Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV
Meatballs and tomato gravy are the ultimate comfort food, except when you’re the cook. To cut the fuss—and still feed a crowd—we start by turning on the oven.
Roasting our meatballs on a wire rack for even browning made our recipe faster and cleaner. Adding some powdered gelatin to our meatball mix of lean ground chuck and ground pork served to plump the meatballs and lent them a soft richness. P...