Don’t you get tired to always cook the same dishes? During the last years, I have mastered some recipes that have become my signature dishes. I always have the essential ingredients for them in my refrigerator and I can cook them with my eyes closed. And, of course, I always shoot for one of those dishes for a weeknight meal.
Unfortunately, Her Majesty does not always agree upon my… menu choices. She is starting going through that phase where changes are exciting and routines are boring and she always wants to experiment something new. So, to put an end to her complaints, I decided to change my basic meatball recipe and give it a twist.
The version that I cooked for Her Majesty did not have any Marsala. Nonetheless, her critique was quite brutal. She told me that the taste was not that great and that the meatballs were… kind of chewy! Seriously!!! Not the feedback that I was expecting!
Since I thought that this dish was quite delicious, I decided not to give up and to test the other “mouth” of the house. My beloved husband is never eager to pay me a compliment. He says that he does not sugarcoat his comments for my own sake so that I keep pushing myself striving to always get better at what I do. Lucky me!!! 😉
Anyway, instead of crucifying me like her Majesty, the oracle’s response was positive and flattering so I will keep making these meatballs for me and Stefano over and over. Who knows? Changing her mind is a girl’s prerogative. Maybe Her Majesty will learn to appreciate this recipe when she gets older. At least, that’s what happened to me with some of my family’s recipes.
1 lb, Ground Meat of your choice
1 slice, Speck (¼ inch thick)
6 Tbsp, grated Parmigiano cheese
2 slices, White Bread
2 Tbsp, Milk
Some leaves of Pea Shoots, chopped
3 Tbsp, Flour
2 Tbsp, Extravirgin Olive Oil
1 and 1/2 Tbsp, butter
Juice, half lemon
2 Tbsp, Marsala wine
Ground black pepper
In a bowl, pour the milk and soak the bread into the milk.
In a large mixing bowl, using your hands combine the ground beef, the eggs, the chopped pea shoots’ leaves, the speck cubes and the Parmesan cheese. With your hands, squeeze the bread and add it to the meat mixture. Add some salt and pepper (to taste) and combine with your hands. Shape the mixture into meatballs.
In a large non-stick skillet, pour the olive oil and add 1 Tbsp of butter. When the butter is completely melted, add the meatballs and cook them until they brown. Add the lemon juice and cook for a couple of minutes. Pour the Marsala wine and keep cooking until the Marsala evaporates. Remove from the stove and add 1/2 Tbsp of butter. Toss to coat until the butter is completely melted. Serve immediately.
Have a wonderful weekend!
PS: In case you are wondering what Pea Shoots are, they are the young leaves and tendrils of pea plants. I didn’t even know they existed before using them for this recipe. They are delicious and their scent is so delicate. The perfect addition to many, many dishes. 😋