ONE MEATBALL...OR TWO OR THREE 🌞

[Verse 3]
The little man felt ill at ease
He said, "Some bread, sir, if you please"
The waiter hollered down the hall
"You gets no bread with one meatball!"
from "One Meatball"

Polpettine Invernali con la Verza
WINTER MEATBALLS WITH SAVOY CABBAGE



MEATBALLS and cabbage—if ever there were names to conjure
with they must be these. Forthright, nonintimidating food, food to
make one feel complete, filled to the brim with happiness and grati-
tude.The meatballs are a tasty composition of meat, egg, Parmesan,
onion, pancetta, and bread macerated in milk. First, they are breaded
and fried. The cabbage is cooked until it is dissolvingly soft, a
little tomato is added, and the meatballs are returned for a while to
the pan, to soak up all the wonderful flavors therein. A rousing good
dish. Make sure you have plenty of good bread to go with it, too.

For 4 to 6 persons

A slice of good, solid white bread, without the crust
1/3 cup milk
1 pound ground chuck
2 ounces pancetta chopped very fine
1 egg
salt
freshly ground black pepper
1 tablespoon chopped parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons onion chopped fine
1 cup fine, dry, unflavored bread crumbs, spread on a plate
1/3 Cup vegetable oil
1 1/4 to 1 1/2 pounds Savoy cabbage
2 tablespoons olive oi
2. teaspoons chopped garlic
2/3 cup canned Italian plum tomatoes, drained and cut up

Put the bread and milk into a small saucepan, and turn on
the heat to low. When the bread has completely soaked up
all the milk, mash it to a fine pulp with a fork. Turn off the
heat, and set aside to cool.

2. Put the chuck, pancetta, egg, salt, pepper, parsley,
Parmesan, onion, and the bread-and-milk mush into a bowl.
Mix all ingredients thoroughly. Shape the mixture into
meatballs about 1 to 1% inches across. Dredge the meatballs
on both sides in the bread crumbs.

3. Choose a sauté pan large enough to accommodate later all
the meatballs in a single layer. Put in the vegetable oil, and
turn on the heat to medium high.

4. When the oil is quite hot, slip in the meatballs. Brown them
nicely on all sides, turning them gently. When they are done,
transfer them to a platter lined with paper towels, and turn off
the heat. Do not empty the pan.

5. Discard any bruised or blemished leaves of the cabbage.
Shred the rest of the cabbage into strips about % inch wide,
and discard the core.

6. Into the pan where the meatballs were fried put the olive oil
and the chopped garlic. Turn on the heat to medium. When the
garlic becomes colored gold, add all the shredded cabbage.
Stir and turn it thoroughly. Cover the pan, and tum the heat
down to minimum.

7. Cook the cabbage, turning it from time to time, for 40 minutes
to 1 hour, until it is very soft and is reduced to a third its original
bulk. Add a liberal amount of salt and pepper, bearing in mind
that the cabbage is sweet and will take considerable seasoning.
If in doubt,taste.

8. Turn up the heat to medium, and with the pan uncovered, cook
the cabbage, turning it from time to time, until it becomes colored
a light nut brown.

From "More Classic Italian Cooking" By Marcella Hazan
https://www.goodreads.com/book/show/21200.More_Classic_Italian_Cooking

***********************************************************

ALBONDIGAS



I didn't know whether to put these tasty Mexican meatballs in the pork chapter
or the beef chapter! They're great by themselves, or you can serve them over
cauli-rice.

Yield: 8 servings

1 pound (455 g) ground pork
1 pound (455 g) ground beef
1 cup (120 g) shredded zucchini
1j4 cup (40 g) finely minced onion
2 eggs
1/2 teaspoon oregano
1j2 teaspoon pepper
1/2 teaspoon cumin
1 teaspoon salt or Vege-Sal
14 1/2 ounces (411 g) canned diced tomatoes
2 chipotle chiles canned in adobo (or less or more, to taste)
3/4 cup (180 ml) chicken broth

In a big mixing bowl, combine the two meats. Add the zucchini and the onion to
the meat, along with the eggs. Measure in the seasonings. Using clean hands,
smoosh everything together until it's all very well combined-in particular, you
shouldn't be able to tell where one meat ends and the other begins. Form into
meatballs a little smaller than a walnut. Put on a plate, and set in the fridge.

Put the tomatoes in your blender-don't drain them first. Add the chipotles, and
then blend the whole thing till smooth. Dump this combination into your big,
heavy skillet, and put it over a medium-high flame. When it comes to a boil, turn
the burner down and let the sauce simmer for 5 minutes. Stir in the chicken
broth, and bring the sauce back to a simmer.

Add the meatballs, and bring to a simmer a third time. Cover the skillet, and let
the whole thing simmer for 45 to 50 minutes, then serve.

From "500 More Low-Carb Recipes"
https://www.goodreads.com/en/book/show/593287.500_More_Low_Carb_Recipes


Marcella Hazan says Italians don't serve meatballs with spaghetti!

Enjoy these tasty morsels!