Aaron is an awesome cook! He makes the best garlic mashed potatoes. When we have people over, they hope to take home leftovers! He also makes a mean meatball. He is very cautious to keep the gluten-filled pasta away from the gluten-free pasta. He makes the meatballs completely gluten-free. He uses breadcrumbs, usually the Ener-G brand, but this last time he just put some Pamela’s bread in the blended & made his own. I am not sure what he puts in the meatballs, other than some Italian spices and lots of love. He used to make normal size meatballs, but the past few times he has made the biggest, moistest meatballs E.V.E.R! They were heaven in a ball! They were so big that I was only able to eat 1! Jon had 2, but didn’t have any pasta with his. He went straight for the good stuff.
Unfortunately, I don’t have a recipe to share for these. I can tell you he makes the meatballs & then cooks them right in the sauce, which is usually Prego Three Cheese. They simmer on the stove for an hour or 2, until cooked through. I think this is what keeps them so moist!
These keep well in the fridge and make excellent meatballs sammies, too!
Now I really want some of his mashed potatoes….hmmmm……