Take Me To Post Comment Form There was a small reception at the Arts Center and a potluck at the Historical Society on the books Sunday, and I was in cooking mode. For whatever reason, things came out Italian. For the reception, I contributed savory Italian cheese shortbreads, while attendees at the potluck were offered Italian sausage meatballs in marinara sauce and risotto primavera.

The meatballs are quite tasty and remarkably easy. You can use your favorite marinara sauce (commercial or homemade -- I prefer homemade, but didn't have time for that Sunday). To a pound of Italian sausage (sweet, mild or hot -- your pick) add half a cup of marinara sauce and half a cup of grated parmesan or asiago cheese. Mix it all up thoroughly. If it's a little too sloppy, you can add some breadcrumbs to give it a little more body.

Form the mixture into balls and brown them in a heavy skillet. Once they've achieved a nice brown color, add two or three more cups of the marinara sauce and a little red wine. Bring it all to a boil, stir and reduce the heat. Cover the skillet and simmer, stirring occasionally, until the meatballs are cooked through, about 15 or 20 minutes.

If you want to know how they came out, ask the resident Tribune food critics -- they finished them off on Monday.