Seven years ago, my dear friend P. John taught me how to make a delicious meatball marina from scratch. He wrote the recipe down for me, and I've made it a handful of times. I seem to have misplaced it yet again, though I am sure it will turn up again soon.
The other day I got it into my head to just wing it. Why not? I grabbed fresh herbs from my garden, threw in some tomato sauce and paste with some water to thin it out, and recreated the meatballs to the best of my ability. The flavor past Fordski's quality check, and it was served with success.
I didn't write down what I did.
So last night, I winged it again. I did it differently, but again it past the quality check, so we feasted happily. This time we made twice as much meatballs, and we used a mixture of ground chicken and turkey. The recipe I'll share here will use only a pound of ground meat, tho, versus the two used last night.
1 lb lean ground meat (beef, chicken, turkey, pork, veal, lamb, or some mixture thereof)
1/2 as much bread crumbs as beef
1/4 cup Parmesan, or a mixture of Parmesan and Romano
2 Tbsp Italian seasoning
salt and pepper
Preheat the oven to 425 degrees Fahrenheit. Mix the whole mess together and form meatballs that are between an inch to an inch-and-a-half in diameter. Place them on a baking sheet or stone and bake for approximately 30 minutes, or until the internal temp is 5 to 10 degrees cooler than well done. (Temperatures vary depending on the meat.) Add them to the sauce at this point and let them finish cooking through as they become one with the sauce.
Sazon is another finely ground dry seasoning, and is made up of salt, garlic, and coriander.
Sofrito is a flavor base made of onions, bell peppers, garlic, cilantro, and oregano. These are staples in traditional Puerto Rican cooking, and I grew up watching my mother put these in everything, whether it was Puerto Rican or not. I used 4 Tbsp of adobo, 1 packet of sazon, and 2 Tbsp of sofrito.
I failed to snap a photo of the finished product, but rest assured it was successful. I served the sauce and meatballs over small portions of spaghetti, and we enjoyed the meal with our friend and landlord Parodi.