A Spicy Meatball

I was going to write a big heavy post on the unbearable lightness of blogs. Naaah. Let’s talk meatballs.

In my media class, we’ve been discussing the agenda setting function of the media in country. The media helps to shuffle the nation’s priorities by choosing which policies and topics to put on the front page. Of course, the big rebuttal to that statement is that people aren’t lapdogs to the press. They often choose to focus more on articles in the back of the paper or in less significant sections. Take for example the list of most popular articles on the Times. Does it ever include an article on Scooter Libby? No, it does not. In fact, today it contains three articles about spaghetti and meatballs.

The public apparently feels very strongly about meatballs. And they should. Meatballs rule. I love these recipes, because they are very close to my family’s recipe. Probably because the author comes from the same area of Italy as my Grandfather — Abruzzi, a mountainous, rural area known for their pork. That’s why you have to put pork ribs into the sauce or the gravy as the Bronx Italians call it. Makes it nice.

There are some differences. My grandfather was adamant that spaghetti sauce should not include sugar. He said that was for peasants.

The meatballs we make with ground pork, veal, and beef. We also add two slices of bread that have been soaking in milk.

Question of the Day How do you make a nice sauce?