Mmmm. Meatballs and fettucini.
(Tomme Collins cheese, eggs, and veal are from our farm. The cipollini onions are from Half Pint Farm. The garlic is from Arethusa Collective. Sunflower oil is from Rainville Farms, just down the road.)
The ingredients: one pound ground veal; 4 cloves garlic and two onions, grated; 5 ounces of Tomme Collins, grated; 1/2 tsp salt, 1 tsp pepper, 2 TB gluten-free breadcrumbs; one egg; and 4 ounces of spinach...
(Arethusa Collective spinach)
washed, stemmed, blanched, drained, cooled, and...
Mix all together and let rest in the refrigerator for one hour.
Form into golfball-sized meatballs (about 16-19), and place on a lightly oiled baking sheet.
Bake at 375f for 18 minutes. They will not be fully cooked through.
Bring 2 or 3 cups of red sauce to the simmer in a pan, add meatballs and simmer for an additional 10 minutes, or until they are cooked through.
There are 2 tricks to making tender (and dare I say "fluffy") meatballs. One is to perform a baking step - this sets the shape of the meatball. The second is to finish cooking in a sauce. Mmmmm.