Ultimate comfort food: Meatballs

 

For a few weeks I had been craving a broad, creamy noodle, and a big meaty (yet light) meatball. I made the meatballs using ground beef, ground pork, an egg, breadcrumbs, finely diced small onion, parsley, parmesan, S&P, and a bit of heavy cream. 

Next, I made a simple pasta dough with eggs and flour, and rolled out and cut by hand a beautiful thick pappardelle noodle. These will always be my favorite - there is nothing like a mouthful of pasta. Next time, I will remember to add some semolina flour to the mix - this gives the pasta a great texture and density. These were delicious and light. 

Finally, I made a simple tomato sauce with some fresh tomatoes from my fridge, garlic & onion, a 28 oz can of tomatoes in their juice, some parsley and olive oil. I cook the garlic, onion and fresh tomatoes first in oil, then add the can of tomatoes and herbs. I let this boil and then simmer for at least 45 minutes. 

Put it all together, with some garlicy green beans, parmesean and a touch of fresh parshley -- and voila! Love in the form of food. 

I love the rhythm of making a meal like this. The steps come naturally. Shaping the meatballs by hand connected me to the food, feeling it and forming it. On this day, I was processing alot of big feelings, and by the end of this cooking process, I felt like I could hold my frustration aside while enjoying nourishing myself with my favorite meal. 

I followed up reusing the leftover meatballs and sauce for a fantastic meatball grinder for lunch. It was delicious! 

Love&Pasta,

Linda