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This meal idea from Sam Sifton's latest cookbook The New York Times Cooking No-Recipe Recipes combines meatballs with a crisp salad + a zesty dressing for a lighter twist on the classic spaghetti supper.
"This is a salad I learned how to make at the elbow of pizza rector Mark Iacono, in the basement of Lucali, his candle-lit restaurant in Carroll Gardens, Brooklyn: meatballs on top of a pile of torn iceberg lettuce studded with red onion, tomato, black olives, and celery, the whole thing absolutely drenched in a sharp, salty, vinegary dressing that was pink with tomato juices, like the stuff at the bottom of the salad bowl at the end of a big family dinner. It is crazily delicious." –Sam
For more easy Italian ideas, check out this Skillet Chicken Parm, Rach's Toasted Cacio e Pepe and her Classic Garlic Bread.
Adapted from The New York Times Cooking No-Recipe Recipes by Sam Sifton. Copyright © 2021 by Sam Sifton. Used with permission by Ten Speed Press. All rights reserved.
