Fantastic recipe. Guests raved about these meatballs. We doubled the recipe for a larger group, mixed the meat together the night before and refrigerated it overnight. We followed the recipe very closely. We formed the meatballs the next morning and baked them hours before the guests arrived so that we could carefully assure that the internal temperature of the meatballs reached 165-170F, which is recommended for pork. We refrigerated them again until the guests came. The meatballs were very easy to reheat in the oven before serving and very forgiving. One batch got 30-40 minutes of extra reheating because we forgot about them and they were fine. We served them simply with a tomato sauce, not pasta, although they would be great with pasta too. Highly recommend.
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Fantastic recipe. Guests raved about these meatballs. We doubled the recipe for a larger...