Meatballs!  I followed this recipe, mostly.  Quantities in the recipe were for 1 lb. of meat – I went with 1 lb. of ground beef and 1 lb. of Italian sausage and scaled the amounts accordingly.  I’ve no idea what locatelli cheese is so these were made with Parmesan.They were browned in the toaster oven before going into the sauce.I like then over spaghetti with more grated Parmesan and ribbons of basil.  I may do some meatball subs today with the rolls I baked the other day:I had planned to smoke a pork shoulder but when the big chunk of meat was thawed it turned out to be beef.  I resorted to the crockpot and made a batch of Italian beef.  My recipe is to slice a bunch of onions, mince a lot of garlic, add beef or chicken broth, red wine, bay leaves, dried basil and oregano, more granulated garlic and onion, and salt and ground black pepper.  Open a jar of pepperoncini and dump them all in – with the juice.  Some red pepper flakes work well but are optional.  Put all of that stuff in with the beef and give it 8 hours or so on high.  Proper Chicago style Italian beef is made with thin sliced beef but I don’t do it that way because I don’t keep a deli slicer out on the counter.  Mine is more like pulled pork:Here’s a quick lunch we had the other day before I baked the rolls, the little buns are a par-baked item Kroger carries, just pop them into the toaster oven for a few minutes and they made credible slider buns.Here we go with a full sized sammich.  I like them dipped but if you dip the whole sammich it becomes a race to finish it before it falls apart.  A little bowl of juice on the side overcomes that problem.Lest you think it’s all meat and carbs around here, Mrs J cuts up a sweet yellow watermelon.