{"id":421,"date":"2011-10-05T22:38:39","date_gmt":"2011-10-06T02:38:39","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=421"},"modified":"2011-10-05T22:38:39","modified_gmt":"2011-10-06T02:38:39","slug":"italian-meatballs-joy-of-cooking","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=421","title":{"rendered":"Italian Meatballs – Joy of Cooking"},"content":{"rendered":"

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In terms of classic tried and true cookbooks, the Joy of Cooking is right up there with the best. It’s the size of an unabridged encyclopedia and carries about the same amount of information. Recipe’s from scallop ceviche to saltwater taffy and everything in between, culinary techniques, chemistry lessons, cocktail notes, conversion tables, and cooking temperatures are just a small sampling of what you can find in this 1130 page tome. Whenever I have a particular idea in mind of something I want to try making, I can rely on two things: 1) The Joy of Cooking will have some version of that recipe I’m looking for and 2) That recipe will be a solid interpretation of the dish at hand, with good reasoning as to why certain steps are taken or ingredients used. The JOC recipe might not always be identical to the final version I decide that I like, but it’s always a good start.<\/p>\n

To start what I hope becomes another recurring series on this foodiest of blogs, I’m sharing the Italian Meatball recipe from the Joy of Cooking. Ingredients are as follows:<\/p>\n