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Saturday, July 25, 2015

Tender meatballs



"Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.” -- Lemony Snicket

It took a long time to find the right ratios of meat to bread to egg to get a meatball recipe that would hold together yet still be perfectly tender. What we really love about this ratio is that they're even better the next day or the day after and they freeze really well. It's easy double the recipe, freeze half of them, then use the leftovers to make a meatball sub with melted provolone cheese.