Classic meatballs from Italian American: Red Sauce Classics and New Essentials (page 193) by Angie Rito and Scott Tacinelli and Jamie Feldmar

  • ground veal
  • Italian bread
  • Show all ingredients...

  • EYB Comments

    Can substitute baguette bread for Italian bread. You may use the Roasted garlic puree recipe on p. 300. See recipe for serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: 10-minute San Marzano tomato sauce

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 baguette bread for Italian bread. You may use the Roasted garlic puree recipe on p. 300. See recipe for serving suggestions.

  • DFarnham on June 25, 2025

    This is a somewhat complicated meatball recipe as there is lots of "wringing" to be done, and garlic to roast. That being said, they are large and flavorful, and a tad on the salty side. I would reduce the salt in the future. I paired these with the 10-min. San Marzano marinara, which turned out watery for me, but would be excellent with a nice full marinara.

  • tarae1204 on January 21, 2022

    This recipe yields a very large batch of meatballs. Following the recipe yielded tender, delicious and richly flavored meatballs, heavy on the umami and borderline too salty. I balanced out the salt by using less when cooking my pasta and choosing a balanced tomato sauce (Rao's marinara).

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