The most wonderful thing about being back in the city is reconnecting with our friends.
Grabbing a coffee mid afternoon at one of the local coffee shops, dinner parties, dinner out and house parties. Maritimers are famous for their wonderful “pot luck” kitchen parties. Everybody shows up with a box of beer under their arm or a bottle of their favorite wine and a casserole of some sort or another and the magic happens. Easy casual conversation with old friends and introductions to new- to- the- neighbourhood folks. The hours float by and suddenly it’s time to say good night but not before the next party has been planned!
Ralph and I showed up with drinks, a pot of meatballs and two friends. I feel home again.
Meatballs Parmigiana
Preheat oven 375*F
1 lb ground veal
1 lb ground pork
2 eggs
½ c Italian dried breadcrumbs
½ c chopped flat parsley
1 tablespoons sea salt
2 teaspoons chopped garlic
1 medium onions, coarsely chopped
2 tablespoons fresh rosemary, chopped
½ teaspoon dried red chili flakes
1 teaspoon freshly ground pepper
4 slices firm white bread, crusts removed
½ c whole milk
Marinara Sauce – click on link for recipe
Shredded mozzarella to sprinkle on top
Cut the bread into 1 inch pieces…
Place in a bowl and add milk – let sit 10 minutes until milk is absorbed.
In a separate large mixing bowl, mix meats together with the eggs – use your hands
Add the bread/milk mixture, bread crumbs, parsley, salt, garlic, onion and pepper…mix well but gently
Using a large ice cream scoop, place meatballs on an oiled baking sheet
Roast 40 minutes
While meatballs are roasting, click on my link and prepare the marinara sauce.
When the meatballs are done cooking, place them in an oven to table casserole.
Pour sauce over top and sprinkle liberally with shredded mozzarella.
Place in oven until sauce is bubbly and cheese is melted and slightly golden.
THE LOVE: The most important thing is to not over work the meat. Use a GENTLE touch.
one year ago: cinnamon rolls
two years ago: chicken stock
Thanks for reading.
