Meat-a-ballz-a

Brett and I love meatball subs, ok maybe meatballs in general, so I decided to make them. I have this great recipe from the American Test Kitchen Recipes book my mom gave me a couple years ago. You combine white bread (or crackers if you don't have white bread), buttermilk (or milk+vinegar if you don't have that), fresh minced parsley and garlic, sea salt, pepper, and lean ground beef (and sausage if you want it). Then roll them into meatballs as such:

I doubled the recipe.

Lots of oil, Eek!! Plus my own addition of hot pepper flakes.

There are so many! "How is she going to flip them?," you might ask. Very carefully and with my new tongs!!

Da da dah!

Meanwhile Muir Glen tomatoes,olive oil, minced garlic, and more chili flakes simmer. And at then end the sauce got a 1/4 tsp of sugar, salt to taste, fresh parsley, and dried basil.

Browning up nicely.

See all these brown bits on the bottom of the pan? After I got all the oil out, I poured the tomato sauce in here and all those delicious bits are incorporated into the sauce.

Don't worry, I soaked up lots of oil.

They cook the rest of they way through in here. Which makes for tender flavorful meatballs.

 For Meatball subs!!