By Mary Anna Violi |@Mary Anna Violi
When my daughter arrived home after a round of law school midterms and finals, she was exhausted. In honor of her academic work, I had a large pot full of pasta sauce and meatballs with a side of Swiss chard to bolster her flagging spirits. The weather had turned chilly, but sunshine abounded that evening she drove home for a restorative weekend. Nothing warms the cockles of one’s Italian heart like a hearty dish of pasta and meatballs.
Having taken that particular Friday off of work in order to prepare for her first homecoming post exams, I hastened to Whole Foods to talk with one of my favorite Whole Foods meat counter fellows. We had an invigorating talk about the kind of pork to be found in the Whole Foods’ case. He waxed poetic about the caliber of pork and the quality controls required of the porcine population deemed worthy of occupying space in the Whole Foods meat case. In turn, I explained how my mother’s recipe is the Golden Child of Meatballs, demanding half ground chuck and half ground pork among its nine ingredients. We chuckled over those who insist on making meatballs with only beef, thereby rendering the meatballs heavy on the tummy.
That night Anjelica and I bit into the meatballs before winding linguine around our forks. Her eyes lit up as she exclaimed, “Mama! These are the best meatballs you’ve ever made! They’re so light and tasty!”
I had to agree.
Ciao for now.