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Saturday, April 5, 2014

The Meatball Shop Cookbook

Making meatballs is one of the easiest ways to enjoy the cheapest cuts of grass-fed and pasture-raised meats. While steaks and roasts from grass-fed and pasture-raised animals can be prohibitively expensive, ground meat is much more affordable. Made into fun and flavorful balls served with delicious sauces, they'll be the highlight of any meal or party.

While meatballs may sound boring to some, Daniel Holzman and Michael Chernow make them hip and fun. In their The Meatball Shop Cookbook, they share recipes for sauces, sides, salads, and sweets, but the meatball recipes are the real gems. Featuring a variety of meats including beef, veal, pork, lamb, goat, venison, rabbit, crab, shrimp, salmon, duck, turkey, chicken, and chicken liver, there's something for everyone. They even include a lentil- and vegetable-based recipe for veggie balls on page 16.

Personally, I'm looking forward to making Greek balls with lamb, olives, mint, and feta on page 10; Venison Balls with chocolate, port wine, and juniper on page 42; and Marinated Mushrooms on page 102.

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