So first the good news:
Now the bad news:
I couldn’t find my CTA Chicago Plus Card (to ride the bus and el system), the can opener, or socks.
I started to make the meatballs but my internet went down and I had not copied the recipe. I sort of remembered it (turns out I forgot half the ingredients). I thought I had grabbed the can of crushed tomatoes and searched for the can opener for 10 min. I found the opener but realized the can was diced tomatoes with jalapenos. So I skipped the part of the recipe that involved baking for 2 hrs with tomato sauce.
I ended up with a much simpler meatball served with Parmesan shavings. Once I ate one of the meatballs, I felt much better. Maybe I was hungry after looking for all those things but they made my day.
inspired by Shelley Lindgren’s recipe in Food & Wine
1 tbsp vegetable oil
1 lb ground pork
3 cup bread crumbs
1/4 cup ricotta
1 tbsp oregano
1 tbsp basil
Parmesan, salt and pepper to serve
Pre-heat oven to 400F. Oil pan with vegetable oil. Mix pork, bread crumbs, 1/4 cup ricotta, oregano, basil, and form into 1 tbsp balls and place and sheet. Bake for 30 min. Shave Parmesan, salt and pepper to taste.