It was only a matter of time before we integrated pepperoni into our meatballs. The model comes from Marco's veal-ricotta meatball recipe. We have made them often. This time we broke the model. We used three raw meats and the cured pepperoni. We still used a ton of ricotta and parmesan. We omitted the egg. These meatballs were seasoned from the inside out. As they cooked the pepperoni fat melted, flavoring the whole. Leaving out the egg produced a denser, firmer meatball. We liked it a lot. They were not delicate. They could be man-handled and really simmered in sauce. And yet when we cut into them, they were soft, delicate, and flavorful. According to Amaya we now need to write a book about her and her daddy making the most delicious meatballs ever. Perhaps we can see if our favorite illustrator is available.
Years Past
