It was midweek. The fridge was bloated with the remnant ingredients from a weekend of culinary lust. The browning, skeletal leaves of fresh basil. A breast of chicken here. Half a porkchop there. Less than a cup of heavy cream. A few chunks of gorgonzola. They all lingered in the cool limbo of the fridge, waiting to pass. How could I possibly salvage a full meal out of these scattered remains? And then I saw my salvation - half a box of pasta. In need of meatballs. In need of sauce. It was my only hope.
4) When ready to serve, increase the heat to medium, add flour and parmesan, and stir until it disappears into the sauce. Salt & pepper to taste, serve immediately.
3) Once the chicken and pork are slightly frozen, remove from freezer and run through the food processor until completely ground. Make sure the pork and the chicken are well mixed - even just a little bit of pork adds significant flavor to the chicken, and you'll notice the difference if the meatballs that are strictly chicken.
4) Put the ground meat in a small mixing bowl. Add the basil/garlic/pine nuts mixture, the bread crumbs, and the heavy cream.
5) This is my favorite part - mix the whole thing together with your hands.
6) OPTIONAL: Let the mixture sit in the fridge for about 20 minutes.
7) Roll golf-ball sized meatballs with your hands, and place on a non-stick surface.
8) With your finger, poke a hole in the top of each meatball. put a chunk or two of gorgonzola into it, then reform the meatball.
9) Using a sifter or wire strainer, coat the meatballs in flour. Put a bowl under the sifter to catch the remainder.
10) On medium heat, place the meatballs evenly-spaced on a slightly oiled, large skillet. Cook until all sides are browned and the meatball is cooked through.
11) Place them in a bowl with pasta, or on garlic bread. Add sauce immediately, and serve.
My ingredients are saved from certain death, and I didn't have to settle for a sub par, piecemeal dish.
Questions? Additions? Leave a comment below, or CutsEveryday@gmail.com.