If I had a dollar for every time I heard my father say the words, “Gimme a meatball parm,” when he ordered out for us as kids, I’d be a very rich lady. As we like to say in Brooklyn, FUHGEDDABOUDIT.
One of the very saddest things to say goodbye to when you first go glu-free are the myriad of amazing NY-style Italian delicacies that can’t really be replaced, eh-hem, meatball parmesan subs, bread sticks, pizza, and cannoli’s. (HOWEVER, I have managed to find an Incredible. Italian. Gluten-free. Pasta brand. That’s future!)
Dry those eyes, though your heart aches to the core—and prepare yourself for a meatball recipe that would drop Berlusconi to his knees (where the jerk belongs). Swap out the sub-part (of the meatball parm sub) for soup made with nutrient dense bone broth and veggies and you’ve got yourself a swoony meal that doesn’t debit your health account. You never even knew meatballs could taste so good—and without cheese. If you don’t have lactose/dairy allergies, then please do use the cheese. On behalf of those of us who can’t. Sprinkle some cheese on the top for your dead homies. Dead as in, allergic.
This episode was SO fun to shoot–mostly because while I work to create the meatballs, I get to freestyle with my brain about ACDC, Billy Joel, playing piano, Mike Birbiglia, pop-culture, and more. See if you can spot the comedy reference to 30 Rock that I unintentionally make!
Cheers! xo, A.