Meatballs

Inspired by the current issue of Bon Appetit, I made my first batch of meatballs. Not really too hard, as long as you don't mind getting your hands a little dirty. By dirty, I mean squeezing raw meat and egg through your fingers. This recipe was half pork and half beef and has the meatballs cooked in the sauce. The sauce was good, but next time I'll probably make something a little more adventurous on the sauce front. Glad I gave them a shot, and will be making more in the near future I'm sure.