Sunday meatballs from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 211) by Tieghan Gerard

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

  • saarwouters on February 19, 2018

    The ultimate comfort food! The meatballs were indeed very juicy thanks to the addition of white bread soaked in milk. We used gruyere instead of provolone. Really enjoyed it!

  • VineTomato on November 07, 2017

    Made a veggie version with quorn style Swedish meatballs which was great! I like that there is no frying which reduces the calorie content so this with the quorn balls can be a good fast day dish. Could not find provolone so subbed with raclette - what a joy, it was so good. Left out the red wine as I made the ragu and did not enjoy the smell or flavour that the red wine created - better in a wine glass that in a cooking pot for sure!

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