November’s grey skies and plummeting temperatures can make it a slog of a month to get through, but then I think of all the cozy comfort food I get to eat, and then the second-to-last month of the year doesn’t seem so bad. While I tend to reach for rich and hearty soups, stews, and pastas, there’s just something about a plate of tasty meatballs that makes me so darn happy. Whether they’re simmered in an aromatic tomato sauce, glazed with sweet and sour goodness, or coated

This recipe first appeared in Soup Kitchen in our Jan-Feb 2017 issue of Culinaire Magazine courtesy Dan Clapson.