Cooks Illustrated delivers again! Leeann has been wanted spaghetti and meatballs lately, so I decided to whip out my trusty edition of Cooks Illustrated for cooking suggestions. Interestingly, they recommend soaking white bread (no crusts please) with a mixture of plain yogurt thinned with milk. Worked like a charm and produced crazy moist balls! I used 3/4 lb of chuck with 1/4 lbs pork butt. Add in some garlic, parsley, salt and pepper and you are well on your way to great tasting meatballs. The sauce is simple. Using the same pan that you cooked the balls in, saute garlic in olive oil and scrape up all the good bits from the bottom of the pan. Add a can of crushed tomatoes and fresh basil and enjoy. I served mine with a nice homemade Caesar salad. I use Tyler Florence's recipe for his ultimate Caesar salad (blend together a few anchovies, dijon mustard, garlic, salt and pepper, egg yolk, a little water, and oil). I always serve whole anchovies on my salad, but I've been told I like them more than the average person.
I am not a big fan of anchovies. I like the looks of your balls though!
ReplyDeleteI'm going to make some home made pasta this weekend. Post coming.
Those balls look great, I want them in my mouth. I always make Ceaser dressing from scratch and use and anchovy or two, it's a must.
ReplyDeleteI add a good amount of grated parm to my balls as well.
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