Ok... my Moraccan Preserved Lemons are on their way!
Haven't had another chance on pizza... but will get there.
Meatballs are tough because their very personal. Everyone's Itlaian mother/grandmother makes the best. (ya know???)
My family uses only beef... no pork. romano cheese, fresh parsley, fresh garlic, bread crumb (re-freshed with water), S&P, Egg....
We are Sicilian... And when I go to true Sicilian restaurants, they put currents or raisons in them... and my grandmother never did.
I like them both ways.
regardless.... I look forward towards the meatball ideas and to see what others made from the A16 book.