Travis and I celebrated our 10th Anniversary this weekend with Anniversary Meatballs & Potato Gnocchi. It's quite rare that I get to spend time with Travis in the kitchen, he usually leaves this bit up to me, outside of the mornings that is, he makes scrumptious egg bits (eggs somewhere between fried & scrambled) for breakfast!
We celebrated in the kitchen with potatoes, food mills, pecorino, olive oil, bittersweet Valrhona chocolate, loads of garlic and basilico! I'm sure most of you can tell I adore cooking, it's my passion as well as my livelihood. I also adore Travis, as most of you know, so mix the two together and it's like the first sip of champagne; tart & honey effervescence, cooling & warming, blissful tiny bubbles dancing so delicately on the tongue.
No measurements here, everything is done by feel and scent, so a handful of basil a pinch or two of nutmeg, a scoop of flour. A fitting menu for the two of us, tiny meatballs with handmade potato gnocchi and Valrhona Chocolate Souffles for dessert.
Buon Appetito!
Anniversary Meatballs
Serves 6-10
1 1/2 lbs ground beef
3/4lbs Italian Mild pork sausage
1 bunch of basil, chopped
2 bunches of Italian flat leaf parsley, chopped
1/2 head of garlic, minced
1 yellow onion, grated
2 eggs
2 handfuls of breadcrumbs
2 handfuls of pecorino romano
1 handful of parmigiano reggiano
sea salt & black pepper to taste
red chili pepper flakes to taste
Preheat the oven to 375 degrees F.
Mix all of the ingredients together. Form into small balls, about the size of a walnut. Place on a rimmed cookie sheet. Bake in oven for 15 minutes.
Meanwhile, using a french oven like le creusets models, or your favorite braising type pan with a fitted lid. Simmer your favorite recipe for Marina sauce.
Once the meatballs are done, place in the simmering Marinara sauce and cover with lid. Simmer on a low flame for 20 minutes to an hour.
Serve with your favorite pasta, a sprinkling of parmigiano reggiano & fresh basilico.
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