwise known as my husband) love is making meatballs from scratch. A joy, that until now, has yet to be fulfilled.

When we began our relationship, I was several years into my pescatarian tenure, with no meat on the horizon for years to come. Yet, as my dining companion heroically foraged his way through tempeh, tofu and kale galore, I knew, deep down, he silently desired more from his food-loving, dish-recreating, meal curating spouse.

And now, as I adventure deeper and deeper into the meat-eating frontier, the day has finally come. I was very excited to make something I knew he would truly enjoy: perfectly golden, cooked to perfection, simmered in sauce meatballs, each one tenderly shaped, lovingly baked and treated with the utmost culinary TLC. No tofu, no tempeh. This was the real deal.

I've already sang praise for Julia Turshen's new cookbook, but please let me indulge you once more. I followed her meatball recipe, swapping the turkey for a combo of beef, veal and pork (purchased through an awesome local butcher shop, Fleisher's), making only a few small tweaks here and there. Rarely do I feel the need to follow a recipe, but I didn't want to tempt fate with this one.

All I can say is that my dining companion was quite pleased. VERY pleased to be exact. Much like our first bacon foray a few months back, I'm sure he was secretly waiting 8 years for this meal.

(recipe below adapted from the Small Victories cookbook)

you'll need...

2 28-oz cans whole peeled tomatoes (you'll end up with a fair amount of extra sauce, but it will freeze well) 4-5 tbsp extra-virgin olive oil 4 garlic cloves; 2 thinly sliced, 2 minced (feel free to adjust as needed—my cloves were large and extra potent, so this was plenty) A pinch of Kosher salt 1/2 cup fresh basil leaves, roughly chopped 1/2 cup fresh Italian parsley leaves, roughly chopped 3/4 cup fresh whole-milk ricotta cheese 1/4 cup finely grated Parmesan cheese (I used Pecorino Romano because #budget) 1 lb ground meat (I used a blend of veal, beef and pork, but the original recipe calls for ground turkey), at room temperature

to make...

In a large, flat-bottomed saucepan heat 2 tablespoons of olive oil and add the sliced garlic. Sauté until golden. Add in the tomatoes and rinse the can to get every last drop (add that to the pot as well). Use the back of a spoon or spatula to break apart the tomatoes. Add a pinch of salt and let it simmer for 30 minutes, stirring occasionally.

Meanwhile, preheat your oven to 350 degrees. Line a baking sheet with aluminum foil and lightly brush it with olive oil so the meatballs don't stick. In large bowl, mix minced garlic, basil, parsley, both types of cheese and ground meat. Use the best tools you've got—your hands. Mix until thoroughly combined. Form into golf ball sized balls and place on cookie sheet. Bake until golden and cooked through, about 25 minutes.

While they bake, give your sauce a little TLC—add in a little julienned fresh basil. (And a handful of fresh parsley, if you fancy. You'll have plenty of both left over.) Add some red pepper flakes if you like a little spice, and give it a good stir every now and then. Once meatballs are baked, add to the sauce and let them simmer to absorb all that tomato goodness, about 10 minutes. Serve over pasta, polenta, in a sub, or with any carb you whole-heartedly enjoy. Makes many, freezes well. Easily doubles. Bon appétit.

#meat #meatballs #homemade #italian #sauce #redsauce #polenta #parm #dinner #makeahead