A friend came over to our house a couple weeks ago, and brought a thoughtful gift, the second volume of Good Eats by Alton Brown. The hefty book is filled with great tips, interesting food related facts, and recipes that look worth trying. As I flipped through the pages, one picture caught my attention. It was a muffin pan stuffed with meatballs. According to the book, the mini muffin pan retain shape and cooks more evenly. What a great idea! Alton's recipe looked great, but I wanted to apply the method for my own meatball recipe. The mini muffin pan worked well, however, I felt there was nothing wrong with the meatballs baked on a regular baking sheet. Perhaps it will take several tries before I fully appreciate the effect of the mini muffin pan. I'll work on it.
Sage is one of my favorite herbs for meatballs, and it goes well with a mustard flavor. I prepared two kinds of meatballs along with several sauces to go with. As I guessed, the honey mustard sauce was the best choice for the sage meatballs.