“You’re gonna love ’em.”
For a perfect ending to April, and after a month long celebration of poetry, and in recognition of the “changin’ times” wrought by the Swedish Nobel Committee awarding, for the first time in its history, a songwriter (Bob Dylan!) the Nobel Prize in Literature, have a listen to Bob Dylan’s song “Series of Dreams” (from The Bootleg Series Volumes 1-3, rare & unreleased):
“…If my thought-dreams could be seen they’d probably put my head in a guillotine”, while making “Bob Dylan’s Perfect Meatball Recipe” below.
…and then listen to “Caribbean Wind” and then “Abandoned Love” and then “Knockin’ on Heaven’s Door” and then, before you know it, you will have One Perfect Bob Dylan Meatball!
Dylan once shared this recipe aloud on “Theme Time Radio Hour” on Sirius XM Radio (Season 2, Episode 62; you can listen here).
Bob Dylan’s Perfect Meatball Recipe (served on “Hot Chili Pepper Blistering in the Sun” Pasta)
3 minced cloves of garlic
1/4 cup olive oil
1 pound ground meat (equal parts beef, pork, veal)
1/4 cup grated Parmesan cheese
9 saltine crackers, finely crushed
1/2 tsp. salt
1 tbsp. chopped fresh parsley
1/4 cup water
1 tsp. tomato paste
Instructions, as Dylan read them on the air:
Heat the oil over a low heat in a large dutch oven. In a big bowl, add the meat, garlic, cheese, crackers, and spices. Mix lightly with your fingers. Don’t be shy – get into it. In a small bowl whisk the water, the egg, and the tomato paste. Add the egg mixture to the meat mixture. Mix it lightly with your fingers. Form it into drum shapes, or balls. Cook in batches, over medium high heat, until it’s browned on both sides. That will be about five minutes total. Serve ’em up with some potatoes, or some spaghetti, or just make a sandwich out of them. You’re gonna love ’em.