Meatballs in a spicy meat sauce and family jewels (fried egg) jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-136-1687′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Second stop of the Fatty Food Tour was The Meatball Shop. Amanda and I heard about this place from Unique Eats,our new favorite show on the Cooking Channel. After hearing all the raves,we figured we had to check it out. I mean,who doesn’t like a good meatball,right? We showed up about 10-15 minutes before the place opened and there was already a line…always a good sign. The menu is a fifth graders dream,with sections like “naked balls”,toppings like “family jewels”,and more ball puns than you can shake a stick at. Options range from naked balls,which are just the meatballs and sauce,to balls in heroes,sliders,or salads. You can also get side pastas and veggies which come nestled under your balls or on the side . We kept it simple and got the naked balls –classic beef meatballs in a spicy meat sauce –topped with a fried egg. The balls were nice and tender (teehee) and the sauce had a nice kick and was meaty enough to eat on its own. The egg was completely unnecessary but it did add some creamy-ness and helped to balance some of the spice. An order of naked balls also comes with a crispy piece of focaccia bread to help you sop up the extra sauce and egg. This is an easy recommendation for me to make. The Meatball Shop takes a childhood favorite and really puts their own stamp on it. The variety of balls and sauces will definitely keep me coming back for more. And before you comment on my maturity,try ordering the naked balls with family jewels without a silly grin…then we’ll talk.
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-54-423′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});So after a long hiatus (more like laziness),I finally got around to trying out another one of my mom’s dishes. This dish uses the leftover pork sparerib broth from our sweet and sour spare ribs recipe way back in September. So the following recipe is just for the meatballs in the soup. Veggies and other components are entirely up to you! We made this with some carrots and mushrooms we had lying in our fridge. Ingredients:0.5 lb lean ground pork 1 tsp salt 1.5 tsp soy sauce 1 tbsp minced ginger 4 diced scallions stalks (whites and greens separated) 1 large egg white 0.5 tbsp starch Pork stock 1/2 cup sliced white mushrooms 1/2 cup sliced carrots Directions:Mix first 7 ingredients minus the scallion whites in a large bowl and let sit. Add pork stock,scallion whites,mushrooms and carrots to a pot. Add water to taste if too salty. Cook the soup until the vegetables are tender. Shape the pork into small meatballs and add to soup. If the meat is too loose,add some more cornstarch. Simmer soup for 5-10 minutes on medium heat until meatballs are cooked through. And that’s it. My mom will usually drop the leftover egg yolk into the soup as well. Add it after you turn off the heat once the meatballs are done. This way,the yolk is still semi-soft when I serve the soup  |  | |
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