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I've been enjoying making meatballs recently. nyt has a nice recipe for meatball parm but if you ignore the parm part, the meatball itself is nice. make a big batch and you've got dinner protein covered for the whole week.
Jan 23, 2024
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2  lbs  ground chuck (I've used extra lean ground beef, and it turns out fine)
1â2 lb ground pork
2  cups  Italian seasoned breadcrumbs
4Â Â eggs
1  cup milk
1  cup fresh parsley (chopped)
1â2 cup  grated Parmesan
1  tablespoon olive oil
2  garlic cloves (chopped fine)
1  onion (minced)
1â2 cup pine nuts (optional)
Mix thoroughly (you want the meatballs to hold their shape, gotta really work it together like dough), chill in the fridge for an hour, then shape into balls and pan fry with oil or bake on a cookie sheet at 350f for a half hour. Once the meatballs are done you should put them in a pot of your favorite spaghetti sauce and let them simmer for at least an hour.
Mar 10, 2025
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It can be easy, cheap, and makes good leftovers.
Sometimes I will just doctor up a jar-sauce and add fresh basil and parm and it is pretty good for the amount of effort.
If I feel like I need more protein or veggies it is easy to add.
I recently tried a recipe that has anchovies, green olives, garlic, capers, cherry tomatoes, and lots of olive oil. I liked it a lot, but realize it is not for everyone.
Feb 7, 2024
Jan 24, 2024
Top Recs from @emilie
Jan 24, 2024
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when it comes to an Italian restaurant you really have to aim for middle-of-the-road. it canât be too nice. you want BIG plates of pasta and parm dust on everything and unlimited warm but not house-made bread. a waitress with really long coffin nails. photos of famous people on the walls and a group of questionable well-dressed men smoking outside. thatâs where the real Italians go and thatâs where youâll have the best dining experience
Jan 27, 2024
đ„š
the kind of snack that makes me want to go âoh im so badâŠ. Get these away from me .. theyâre too dangerous âŠ.â
Feb 3, 2024