Yield: Yields twelve beautiful meatballs.
Servings: four to six.
If you can’t buy the ground meats individually, use 1-1/2 lb. of meatloaf mix, which is often available in supermarkets.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We love these meatballs but one cup of water is fine and at least half the salt in the sauce, if not less. So half the salt, one cup water = our favorite meatball recipe.
I've made this a few times and each time it was a hit.It's best to make the meatballs very moist. There's loads of flavor, so you don't want too chewy or mealy a texture ruining each bite.I recommend using Pecorino Romano and real aged Parmesian Reggiano cheeses for grating. I top each serving with cheese, a sprinkle of finely chopped flat leaf parsley and garlic bread.
This is the absolute best recipe, my husband loved it ! I followed the directions to a T except I had 2 lbs of meat, so I had seasoned just a little extra...the marinara was excellent I kept stirring the pot to prevent splatter then reduced the heat to a simmer for an hour..I think that is key for good sauce...the meatballs were awsome...Im keeping this one ....the reviews that say otherwise screwed it up themselves.....Great flavor!!!!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?