It still touches my heart. I’ve watched “The Sound of Music” almost every year since the movie first screened in 1965. The songs fill me with joy, especially “My Favorite Things” flawlessly sung by Julie Andrews. Playing the part of Maria, a young and perky novice nun, Andrews sings out the lyrics, including “cream-colored ponies and crisp apple strudels, doorbells and sleigh bells and schnitzel with noodles.”

I don’t argue with Rodgers and Hammerstein’s choices. Crisp apple strudel is a true culinary work of art, the dough a challenge to prepare, and of course the flavor and texture are irresistible.  And there’s no quarrel with the inclusion of schnitzel with noodles; ah, the meat, pounded, breaded, then fried until the exterior is delightfully browned, the wiggly noodles awash in sweet butter to coat. Mmmm.

I wonder how many listeners are tempted to itemize a few of their own favorite things. On this cold winter day, I’m longing for one of my favorite things. Sing it: meatballs with sauces on platters they’re steaming, lamb or with turkey, maybe sausage I’m dreaming.

Yes, and here are some of my favorite meatball recipes.

Lamb Meatballs with Cucumber Tzaziki Sauce

More than 10 years ago, chef-restaurateur Ross Pangilinan shared with me his recipe for appetizer-style lamb meatballs, as well as the delectable cucumber sauce that accompanies them. At the time he was executive chef at Leatherby’s Café Rouge in Costa Mesa. Now he owns his own restaurants, including Terrace by Mix Mix, Populaire, and Verdant (Costa Mesa) and ReMix (Long Beach).

Ginger, cumin, coriander, and harissa (North African chili paste) give the mixture of lamb and beef irresistible flavor and aroma. And the tzatziki, a yogurt-cucumber sauce (spiked with mint, lemon juice, garlic, and harissa) is cooling, yet alluring.

Yield: 6 to 8 portions

INGREDIENTS

1/4 to 1/2 English (hothouse) cucumber, peeled

Meatballs

1 pound ground lamb

1 pound ground beef

2 cups panko (Japanese breadcrumbs)

1 tablespoon minced garlic

1/2 tablespoon ground ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon harissa paste (or other chili paste); see cook’s notes

2 tablespoons chopped fresh chives or parsley

6 eggs

1 tablespoon coarse salt

For skewering: bamboo skewers

Tzatziki

1 cup plain yogurt

1 tablespoon lemon juice

1 to 2 tablespoons fresh lemon juice, or to taste

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh cilantro

2 tablespoons grated and strained cucumber

1 teaspoon minced garlic

1 teaspoon harissa

Garnish: Sliced fresh chives, coarse salt such as fleur de sel, freshly ground black pepper, extra-virgin olive oil and pita chips

Cook’s notes: Harissa is a North African chili paste that is sold in Middle Eastern markets, some natural food stores, and some supermarkets with large imported specialty food sections. It is often packaged in squeeze-able tubes the size of toothpaste.

DIRECTIONS

1. Grate cucumber using the large holes on a box grater. Place in colander; sprinkle with a little salt and set aside to drain.

2. Place all meatball ingredients in large bowl of electric mixer. Using the paddle attachment, thoroughly mix (starting on lowest speed). Cover and chill for 1 hour. If available use a 1-ounce ice-cream scoop to portion the mixture. Form into 1 1/2-inch spheres using lightly-oiled hands.

2. Preheat oven to 375 degrees. Heat a lightly oiled grill pan on medium-high heat. Place 3 to 4 meatballs on each bamboo skewer. Place in single layer on grill pan in batches. Grill mark the exterior on all sides and place on rimmed baking sheet; place in preheated oven for 4 to 8 minutes, or until thoroughly cooked.

4. Meanwhile, prepare tzatziki. In medium bowl, place 2 tablespoons (packed) grated and strained cucumber. Add remaining tzatziki ingredients and stir to combine.

5. Smear tzatziki on individual serving plates or platter. Top with meatballs. Sprinkle on chives, coarse salt, pepper and a small drizzle of extra-virgin olive oil. Add pita chips, placing them vertically between the meatballs.

Source: Chef-restaurateur Ross Pangilinan

Grilled kebobs can be served with a variety of accompaniments, including hummus, pita bread, radishes or tzatziki. (Photo by Cathy Thomas)

Easy Sausage Kebobs

Grilled kebobs made of sausage meat lend themselves to a casual kind of meal. The sausage, first formed into hardy meatballs, is thread onto skewers and patted to partially flatten into thick rounded patties. They can be served with a variety of tasty accompaniments. My favorites include store-bought hummus, pita bread, radishes, and tzatziki.

Yield: 6 to 8 servings

INGREDIENTS

1/2 pound mild Italian sausage

1/2 pound hot Italian sausage

1 cup plain Greek yogurt

1/4 cup extra-virgin olive oil

1/2 cup finely diced unpeeled English (hothouse) cucumber

1 teaspoon fresh lemon juice

1/4 cup chopped fresh mint

For serving: hummus, pita bread cut into triangles, radishes

Cook’s notes: Often, I prefer to use short skewers and just put one meatball per skewer.

DIRECTIONS

1. Preheat grill to medium-high and clean grates. Remove sausage from casings. In a bowl combine sausage meat and mix with clean hands. Form into meatballs about 1 1/2-inches in diameter. Thread onto bamboo skewers, two per skewer. Press them to form plump patties.

2. Prepare Tzatziki sauce: In a small bowl, stir together yogurt, oil, cucumber, juice, and mint.

3. Grill kebobs: Place on grill. Cover and cook 4 to 5 minutes. Turn with tongs or long-handled spatula and cook an additional 3 to 4 minutes, or until cooked through. Serve with Tzatziki, hummus, pita bread and radishes.

Ina Garten’s recipe for meatball incorporates ground turkey along with pork sausage. (Photo by Cathy Thomas)

Big Turkey Meatballs with Prosciutto and Sausage

Ina Garten’s meatballs are a favorite to serve with spaghetti and marinara sauce. The addition of sausage to the ground turkey brings welcome flavor and texture, along with finely chopped prosciutto. She bakes them until they are browned on top and cooked through. The dish feeds eight, a casual company entrée that I accompany with a green salad and garlic bread, followed by a decadent dessert.

Yield: 8 servings

INGREDIENTS

3 cups (1-inch diced) bread cubes from rustic bread (I don’t remove the crust)

2/3 cup whole milk or 2 percent

2 pounds ground turkey (85% TO 92% lean)

1/2 pound sweet Italian pork sausage, casings removed

4 ounces thinly sliced prosciutto, finely chopped

1 cup freshly grated aged Asiago cheese or Parmesan

1/2 cup minced fresh parsley

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper

3 tablespoons good olive oil, plus extra for brushing the meatballs

2 extra-large eggs, lightly beaten

3 (24-ounce) jars good marinara sauce

2 pounds dried spaghetti

Freshly grated Parmesan (or Asiago) cheese, for serving

DIRECTIONS

1. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper.

2. Place bread in the bowl of a food processor fitted with the steel blade. Pulse until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

3. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago or Parmesan, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared baking sheets. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are brown, and the centers are completely cooked.

4. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

Source: “How Easy Is That?” by Ina Garten (Clarkson Potter, $35)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Related Articles

Master your Mardi Gras celebration with red beans and rice

Quick Fix: Chicken Carbonara

Dukkah is the most versatile condiment in the kitchen

Gretchen’s table: Romeo’s Sighs and Juliet’s Kisses

The key to good chili is all in the beans