I’m back! I don’t think I’ve ever gone for quite so long without updating my blog, and without cooking for that matter! We’ve been spoiled rotten lately and have had meal after meal magically appear before us by one set of our parents or the other. It’s been a wonderful treat, but I am happy to be back to cooking… I’ve got several new cookbooks and kitchen gadgets to test out!
Last night for dinner we made a recipe that we’ve made before and kind of forgotten about. It is one that Ross found in one of his issues of Men’s Health magazine. The recipe for Smoked Mozzarella Meatballs is delicious, and easy to make. Meatballs are delicious, but when there is a melted chunk of cheese awaiting you in the middle, now that is a real treat. It is like a meatball truffle!
I made the recipe for the most part as directed with a few changes.
- I didn’t have any fresh milk to soak the bread in, so I used it dry (we’ve been out of town and had to majorly clean out the fridge, so it’s pretty bare).
- We didn’t have any smoked mozzarella, but we did have some mozzarella string cheese. At first I thought this was a bit ridiculous, but it cut up into the perfect sized chunks. I did miss the smoked flavor of the cheese, but it still had a nice creamy mozzarella taste and that was good enough for me.
- After browning the meatballs, I added about 1/2 cup of red wine to deglaze the pan before adding the onions and garlic.
- While the sauce was simmering I added about a teaspoon of sugar, some Italian seasoning and some rosemary, just because those are the flavors I like in my sauce.
- We served it over linguine instead of polenta.
This recipe makes a quick, easy and cheap sauce, but you could just as easily add these meatballs (once browned) to your own favorite sauce.
We’re staying home for New Years, but I am excited about planning a super tasty meal. It must involve some sort of a creamy soup, because I am dying to use my new immersion blender!!!