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Chef John's Italian Meatballs

Reviewed: Nov. 16, 2012
My apartment smelled so good before the meatballs were even in the oven! This is the first time I have ever made meatballs, and with what I had, they were still very successful. I used ground beef only, dried parsley rather than fresh, and more shredded Parmesan than called for. I also did 1/4 the recipe (since I was cooking for 1) and came up with 9 meatballs from half a pound of beef. They hold well in the oven and sauce and then split tenderly with an hungry college student's incoming fork. In my own preference, next time I will add more garlic, Parmesan cheese, and bread crumbs. YUMMY!
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