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Meatballs [Rao's] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 131) by Kristen Miglore

  • ground beef
  • pecorino Romano cheese
  • ground veal
  • ground pork
  • parsley
  • bread crumbs
  • olive oil
  • marinara sauce

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Notes about this recipe

  • Zosia on July 21, 2017

    The ingredients were familiar but the proportions were a surprise, especially the 2 cups each of breadcrumbs and water. The meatballs turned out perfectly, incredibly moist and tender with a great meaty flavour. Uncooked, they were very soft and fragile and though I normally brown meatballs under the broiler, I thought these needed the crust that can only be achieved with frying to prevent them from disintegrating in the sauce so that's what I did (quite messy because of the high water content) and they stayed intact.

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