Simple Dinner...

For dinner tonight, I made Farfalle pasta tossed in a rich alfredo sauce. I used three different kinds of cheese in the sauce. With the pasta sprinkled with grated parmesan cheese, I made meatballs. My secret for tasty meatballs is using ground pork with ground beef. Depending upon the availability, I'll mix in other ground meats like bison or venison. I think the pork fat keeps the meatballs from drying out and the rendered fat makes a great starter for the sauce.

The awesome thing about these meatballs is that they can be made in advance and frozen and kept for months on end. This is particularly handy if there's a sale on ground meat or if you're in the mood for mass meatball production. I don't like adding a bunch of filler, but do coat them in panko bread crumbs so that they're nice and crunchy on the outside. I like to bake them before freezing them and then frying them up in a skillet when I'm reheating them afterwards. This gives them a nice color and insures that they are crispy on the outside, but not dry.