I talk a lot about meatballs. I also put my money where my mouth is sometimes. Here’s some food porn of this Sunday’s concotion.
Check out my post about how to make meatballs for the guidelines. This version was beef, pork, veal (equal portions) with porcini mushrooms, Vidalia onions & ricotta. They are served over some lovely baby arugula, tossed in olive oil, sea salt and pepper – an warm Acme ciabatta and a mound of ricotta drizzled with more olive oil.