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The Mighty Meatball!

On top of spaghetti no more! Meatball mania is here!

Meatballs – juicy goodness of meat, onions, breadcrumbs, egg, butter, and Parmigiano Reggiano, soaked in red sauce over a pile of spaghetti. Nothing says comfort like a big bowl of spaghetti and meatballs. And, nothing says Italian food like a big bowl of spaghetti and meatballs.

Say hello to a new meatball. Imagine if that poor meatball we sang about at summer camp had rolled off the table, out the door and into another meal all together? But inspired by the clever meatballs popping up on menus all over the country, here’s a new recipe to send an old friend off on a new flavor-packed adventure!

Salisbury Steak Meatballs is the kind of meal that has me salivating and watching the clock from mid afternoon until dinner when I can finally indulge. The meatballs are soft and pillowy, the gravy is super rich and garlicky, and the mashed potatoes are creamy with a tang from buttermilk.

Salisbury steak is a throwback to the last century, sort of like a glorified hamburger with gravy. Making it into salisbury steak meatballs was a natural. Boomers probably remember it as a special restaurant meal, Millennials have probably never tasted it. The flavors are totally worth reviving ~ there’s lots of garlic that’s been slow sautéed until it’s golden brown, a little dry sherry to deglaze the pan, beef broth, and a dash of Worcestershire sauce in that yummy gravy. Pure comfort food… plain and simple!

“From a man who’s eaten his fair share? I think it’s all about the… Jesus, what’s the secret to a good meatball? I have no idea. I like a lumpy meatball, personally.”
~ Chef Daniel Holzman