Meatball Parm hero from Appetites: A Cookbook (page 71) by Anthony Bourdain

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Notes about this recipe

  • foodgloriousfood on March 29, 2022

    These meatballs are great but they made enough to feed two very hungry people four meals (3 & 4th meal I did them as a baked pasta) Would be good for freezing, or I would halve the recipe next time as we almost O'd on meatballs. Turns out too much of a good thing is still a lot! I recommend using Bourdains Pomodoro recipe as instructed (or similar) as it is a light sauce that doesn't overwhelm the flavor of the meatballs which has a mild flavor given the addition of pork and veal to the beef and is enhanced by 6 whole sprigs of oregano (and 10-12 sprigs parsley) I worried the oregano would be too much, especially as mine was pretty pungent, being just picked fresh from my garden, and the sprigs were generous, but the qty of herbs was perfect for us!

  • averythingcooks on December 14, 2020

    These meatballs are delicious! For a 1/2 recipe, I used a 1 lb mix of ground beef & ground pork + 1 large Italian sausage. I did change the final steps a bit as I was not making his sauce this time. I oven roasted the meatballs and then added them directly to a pot of Barefoot Contessa arrabbiata sauce to simmer for a while. Open faced sandwiches with toasted ciabatta buns & provolone and a green salad on the side made for a fabulous dinner :)

  • sberes on August 30, 2018

    ADD THE ONION TO THE MEAT WHEN MIXING ! This step is missing !. Made 8/24/18

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