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.
We made these meatballs last night heeding the advise of others to cut back the water to a cup. Oh my goodness they were delicious and so tender. Fortunately we had a jar of Rao's Marinara sauce in the pantry which helped speed things up.
Definitely make the marinara sauce first, and no substitutions.
I did not have ground veal, so we used 8 oz ground beef + 8 oz ground pork, 1 extra lg egg, maybe 1/2 to 3/4 cup bread crumbs, and half cup of water. I formed 2.75 oz meatballs, put them on parchment on a cookie sheet at 350 for 15 minutes and finished them in the sauce. It all just tastes “right.” Pure comfort food.
I made a double batch for a dinner party because I could only find the ground meat in 1 pound packages. I cut the water down from 3 to 2 cups based on some of the other comments. Everyone raved that they were the best lightest meatballs ever. The sauce is so easy and it was nice to make a recipe that could be done in advance. 5 stars from me.
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