My fave: Meatballs
Makes 10 (BIG meatballs, but this keeps them tender inside mmmmm)
3/4 cup fresh breadcrumbs
6 tablespoons whole milk
2 tablespoons plus 3/4 cup extra-virgin olive oil
1 1/2 medium onions, finely chopped
6 cloves garlic, finely chopped
1 1/2 pounds ground beef, preferably chuck
1 1/2 pounds ground pork
3 large whole eggs
3 large egg yolks
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
1. Preheat oven to 350°. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs. Place on a baking sheet.
4. Heat 1/4 cup of oil in a large skillet over medium heat. Working in batches, add meatballs, and brown on all sides, about 5 minutes. Finish cooking in sauce, or transfer to a baking sheet fitted with a rack to drain. Bake until cooked through, 12 to 15 minutes.
If you want to try something different try adding nutmeg, shallots, cillantro + hot peppers and other flavouful aromatics.
Sleep can wait, drink coffee!