Making Meatballs


Being half Italian, spaghetti and meatballs were a staple in our house growing up. After moving out of the house, the task of making them in my own home seemed daunting and labor intensive. That quickly changed, however, once Sara turned me on to Rao's recipe.


They are simple to make, and extremely delicious. I make a batch about once a month, and freeze servings for 2 in mason jars - so they can be eaten weekly, on Sundays of course.



Tips:


  • If I can't find salt pork (for the sauce), I just leave it out. It misses a certain element but tastes great regardless

  • You can use canned tomato sauce if you don't have time to make your own (I like Rao's and Victoria) - but it's very easy to make your own, I swear.

  • The sauce's taste will vary depending on what type of canned tomatoes you use, but if it tastes a little too acidic, I add about a teaspoon of sugar at the end to combat this - that's a trick from our Grandma :)I use a cookie scoop (like this one) for my meatballs to ensure they are all the same size.

  • This recipe makes about 50 meatballs for me, and I freeze them in batches of 10 to defrost weekly - they taste amazing reheated.

  • I typically serve them with a simple salad - this time around I used baby kale, sprinkled with great olive oil and a black walnut balsamic vinegar.




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