Marvelous Meatballs — With A New California Whole Wheat Pasta
That’s the fun title of the newest cookbook (Andrews McMeel) by the ever prolific New York cooking instructor, Rick Rogers, of which I recently received a review copy.
But it might also very well be a mantra we would all shout happily from the rafters.
Come on, say it with me now: I. LOVE. Meatballs.
If that doesn’t put a big smile on your face, I don’t know what will.
Rogers circles the globe with is recipes for meatballs in this book. You’ll find everything from “Beef Meatballs in Pho” to “Persian Meatballs in Pomegranate and Walnut Sauce” to “Chinese Rice-Crusted Meatballs with Soy-Ginger Dip.”
I gravitated to the “Ziti with Sausage Meatballs and Broccolini.” The meatballs are actually made from ground pork and sweet Italian sausages that have been removed from their casings. Mix in shredded onion, egg, and milk-soaked bread crumbs for added moisture. The results are juicy, fluffy meatballs perfect for nestling in pasta.
