While in Traverse City on vacation this summer, we had the pleasure of dining at Trattoria Stella. This rustic Italian spot is located in the basement of a former sanitarium. We were almost as entertained by the ghost stories as we were delighted by thinly sliced cured meats, pillowy soft mounds of burrata and my personal favorite – vegetable-based “meatballs” made from eggplant, herbs and provolone. After a long, leisurely dinner complete with after dinner drinks and dessert, we discovered the (relatively new) car was dead. We got a jump. We got home. The next morning, the car started just fine. We may have left vacation and the ghosts behind, but I am still haunted by those “meatballs!” This is my best guess after a couple attempts.
Preparation time: 40 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 6
Meatballs are a big hit in my family – especially when the weather cools down, and I love the idea of using eggplant.
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