Mighty meatballs from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 333) by Ali Slagle

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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

  • Kmillerross on January 01, 2026

    I really liked these. Made just the meatballs, not the sauce bc I had some leftover marinara in the fridge. Baked at 425 for 15 min, then broiled to brown the tops. Would definitely make the meatballs again, probably not the ricotta toasts.

  • hirsheys on December 11, 2022

    I made this recipe as written other than the serving suggestion - she recommends serving these meatballs with toasts rubbed with garlic and slathered with ricotta. Instead, I just served them on linguine. Overall, I found them pretty easy to put together. The meatballs aren’t the best I’ve had, but in the scheme of things, they are pretty simple and overall tasty, and the recipe makes a lot (so now I have lots frozen!). I do think the browning step is important for the flavor of the sauce, though, and I really hate frying meatballs, so I doubt I will make these much in the future. Still, all in all, not a bad recipe and one I would certainly make again if I had ricotta to use up.

  • averythingcooks on August 23, 2022

    I just made the meatballs to eat with Anthony Bourdain's Pomodoro, and (not surprisingly as our preference is now meatballs made with ricotta) they are really good. I oven baked them (20 minutes at 400) them before finishing them in the simmering sauce. One odd thing.....she suggests using approximately a 1/2 cup per meatball (which is always bigger than I want) but she also equates that to around 150 g. I went with 1/4 cup per meatball and those weighed roughly 50 g so...something doesn't compute here. But that aside, these really were delicious. The trick now is to decide whose we like the best...Julia Turshen's, Ottolenghi's or these ?

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