So, I have been thinking a lot about my favourite soup recipe, and one of the things we love most about it is it includes pasta shells and meatballs. So lovely, and tasty. And that soup got me thinking about meatballs. How much we love meatballs specifically.
Thinking back to when I was a kid – and my husband has similar childhood memories – we don’t recall our mothers ever having the time to make their own meatballs, but they always sourced some delicious all-beef meatballs for spaghetti. I like store bought just fine; I’m not a snob, but when I have time, I like to play around with recipes to find that elusive meatball that I will want to make forever and ever.
And thus far, no luck. I’ve tried many meatball versions, but none of them are made more than a few times in our kitchen. I call that a definite lack of sticking power. And since neither my mother or my mother-in-law have a great tired and true recipe to hand down to me, I have been forced to do recipe developing research. *gasp*
After some small online searching, I found a light and fluffy meatball recipe brought to us by the fantastic Lucinda Scala Quinn from Mad Hungry. I love this woman, and everything she makes is so scrumptious without being pretentious, complicated or over the top. She makes every day food. <– Ha. Get it?
Now, this is a meatball recipe I can get excited about. I love ricotta cheese. I’m always looking for new ways to use up a tub of it at home before it turns and stinks up the rest of the fridge. Oy. I hate wasting money, too. I’m not cheap but I do feel bad when I leave perfectly good food in my fridge to fend for itself. It would be like me ignoring that bamboo plant my best friend gave me till it starts to wilt and I have to think hard about when I last watered it.
I digress. Give this recipe a shot. I plan to this weekend. I will report back, with pictures, and we can compare notes. Sound good to you? Ok, then. Let’s do this!