How to make a meatball

If I smoked, I’d be smoking from toast to taps.
These have not been easy days.
It gets obvious when I put my jeans and jacket over my pajamas to drop off Ferdinand. I kiss him goodbye and there’s the edge of purple and red check flannel screaming at my boot. A corner of a whole other and not matching flannel top coming out at the neck. My jaw looks like it’s set and steel and I have a smile smacked on that no how belongs to me.
Still, even in pajamas you have to make breakfast and walk the dog and shower to a level of decency acceptable for work. You still have to make the meatballs and they as may well taste good.

For one pound of beef, saute one medium onion with a pinch of salt, a grind of pepper, basil,a pinch of oregano and a bay leaf, a and a bit of chopped fresh parsley until it’s so good you can’t stand it. Add some tiny diced slab bacon-as much as you need. Add a clove of fresh, minced garlic and then turn the whole thing off. When cool, add 1 pound of ground beef, a good sprinkle of salt and a grind of black pepper, half a cup of fresh bread crumbs that have soaked to smoothness in heavy cream and a beaten egg. With your hand, mix it up. Don’t mix for a second more than you have to or the meatballs will be tough. Heat a pan up and spill in a glaze of olive oil. Brown the meatballs lightly on all sides. Wipe the pan and add a whole clove of garlic (no chopping) and a few red pepper flakes with another spill of olive oil. Add a can of completely smashed whole tomatoes and bring to a simmer. Add the meatballs and warm through.

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