Classic spaghetti and meatballs from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • basil
  • ground beef
  • sandwich bread
  • buttermilk
  • Parmesan cheese
  • parsley
  • spaghetti pasta
  • canned tomatoes
  • ground pork
  • vegetable oil
  • egg yolks

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

  • ashallen on November 08, 2019

    Excellent, classic spaghetti and meatballs. Meatballs are tender and flavorful with a great browned exterior. Their richness balances really well with the tomato sauce. My husband likes them so much that he happily eats them without the sauce! The pork+beef mixture as specified in the recipe is great - I also frequently make these with all beef. I use less oil than specified in the recipe to brown the meatballs - basically enough to film the pan. They're a bit less luscious but still plenty rich. Making each meatball a bit smaller than specified in the recipe for a total of anywhere from 14-21, cooked in two batches, works fine. We like more tomato sauce than specified in the recipe so I usually make 1.5-2x the specified quantity. Freezes well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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