meatball mania.

Chris & I’s favorite home-cooked meal lately is a classic dish: spaghetti & meatballs!  Or should I say… meatballs with any kind of pasta!

Maybe we’ve happened upon a trendy hot thing, because last month, Michel Richard opened up a new DC restaurant called Meatballs.  What a great idea!  I can’t wait to check it out.

The October issue of Real Simple inspired me (typical) with a recipe for Easy Turkey and Parmesan Meatballs.  I constantly have a pan of meatballs in our freezer now.  It’s so nice to have such a delicious meal option on hand!

First, you need a food processor.  I love my food processor, and have considered writing an entire entry on it!  My processor is actually a hand blender with attachments, and I’m pretty sure it’s the same tool that was used in this promotional video for Chef José Andrés’ Minibar.  (I’m sorry, I get distracted by how much I love Chef José.  The video may or may not have been why I decided I needed this!)

Anyway, it only takes 12 to 14 minutes of broiling to transform these meatballs from frozen into scrumptiously edible!  In the meantime, you can boil the pasta, make your sauce, open up some wine… a very easy and fast meal!

I should also mention that these meatballs are not just any ordinary meatballs.  They are quite rich and delightful!  If you broil them perfectly, your meatballs will have a crusty exterior with a flavorful and juicy interior.  Yum!

Note: I’ve been using ground beef, but I’m sure the recipe-recommended turkey meat works great too.  :)

 

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