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Well, yeah, little meatballs are the main ingredient.
I asked because albóndigas, just like Italian “polpette”, are not necessarily made of meat.
There are also fish albóndigas, aubergine albóndigas, etc.
In northern Italy (and in some parts of Austria as well) a typical dish is “canederli (Knödel) in brodo”; they basically are big balls made of bread, milk, cheese, parsley and egg served with broth.
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Going to get pizza from our favorite carry-out place. Thin crust with meatball, onion, and pineapple for me. Hubby will probably get some kind of a white pizza with spinach.
Here's my coquille St. Jacques from last night. I tried to get fancy and serve them in scallop shells, but next time I'll just put them in the casserole dish like I usually do. Easier to get all the good sauce!
Ricotta and butternut squash pasta sauce, with necessary food groups, bacon, garlic and cheese, over whole wheat pasta shells.
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Chicken Bake and a side salad (added blueberries and sliced up cherry tomatoes), Moscato, and H2O.
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