Meatballs in Chili Oil Purgatory
With fresh thyme, chili oil and a mountain of pecorino
With fresh thyme, chili oil and a mountain of pecorino
The main thing that’s always kept me from making meatballs is dealing with them in their raw form—not the most enjoyable sensory experience. Enter a good cookie dough scoop: all of my problems were solved and now they’re something I find myself making more often. For this dish, you could easily add some bucatini or spaghetti for a very obviously classic bowl of pasta, but sometimes I just want the sauce and not the pasta itself. As for the leftovers: there weren’t very many, which is always a good sign, but with what I did have to work with I made the most delicious pizza-toast sort of situation, which you’ll find more info on at the bottom of this post 🍅
For the sauce
Several generous glugs of olive oil, enough to coat the bottom of the saucepan
7 large garlic cloves, smashed and roughly chopped
1 small shallot, thinly sliced into rings
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