Hey, Let’s Talk!

Hey, Let’s Talk!

Ya Mama’s Meatballs

In the NYT Cooking Section Kim Severson was discussing her new cookbook, “A Grandchild of Italy Cracks the Spaghetti Code”…. AND how can you not be captivated by that title? I was hooked immediately!

She starts, “I’d come in search of a recipe. Or more precisely the evolution of a recipe (…) I had been obsessed with tracking a path that began in my Grandmother’s village in Italy and ended with the pot of red sauce that simmers on my stove on many Sunday afternoons.” The following is her own Mother’s recipe and she says, “These are the meatballs I’d use but your favorites will work just as well. The key to the recipe is a light hand in the mixing.”

In a large bowl, mix 2 lbs of ground beef, 1 cup of fresh bread crumbs, half cup finely grated Parmesan, a heaping tbl of fresh chopped basil and one of parsley, a tsp of salt, half a tsp of black pepper, and eighth of cayenne, 2 minced cloves of garlic, and 2 eggs. Mix with a light hand then start by taking a portion of meat in the palm of your hand and gently roll it around between your palms until it is packed but not compressed. Repeat and each meatball should be about 2 inches in diameter.



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