x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.