Oh my gosh, these are THE BEST meatballs ever! I do use the meatloaf mix instead of just beef and pork (veal added), and I ALWAYS make at least a triple if not quadruple batch. If there are any leftovers they freeze beautifully. The lemon zest gives such a fresh taste to the meatballs. I serve it with Martha's Red-Hot Tomato Sauce as I got the original recipes when they were printed as cards next to each other in Martha's magazine several years ago. This my GO TO recipe! Always a hit!
Rating: 5 stars
Edit previous post, the meatloaf mix adds beef instead of just pork and veal.
I like to prapare these meatballs ahead of time and freeze. They are delicious and I like the lemon flavor especially if I cook a garlic linguine. Mxing these meatballs with various other Italian sauces works very well.