Note: I received a mix of dried wild mushrooms from the lovely people at Marx Foods to test for this recipe! Thank you!
I realize that a post about delicious meatballs probably doesn’t need to start this way, but I’ve been falling apart at the seams this week. Over the weekend I had an allergic reaction to something. This happens to me every few years. I eat something new, I wear a new article of clothing, the moons aren’t properly aligned in my house or whatever, and I break out in hives. Then, on Monday, I received the dubious honor of being anointed the only person in my family to get pinkeye. I was a big, red, itchy mess all week, and as a result, we’ve been surviving and thriving on takeout and pizza. Even food writers need takeout sometimes.
Before my rash-splosion, in the throes of just another regular ole’ work week I threw together some pork meatballs in the slow cooker. My new friends at Marx Foods, a fine food purveyor in Seattle (and the folks who sponsored the amazing lamb contest I had the opportunity to compete in) sent me a variety of dried mushrooms and chilies, which I’ll be using in recipes for the next few weeks. The slow cooker is a good friend of ours here at home, although I’ve taken a long break from using it after I started realizing that a lot of the meals I was preparing ended up being bland and/or too one-note. As it turns out, that’s a common problem for slow cooker meals.