Meatballs are one of the most flavourful and versatile protein balls that you can eat with and on pretty much A-N-Y-T-H-I-N-G. They can be made with a variety of types and cuts of meat (or no meat at all), herbs, spices, and can be prepared in countless ways – baked, fried, steamed, simmered, etc. Pretty much every culture will have their own variation of meatballs which makes it unique to them. To me, meatballs are a quick and easy meal that I can prepare in large amounts and freeze for later use.
Growing up I was never a big fan of pizza, I was always turned off from the bland look, the pools of oil that leaked from the hot cheese, and the thick and chewy crust. It wasn’t until recently when pictures of gourmet pizzas started flooding my computer screen did it pique my interest. The colours, the nicely arranged toppings, the thin and crispy looking crust! I have finally ventured into the pizza world and let me tell you it is damn fine! Lucky for me, Kevin loves pizza.
When we aren’t making pizza ourselves When we are too lazy to make pizza ourselves, we usually order Papa John’s Favourite thin crust… which typically results in the stacks of pizza boxes by the back door. Oh gosh, now I sound like a hypocrite – yes, this isn’t the gourmet pizza I was talking about earlier, but the flavours and the cracker-style crust is just amazing!
Now this recipe isn’t going to be a copycat of Papa John’s, no not at all! This recipe is a result of my recent pizza night FOMO (feeling of missing out) experience. I thought what would be better than pizza night? Breakfast pizza! Pizza with soft baked, ooey-gooey runny yolks.