And yet…

Meatballs browning

I can’t remember the last time I made meatballs. I also can’t remember why I got the idea to do so today.

I’ll have to do it again soon; they turned out yummy!

I put lots of flavorings in the meat, including at least four herbs, one of them fresh parsley, plus chopped fresh garlic and a bit of BBQ sauce and the good Japanese organic soy sauce that I’m loving these days. No ketchup—too sweet; I kept them savory.

One comment

  1. kayak woman says:

    I’ve never been particularly successful at making meatballs — lack of practice no doubt. This year, I discovered that I could get them already made at the Plum Market. Good enough for me but yours are probably better.