When I need a hearty, comforting dish that will please both Aaron and me, I turn to the trusty meatball. Over the years, I've made countless varieties, and very few have let me down. This time, with the help of Rachael Ray of course, I've gone in a slightly more exotic direction with the meatballs. I tore this recipe out of my Everyday with Rachael Ray magazine's October issue.
There's really not a lot to these meatballs--just meat (I used ground beef instead of lamb), garlic, parsley, some spices, and lemon zest. I really enjoyed the unique flavor that the lemon zest added. Also, I liked having the warmed pita bread for dunking as a nice change from the traditional pasta. I especially appreciated that these are baked first before they simmer in the sauce--in my opinion that's the easiest method. So if you're looking for something to shake up your normal spaghetti and meatball supper, you should give this recipe a try!
Oh, one more thing. The recipe called for eggs to cook in the meatballs and sauce at the end, so you have nice, sunny-side up eggs to mix into the sauce. While I would have enjoyed this, Aaron would have been appalled. To him, they only good eggs are scrambled and cooked to the point of looking burnt (which seems equally appalling to me). So I just went ahead and left the eggs out. But if you do make it with the eggs, you'll have to let me know!