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Buffalo, mushroom & feta meatballs with San Marzano tomato sauce from Food52

  • basil
  • feta cheese
  • ground coriander
  • ground cumin
  • garlic
  • lemons
  • onions
  • parsley
  • canned tomatoes
  • eggs
  • kosher salt
  • cremini mushrooms
  • ground buffalo
  • pepper

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Notes about this recipe

  • amraub on September 30, 2012

    Made with the mushrooms and they seemed to help keep the meatballs very moist. The tomato sauce didn't add much for me, but I greatly enjoyed the flavour of the meatballs. Might skip the sauce next time or try a different one.

  • Jane on June 25, 2012

    I liked this recipe even though I didn't follow it to the letter since I didn't have some of the ingredients. I skipped the mushrooms and thought the meatballs were still very tasty - parsley, basil and feta gave them interest but I think also the buffalo was tastier than ordinary beef. This was my first time cooking with ground buffalo. I also liked that the meatballs were baked rather than fried. The tomato sauce was a bit boring though I had to use regular canned tomatoes rather than San Marzano so it may have been better with those. All round a successful everynight dinner.

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