One of my most powerful motivators to make dinner is a good idea (aka a craving). Last night I tuned in to an episode of Throwdown with Bobby Flay who, incidentally, I have decided isn’t a total jerk that I can’t stand to watch on tv. I am also notoriously susceptible to pasta related cravings. Usually it has to do with something Lidia is making but since PBS cooking shows are on some kind of permanent hiatus I have to turn elsewhere.
On last night’s episode Bobby challenged some guy to a meatball challenge and man, did they ever look tasty. The looked tasty enough to induce me to make them after a long day at work today. Bobby’s version looked like they were probably pretty good but the challenger’s were just simple straightforward meatballs.
In reading the reviews on the recipe, I noted that a common complaint was that the estimate for prep time was way off. To cut down on time a little I did as much prep work as I could in the food processor. I used the fp to make the bread crumbs, grate the cheese (you don’t even have to use the grating disk) and mince the onion. It took about an hour to make the sauce and meatballs from start to finish and that includes the time it took me to wander out and pick the basil and spend a few minutes talking over the fence.
The bottom line? This is a yummy recipe. I liked cooking the meatballs in the oven rather than the stovetop as it was less messy and the meatballs came out nice and tender. The meatballs have pretty typical ingredients in them. The big difference is the number of eggs. 4 eggs to a pound of meat is completely new to me and makes for a pretty wet mix but it works (though I did have to add extra bread crumbs). The sauce was tasty and just the right thickness which is something I tend to struggle with. Chase isn’t eating dinner this week but Ben thought it was delicious. You can find the recipe for Maroni meatballs and sauce on the Food Network website.