One of the great joys in life has got to be meatballs. Wonderfully seasoned balls of meats, pan fried to give them a little bit of crunchiness to the exterior then simmered for hours in tomato sauce to keep them plump, juicy and delightfully delicious.
For almost 20 years now I’ve been making Turkey and Chicken Meatballs and have enjoyed them every bit as much as the traditional mixture of beef, pork and veal.
Of course, there are as many tasty variations on homemade meatballs as there are Italian Grandmothers, each with their own flavors and traditions. Depending upon what I have on hand I make Chicken Meatballs, turkey or a combination of both. I make burgers out of both types of meat and never use the whole pack (Lisa eats beef) so I freeze the remainder and when I have enough I make meatballs or chili depending upon how I’m feeling.
Meatballs have got to be the ultimate comfort food. You can eat them with pasta, on a roll as a sandwich or just pick them up with your fingers and eat them with the unbridled passion they deserve…… Can you tell I love meatballs?
If you enjoyed this recipe you may also like these:
- Chicken Marsala Meatballs
- Ultimate Grilled Chicken Sandwich
- All-American Hot Dog Bar
- Blackened Salmon Sliders