Meatballs

Few things are more pedestrian and have wider appeal than the lowly meatball. There are as many recipes as there are cooks on the planet, and vary by region, enthnicity, and local content. Yet a juicy, flavorful meatball, in a nice, simple tomato sauce, is one of the comfort foods that make us feel secure and loved. The aroma, texture, and flavor are all very powerful memory triggers, and even if you come close, you will transport your guests to another plane. The added bonus is their nutritional value in protein.

If you don't have an herb garden within a few steps of your kitchen door, you need to sit down and have a long, serious talk with yourself. Just the basics: Basil, Rosemary, Thyme, Oregano, Sage, and Parsley. This is a very small space and all of these can be had for short money in the early Spring at your local garden center. They are low maintenance and ask only for lots of Sun and daily water. I have several Rosemary plants, since I use it so often, and it's relatively slow-growing, whereas I only have a single Basil plant. Only the Thyme and Oregano will survive the New England Winter, properly covered, and the others I just pull with a shrug and replant the following Spring.

This recipe is written for these fresh herbs:

1 Tbs minced Rosemary
1 Tbs chopped Oregano
2 Tbs loosely packed chopped broadleaf Italian Parsley
1 Tbs chopped Basil
1 Tbs minced Garlic (again with the stuff out of the jar--it's already a little cooked, fresh can be too sharp)
1 Tsp Kosher Salt
1 Tsp fresh ground Pepper
1/2 Cup Whole Milk Ricotta
1 Lb 85% Lean Ground Beef
1/3 Cup Whole Milk
1/3 Cup breadcrumbs

Mash this all together in a large bowl using the flat of a wooden spoon. The only reason I don't use my hands is that I don't want to add the warmth of my hands to the mix and possibly change the chemistry of the dairy. You can add more milk if you think the mix is too dry.

I do use my hands to form the meatballs. About the size of a golfball, maybe a little bit bigger, and put them into the sauce. You'll end up with about 25, I really don't know; next time I make them I'll count. There are as many ways to cook them as there are recipes, but I prefer to have them cook in the sauce, covered, and I think that they retain more moisture that way. They also keep a uniform spherical shape, which is nice if you're as obsessed with small details as I am. And they cook until they are done; be careful how you stir the sauce early on, because you don't want to break up the meatballs. They change color, and become firm to the touch. Take one out, cut it in half on the block and see that it's cooked all the way through. Taste it. Hot, juicy, and full of flavor!

There you have it.