sicilian meatballs
Another one from someone who’s becoming a quiet hero of mine, Angela Boggiano, as usual crafting taste, thrift and technique in a clever way.
Meatballs: turkey mince, lemon zest, breadcrumbs, paprika, a little cayenne, parsley. I fry them all ove, then add some chicken stock to the pan. This gets them all moist and part-poaches them. Toss in some cooked spaghetti and a little more parsley, and you’re there. Easy and tasty.