Meatballs and Marinara

76 comments

Appears in Cook's Country December/January 2007, Cook's Country TV

We wanted a way to make big meatballs that were tender and moist and had enough structure to hold their shape.

SERVES 8

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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...

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