Classic beef meatballs from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow and Lauren Deen

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

  • bwhip on December 05, 2020

    We really enjoyed these. Nice and tender, flavorful without being overpowering. We made meatball sandwiches with the classic tomato sauce recipe from the same book, and also served with their Arugula and Apple salad.

  • hirsheys on March 18, 2017

    I like these a lot, though not for spaghetti - they make great sandwich meatballs. I think it's the fennel seed - they feel more like sausage.

  • Cheri on January 06, 2013

    These were ok, but not preferred to my tried and true meatball recipe. I omitted the pepper flakes, and found these to be a bit bland. Prefer parm to the ricotta for flavor. Did appreciate the method used here, baking in a pyrex instead of cookie sheet. I would repeat, if I needed to use up some ricotta. These needed 30-32 minutes in my preheated 400 deg. oven. They are a bit fragile.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.