Merrill's baby Clara has quite the appetite -- and it's all Merrill can do to keep up. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray.
Today: Extra tender meatballs, with sauce on the inside.
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Meatballs are a hot item in our house: Clara can eat them with her fingers, it's easy to make a lot of them, they freeze well, and they're great with everything from pasta to mashed potatoes to corn. I can make them with beef, pork, veal, turkey, chicken -- not to mention endless combinations of these.
For a while, I thought I'd landed on the ultimate formula for savory, super-tender meatballs -- a little mayonnaise here, some Worcestershire sauce there, along with a few other things.
But after I published my recipe, a friend wrote to me with her tried-and-true method: she cooks down onion, tomato and zucchini, cools this, and then folds it in with the meat. In other words, her meatballs have the sauce on the inside! I tried it myself, and the brilliance of her techniqe was confirmed. When you cook the vegetables down, their natural sweetness amplifies, giving the meatballs a depth of flavor, while the residual juices from the tomatoes and zucchini keep them soft and juicy.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).