This meatball recipe is fantastic! For those that have reviewed my recipe reviews, I double or triple the garlic which I did for this recipe. Everything else, I followed to a T and then added 2 eggs which my Italian family has always done which bulks up the meatball a bit while baking.
I then quickly put together a meat sauce with 1 Tbsp of extra virgin olive oil, 1 Tbsp of garlic, 1/2 cup of onions, salt and pepper to taste (let these cook until the onion has lost its whiteness), 1 C of organic ground beef (cook until brown), then added 1 24 oz can of stewed/chopped tomatoes, 4 fresh tomatoes in which I blanched, chopped, and added to the sauce, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 cup of red wine (the stronger the better).
I then used the water from the blanched tomatoes to cook the Fettucine (which adds a delicious infused taste), and when the meatballs were done, I added them to the sauce.
Dinner was great and I'll definitely be using the recipe again. THANKS!
20 users found this review helpful
Oct. 21, 2012