This week has been hard. Wait, no, these past few months have been hard. First the coronavirus, now this. It’s unavoidable to admit that there is still so much evil in the world. Seeing what happened to George Floyd is sickening. We have to be better, do better.
I don’t have much to say about this, because I feel that those words should be said by my black peers — they should scream it from the roof tops and make their voices be heard. This is why I’ve fallen mostly silent on social media. What am I going to do about it? I won’t join a mass movement on social media that feels artificial and insincere. But I will tell you what I’m going to do: I’m going to listen and learn. I stand with you, my friends.
It’s hard to post about something so inane as pasta when all of this is happening, but food imparts a sense of belonging and community, and has a way of bringing together people of different walks of life, cultures, color, and backgrounds.
I love learning about people by enjoying their favorite foods with them, and experiencing the recipes that have been passed down and served on their family tables. If I could, I’d sit down and have dinner with you, and learn more about you. That’s something that I’ve always wanted from this blog: to develop a sense of community. Not a white community. A community of people who love enjoying the experience of food, regardless of race or culture.
So, without further ado, my Italian Meatballs recipe. My fiancé and I have been working on this recipe for a long time — tweaking it and making it our own, and I’d say it’s pretty close to perfect now. Our favorite meatballs are the gigantic kind, and they pair perfectly with this easy Tiberino one pot linguine with pesto genovese.
1 lb ground beef
1 lb ground pork
3 slices of bread
1 cup of milk
½ cup shredded parmesan
½ cup ricotta cheese
2 tsp Worcestershire sauce
1 tsp red pepper flakes
2 tsp dried oregano
3 garlic cloves, minced
½ cup fresh flat leaf parsley, finely chopped
2 fat drizzles of olive oil
Kosher salt and pepper to taste
To make the meatballs, soak the bread slices in the milk for 5 minutes. When they are thoroughly soggy, squeeze out the excess milk and discard. Add the bread and all other ingredients to a large bowl and combine. Roll into 3 inch balls, and place on a lightly greased pan. Bake at 400°F for 20 minutes. Enjoy with your favorite pasta and white wine!