Turkey meatball sub
Meatballs are a wonderful use of meat. They can be eaten with spaghetti, in a sub or just by themselves. Generally, I make them from turkey or chicken.
If you’re a meatball lover, there is an event that you won’t want to miss this Sunday (10/23): The 2nd Annual Great Meatball Match-Up, hosted by the American Swedish Historical Museum and the South Philly Review. Teams from Villa di Roma, Marabella Meatball Co., Village Belle, Pastaficio, Ikea (the Swedish meatballs they serve are delicious!) as well as amateur chefs will be competing for your vote in the pro category and the best amateur chef de meatball.
If you’re as excited as I am (if only I didn’t have to work), then make your way to the American Swedish Museum at 1900 Pattison Ave on Oct. 23 from 4 – 6 p.m. Cost is $8 for adults, $6 for seniors and students and $4 for ages 4 – 12.
In case, like me, you are unable to taste the wonderful meatball concoctions this Sunday, here are a couple recipes for you to try:
