Lately, the girls and I have been trying all types of different meatballs–either making them at home, or dining out. Our favorite at home recipe by far is pictured above. It’s actually a recipe from a Rachel Ray cookbook. You can find it here. The girls and I love this recipe–it’s super easy to make too. We served the meatballs with skillet potatoes, and I’ve added the recipe below.
1 pound (approx) of small red potatoes, or any small potato of your liking
Salt and Pepper
Using a paring knife or peeler, remove center skin from potato, leaving skin on the ends.
Parboil potatoes until just tender when pierced with a fork. Heat olive oil in a large skillet over medium high heat. Add potatoes, and cook until a little brown and crispy. (6 to 7 minutes) Season with salt and pepper, and add freshly chopped chives.