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Meatballs with Garlic Bread

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Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!

Source: Everyday Food, October 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.

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Reviews

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How would you rate this recipe?
131
  • vanillablue
    16 FEB, 2014
    This recipe was just okay. My meatballs fell apart and the sauce was a little boring. The sauce needs onion and fresh basil. I think the meatballs would stay together without breadcrumbs, so I will omit next time.
    Reply
  • CHEFRON
    12 JAN, 2013
    MEAT BALLS
    Reply
    • lindarsapp7020746
      15 SEP, 2017
      Sarah, people rave over my meatballs and often wonder what's different about them. Well, for one thing, I also include parmesan cheese in my recipe as well as not one clove, not two cloves, not three cloves but lotsa, lotsa cloves of garlic. What's an Italian meatball supposed to taste like? Garlicky!!! I had an Uncle Carm (very Italian) and he always used "lotsa garlic". And he did the same with his Sunday Sauce but he also included onions (finely diced) in his sauce. Try adding "lotsa garlic" to your meatballs the next time you make them. Makes great sandwiches!!!
  • Ashley L
    29 JUL, 2012
    I have noticed that the recipes are a little different from the videos too. But I always follow the video its usually much better. I think there is a different person cooking and writing the recipe. The chef in the video usually changes the recipe to do what she thinks is best. These meatballs are so moist and delicious. Love them!
    Reply
  • ejlee935
    18 JUL, 2012
    the video and the written recipe seems off. she puts the meatballs directly into the sauce, but the recipe says to brown the meatballs and then add the sauce. she also doesn't put sugar into the sauce. also, this is no biggy... but the recipe doesn't mention about adding salt to the meatballs which will make it taste bland. i've been noticing a lot of Martha's written recipes and videos don't match.
    Reply
  • Barb
    9 JUL, 2012
    Please note: It says COURSE salt - I believe that converts to 1/2 teaspoon of fine table salt.
    Reply
  • cleather
    29 NOV, 2011
    My family loves this recipe as is.
    Reply
  • naturalgirl
    22 OCT, 2011
    I follow the recipe as written and I will make changes next time. The flavor was okay, but does need more herb flavor, try adding basil? The meatballs fell apart while cooking in sauce. Next time I will make sauce first, then cook meatballs in non stick (teflon) pan and add to sauce as they brown. This dish has potential, so I will try again.
    Reply
  • BethLenahan
    15 SEP, 2011
    I make this recipe almost every other week and love it. I do change it up a bit with added crushed red peppers in the meatballs and tomato sauce. I love it spicy. I rarely measure any salt, pepper, garlic or even breadcrumbs and it always comes out great. I serve it with a side of pasta (doesn't need much). And I don't use hoagie, I use sourdough baguette for the breadsticks in my toaster oven (half of one), the other half I slice up and reserve for future breadcrumbs in the recipe.
    Reply
  • amydaim
    7 MAR, 2011
    So do we know if the meatballs are any good?
    Reply
  • HeatherWallace
    30 JAN, 2011
    I'm sure if you watch the video, the correct amount of salt is given. But salt and pepper are almost always a 2:1 ratio. I'd say it is 1/2 a tsp.
    Reply

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