Ball so hard.

Ball so Hard

Real, straight talk: It has taken me about 4 winters to perfect this recipe so be grateful I’m opening up and letting you into my kitchen with my fames-within-my-inner-circle meatball recipe. Ya dig?

Ok, now that we’re done worshipping at the alter of the stove (my stove, obv). Let me start my saying this. I am a huge a meatball lover. I’ve had The Meatball Shop balls, Batali’s balls, your nonna’s balls, your tia’s balls. You name it, I’ve belly-ed it. However, being somewhat OCD in the kitchen, I scoured the internets, took techniques from cooking school and interrogated your Nonna bordering on water torture (true) to perfect and refine my meatball ‘n sauce recipe. I call this, CATEGORICALLY, the best meatball recipe. Ever. EK Out.


I use a simple, tart, tomato-y sauce to compliment the balls. Obv Marcella Hazan’s cult recipe is boss. Go easy on the salt as the meatballs have Pecorino Romano cheese incorporated. You can always add salt, but you can’t take it away #evasays

28 ounces whole peeled tomatoes from a can.  (San Marzano only please)
5 tablespoons unsalted butter (if you use salted butter, careful adding any more salt)
1 medium-sized yellow onion, peeled and halved
Salt to taste

  1. Chop the whole tomatoes into ½ inch cubes
  2. Put the tomatoes, onion and butter in a large, heavy saucepan over medium heat.
  3. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes stirring occasionally.


I like a meatball with a lighter mouth feel so don’t overwork the balls by over handling

2 pounds ground beef, veal and pork (fresh from the butcher please!)

4 large cloves garlic, grated

1 cup onion, grated

1 egg (reserve 1 more in case mixture is not wet enough)

3/4 cup freshly grated Pecorino Romano cheese

1 teaspoon of salt

ground black pepper to taste

2 cups stale bread, cubed

Whole milk

  1. Combine the stale bread, grated garlic and grated onions in a bowl and mix to combine. Cover with whole milk. Let it sit for at least 10 minutes to soften.
  2. Combine the meat, egg and Pecorino Romano with the bread mixture and mix very well with your clean hands. Season with salt and a few turns of fresh ground pepper. The mixture should be very wet. Add another egg if needed.
  3. Make balls slightly larger than a golf ball. Careful with too munch handling. These pups need their space.
  4. Heat olive oil in a large skillet. Brown meatballs in batches and place into 325 degree oven until cooked through. About 15 minutes.
  5. Once the meatballs are done, place gently into simmering sauce for about 15 minutes.
  6. My favorite way to enjoy this dish is with a few slices of good bread and topped with fresh parsley. I find pasta unnecessary with this dish.

Makes about 20 balls.

Oh. If you are a weirdly psychotic about calories, Mama did the count for you:

117 calories per ball.

Holler at me with ?’s.

tres bien reads//what i read when i’m not doing other things

Run for the Cote d'Azur!
Run for the Cote d'Azur!

Tres bien kids. It’s August in Paris and that means no one is here. The city empties out faster than a whore in church. It’s quiet and I’m not down.Call me a neurotic New Yorker ‘k? Anytoodles, I’ve used my non-schooling time to plan weekend trips and read a bit. Here are some good reads from this week:

Why iced coffee is so expensive. I still love it anyway. (NY Press)

Why food writers are bitter about Julie & Julia (it’s always something, isn’t it). (NYT)

The life of a competitive eater. I’m jeally! (NYT)

The challenges of food styling, a story of Julie & Julia. (NYT)

Modern day cookery, why we love to watch cooking shows and why we miss Julia Child. An extremely interesting and thought provoking article on where current trends of home cooking are leading to. (Our Lord Micheal Ruhlman)

Fashion and Lollipop sticks with amazing photography. My new fave bloggy.

Filed under: totally ridiculous food photo.

Great videos from the Taste 3 conference (esp. Dan Barber)

Be Inspired. Ellen Silverman‘s gorgeous, light, airy, ethereal food photography. Angelic non?

I’ll be back weekly with your bestest foodie reads. xxx

The coolest bully on the playground//Quotes, by Anthony Bourdain

There are many things I can allude to here but I won't...

Possibly one of the best, sharpest, most intellectual slap-in-the-face rants I’ve ever read comes from the vinegar laced mouth of the singular bully-on-the-block Anthony Bourdain. One would be hard-pressed to disagree with most of his seemingly curmudgeonly and cantankerous remarks as his arguments are so well formed, it puts Executive ADA Jack McCoy to shame:

I’ll tell you. Alice Waters annoys the living shit out of me. We’re all in the middle of a recession, like we’re all going to start buying expensive organic food and running to the green market. There’s something very Khmer Rouge about Alice Waters that has become unrealistic.

I mean I’m not crazy about our obsession with corn or ethanol and all that, but I’m a little uncomfortable with legislating good eating habits. I’m suspicious of orthodoxy, the kind of orthodoxy when it comes to what you put in your mouth. I’m a little reluctant to admit that maybe Americans are too stupid to figure out that the food we’re eating is killing us. But I don’t know if it’s time to send out special squads to close all the McDonald’s.

My libertarian side is at odds with my revulsion at what we as a country have done to ourselves physically with what we’ve chosen to eat and our fast food culture. I’m really divided on that issue.

It’d be great if he [Obama] served better food at the White House than what I suspect the Bushies were serving. It’s gotta be better than Nixon. He liked starting up a roaring fire, turning up the air conditioning, and eating a bowl of cottage cheese with ketchup. Anything above that is a good thing.

I tell ya, I still want to dine at Chez Panisse.Khmer Rouge or not.

I’ll have what he’s having

not bad. gold…medal…among other things

Now THIS is amazing: have you ever wondered what your favorite gold-medal winning athletes are eating to sustain those intense practice sessions? I have. Check this out, Michael Phelps needs to eat between 8,000 and 10,000 calories a day to get that lean, mean water resistant bod. Serious Eats has a great video to accompany this news. Who knew that you can have a dope body AND eat like a pig?

Also, read about what happens when a layman attempts to eat Phelps’ breakie

On a side note, I’d like to discuss how swimming has now become the new sport to watch…I wonder why that is…I am wondering why and staring at Michael’s slim but toned body…