Italian baked meatballs with garlic baguettes from Delicious Magazine (UK), January 2016: The Comfort Food Issue (page 38)

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Notes about this recipe

  • sarahj22 on February 22, 2021

    So delicious and indulgent. I hardly ever cook with mince as my husband isn't a fan but even he enjoyed this dish. I used beef with 10% fat (rather than the listed 15-20%) which worked fine. As suggested I fried off some meatball mixture with 6 anchovies, then added an extra 3 which seemed perfect. I also used homemade bread cooked in the oven with garlic butter, instead of baguettes with uncooked garlic butter, as I wasn't sure dipping the bread in the meatballs would be enough to soften the raw garlic taste. Yummy.

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