Mario Batali's Lemon Scented Meatballs
These are amazing. They freeze really well, and reheat nicely in our toaster oven under foil.
We usually eat them with fresh crusty bread, a sage and white bean spread, and a lightly-cooked green veggie of some sort (e.g. asparagus, broccoli rabe, etc.).
The only substitution I make is ground pork for the veal. Also for ease and to make it slightly healthier, I bake them, and they're almost as good as fried (which I did the first time). I usually bake them on a sheet pan at 400 degrees, for about 20 minutes or until they're nice browned on the outside and cooked through in the center.
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