Excellent

Page 122

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Reviews

I have always been in search for the perfect meatball. I've come close but this recipe is the best. Moist, flavorful meat with the perfect balance of sauce. It made enough for 6 people with leftovers, but if you have big eaters more like 5. First off I had the butcher twice grind the meats so they were already blended. Second, I've never cooked the onions/garlic before putting them in the meatballs. I think this was key - it eliminated the sharp taste from the raw onions and garlic and perfumed the whole meatball with the flavor. As for the sauce, be careful of the onions. My market only sells jumbo onions so I had a few too many. I'd say 1 jumbo = 2.5 onions. Also if you don't cut the dice in 1/4" then it will take longer for the onions to become wilted. The sauce takes a while but it is well worth it! Make sure you use the smaller holes on the food mill to make sure the seeds don't make it in the sauce.
Hope you enjoy this as much as I did.

(edited 18th October 2011) (3) comment (3) useful  

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