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
  • EYB Comments

    Can substitute panko breadcrumbs or breadcrumbs.

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

  • Eat Your Books

    Can substitute panko breadcrumbs or breadcrumbs.

  • jenmacgregor18 on August 22, 2023

    These were simple to throw together. Great for a weeknight. Easy and satisfying. I was worried the sauce would be bland, but once the meatballs were cooked in it, it was quite good. I used crushed tomatoes and would again. I would also probably add a little chopped pepper to the meatballs next time.

  • moonflowerstitch on May 02, 2023

    Tasty and tender! I cooked mine in curry sauce made with homemade chicken broth and added canned vegetables (served over rice). It was definitely nice to not have to fry the meatballs, which was the whole point of this recipe.

  • Grywhp on November 30, 2018

    Not too fussy, I’ve made this many a weekday night after getting home from work. Great flavor, I always make this with ground beef and usually add some chopped peppers and sometimes browned mushrooms.

  • eliza on December 20, 2017

    I made this in my instant pot as suggested in the comments on the site, 5 min pressure on meat setting, let sit 10 min then released. The meatballs were quite tasty but really I prefer meatballs that are sautéed first since I think it adds a lot of flavour. A good basic recipe, but not my favourite for taste so I may not make this one again. It was, however, very fast and easy to make, taking only about 25 min once the meatballs are chilled. Edited to add: the next day these tasted better, so they might be a repeat for me after all.

  • 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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