We must be on a meatball kick around here; when we saw this recipe in the weekend Wall St. Journal, we made it the same day. The Wall St. Journal, by the way, recently started publishing a “Weekend Edition” which comes out on Saturdays. It is sort of an expanded version of their “Personal Edition” and includes articles on travel, health, and food. In particular it shares recipes from famous chefs that regular people can make at home on a weekend, often with more recipes for the leftovers to use during the week. We’ve tried several of their recipes and all have been good, some astoundingly so. This meatballs with green-peppercorn sauce is one the astounding ones. When I bothered to look up from the recipe and review WSJ article I was happily surprised to learn that the recipe comes from the kitchen of chefs Mitchell and Steven Rosenthal of San Francisco. Mitchell is one of the jolliest people I’ve ever met (we used to train in Aikido together), and a gifted chef whose whole being exudes a love for great food. He and his brother are chefs not only at Postrio, where Clinton would eat when he came to town, but also now at their own restaurant, Town Hall.

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