Grass-fed Meatballs with Pancetta and Mint

These mint lacced meatballs are so yummy and super easy prepare in advance, whether in the morning for dinner later or even earlier to pop in the freezer for a later date. They are an excellent choice for a large group and were a hit with the HoCo crowd at Casa Rice this fall. I served them sans sauce, so we didn’t have red sauce all over the lovely (albeit short!) dresses.

There are a few steps here, but all are worth it to make the most flavorful and tender meatballs. I have been finding grass-fed beef everywhere lately, from the farmers market to the Von’s, and in my book, it’s a no-brainer choice. Oh, and since we are chatting about ingredients, please don’t skip the mint—it adds such a delicious flavor and makes excellent use of the bumper crop in the yard.

Since it’s January, and the winter squash is at the height of its sweetness, I’ve been preparing these balls over spaghetti squash instead of traditional pasta. They’re also great atop any type of simply prepared brassicas. I’m always trying to add more veggies to our diet, to the chagrin of certain table-mates.

As meticulous as I am with sourcing ingredients, I buy a big chunk of parmesan at Costo. What’s not to love? It’s inexpensive and authentic Parmesan Reggiano (complete with the stamped wax on the rind, which certifies its authenticity). You get a big hunk for as much as you would pay for a small wedge at a typical grocery. While I grate parmesan cheese in the meatballs, I prefer shaved parmesan to garnish—it’s a textural thing. I also add whole-leafed parsley or mint, bringing a new fresh element to the dish’s richness.

Bake and present as an appetizer or an entrée with tomato sauce. Use your favorite, or try my go to Aunt Penny’s Red Sauce. Garden tomatoes are ideal when in season, but during the winter months reach for quality canned tomatoes like Mutti.