This new take on an old New England classic was a true pleasure to cook. I absolutely love meatballs in the first place. They are tiny little versions of my favorite meal ever, meatloaf. You can make them so many different ways, and with so many different ingredients and sauces. They’re basically the perfect experimental food, and you all know how much i love experimenting.
This time we went with a New England boiled dinner vibe. A classic Irish dish, colcannon, was spruced up with the carrots and cabbage that you would normally find in a boiled dinner. The meatballs had that perfect corned flavor we know and love, and the onion soup gravy brought the two dishes together beautifully. Check out the video of me cooking this dish on the Edgartown Library YouTube.
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