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Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can be reheated for meatball sandwiches. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, October 2010



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How would you rate this recipe?
  • Sniffy
    25 JAN, 2011
    Lucinda, rather than frying the meatballs, I place them on a wire rack in a rimmed cookie sheet and bake them at 350
    • MS10110850
      11 FEB, 2018
      Two slices of bread? Thick slices? Bakery white bread? Real Italian bread? Why be specific about the other ingredients but not the bread?
  • MS12136301
    7 OCT, 2014
    I make these meatballs like this all the time now they are pretty awesome Thanks love watching you cook and miss you on hallmark channel
  • zahira40
    15 AUG, 2012
    bolitas carne
  • NoFontanaMarie
    18 FEB, 2012
    Great tasting dish. Perfecto. Thank you so much Lucinda. I enjoy watching your show and try not to miss. You are not only a great chef but a great teacher. Thanks again.
  • tylergirl
    8 SEP, 2011
    I have try several meatball recipes but this one is the best I found. I make the whole batch and freeze them when you need them.
  • MelMcP
    17 APR, 2011
    Made these meatballs for dinner tonight- Delicious! I used ground turkey and halfed the recipe since I was only cooking for two. My husband and I thought they were great! Thanks Lucinda! Oh- and my husband would like to say 'thank you' also. I'm a beginner cook, married almost 4 years, and am now trying to expand my knowledge in the kitchen. My husband asked me tonight what it is about you that has got me wanting to learn more...I told him you're a great teacher with amazingly yummy recipes! :)
  • JBG65
    6 MAR, 2011
    My husband just made these meatballs. Quick, easy, flavorful and moist! We will be making these again!
  • pegyly
    7 FEB, 2011
    I did fry the meatballs, but they completely lost their shape, so we had spaghetti and meatblobs for dinner which my nephew thought was great.
  • TresaSu
    5 FEB, 2011
    This recipe is great for how simple it is. I was making a much more complicated sauce. No more! This is really delicious. Note: I've used veal instead of pork a couple of times and all beaf once. They turned out just fine. Woderful. Cannot say enough!! My kids have a new fav.

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