Cooking the Covers - January 2009 Gourmet Magazine

Spaghetti and meatballs.  Needless to say we had a full table of in-house and guest experts for this one.  Everyone wanted in and practially brought their own fork.  Now I already have what I think is a GREAT recipe for meatballs, one I adapted from Nate Appleman at A16 restaurant (on another note, we are whipping through that cookbook with find after find – more about that at a later date).  The key ingredient in my meatball recipe is ricotta cheese, so when I read the ingredients for this recipe I did a little nose turn up…muttering… “it’s not going to be as good as MY recipe.”  Well, you can click on over to Cooking the Covers and see what all our in-house experts thought!   And if anyone out there has another meatball recipe they would like to send me…I would love to try it and then post it.  That's what makes the world of spaghetti and meatballs go round.

Here's the link to my pork and veal meatball recipe which was posted on It's All Delicious a few months ago.