I just got back from a vacation in Colorado, where I got to hit the slopes of Breckenridge and ski through fresh powder for three days in a row. It was pretty awesome.
And nothing is better than coming back to the condo to a great big heaping platter of hearty rib-sticking goodness.
But isn't part of vacation taking a break from cooking?
So I volunteered Adam to make his famous spaghetti and meatballs. This recipe is only a close approximation of his, which makes half as many as this and was still more than four people could eat in two days. The most crucial part is that the meatballs cook in the sauce instead of the chef (Adam) being required to undergo the painstaking process of sauteeing them in a pan, then baking and transferring to the sauce. Plus, you can make huge balls because they cook all the way through in the sauce if you leave 'em in there long enough. Tasty and delicious.
Served best with a taste of the Rockies and some cheesy bread.