The Smell Of Meat

Lookie there ! Yep, you're seeing right. Those are meatballs. It's official. I am over the vegetarian thing. I only lasted 4 days. 4 days. What was I thinking? Little Miss Beef Dip Sandwhich Queen. I knew it wouldn't last. It's October for Pete's sake. Fall. It's pot roast in the crock pot..and swiss steak and chili with the football games on. Not to even mention Thanksgiving. Can you imagine smelling a turkey roasting in the oven and then come supper time saying "Oh, no thanks, none for me." And Christmas Dinner. My favorite subject of the year. Planning the menu. Which for us is always prime rib (rare..hello) and yorkshire pudding. The recipe from my beloved Vincent Price "The Treasury Of Great Recipes". The greatest book ever written.

So I tried, but it's just too hard. Too complicated. John is a "meat and potatoes" kinda guy. A "lover of the bbq" kinda guy. And me, "I'll have mine rare".Come on. I didn't stand a chance.I found myself making 2 suppers each night. One for him and one for me. Taco salad night was such an ordeal...something I don't care to repeat. Two salads...one with meat and one without. And tostado night. One with meat and another with beans. Forget it. And the look on John's face when I asked him if he wanted a spinach and mushroom tart for dinner. HUH? "What did you say?" "Spinach and mushroom tart?" "You mean here, at our house...for dinner tonight?" The look on his face said it all.

So yesterday morning on the Today show..Frank from Rao's is making meatballs. John's eyes glistened with delight. "Oh, look at those...boy those look so good." And I had to admit..they did look good. So there you go. My "hipaterian" /"vegetarian" kick is over. Maybe vegetarian just sounds cool. Whatever the case...it's over. And those meatballs smelled good. And tasted even better.


Anna And Frankie's Meatballs
Polpettini

Adapted from Rao's Cookbook by Frank Pellegrino

Makes 28

1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 Tablespoons italian parsley, chopped
1/2 small clove garlic, peeled and minced
2 cups bread crumbs
2 cups lukewarm water
Salt and pepper to taste
1 cup fine quality olive oil

1. Combine beef, veal and pork in a large bowl. Add eggs, cheese,parsley, garlic and salt and pepper to tats. Using you hands, blend ingredients together. Blend Bread Crumbs into meat mixture. Slowly add water,1 cup at a time until mixture is quite moist.

2. Shape meat mixture into balls ( about 2 inches ).

3. Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. Let cook till brown and crisp. remove from heat and drain on paper towels.

4.Lower meatballs into simmering Marinara sauce ( any of your favorite sauces will work here ) and let simmer 15 minutes. Serve over pasta or on their own.

I add grated Parmesan on the top.