I have a nice little potted herb garden with basil, thyme, rosemary, parsley, and......cilantro. Fresh cilantro is by far my favorite herb. However, I can not, for the life of me, seem to get it to grow! This is the second time I have tried. All my other herbs? Perfect. Cilantro? Dying, flowering, wilting, you name it.
Any tips on how to grow cilantro would be greatly appreciated because clearly, I have no idea what I am doing.
Wednesday, August 3, 2011
Zesty Chicken for Newly Engaged and Newly-Weds!
I'm still glowing from the weekend. Or maybe I'm sweating. I can't tell. Either way, I'm happy! Not only are my cousin Kelly and Fabi getting married this weekend:
AND one of my best friends, Stephanie, and Matt are engaged:
But, I got another call from one of my great guy friends, Aaron, and he and his girlfriend just got engaged also!
So, for all the newly engaged, and soon to be newly-weds, here is another recipe.
I'm almost mad at myself for putting this recipe up. I almost didn't because, well, to be honest, it's too easy. There is absolutely nothing creative or fun or interesting about cooking this. But, it tastes dang good!
The first time I made this, it was on accident, and because I forgot to make a marinade for chicken skewers I was making for 30 Filipino relatives. Needless to say, I needed to come up with some way to jazz this chicken up before our family BBQ the next day. I went through the pantry and found an unopened bottle of Zesty Italian Dressing. BINGO. Amazing amazing chicken was created!
Cheesy Factor (1 no cheese, 10 all cheese): for the lactose-intolerant
Dummy Factor (1 easiest, 10 hardest): this should be like a negative number it's so easy
Time Factor (1 shortest, 10 longest): Needs to marinate over night, but then a 1
Zesty Chicken
Chicken breasts (boneless, skinless), cut into 1-1.5 in cubes
Zesty Italian salad dressing
garlic salt
pepper
Season chicken breast cubes with garlic salt and pepper. Put chicken into ziploc bag with salad dressing, making sure there is plenty to soak in. Marinate in refrigerator over-night (or minimum 8 hours). Heat grill to medium-high heat. Take chicken out of bag and skewer, discard remaining dressing in bag. Cook chicken skewers for 5-10 minutes, or until cooked through.
I just realized, as I am writing this, that I suppose you don't have to make skewers. You could just put the whole chicken breast in the bag to marinate. I skewer everything so don't listen to me. I think it's because I am lazy and I like my food in bite-size pieces so that when it's done cooking, I can just shovel it in my mouth without having to worry about cutting it first. Weirdo.
 |
| (I couldn't find a picture of Kelly and Fabi quickly, so I put this funny one up. I'm random today.) |
AND one of my best friends, Stephanie, and Matt are engaged:
 |
| Seriously, two of the most amazing people I know. And not hard on the eyes either. |
But, I got another call from one of my great guy friends, Aaron, and he and his girlfriend just got engaged also!
 |
| I stole this picture from facebook. I'm not creepy at all, I swear. |
So, for all the newly engaged, and soon to be newly-weds, here is another recipe.
I'm almost mad at myself for putting this recipe up. I almost didn't because, well, to be honest, it's too easy. There is absolutely nothing creative or fun or interesting about cooking this. But, it tastes dang good!
The first time I made this, it was on accident, and because I forgot to make a marinade for chicken skewers I was making for 30 Filipino relatives. Needless to say, I needed to come up with some way to jazz this chicken up before our family BBQ the next day. I went through the pantry and found an unopened bottle of Zesty Italian Dressing. BINGO. Amazing amazing chicken was created!
Cheesy Factor (1 no cheese, 10 all cheese): for the lactose-intolerant
Dummy Factor (1 easiest, 10 hardest): this should be like a negative number it's so easy
Time Factor (1 shortest, 10 longest): Needs to marinate over night, but then a 1
Zesty Chicken
Chicken breasts (boneless, skinless), cut into 1-1.5 in cubes
Zesty Italian salad dressing
garlic salt
pepper
Season chicken breast cubes with garlic salt and pepper. Put chicken into ziploc bag with salad dressing, making sure there is plenty to soak in. Marinate in refrigerator over-night (or minimum 8 hours). Heat grill to medium-high heat. Take chicken out of bag and skewer, discard remaining dressing in bag. Cook chicken skewers for 5-10 minutes, or until cooked through.
I just realized, as I am writing this, that I suppose you don't have to make skewers. You could just put the whole chicken breast in the bag to marinate. I skewer everything so don't listen to me. I think it's because I am lazy and I like my food in bite-size pieces so that when it's done cooking, I can just shovel it in my mouth without having to worry about cutting it first. Weirdo.
Monday, August 1, 2011
Sliders: Another Smash Hit From the Gardners!
Mark and Francoise Gardner have now contributed 3 recipes to this blog, and this most recent one, sliders, is a smash hit! I have made them 3 times in the last month for various bbq's. They are super easy, and everyone always loves them!
Cheesy Factor (1 no cheese, 10 all cheese): cheese option, but as always, cheese makes everything better
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2
Sliders
3 lbs ground chuck (80/20 mix)
1/2 bottle of Teryaki sauce/marinade
2 eggs
10-12 saltine crackers
1/2 cup sweet onion, finely diced
2 packages of Hawaiian Sweet Rolls (24 ct.)
Thousand Island Dressing
Sandwich Slice Pickles (optional)
American Cheese slices (option)
In large mixing bowl, combine beef, Teryaki sauce, eggs, and onion. Smash up crackers in crumbs, and add to mix. Gently mix all ingredients together with you hands. If mixture seems too mushy or runny, add more cracker crumbs. If it seems too dry, add a little bit more teryaki until you get the consistency to make patties. Form meat mixture into small patties. Heat grill and cook patties over medium-high heat until desired doneness. Cut cheese slices into 4 small slices, and add to patties to melt (if using cheese). Serve patties on sweet rolls with thousand island dressing and pickles (optional).
These are soooo good. You may not need all or any of the crackers, depending on how thick the Teryaki sauce you use it, but it's a good idea to have them on hand in case you the consistency is a little runny. I used a Lawry's 30-minute Teryaki marinade and sauce, and it was great. I think the Gardners use the Soy-Yaki sauce from Trader Joe's, and it is awesome too. Another great twist is the Island flavor Very-Tery sauce. Any will work great!
Cheesy Factor (1 no cheese, 10 all cheese): cheese option, but as always, cheese makes everything better
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2
Sliders
3 lbs ground chuck (80/20 mix)
1/2 bottle of Teryaki sauce/marinade
2 eggs
10-12 saltine crackers
1/2 cup sweet onion, finely diced
2 packages of Hawaiian Sweet Rolls (24 ct.)
Thousand Island Dressing
Sandwich Slice Pickles (optional)
American Cheese slices (option)
In large mixing bowl, combine beef, Teryaki sauce, eggs, and onion. Smash up crackers in crumbs, and add to mix. Gently mix all ingredients together with you hands. If mixture seems too mushy or runny, add more cracker crumbs. If it seems too dry, add a little bit more teryaki until you get the consistency to make patties. Form meat mixture into small patties. Heat grill and cook patties over medium-high heat until desired doneness. Cut cheese slices into 4 small slices, and add to patties to melt (if using cheese). Serve patties on sweet rolls with thousand island dressing and pickles (optional).
These are soooo good. You may not need all or any of the crackers, depending on how thick the Teryaki sauce you use it, but it's a good idea to have them on hand in case you the consistency is a little runny. I used a Lawry's 30-minute Teryaki marinade and sauce, and it was great. I think the Gardners use the Soy-Yaki sauce from Trader Joe's, and it is awesome too. Another great twist is the Island flavor Very-Tery sauce. Any will work great!
Abby Melad: The Next Chapter
I often get annoyed when people talk about how happy they are or how great their life is. But honestly, right now, I am one of those people. Life is awesome right now. All the pieces fit right now, and this self-realization started this weekend, as James and I celebrated our first wedding anniversary.
It was such an awesome weekend! Friday night we went to the fair where we both ate ourselves sick. Literally. James's cake topper was the fried oreos, and mine a churro. But I discovered something new this year, as I usually do at the fair: bacon wrapped jalapeno poppers, made with real jalapenos! They were amazing.
Saturday, our actual anniversary, we woke up and I made a big breakfast for us of eggs, bacon, potatoes, rice, etc. Then we took Guinness down to Salt Creek for some time at the beach and the park. This park is amazing, and I had never been there before. Guinness made a new friend, Lea, a Shih-Tzu and Pekingese mix, all black, and they were immediately playing together. So cute! For my anniversary gift, James got us tickets to see Kid Rock and Cheryl Crow Saturday night at the amphitheater in Irvine! It was so so very fun! I had a few too many cervezas, but it was so fun at the time I couldn't help myself! For part of my gift to James, I have officially changed my name to Abby Baldwin Melad, and I finally got to use my new ID that night! It's the little things, ya know?!
Sunday, we woke up, had a big breakfast again, then went golfing at Willowick in Santa Ana. Came home, got dressed up in my newly cut-off wedding dress (above), and we went out to a fancy dinner at Flemings Steakhouse! It was unreal. Shrimp cocktail, Filet, potatoes, the works! And raspberry sorbet, with fresh whipped cream, to end it.
It was a perfect perfect weekend. Which just made me realize, life is great. Work is going awesome right now. I have amazing friends. I'm obsessed with my husband and my dog. My family is well. No complaints! For what feels like the first time ever.
And to top it all off.....my cousin Kelly is getting married this weekend to an amazing woman, Fabiana, and my great friends Stephanie and Matt are engaged!!!! I have yet to hear details, but received the text as I was typing this. I can't wait!
XOXO
Monday, July 11, 2011
Taco Cart "Carne Asada" Style Tacos
I'll be 100% honest, I don't really know what "Carne Asada" is or means, except that it's really good. I wanted to try and make tacos like they have at the taco trucks/carts do here in SoCal, and it's definitely a work in progress, but I made these the other night, and they are DELICIOUS. I think they are the best tacos I have, personally, cooked. And I got verbal confirmation from our friends Jessica and Luke that they were pretty dang good too.
Here is a pic from the taco cart that James got for my 30th b-day party. Awesome!
A little side schpeal on why some of the recipes are honestly that much better when you marinate for long periods of time: a lot of people turn their noses up at flank steak, saying that it can be tough. This is true, if you don't know what you are doing.
- 1) You should always cut flank steak, or any other typically tougher piece of meat, into thin strips, and most importantly, cutting/slicing against the grain. For example: when you look at a piece of flank steak, you see lines running lengthwise in the meat. You should be slicing then, width-wise, perpendicular to the natural lines you see (this is what "against the grain" means).
- 2) There are certain ingredients that act as natural enzymes with tough meat, that when given time, break down the meat muscles holding it all tight together, loosening the meat up. If you have a tougher piece of meat, such as flank steak or sirloin, etc., marinating it for long periods of time in certain ingredients actually tenderize the meat. Use vinegars, creams, milks, acids (fruit juices: lime, lemon, orange, pineapple, etc.), soy, 7-up, Sprite, beer, wine....that's all I can think of for now. But you get the idea. Use any one of these, or combination of them in your marinade (even if for short time), can help tenderize your meat.
I don't know if any of you care to know this random food education, but I am a nerd and think it's interesting. Like science. Food science. Nerdy science.
Cheesy Factor (1 no cheese, 10 all cheese): cheese is optional in this one
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): long marinate time, after that, a 2 at the most
"Taco Cart" Style Tacos
Flank Steak (1.5-2 lbs for 4 people)
1/3 cup white distilled vinegar
1/2 cup soy sauce
5 large cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 tsp salt
1 and 1/2 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
1/2 sweet onion, chopped
1/2 cup fresh cilantro, chopped
1 lime, juiced
1 package white corn tortillas
1-2 cups fresh grated manchego cheese (optional)
Hot Sauce (optional)
Sour Cream (optional)
Salsa (optional)
1-2 Tbl Vegetable oil
In mixing bowl, combine vinegar, soy sauce, garlic, lime juice, olive oil, salt, pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk and then pour over flank steak in a shallow glass baking dish. Turn once to coat, cover with plastic wrap, put in refrigerator, and marinate for 8 hour or overnight. In small bowl, combine onion, cilantro, and lime juice as relish for tacos. Remove meat from marinade, discard remaining marinade, and thin slice or chop the flank steak. In large skillet over medium-high heat, heat 1-2 Tbl of Vegetable oil. Add meat to skillet, and cook over medium-high heat until meat has cooked through (5 minutes or so). Heat separate small fry pan over medium-high heat. Add 1 tsp of liquid from large meat skillet pan to it, and add tortilla, turning once to get some of liquid on both sides, and cook tortillas, briefly one by one to heat through (it should be about 15-30 second per tortilla to warm). Drain meat from mixture, serve meat in tortillas, topped with cheese, salsa, sour cream, onion relish, and hot sauce.
Optional Rice Addition:
1 cup long grain white rice, cook as directed
2 limes, juiced
1 tsp salt
2 Tbl chopped fresh cilantro
Cook white rice as directed. Just prior to serving rice, mix lime juice, salt, and fresh cilantro into rice and stir well. Serve rice in tacos with meat and toppings.
So, the rice I made was not quite what I was expecting. I was trying to make the rice that they have at Chipotle or Qdoba, but I make the rookie-ball mistake of 1) using our Asian white sticky rice and 2) adding the cilantro in, then shutting the rice cooker and letting it sit for an hour, which basically burned the cilantro. Oops. So use your normal white rice, and don't add the cilantro until just before serving.
Here is a pic from the taco cart that James got for my 30th b-day party. Awesome!
A little side schpeal on why some of the recipes are honestly that much better when you marinate for long periods of time: a lot of people turn their noses up at flank steak, saying that it can be tough. This is true, if you don't know what you are doing.
- 1) You should always cut flank steak, or any other typically tougher piece of meat, into thin strips, and most importantly, cutting/slicing against the grain. For example: when you look at a piece of flank steak, you see lines running lengthwise in the meat. You should be slicing then, width-wise, perpendicular to the natural lines you see (this is what "against the grain" means).
- 2) There are certain ingredients that act as natural enzymes with tough meat, that when given time, break down the meat muscles holding it all tight together, loosening the meat up. If you have a tougher piece of meat, such as flank steak or sirloin, etc., marinating it for long periods of time in certain ingredients actually tenderize the meat. Use vinegars, creams, milks, acids (fruit juices: lime, lemon, orange, pineapple, etc.), soy, 7-up, Sprite, beer, wine....that's all I can think of for now. But you get the idea. Use any one of these, or combination of them in your marinade (even if for short time), can help tenderize your meat.
I don't know if any of you care to know this random food education, but I am a nerd and think it's interesting. Like science. Food science. Nerdy science.
Cheesy Factor (1 no cheese, 10 all cheese): cheese is optional in this one
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): long marinate time, after that, a 2 at the most
"Taco Cart" Style Tacos
Flank Steak (1.5-2 lbs for 4 people)
1/3 cup white distilled vinegar
1/2 cup soy sauce
5 large cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 tsp salt
1 and 1/2 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
1/2 sweet onion, chopped
1/2 cup fresh cilantro, chopped
1 lime, juiced
1 package white corn tortillas
1-2 cups fresh grated manchego cheese (optional)
Hot Sauce (optional)
Sour Cream (optional)
Salsa (optional)
1-2 Tbl Vegetable oil
In mixing bowl, combine vinegar, soy sauce, garlic, lime juice, olive oil, salt, pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk and then pour over flank steak in a shallow glass baking dish. Turn once to coat, cover with plastic wrap, put in refrigerator, and marinate for 8 hour or overnight. In small bowl, combine onion, cilantro, and lime juice as relish for tacos. Remove meat from marinade, discard remaining marinade, and thin slice or chop the flank steak. In large skillet over medium-high heat, heat 1-2 Tbl of Vegetable oil. Add meat to skillet, and cook over medium-high heat until meat has cooked through (5 minutes or so). Heat separate small fry pan over medium-high heat. Add 1 tsp of liquid from large meat skillet pan to it, and add tortilla, turning once to get some of liquid on both sides, and cook tortillas, briefly one by one to heat through (it should be about 15-30 second per tortilla to warm). Drain meat from mixture, serve meat in tortillas, topped with cheese, salsa, sour cream, onion relish, and hot sauce.
Optional Rice Addition:
1 cup long grain white rice, cook as directed
2 limes, juiced
1 tsp salt
2 Tbl chopped fresh cilantro
Cook white rice as directed. Just prior to serving rice, mix lime juice, salt, and fresh cilantro into rice and stir well. Serve rice in tacos with meat and toppings.
So, the rice I made was not quite what I was expecting. I was trying to make the rice that they have at Chipotle or Qdoba, but I make the rookie-ball mistake of 1) using our Asian white sticky rice and 2) adding the cilantro in, then shutting the rice cooker and letting it sit for an hour, which basically burned the cilantro. Oops. So use your normal white rice, and don't add the cilantro until just before serving.
Saturday, July 9, 2011
WHY?!
WHY WHY WHY can't lemons be like limes and have all the juicy flavor, but with NO SEEDS! So annoying.
Thursday, July 7, 2011
Meatballs for Lil' Bow Wow
I am so embarrassed to admit, but I LOVE lil' Bow Wow movies. All of them. I am watching "Like Mike" right now, and I can't stop. Roll Bounce? Loved it. Tokyo Drift? Awesome. I can't help myself! I knew James and I were meant to be when we decided to rent Lottery Ticket one night on a date. It wasn't until James that I was willing to admit to my love of Bow Wow movies.
(Off kilter, but I think this love affair started with Drum Line, which doesn't have Bow Wow in it, but was a similar type of movie that I have probably seen 20 times, at least.)
Anyway, this has nothing to do with meatballs. But if I were to try and tie this all in together, I'd say the last time I watched a movie like this, I ended up watching random tv (food network and Bravo) and Barefoot Contessa was on. I don't typically watch her show, but when it's on, I love the food that she makes. I finally decided it was time for me to try to make some.
My friend Jill and I were talking about meatballs recently, and she told me that she never tries to make meatballs because she's afraid to try and fry them. I told her that all the times I made meatballs, they were always baked and put into a slow cookers. Then, boom! The next meatball recipe I find, it has me frying meatballs. I'm not sure I'm too good at it, as my perfectly shaped spheres started to look like little geometric shapes while frying. There has to be a trick I don't know for keeping them circular. Any ideas???
Cheesy Factor (1 no cheese, 10 all cheese): 2
Dummy Factor (1 easiest, 10 hardest): a little more challenging, but not impossible
Time Factor (1 shortest, 10 longest): 4
Meatballs
1/2 lb ground pork
1/2 lb ground beef
1/2 cup fresh bread crumbs (2 slices bread, crusts removed)
1/8 cup seasoned dry bread crumbs
1 Tbl fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan cheese
1 tsp Kosher salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 egg, beaten
1/4 cup plus 1/8 cup warm water
Vegetable oil
Olive oil
Tomato Sauce
Spaghetti noodles, cooked
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, 1/2 the beaten egg, and the water into a mixing bowl. Combine lightly with fork. Using hands, form lightly into 2-in diameter meatballs (you will have about 7-8 meatballs). Pour equal amounts of olive oil and vegetable oil into a large frying pan until depth is about 1/4 inch high. Heat the oil. Very carefully, place the meatballs (in batches if necessary) in the oil, and brown them well on all sides over medium-low heat, turning carefully with a spatula or fork. (This should take about 10 minutes per batch.) Don't crowd the meatballs. Transfer meatballs to plate covered in paper towels. Discard the oil but don't clean the pan. Add the tomato sauce to pan, and bring to simmer. Add meatballs back into sauce, cover, and simmer for 25-30 minutes, until the meatballs are cooked through. Add spaghetti noodles to sauce, toss, and serve hot with meatballs.
* Note: if you are using a non-stick pan, you won't need to do anything to your pan after you discard the oil and before adding tomato sauce. If you are using a stainless steal pan, you should add a little red wind to the pan and scrape up all the bits on the bottom of pan (de-glaze) before adding the tomato sauce.
These are some of the best meatballs I have ever had. The original recipe from Barefoot Contessa calls for 1/4 lb ground pork, and 1/4 lb ground veal. I opted out of the veal simply because the grocery store I was at didn't sell ground veal in quantities less than 1 lb, and since it's pretty expensive, I didn't want to waste the rest.
As for the tomato sauce, you can use whatever you like. The recipe for sauce I put in the "Impress Me Spaghetti" blog post would be good, or the sauce in the "Best Lasagna Ever" post. Or you can just buy jarred sauce (although it won't be nearly as good).
Anyway, these are super super good. The frying part is a little tricky if you actually care that the meatballs be perfect circles. At least for me anyway.
(Off kilter, but I think this love affair started with Drum Line, which doesn't have Bow Wow in it, but was a similar type of movie that I have probably seen 20 times, at least.)
Anyway, this has nothing to do with meatballs. But if I were to try and tie this all in together, I'd say the last time I watched a movie like this, I ended up watching random tv (food network and Bravo) and Barefoot Contessa was on. I don't typically watch her show, but when it's on, I love the food that she makes. I finally decided it was time for me to try to make some.
My friend Jill and I were talking about meatballs recently, and she told me that she never tries to make meatballs because she's afraid to try and fry them. I told her that all the times I made meatballs, they were always baked and put into a slow cookers. Then, boom! The next meatball recipe I find, it has me frying meatballs. I'm not sure I'm too good at it, as my perfectly shaped spheres started to look like little geometric shapes while frying. There has to be a trick I don't know for keeping them circular. Any ideas???
Cheesy Factor (1 no cheese, 10 all cheese): 2
Dummy Factor (1 easiest, 10 hardest): a little more challenging, but not impossible
Time Factor (1 shortest, 10 longest): 4
Meatballs
1/2 lb ground pork
1/2 lb ground beef
1/2 cup fresh bread crumbs (2 slices bread, crusts removed)
1/8 cup seasoned dry bread crumbs
1 Tbl fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan cheese
1 tsp Kosher salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 egg, beaten
1/4 cup plus 1/8 cup warm water
Vegetable oil
Olive oil
Tomato Sauce
Spaghetti noodles, cooked
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, 1/2 the beaten egg, and the water into a mixing bowl. Combine lightly with fork. Using hands, form lightly into 2-in diameter meatballs (you will have about 7-8 meatballs). Pour equal amounts of olive oil and vegetable oil into a large frying pan until depth is about 1/4 inch high. Heat the oil. Very carefully, place the meatballs (in batches if necessary) in the oil, and brown them well on all sides over medium-low heat, turning carefully with a spatula or fork. (This should take about 10 minutes per batch.) Don't crowd the meatballs. Transfer meatballs to plate covered in paper towels. Discard the oil but don't clean the pan. Add the tomato sauce to pan, and bring to simmer. Add meatballs back into sauce, cover, and simmer for 25-30 minutes, until the meatballs are cooked through. Add spaghetti noodles to sauce, toss, and serve hot with meatballs.
* Note: if you are using a non-stick pan, you won't need to do anything to your pan after you discard the oil and before adding tomato sauce. If you are using a stainless steal pan, you should add a little red wind to the pan and scrape up all the bits on the bottom of pan (de-glaze) before adding the tomato sauce.
These are some of the best meatballs I have ever had. The original recipe from Barefoot Contessa calls for 1/4 lb ground pork, and 1/4 lb ground veal. I opted out of the veal simply because the grocery store I was at didn't sell ground veal in quantities less than 1 lb, and since it's pretty expensive, I didn't want to waste the rest.
As for the tomato sauce, you can use whatever you like. The recipe for sauce I put in the "Impress Me Spaghetti" blog post would be good, or the sauce in the "Best Lasagna Ever" post. Or you can just buy jarred sauce (although it won't be nearly as good).
Anyway, these are super super good. The frying part is a little tricky if you actually care that the meatballs be perfect circles. At least for me anyway.
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