Followed the recipe, but added some fresh Italian parsley to the meatballs, a healthy tablespoon of Italian seasoning to the sauce. Was worried it would be too bland, and am glad I added the extra seasoning. Braising the meatballs in the sauce was initially a weird idea to me, but it worked well. Not spongey, and medium brown! However, I still think I prefer the texture achieved via the traditional method of separately browning them first. The only reason I am not giving this five stars is the addition of the tomato paste at the end. I should have trusted my instinct and pre-cooked the sauce in a bit of oil to get rid of that canned taste. I followed the recipe and just dumped it in...the tomato paste flavor never really went away, even after more than 30 minutes of simmering. I added some balsamic vinegar to mask it a bit, but hubby still noticed the paste first thing. So, with a few tweaks, this is a keeper!
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Followed the recipe, but added some fresh Italian parsley to the meatballs, a healthy...