Randi really hated the color of our bedroom. Really hated it. Here’s why:
Drab. Dull. Dirty. But here’s the color Randi picked out:
Orange. My favorite. The final product:
It took a full weekend, but it was worth it.
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“World’s best meatball recipe” may be an overstatement. Okay, it is. But I’ve used the following meatball recipe several times now, and they always are great. Though I’ve spent most of my life as a staunch anti-pork person, Randi has shown me the light. And this has translated to much more interesting and tasty meatballs.
What you’ll need:
Ingredients
- 1 lb ground pork
- 2 lbs ground beef (I prefer 80/20)
- 2 eggs
- shredded romaine cheese
- minced garlic
- flour
- ground parmesan cheese
- olive oil
- bread crumbs
Step One: Mix Pork and Ground Beef in Large Bowl
Step Two: Add Two Eggs to Meat Mixture
Step Three: Add Grated Cheese and Garlic
Step Four: Mix Together By Hand and Add Breadcrumbs
Step Five: Shape and Roll Meatballs in Flour
Step Six: Cook Using Olive Oil in Large Pan on Stovetop
This takes a while, and requires frequent turning. It’ll be easy to see when they’re done.
Step Seven: Let Meatballs Dry on Paper Towel
Suggested Next Steps
I like letting the meatballs finish in meat sauce, but Randi prefers vodka sauce. Either way, I put the meatballs in sauce for at least 20 minutes once they’ve dried off.
Next time I make these, I may add veal as well. I’ve also used bison meat in meatballs, but the consistency is not the same. Since the bison meat is so lean, the meatballs don’t stay together well.
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