Business
Nonprofit moves its primary office to central Pa. college campus
By Eliot Chen
Craggy no-roll meatballs
Eliot Chen
Eliot Chen
Senior Reporter · Lititz, PA
A graduate of Penn State University, Eliot has spent the last decade covering economic development and corporate landscapes across Central Pennsylvania. He previously reported for the Lancaster New Era, where he focused on small businesses adapting to changing markets.
More from Eliot →Senior Reporter · Friday, November 6, 2026 at 5:39 PM · 1 min read
A meatball doesn't need to be round to eat like one. These truly weeknight-friendly meatballs are rough around the edges (in the best way), with tender, juicy centers. Instead of scooping and rolling the meat by hand, a Parmesan, garlic and fennel-spiked beef mixture goes into a hot skillet in large loose mounds, then gets deeply browned and broken into craggy meatball-sized pieces. A smooth, simple pomodoro-style sauce, store-bought or homemade, is a welcome contrast that settles into all the irregular edges of the meat. These are good on their own or served with spaghetti or a sturdy kale salad.
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