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!!!!
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