MADE FROM SCRATCH:  Meatballs at OW Pizza

I am a sucker for meatballs. Make them myself, though not as much as the hubster would like. I’ll use anything in the house for filler — saltine crackers, bread, rice, oatmeal, whatever. Usually hide some carrot shards in there for moisture. What never changes are the other items — ground beef (preferably 80/20), egg, dried chopped onions and garlic, salt and pepper. If they’re going in a sandwich I’ll add cumin, a little Worchestershire and maybe even a touch of Heinz ketchup. If they’re going with pasta and will be simmering in a marinara, I put in some oregano, a smack of basil, maybe a little fresh rosemary and if I’m feeling generous a little mozzarella and parmesan.

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Meatballs have the potential to be just about anything. They’re so easy to make, they can be made from all sorts of combinations of things, and they go in so many things. So why do so many places use the exact same beef or beef and pork meatballs they can get from food suppliers?

I had thought there must be some divine reason this couldn’t happen, until I went to OW Pizza the other day. There I was enlightened.

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