Spaghetti and meatballs from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • franniepie on April 09, 2021

    Great meatballs, straight forward recipe. Very flavorful with the firmness I’ve been looking for. As a NY Italian-American, this is the real deal to me. I’ve always used my grandfather’s recipe but was needing a different type for making in bulk. I bake them on a sheet pan where their crust gets delicious, then freeze plain in a bag. They reheat beautifully, too.

  • MeganGarcia on February 05, 2019

    A very simple recipe that yielded extremely tasty results. The meatballs held up well through simmering, and turned out moist and flavorful with very little effort compared to recipes I've tried in the past. I used sourdough bread crumbs from a leftover boule. Will repeat.

  • Rinshin on May 22, 2016

    I was looking for a little firmer meatballs that I can freeze and stay whole without crumbling from being too soft in the sauce and tried this recipe. It's a no-nonsense recipe that makes very good meatballs.

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