I made this and found the original recipe was far too acidly. Here's my own spin. I found a good bread crumb makes the most out of the meatballs as well as the amount of fat. I used croutons and ground them in my mini food processor and I used ground chuck instead.
I would recommend a 1/2 to a cup of a good red wine to the sauce. If it's good enough for you to drink, it's good enough for you to cook with. Added some oregano and a little more basil and a good pinch of koshet salt. Lastly, to get rid of the acid tomato taste, use more than the recommend teaspoon of sugar. I used believe it or not, ketchup (yes I know, rolling eyes). It was good to go then. If you can go a day, put it in the fridge and preheated the next day. The flavors blend more. Wife and I had left over meatball hoagies. The best.
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I made this and found the original recipe was far too acidly. Here's my own spin. I found a...