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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 I really love about this ratio is that they're even better the next day or the day after and they freeze really well. Usually, I double the recipe, freeze half of them, then use the leftovers to make a meatball sub with melted provolone cheese.