Makin' Meatballs

Hi, readers, if there are still any left. I apologize for my bad blogging recently - this is probably due to various stresses/distractions present in my life right now, such as:
- boyfriend
- hot weather
- departure from Italy (it's true, it's terribly sad)
- preparation for a pre-med post-bac (studying calculus!)
- trying to move, which in this case means eliminating my belongings as fast as possible, often by throwing them away.

Anyway, I'm sorry. I thought that I might try to get back into your good graces by writing about a meatball-making lesson that I received a few weeks ago. I have wanted to learn how to make them forever, because I've eaten some really delicious ones in Italy and they're basically the perfect picnic, party, and snack food. The lesson was held by the above-mentioned boyfriend, who is shockingly competent in these things. Unfortunately, like most good cooks (my mom included!), his recipe is based mostly on intuition and memory and not many facts.



Basically, meatballs start out in a dough-like form, then they're made into little rounds or ovals, and then they're sauteed or fried. As I understand, the "dough" recipe depends on the cook and his or her preferences. But you can make good meatballs by including ground beef, chopped garlic, chopped basil, an egg, breadcrumbs, and some grated cheese. You have to mix it all up, ideally using your (clean) hands, and then add more dry or wet ingredients until the consistency is more or less like Play-doh.

At this point you can start rolling your dough into meatballs!





At this point you need to cook them. One of my favorite ways to eat them is in tomato sauce with peas, and that's what we did. Or at least, that's what I witnessed. Get a pot, start sauteeing some onions in a mixture of butter and olive oil, and when it's hot, put in the meatballs. Brown them slightly and then add tomato puree and frozen/fresh peas. Add more basil, salt, pepper, wine, or whatever else you like in your tomato sauce. Let it all cook for about a half hour.



Then eat it. The only crucial part of the equation is bread; the other stuff is optional.