By Alan Suderman
THE ERICKSON TRIBUNE
January doesn’t have to be gloomy. The right meal can put you in a good frame of mind no matter what time of year it is, says Eagle’s Trace Chef de Cuisine Wayne Webb.
“Sometimes, all it takes is a comforting meal to get out of a funk,” Webb says. He suggests trying his Italian-style meatballs over your favorite pasta: “It’s a simple recipe that always makes me feel good, both making it and eating it.”
Webb began his formal training with Jean Jacque Metrailer at the Tarrytown Hilton and has worked in four-star restaurants in New York City. His favorite cuisine is Asian food, and he enjoys spending his free time outdoors.
Italian-style meatballs
Ingredients
1 can crushed tomatoes (28 oz)
2 Tbsp olive oil
2 slices white sandwich bread
2 large eggs, beaten
2 garlic cloves, minced
2 Tbsp flat leaf parsley, chopped
½ tsp marjoram
1 lb ground beef
2 Tbsp Parmigiano-Reggiano, freshly grated
3 Tbsp plain dry bread crumbs
1 cup vegetable oil
Salt & pepper, to taste
Directions
1. Heat tomatoes, olive oil, salt, and pepper in a medium saucepan. Bring to a boil; then simmer for 30 minutes.
2. In a shallow bowl, soak bread in water until soaked through. Squeeze out water and transfer bread to a large bowl.
3. Mash bread to a paste and stir in eggs, garlic, parsley, and marjoram. Add ground beef and cheese; mix until combined.
4. Add bread crumbs, a tablespoon at a time, until mixture is firm enough to roll. Shape into meatballs.
5. Heat vegetable oil in large nonstick skillet. Add meatballs and sear until brown on all sides. Add to the sauce and simmer for 30 minutes.
6. Serve with your favorite pasta, topped with cheese.