Meatballs. Yep, meatballs. Who doesn’t grow up eating meatballs?
Sure, they might not seem like the sexiest dish. They weren’t when I was growing up. But as an adult, I’m finding a new love for them. They’re easy to make and you can keep them on the cheap or get fancy like the one night Naomi slipped creminis into a batch and didn’t tell me until afterwards—she knows I hate mushrooms.
Yes, we are constantly battling it out in the kitchen when it comes to recipe add-ins, tweaks and spins.
For the version you see here, I’ve kept it simple. I’ve updated what I grew up on by mixing in cooked leeks, Parmesan cheese next to the traditional bread crumbs, Worcestershire sauce and the binding eggs. Along with that, to keep them tender, I baked them in a tomato sauce that I finished with a heavy sprinkling of parsley and more Parmesan cheese.
I served this with some polenta but feel free to swap that out with some pasta instead. Whichever one you go with, this is one of those easy comforting weeknight meals.