Every now and then I ask Mr. Fritz what he would like to have for dinner. Usually, he has no preference, which is why I rarely ask. But sometimes I am desperate for inspiration, so I put him on the hot spot and beg him for a suggestion. This week, when I was searching for an idea, he suggested spaghetti. We have pasta all the time, but rarely the long skinny stuff that actually qualifies as honest-to-goodness spaghetti. So tonight, I tried a meatball recipe from the October issue of Everyday Food. But, as usual, I tweaked it a bit.
The original recipe is for meatballs in a tomato sauce, served alongside garlic bread. I subbed the spaghetti for the garlic bread because I didn't want to have two starches. And instead of giving a hoagie roll a whirl through the food processor to use as filler with the meatballs, I subbed in a half a cup of panko. The meal came together pretty quickly - the whole thing was done in around 25 minutes. I enjoyed it - it'd been a long time since I made meatballs and the last time they were turkey meatballs. This was a nice variation.
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