The Secret to a Good Meatball

I’m not going to pretend to be a master of spaghetti and meatballs, but a quick note to the folks who run the Classic Diner on Smith Street in Cobble Hills: meatballs taste better when they contain a secret ingredient I like to call … MEAT.

Wife and I went there last night after having a few drinks at the office of my literary agency. It was cold, rainy and upon exiting the Bergen Street stop, we thought a diner would be a nice, cheap choice. After having our wallets raped by (The New) St. Clair on the corner of Smith and Atlantic, we decided on Classic. Susan had been craving spaghetti and meatballs. Well, the meatballs consisted of two things: 95% bread crumbs and 5% apathy. The sauce made an expired jar of Prego seem like Grandma Scungilli’s ancient gourmet secret.

To quote Forrest Gump: “That’s all i got ta say about that.”

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