Right off the bat, you know this is a special meatball, because it’s referred to in the single tense. We’re not talking about plural ‘meatballs’, just ‘meatball’. It’s that good.
I started making these several months ago and they now have worked themselves into a bi-monthly appearance in my meal planning. I’m big for doubling recipes and putting something in the freezer when possible, and these darlings perfectly fit that bill.
I’ll come clean right off the bat and tell you that there is bread in these meatballs. Once again, while I don’t consume bread, pasta or cereal often, there is a place for bread occasionally in my diet. And truthfully, this meatball is one of those places.
One of these meatballs, with a simple marinara, a nice green salad and possibly some garlic bread on the side is all you need for a filling and satisfying meal. In preparing for this post, I tried to find adjectives that really described these meatballs. One of the words that came to mind was ‘sublime’, another one was ‘satisfying’. The ricotta cheese makes the flavor and texture oh so sublime, while the ground beef, onions, bread and garlic make them satisfying. I still haven’t found the exact wording, you just need to give them a whirl and write me your suggestions. My oh so clever husband decided they should be called ‘sublime and da man’ (‘supply and demand’…get it? he’s an financial nerd, what can I say?).
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