Lately, I’ve gone to a number of meetups with the Traditional Community Kitchen. This is an official Meetup group based in NYC, and one that I help organize (I’m a Co-Organizer and to some extent the Social Media Manager). It’s been one of the most fun social groups I’ve been a part of in NYC, and I’ve met some delightful people there that have become friends. Everyone is really friendly and eager to both teach what they know and learn from each other.
If you are in the NYC area, and interested in cooking together – whether your orientation is WAPF, paleo/primal, grain- or gluten-free, vegetarian, or simply an overall curious person looking for more inspiration to eat whole, real food – I highly recommend joining this group and coming to one of our meetups!
So, one of the most recent meetups was actually a repeat event – making a big pot of meatballs. This recipe was originally developed by Hannah Springer here in NYC, and she shared it with one of our meetup members, who passed it on to the rest of us. We’ve all really enjoyed the resulting delicious savory meatballs (which I like to make on the smaller side), enough so to make them together again.
They are different from any other recipe I’ve seen for meatballs, in that they are free of grains. Essentially, they are all meat, with the addition of egg, cream, and a few other things. I’m not personally avoiding grains, but for those omnivores that are, this is a great recipe
I remember the first event – which took place at my home – to be really fun. This second event was a lot of fun, too, and held at another member’s home. The four of us chopped onions and I was glad to talk about my favorite way of chopping onions, which I’m happy to say sped up the chopping process – chopping onions can be a painful experience, so getting through them as fast as possible is a real benefit.
We then mixed those onions with spices and some pastured lard, and fried ’em up. You can only imagine how wonderful the house started to smell while this was going on.
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