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Everyday meatballs from Smitten Kitchen by Ina Garten and Luisa Weiss and Deb Perelman

  • parsley
  • canned tomatoes
  • breadcrumbs
  • dried red pepper flakes
  • onion powder
  • ground meat

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Notes about this recipe

  • Eat Your Books

    Can substitute panko breadcrumbs or breadcrumbs.

  • dawnelizabethtaylor on April 29, 2016

    Gorgeous recipe. I agree the sauce was thinner than I anticipated - but, the spaghetti, garlic bread (see Smitten Kitchen's gorgeous garlic bread!!!) or whatever - benefits from this lovely sauce. As I doubled recipe (will freeze for quick and easy future teas) - I used a large can of chopped toms and one of 'triturado' - kind of puree'd. I loved preparing, I loved the cooking - and the eating: very yum!!

  • Rutabaga on March 14, 2016

    This is a great go-to recipe for basic meatballs. There are some things I would do differently next time, mostly having to do with ways I deviated from the basic recipe. I used ground turkey, and the meatballs were quite wet before I cooked them, probably in part due to the fact that the meat was not quite fully defrosted. In such a case, I would recommend halving the amount of milk, adding more breadcrumbs, or both. For tomato sauce, I pureed two cans of whole tomatoes. While the flavor was good, the sauce was a thinner than I'd prefer, possibly because I didn't have time to cook it down. It became very watery when "parmesaned" under the broiler with buffalo mozzarella, partly due to the moisture in the mozzarella. I would definitely give the sauce more time to thicken. Crushed tomatoes would probably be the best option if you have them.

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