Meatballs and Marinara
Appears in Cook's Country December/January 2007, America's Test Kitchen TV
We wanted a way to make big meatballs that were tender and moist and had enough structure to hold their shape.
WHY THIS RECIPE WORKS
Great big meatballs served over pasta are often better in theory than in practice. We wanted to change that with a recipe for tender and moist meatballs that had enough structure to hold their shape. Most meatball recipes call for equal amo...