Spaghetti and meatballs from Italian Classics by Cook's Illustrated Magazine

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Notes about this recipe

  • louie734 on February 20, 2025

    10 years later, still the best meatballs. Baking on a foiled sheet pan at 425 till slightly browned (10-12 min), maybe a short spin under the broiler, makes these even easier. Plunk into the sauce to finish (double the sauce, and adding some finely diced onion, carrot, Italian seasoning is nice). Freezing is a nice idea but it seems they usually don't make it to the freezer.

  • louie734 on November 15, 2015

    The best ever. Made these over and over again. Always a huge hit. We often double the recipe and form bigger meatballs, or more of them, to freeze. I usually let them braise in the sauce a while, too.

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