Classic spaghetti and meatballs for a crowd from Cook's Illustrated Magazine, Nov/Dec 2010 (page 15)

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

  • Rinshin on August 15, 2015

    This was the ultimate meatballs. Made half the recipe and loved the silkiness coming through with small amount of gelatin without any added protein taste. I used bacon in place of panchetta. Loved the use of buttermilk instead of milk. Cook's Illustrated is way ahead of other web sites when it comes to introducing new ideas. Instead of following the sauce recipe, I used my own because I had lots of fresh garden tomatoes to use. Perfect!

  • mfto on July 25, 2011

    I made and froze this ahead and took to the beach for the first night for the children. Everyone liked it including adults. I followed the recipe exactly making 40 very large meatballs. Next year I will make the meatballs a little smaller to make them easier for children to eat.

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