You’ve just have to say yes to these juicy, succulent morsels! When a friend posted that she was making meatballs, I figured I’d better get busy and make some too! I’ve probably made hundreds if not thousands of different meatballs in my former chef life! The big plus being, they are easy to eat from a toothpick with one hand while clutching a drink in the other!
If you’re looking for a really easy and yummy dinner, meatballs baked in tomato sauce are the ticket. At our house we serve them as a second course with a veggie or salad, preceded by a small pasta course, but I think they would be absolutely delicious with some crusty bread and salad. The last time I made these meatballs our primo was spaghettini dressed with EVOO, garlic, pepperoncino, lemon and parsley. But you can simply toss some of the meatball sauce with the pasta for a really easy primo! Save some pasta cooking water, just in case the sauce is a bit too thick. Pass the Parmigiano please!
The Spanish, Asian, Indian and Greek meatballs (see below), make great appetizers any time. They ‘re a great appy to serve at home or to take to get-together’s. Meatballs have the added advantage in that they can be made a few days ahead or even frozen for a month or so. Not a bad thing to have hanging about in the freezer over the holidays!
The Greek meatballs make a delicious meal topped with either tzatziki or tahini sauce, some chopped tomato, onion a bit of lettuce all wrapped up in warm pita bread.. I have been known to put them on skewers and barbecue them, heat the pita on the grill, add a Greek salad and voila!