Good morning! Today we have for you:
-
Meatballs! Specifically, these classic Italian meatballs
-
The perfect salad to serve with those meatballs
-
And toasted almond cookies doing their best meatball impression
There’s a reason meatballs are so beloved across cultures and cuisines: They’re one of the ultimate culinary shape-shifters, able to work with so many flavor combinations and different types of meat. No matter if you make them from lamb or chicken or beef, or mix them with Ritz crackers or zucchini or grape jelly, meatballs always bring comfort in every brawny bite.
In our latest installment of Cooking 101, Sue Li walks us through all things meatballs, and her Italian-American style version is a master class in achieving an ethereal, almost fluffy texture. The key is adding a little ricotta to the mix. It keeps the meatballs delicate and tender, while Pecorino Romano adds just the right amount of sharp, funky depth. Click here or on the image below to watch Sue make her meatballs:
Unlike other meatballs, these hold their nice round shape in the pan, instead of forming those odd, angular edges common in other recipes. And rather than drowning them in a heavy marinara, Sue uses tomato passata to create a lighter sauce in which the meatballs really shine. They may not surpass your Nonna’s version, but they are sure to come close.
Featured Recipe
Classic Italian American Meatballs
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.
The post Make Better Meatballs appeared first on New York Times.
