Sorry I’m a day late here… got preoccupied with meatballs and Scrabble last night.
I stayed the same this week (actually down a tenth, but who really cares…) Fingers crossed that I can maintain through the rest of the holiday season. Tonight kicks off another string of parties… aka, FOOD and drink for four straight days. Maybe I should just pitch a tent at the gym.
Speaking of, yesterday’s break was really, really great. I’m heading back today, though, for 45 minutes on the elliptical and a mile run. Steak for dinner tonight.
Ok, not sure if I posted the meatball recipe last time or not, but here it is again, just because it’s so, so good. The best I’ve had maybe…
*Pics below the recipe
From Bon Appetit:
* 1 cup fresh breadcrumbs made from crustless French or country-style bread
* 1/3 cup whole milk
* 8 ounces ground beef (15% fat)
* 8 ounces ground pork
* 1 cup finely ground (not grated) Parmesan cheese
* 1/3 cup finely chopped Italian parsley
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 large eggs
* 2 large garlic cloves, pressed
* 1 pound spaghetti
* Freshly grated Parmesan cheese (for serving)
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
My plate had about 1/3 of this portion… it’s really not fair that dudes can eat this much: