Since Max is at camp at Mexico, I’M IN CHARGE of the website and I GET TO CHOOSE WHATEVER I WANT TO MAKE…and I love meatballs.  So I decided to make spaghetti and meatballs, along with a green salad.  For dessert, I made traditional cream scones earlier in the day… YUM!  So I whipped cream, sugared some strawberries, and served the scones along side the berries & cream. (with a sprig of mint from our herb garden).

For the meatballs I loosely followed a recipe in DiPalo’s cookbook (DiPalo’s is a great Italian specialty food shop in Little Italy that has the best fresh mozzarella, Parmesan cheese, prosciutto and meatballs!).  There recipe calls for ground beef, 1 egg, minced garlic, bread crumbs, grated pecorino romano cheese, grated aged provolone, parsley and ricotta cheese.  We were upstate and didn’t have all those ingredients, plus I like pork meatballs better so I used ground pork, 1 egg, minced garlic bread crumbs, grated pecorino romano cheese, grated Parmesan and basil instead of parsley.  Since we didn’t have ricotta cheese, and the meatball mix seemed  a little dry, I added a couple of tablespoons of heavy cream (that we had for the scones).  It worked so well!!! The meatballs were light and fluffy inside but firm enough to saute.  (I sauteed them in olive oil till brown and then added to a simple tomato sauce I had made)

For the scones, I used the heavy cream both in the mix (along with butter) and then whipped it to serve with the scones.  Note: don’t roll out scone dough too thin.  It’s better if the dough is at least 3/4 inch thick.  If its’ thinner, the scones can be a little dry.