Almost-Perfect Meatballs (and Tofu-balls!)

So many causes for celebration! How fortunate are we!

It seems just a fleeting moment ago we were celebrating the completion of Zach's board exams, and now, a brief month later, we are able to solemnize both the conclusion of Zach's first clinical rotation and the arrival of his successful, impressively-high board exam scores! While it seems to me as though the past month hastened past, I know to Zach those days elapsed torpidly and painstakingly as he spent each day checking the computer for his exam scores, so our joy over the good news is completely unbounded.

To celebrate, Zach selected a Greek taverna in Atlanta, called Avra, where we savored the best tzatziki sauce we'd ever tasted - which is extraordinary praise indeed!

Our entrees were equally tantalizing - Zach's lamb with orzo and tomato confit,

and my gyro platter, containing an abundance of deliciousness that resulted in plentiful leftovers to bring home even with Zach diligently sampling my plate as well! (I confess, I chose my entree largely based on the fact that it was accompanied by more of the heavenly tzatziki sauce, which I must attempt to recreate at home in the near future...)

Back at home at the moment, though, I am immensely proud of the fact that I approached the subject of meatballs (and tofu-balls!) once again, with the utmost of success. Meatballs are, of course, an essential, staple menu item - and one of Zach's favorite dishes - with which I've been fiddling for quite some time, trying to achieve the meatball perfection shown to me by my friend Kathleen while we were still back in undergrad, fixing lasagna on the temperamental electric stove I shared with my 4 roommates. I must impress upon y'all that sampling Kathleen's meatballs and veg meatballs alike - which she creates completely with intuition and without a recipe, the product of generations of Italian culinary wisdom - is like sighting the holy grail of meatballs, and then spending the rest of one's days in the kitchen on an endless quest to return.

Thus, until Kathleen and I are able to spend a day in the kitchen again, refreshing my memory as to how exactly she prepares the perfect meatball, I shall need to - in the interest of complete honesty - call these Almost-Perfect Meatballs...

(Which means we think they're seriously awesome.)

Almost-Perfect Meatballs (and tofu-balls!)

1 lb lean ground beef OR 1lb soy/tofu crumbles (such as Morningstar Farms brand)
2 tsp Worcestershire sauce
1/4 tsp granulated garlic
2 T minced fresh basil (or 2 tsp dried)
2 T minced fresh parsley (or 1 T dried)
2 eggs, beaten
3/4 cup whole grain breadcrumbs
1/4 cup grated Parmesan cheese
1 1/2 tsp salt
2 tsp pepper

~ In a large bowl, mix together all the ingredients by hand until well combined.
~ Shape the mixture into balls approx. 1 1/2" in diameter.
~ In a large skillet over medium heat, cook the lovely orbs in 2 T olive oil, turning to allow them to brown on all sides, until they're cooked through! Serve by themselves, or with marinara sauce or guacamole for dipping, or, best of all, serve them scattered atop whole wheat pasta along with your favorite red sauce and some fresh mozzarella...