I am having trouble rating the recipe, because as is I found the sauce to be really good, but the meatballs were flavourless and dry. For sauce I would rate 4/5 but for the meatballs I would rate it 2/5.
I made modifications to the sauce following some advice from thedailygourmet review as well as well as some of my own modifications. The sauce went from good to amazing.
For the meatballs I used the existing recipe as a base but added a lot to it
For sauce -
Used 2 28oz cans of diced Italian seasoned tomatoes instead of whole tomatoes.
Added 1 tsp of italian seasoning, 1 tsp basil, 1 tsp garlic powder
Reduced salt to 1 1/3tsp of salt as I found 2 tsp way too salty (and I love salt).
I also found the original recipe too runny, so I used two cans of tomato paste. Next time I might try using tomato sauce
I also used immersion blender to purée the sauce
Used 1/2 lb lean ground beef and 1/2 lb lean ground pork
Used italian seasoned breadcrumbs.
Added 2 cloves of minced garlic
Added 1 tsp of marjoram
Increased parmesan cheese to 1 tablespoon
Added 1 tsp of salt
Increased black pepper to 1/2 tsp
Added 1/2 cup of milk.
Next time I think I will reduce the amount of breadcrumbs to 1/2 cup as I think it is too much and then reduce the amount of milk to 1/4 cup
Browned meatballs in frying pan before adding to sauce. (Although this is a personal choice, it's the way I grew up with)
I found these meatballs having way more flavour and nice and juicy
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I am having trouble rating the recipe, because as is I found the sauce to be really good, but...