Before I talk about food I have to acknowledge the significance of the storm Sandy and send my thoughts and prayers to everyone affected. Living in NJ it is especially shocking to just see the incomprehensible amount of damage, losses and lives changed forever- in places that are only miles away. I feel almost ignorant speaking about this in the comfort of my heated apartment with all modern day conveniences available but I hope during a school break to make time to volunteer for those whom have lost everything. If you are looking to lend a hand here’s a link How to Help
Now switching gears a bit, a meatball recipe not originally mine but Giada’s that I have been eyeing for a while now. Her show is one of my selected TiVO series and although they are all re-reruns right now I enjoy watching her because she makes everything look so easy. Luckily these meatballs were really easy to make and so freaking delicious. I made some changes by using lean turkey (although I do like lamb 🙂 ) reducing the cinnamon and using gluten-free breadcrumbs instead of couscous. Therefore my result was much denser than hers but we didn’t mind it.
I was weary about all the cinnamon and didn’t want this to turn out badly so I only used 1 cinnamon stick and used 1 tbsp cinnamon in meatball mixture and probably 1/2 tbsp ground cinnamon mixed in with the sauce. I also used fresh mint instead of dried and next time I might add some more fresh herbs to the sauce since I love fresh herbs. And yes, they were boyfriend approved.
I had mine over raw zucchini noodles and boyfriend had his over whole wheat penne. As you can see I like my meatball:sauce ratio about 1:1/4 cup. I thank the acid reflux angels that were with me when I scarfed this down because I was not going to leave anything in my bowl no matter what. (I sometimes suffer from it when using too much lemon, coffee, eating late at night…etc.) Even the thought of not sleeping because there is a fire-breathing dragon in my esophagus did not stop me. Thank you angels.
I can’t wait to throw these puppies on a gluten-free roll with some Daiya mozzarella and piles of sauce. I plan to also make a vegan mushroom based version of these in the future which I know will be amazing and will keep you posted. 🙂