Bro, do you even know how good a meatball can be? I’ve searched and tried a lot of different methods/recipes. Long story short, this recipe has a ton of cheese in it, but I’ve never tasted anything better. These are totally soft and melt in your mouth. The technique of browning first in a skillet then braising in the sauce is key. I found it by accident when I was looking for authentic Italian recipes. Looking through actual Italian-Italian cuisine made me realize that’s not what I’m looking for. I’m looking for Italian-American cooking. Pizza and meatballs aren’t really on the menu in Italy.

Anyway, this Lou Di Palo guy shared his grandmother’s recipe with Saveur magazine in 2011. I found it in 2017 and I think I’ve found my final meatballs. You really can’t improve on this.

INGREDIENTS:

• 2 tsp minced garlic
• 10 oz ground pork
• 5 oz ground beef chuck (the butcher accidentally gave me 5oz pork and 10 oz beef and it was really fucking good, so i might change this)
• 5 oz ground veal
• 1/3 cup shredded provolone (1.33 oz)
• 1/3 cup whole milk ricotta (2.9 oz)
• 1/4 cup finely grated parmesan (0.75 oz)
• 1/4 cup finely grated pecorino, plus more for serving (0.75 oz)
• 3/4 cup breadcrumbs
• 3 eggs, lightly beaten
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper

DIRECTIONS:

1. Grate and shred your cheeses.
2. Mix the garlic, pork, chuck, veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt and pepper in a bowl.
3. Form into eight 2.5″ meatballs, about 6 oz. each.
4. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes. Drain on paper towel. Transfer to sauce; cook until cooked through, about 30 minutes. Serve meatballs and sauce over spaghetti; sprinkle with parsley.

INGREDIENTS:

• 1 Cup Dry Basmati Rice
• 2 TB Vegetable Oil
• 1-2 Onion (Sliced)
• 1 TB Water
• 1-2 lbs Chicken
• 1 Cup Plain Yogurt
• 1/2 Cup Water
• Salt
• Biryani Masala (spice mix)
• Lemon Pepper

DIRECTIONS:

1. Boil or steam rice until almost done. Put on side.
2. Add oil to a pan and heat it. Add onions and fry till they turn golden.
3. Add a small amount of water. Add chicken and fry till the color slightly changes to pale.
4. When tender add one cup of plain yogurt. Mix well add ½ cup of water. Cook another 10 minutes. Add salt to taste.
5. Add biriyani masala. Add lemon pepper to taste. Simmer about 10 minutes.
6. Add rice and mix well. Simmer for 5 minutes.
7. You are done.

Quick and easy. That’s right. Any dish where you pound a piece of meat flat and it cooks in 6 minutes is quick. That’s why if I’m in a hurry and the fam needs some dinner, I’m going with schnitzel or piccata. This version is quick and simple. If you want to go nuts an add cream to your sauce, ok, but it’s not needed.

Chicken Piccata

INGREDIENTS:

• 4 x 6 oz Chicken Breast Halves
• 1/4 cup All Purpose Flour
• 1 TB Butter
• 1 TB Olive Oil
• 1/2 cup Dry White Wine (Pinot Grigio)
• 1/4 cup Lemon Juice (fresh squeezed if possible)
• 2 TB Capers
• 2 tsp Fresh Minced Garlic
• 1/4 tsp salt
• 4 cups hot cooked Spaghetti
• 2 TB chopped fresh Parsley (optional)

DIRECTIONS:

1. Pound chicken to 1/2 inch thickness. Salt and pepper both sides. Dredge each side in flour, shake off excess.
2. Repeat step 1 if chicken isn’t thin enough (I had to when I realized my chicken could be thinner). I wrapped it back up in plastic wrap, pounded it again, added more salt and pepper and re-dredged.
3. Heat butter and oil in large skillet over med-high heat. Cooke 3 minutes on each side or until browned. If pan gets dry add more oil. Cook in batches if necessary. Remove chicken and keep warm.
4. Add wine, lemon juice, capers, and garlic. Scrape and loosen brown bits on bottom of pan. Cooke for 2 minutes or until slightly thickened. Add salt and pepper.
5. Top the chicken and/or pasta with the pan sauce. Serve with a vegetable.