I had a couple friends over for a little Superbowl party yesterday and had a lot of fun watching… the commercials. 😉 I whipped up a few little snacks for my guests to enjoy and I had a great time doing it.
Out on the counter I had the usual chips ‘n salsa, cheese (Iberica and Gorgonzola) and crackers, and veggies ‘n hummus. I also made crunchy chickpea’s and scrumptious caramel corn. I’ll share with you the recipe for my caramel corn in the next post. After the Black Eyed Pea’s half-time show, I brewed some espresso with vanilla whipped cream and put out my favorite Trader Joe’s cookies: Pfeffernusse.
These yummy German spice cookies are only around during the colder months, so I snap them up when I see them!
The star of the evening though, was my meatball subs.
I used an old-school Italian meatball recipe I found on Food & Wine. They were everything a meatball should be: tender, juicy, and flavorful. They were topped with mozzarella and wrapped up in a crusty French loaf from Zabar’s. (love that place!)
Polpette in Spicy Tomato Sauce
- 1 pound ground veal
- 1/2 pound sweet Italian sausage, casings removed
- 1 cup dry bread crumbs
- 1/2 cup whole milk
- 3 garlic cloves, minced
- 2 tablespoons chopped flat-leaf parsley
- 2 large egg whites
- 1 tablespoon tomato paste
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling
- Salt and freshly ground pepper
- 2 1/2 cups prepared tomato sauce
- Large pinch of crushed red pepper
- Preheat the oven to 350°. In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper. Roll into 1 1/2-inch meatballs. Bake the meatballs on a lightly oiled baking sheet for about 30 minutes, until browned and cooked through.
- In a large saucepan, season the tomato sauce with the crushed red pepper. Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. Sprinkle with pecorino cheese and serve.