I'm making pasta and meatballs tonight. Recently the NYT had a recipe for Craggy Meatballs as a way to save time. I think I'm not ready fot that so tonight's meatballs are going to be traditional and round. But it is an interesting idea.
I save time frequently by making big batched and freezing portions and that works very well for me. But making meatballs doesn't take that much time.
I had to look it up (the google AI seems unbothered by NYT paywalls). I've had something similar, and didn't lparticularly like it. The all around crust on a meatball defends it from being overly drenced by sauce, so the meat and sauce make a legendary duo, rater than blending together like a soup. I'm sure sone people like the latter, np. I make very flavorful meatballs and sauce, and the contrast gives time off from each in turn, which gives respite to the tasting equipment and makes the flavor exciting. OTOH, I suppose some of the thought behind the craggy is to not even have to bother with putting flavor into the meat, just letting the sauce soak in. Mine would dissolve without their crusts...
plllog
lucillleOriginal Author