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.
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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!!!!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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