sybarites

I now understand the cult of the Italian meatball. Our recipe book stated that each Italian family has its own recipe for meatballs. This one must be one of the best. Perhaps, this is partly due to the fact that meat comprises only half of the meatball; ricotta, pine nuts, onion, parmesan, breadcrumbs, basil, parsley and garlic make up the rest. Wow, nutty cheesy goodness. The 80’s are long past and the best balls are no longer in Sweden, they’re in Italy once again.

Jan also makes an excellent tomato sauce. Some people are shy about using too much tomato paste, but we don’t agree. I like a deep red color. The light tomato sauce on the stuffed mushrooms was appropriate, but when it comes to spaghetti I want more flavour.

Of course, one can tire of a good thing. We’ve made this dish three times and it makes at least three meals, so we’ve eaten this ten or eleven times in the last ten months. That’s a lot of meatballs.

This entry was posted on Tuesday, March 21st, 2006 at 8:43 am by Marc and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.