They were wonderful! I followed the recipe to the letter and the meatballs were definitely undercooked balls of mush, even after extending the simmer time on the stove. Please tell me how to do this? It was easy and delicious. Thanks for sharing! But it was really very good as is. Made these for dinner tonight. I had these on my agenda for the weekend. Taking this extra step is important to me personally not only because it’s traditional and excellent but also because I can’t digest grease (not to mention the empty calories) and get rid of it wherever I can without denying myself some favorite foods. We used a jar of Rao’s marinara instead of the tomato puree and it was perfection. Update that I made the whole amount and just froze a few uncooked meatballs for next time. I like the best of both worlds idea when it comes to be meatballs- I brown them in a cast iron- remove excess oil- and everything goes into the oven. I had never made my own sauce either, this very simple and quick sauce also tastes amazing! I made these last night, and they were delightful. But, I also made some for a vegetarian friend in which I made the broth (with veg. I’ll definitely make this again. “You can make that dinner anytime!” is what my husband just said to me. All good! Io però friggo leggermente le polpette prima di passarle nel sugo e le lascio sgocciolare dall’olio in eccesso prima di tuffarle nel sugo. The only thing I might do differently next time is double the broth – it’s that good. (David Bowie reference, RIP) You were right, Deb: No garlic bread. Dec 4, 2019. Laurea Lapp. Oh, these pretty things! Not sure if I”m ‘allowed’ to say that…. I made this last night for dinner and it was a huge hit with everyone including my toddler! Thank you for posting this. I added some slivered lime leaves that I had on hand in my freezer, and, in place of the spinach, I have a nice supply of ramp (wild leek) leaves to slice and wilt in the sauce right before serving. I have to admit I made these a mashup of your phenomenal baked turkey meatballs ( of which I am a huge fan) and cooked pancetta and onion into the pork/ beef mixture. Thank you!! I am glad you didn’t warn against a glass (or two) of red wine to go with these heavenly meatballs. I did make one error, thinking I had low sodium chicken broth, but turned out I had no chicken broth except Better than Bullion. My kids love it too. I think I’ll make them this way instead. Six years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey Made this last night and they were delish! However, at first I thought it was going to be a failure – the mixture was VERY wet, to the point of not being able to form into balls. and they held together just fine. Meatballs go over well with both kids and adults, keep well (when dinner isn’t going to start on time), and warm up well when there are leftovers. 2 garlic cloves, minced, divided Made a double batch and am freezing half the meatballs uncooked. OK the Belgians eat fries with everything (even INSIDE gigantic sandwiches). We like them big. Fabulous! Could she seriously be any cuter? The only thing I’d do differently next time: I’d leave the ginger and garlic in the broth and maybe even puree it a bit for an extra kick. This is how my mother made her very famous meatballs. Three years ago: Blood Orange Margaritas Your method for cutting broccoli just blew my mind. These are my go to meatballs, I’ve also made them without the sauce for another use and they baked perfectly on a cooling rack placed on a sheet pan so the fat drips down and they stay crispy. Can’t wait to try these with some polenta or pasta. Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. You’d have been kicked out of my mostly Italian Northern NJ town using only 2 garlic cloves! Contemplating getting thirds as I type this… I used Better Than Bouillon chicken base because I forgot to get chicken broth and it worked beautifully. I disagree. 1/2 teaspoon onion powder And not just because once you’re already making dinner, accounting for a serving or two extra is barely a hurdle. Next time: I’ll halve the meatballs and make the same amount of broth which will be easier in our tiny kitchen with one small baking sheet. I used half ground pork and ground chicken. I went easy on the chiles and the cilantro (for the cilantro averse kiddo). the baby– your daughter is a perfect balance of beautiful and adorable. 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