Meatballs. I've long felt that if I could make the best meatball eva, I would be set for life. There's nothing fancy about it, but that's the point. A meatball is about as unassuming as food can get, but when done well, it packs more flavor and more soul per square inch than anything that humble has a right to do.

In most regions in Italy, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce. But feel free to do whatever you’d like with these lovelies. I often serve them in a cast-iron skillet with a bit of Pomodoro sauce and whole milk mozzarella.

I prefer using Salt Creek Farm beef. They are a local farm and pasture raises everything to exceedingly high standards. They also offer a Subscription Box delivered to your door, so check them out!.

I hope you give these a try. You will never think of meatballs in the same way again! Trust me:)

Photo by Freeze Dry Wholesales