Totally Meatballs

Posted by Brette in Food

meatballsI took my handy Dinner at Home cookbook (Martha’s newest release) to the kitchen and was all set to make Turkey and Pancetta Meatballs. I had defrosted some ground turkey and was ready to roll. But then I had another Martha-resistance moment. This also happened not too long ago when I bailed on Martha’s beef stew recipe. Apparently I haven’t fully recuperated, because I just could not bring myself to make this meatball recipe. What’s the problem, you’re wondering? The recipe was fairly harmless – onion, garlic, bread crumbs, sage, egg, lemon zest and salt and pepper. Not exactly how I would make them, but not awful. Except for one additional ingredient. Pancetta. Now when I selected this recipe, it sounded like a good flavor combo. The pancetta would liven up the meatballs. But then I read the recipe and I couldn’t do it. You stir in your uncooked pancetta into the turkey. Gag.  All I could imagine was pieces of flabby, fatty, mushy pancetta inside the meatballs. Here’s the thing – I like my bacon and pancetta cooked – really cooked. I cannot eat shrimp or scallops that are wrapped in bacon because while the bacon may not be raw, it is fatty and mushy and just unthinkable to me.

I considered cooking the pancetta first, but the idea of crunchy pieces of pancetta in my meatballs was not appealing either. So I bailed on the pancetta. I whipped up the meatballs the way I usually do – onion, garlic, breadcrumbs, Worchestershire sauce, egg,  Italian herb mix, salt, pepper and Parmesan cheese. Then I got to thinking that maybe I could do something Martha with this recipe. I’ve regretted not trying Chicken and Ricotta Meatballs from Sept Everyday Food, so I dumped in some ricotta.

I always bake my meatballs in the oven. I served this with spaghetti sauce (jarred – sorry Martha) and Dreamfield’s spaghetti. The meatballs were good, but I didn’t notice anything different I could attribute to the ricotta. I have to say I am just not loving ricotta. I used to hate, hate, hate it. Now I’ve learned it is not toxic, but I just find it has no flavor and does nothing for me.

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2 Responses

  • First, I had to look up what pancetta was. Once I had figured that out, I was totally with you. Yuck! I think I would have had the same reaction and used my own good old meatball recipe.

    I think I used to mix ricotta with Parmesan. That changes the texture and improves the flavor. I would share the recipe with you, but lost it. On purpose. You see, we were in Sweden and had friends visiting from France. They brought a pound of ricotta for me to use in cooking. I gained so much weight I swore off that delicious dish. I mixed an egg yolk, and, I think half ricotta, half Parmesan. Pasta shells, fresh tomato sauce with basil. Yummy!

  • I am like you … I like my bacon cooked. Crispy. I’d rather have it almost burned than mushy. Ick.

    I’m in awe of all the cooking you do!