Weather: 10 measly degrees, as Alaska laughs everyone who thinks it’s spring.
What I’m listening to: Semi-Charmed Life, Third Eye Blind
I have a soft spot for meatballs. Moist, flavorful meatballs swimming in spicy tomato sauce and covered with melty cheese. I wonder how many others out there have the same soft spot?
If you haven’t already met her, allow me to introduce you to Monique from Ambitious Kitchen. Recently, I’ve been seeing her recipes everywhere. I’ll click on tempting, interesting recipe photos on Pinterest and say, “Oh there’s Monique again!” A drool-worthy Instagram photo? Ambitious Kitchen. Because I keep bumping into her in the cyber sense, I’ve tried several of her recipes lately and have loved them.
One thing that keeps me coming back for more is that Monique does things in recipes that I would never dream of. For example, it would never occur to me to put cumin (and a good amount of it, too) into an Italian-inspired meatball dish. Nor dijon mustard. These ingredients blew my mind. Who does that?! Monique does. She pushes me out of my comfort zone in an inspiring way, breaking rules here and there in a way that just simply seems to work. I adapted this meatball recipe to feed my family of five, so I adjusted the amounts a bit, but the essence of the recipe is still the same, resulting in moist little morsels of meatball bliss. Then, because it was extremely similar to Monique’s version (and because Burrata can be difficult to get my hands on here in my part of Alaska), I hopped over to one of my favorite Alaska from Scratch recipes, Ricotta Gnocchi with Basil & Fresh Mozzarella, and grabbed that sauce recipe to pair with these fantastic meatballs. I truly hope you love the results.