Meatballs and Tomatoes

Page 399

Cuisine: Italian | Course Type: Main Courses

(2 reviews)

View photos (1)

Tags:

Recipe Review

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.

(1) useful  

Comments

Login or register to add your own comments.