While this recipe for meatballs is indeed spot-on, you are right...Ina can't compete with the generations of Italian cooks in my family...this just tomato sauce heated up for half an hour without any character. Solution? Use a real sauce recipe, take a Saturday morning, cook up a big pot and freeze in quarts. Then when you need your quick meal, make Ina's meatballs, defrost the good stuff and simmer away. You'll be much happier!
I have been making Ina's Spaghetti & Meatballs for a few years and there is nothing better. Personally, if you really watch Ina, she is very percise on every measurement and very matter of fact of how she cooks. She wants it to taste perfect. I have read where she will make the same recipe 20-30 times a day until she gets it right. Do you really think the Yummo woman does that??? I think not!!! Ina takes her cooking very serious and I think she is one of the best stars the FoodNetwork has.
I have been making meatballs (a recipe from Giada's show) for awhile now using breadcrumbs soaked in whole milk and ground turkey.
They are moist, tender and delicious. Even better the next day!
I would not use this recipe because of the veal.
I adore Ina and use alot of her recipes but will stick with my other meatball recipe for now.
For those concerned about the ethics of using veal, I would suggest finding a trustworthy butcher. Many animals are bred humanely now, in serene environments. The meat is much pinker than historically, because calves are outside and moving; it's also flavorful, unlike meat of yore. I use veal , if I know from where it comes. In response to the meatball recipe, I agree with soaking bread in milk; this recipe looks very typical to me, nothing special, though I'm sure it's tasty.
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