Eat your heart out! Meatballs are back in style! I don’t like to speak in absolutes, but these, my friend, were the best meatballs at least I have prepared, and I’ve made a few. And to top it off, my recipe is simple to follow. I used a combination of fresh ground chuck and bulk mild Italian sausage, along with a surprise ingredient, portobello mushrooms. In place of using my own fresh gluten free Italian breadcrumbs I make, I sautéed up the finely chopped mushrooms and seasoned with Italian spices, then added to my meatballs to mix in. That as a bread substitute in meatballs, or meatloaf for that matter, works very well. I then made marinara from scratch to go with the meatballs, and finished them off by pouring sauce over each meatball, mounding with fresh smoked Mozarella on top, and browning under the oven broiler until cheese was brown and bubbly. It was yum at first sight! To round out the meal, I prepared a Grilled Romaine Caesar salad. It was a different twist which my family enjoyed, but a traditional cold Caesar salad would go just as perfect.
For your eating enjoyment, I have included recipes for “Smoked Mozzarella Meatballs with Marinara,” along with a separate recipe for “Grilled Romaine Caesar Salad.” You can find them on the home page under those titled recipe links.