Essentials of Classic Italian Cooking
Meatballs and Tomatoes
Page 399
Cuisine: Italian | Course Type: Main Courses
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
This is one of my go-to meatball recipes. I adapt it to include pesto if I have some on hand, but the recipe is great made as stated in the instructions, as well. There are a lot of milk-soaked bread crumbs in them which makes them very moist. The meager amount of tomatoes that Hazan recommends serving them with works in certain circumstances, or you can adapt that part of the recipe to include a greater-volume, more substantial sauce depending on your desired finished product. I often add salt, pepper, an herb (rosemary is very nice), olive oil, a bit of red wine, some sugar, and even a smidge of baking soda if the tomatoes are super acidic.
Zosia from Toronto, ON
Classic recipe for Italian meatballs that are moistened with bread soaked in milk and flavoured with onion and Parmesan.
I often skip the step of dredging the meatballs in dry breadcrumbs and browning in oil in favour of simply putting them under the broiler to brown before simmering them with the tomatoes.
The dish doesn’t create much of a sauce – I don’t think it’s the Italian way to eat these with pasta - but with pasta (or in a sandwich) is how my family likes them.
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