Food & Wine (April 2014)
Meatballs are regularly on the menu at casa Bitten Word.
We don't typically use any specific recipe. We just buy a ground meat that looks good to us (typically turkey, chicken or pork), spice it up in a way that sounds good to us and go for it, cranking out (on our best days) enough meatballs for a meal as well as enough to store in the freezer for another lazy day.
For years, we've been big fans of Trader Joe's Turkey Meatballs. They easy to throw together for a quick meal with some sauce. We've likely eaten dozens of bags of them, and you can almost always count on finding some in our freezer.
This recipe for Veal Meatballs with Mustard Greens -- from chef Hugh Acheson in the latest Food & Wine -- makes for a nice upgrade from the freezer aisle.