second in The Meatball Shop offering, the bolognese balls (recipe there). I was a little hesitant as one of the ingredients is diced mortadella – you know that crazy bologna with huge creamy white hunks of fat. I had planned on Z making them so I didn’t have to be too involved. But last night when I got home and Z was mowing the yard so the job fell to me to make supper. I diced carrots, onion, celery and mortadella to combine with beef and binders like fine bread crumbs and eggs. The bolognese flavor pushed a little further with the addition of diced tomato and cream. Cooked to 165 they caramelized around the edges to a toasty brown and served on pasta. We plan on sliders with bakery made Parker house rolls for lunch tomorrow. Not my fave but tasty. Sometimes I can’t get out of my head.