Meatballs with pappardelle from Ad Hoc at Home (page 50) by Thomas Keller

  • bay leaves
  • beef chuck
  • mozzarella cheese
  • fennel
  • leeks
  • onions
  • dried oregano
  • parsley
  • thyme
  • canned tomatoes
  • black peppercorns
  • breadcrumbs
  • pappardelle pasta
  • veal shoulder
  • beef sirloin steaks
  • pork butt
  • yellow onions

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

  • Eat Your Books

    The meatballs can be frozen.

  • Zosia on November 22, 2013

    Simple (especially if the butcher grinds the meat for you) but tasty meatball recipe that I decided to try based on cooking method: baking. Worked beautifully; I'll never fry another meatball again. I made them half the size but the baking time was the same as for the large size.

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