To think, so much flavor could be extended for so long to so many people from a collection of beef scraps, pork shoulder, pork fat and salami. It all went through my grinder and was tossed with soffrito I made by slow, slow cooking onions, carrot, celery and garlic in a ton of olive oil and a bunch of parsley, fresh garlic and lemon zest. The meatballs were formed and seared in the trusty cast iron, then piled up in dutch ovens and covered with a slow-simmered tomato sauce and, for good measure, a dousing of that good ham stock. Perfect to throw in the oven as people are arriving and bottles are popping open--the meatballs will be ready when you are.
Now, as the first big, fat flakes start to fall snow globe style, I'm a bit anxious knowing that we're in for it for a few long months now. I'm looking at the snow accumulating on the empty branches outside, and find myself wishing I made more meatballs. Time to thaw that extra bit and get back at it.