I know the expectation is a Passover post, but instead I feel like reminiscing of a dinner party past, a party where balls took center stage, but they were Meatballs of Italian lineage rather than the classic Judaic Matzoh Balls of seder fame.
It all started with a harmless conversation over cocktails, as my pal Jimmy and I questioned the roots of the current Meatball craze. Then talk turned to my Meatball prowess and a dinner plan was born. Others were invited and soon I was whipping up Meatballs according to Sal Vetri's instructions (how could the father of Chef Marc Vetri be wrong?).
As pictured above, I blanketed the beauties with homemade Tomato Sauce and placed them on a bed of soft Mascarpone Polenta. Slivers of fragrant fresh basil were the finishing touch.
Now I must return to making Matzoh Balls. Glad I could take this break to be an equal opportunity ball backer.