Tender Meatballs
3.02.2014
I've documented my love of meatballs several times probably. I realized a few weeks back that I had completely cleaned out to my freezer stash of meatballs. It may seem like a weird dinner, but sometimes just a few meatballs is perfect are a long day with a grumbling stomach at the ready.
Instead of making the same recipe again, I did a little sleuthing to come up with a different variation to try. The essence of a meatball is the same: meat, breadcrumbs, roll into balls, bake, and eat. But the variety and creativity comes in what type of meat you pick and anything else you add into it.
I had bought all the necessary supplies about a week earlier, but just couldn't pull my act together. So when last Sunday rolled around, I pulled all my ingredients from the cabinets and freezer and got to work. My memory noted few similarities between the old and new editions - but I really like how these came out. I will say, these meatballs need to be accompanied with a sauce. There is something about them that necessitates being rolled around in tomatoes to fully complete them. Lastly, they are "less salty" more "herby" ... if that makes sense to you. I feel like my original recipe leans salty so this is perhaps better for you? Who knows. Just make them and eat them.
