The last time we went grocery shopping I saw pork neck bones and grabbed a couple. I roasted them with tomato paste smeared root veggies and then made stock. It was pretty, all jiggly like jello when it came out of the fridge. I thought it perfect for a stew base. We decided to add meatballs. These were a pound of sweet Italian sausage plus the usual egg and crumbs with milk and Parmesan and chopped parsley. I should have used sweet potatoes! It’s not too late.