Superbowl Sunday!

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
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