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

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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

  • bernalgirl on November 09, 2024

    As noted, these are extremely moist, but not as flavorful as my favorite recipe from Ottolenghi that are made with ricotta. I did not use the full two cups of water, I liked results at 1 1/3 cups, they were easy to roll, held together when frying and in the sauce. Next time I’d add a full garlic clove, a teaspoon of salt and some Italian herbs.

  • jenmacgregor18 on August 01, 2022

    These are so tender that they don't really hold their shape well. Mine flattened out to mini hamburgers. They also ended up a bit too salty, but had a good flavor otherwise. I found frying them in batches messy and annoying. I think that I will use the technique, but maybe cut back on the water by half and then bake them all off in the oven instead on foil-lined sheets.

  • AndieEats on April 28, 2021

    VERY tender meatballs, and I didn’t even end up using all of the water called for. Turns out we prefer a more toothsome meatball, so while I will not be making this specific recipe again, it’s technique will be applied to our regular meatball recipe to loosen up the texture just a touch. These do freeze quite well, and worked beautifully in a meatball and orzo dish a month or two later.

  • 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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