Being given the honor of The Best Dish of the Year 2010 by Bon Appétit is not something to be taken lightly friends. But yes, the humble yet comforting and delicious meatball has been given this honor and if you think about, with its versatility, many uses in many cultures and plain awesomeness it’s no surprise. Let’s hear what the magazine has to say for itself.
“With a return to homey, comforting cooking this year, meatballs made it big, appearing on restaurant menus and kitchen tables everywhere. They’re affordable, easy to make and absolutely delicious – and have inspired cooks from all over the world. Discover just how good (and versatile) meatballs can be with these five wonderful recipes.”
As mentioned, I’m testing and tasting three cover recipes for an all-out recipe smackdown and this Spaghetti and Meatballs Alla’Amatriciana might have already won without me trying the other two (although the other two look lovely thank you very much). THIS WAS THE BOMB. First, take a look at step one to make the meatballs…you make a bacon paste. Bacon paste. I think I said “this is so awesome, I’m making BACON PASTE” about three times as the delicious applewood smoked bacon spun around in the food processor. Bacon paste.