Pork and sausage meatballs with porcini sauce from Fine Cooking Magazine, Feb/Mar 2015 (page 40) by Bruce Weinstein and Mark Scarbrough

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

  • mjperkins on August 22, 2020

    Sauce needs to be doubled. I would make 24 rather than 12 meatballs; they are very large.

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