your best Italian meatballs

I didn't grow up Italian, and am still searching for the best way to prepare meatballs for spaghetti sauce. I was in my 30's when I learned that you aren't supposed to pack the meat tightly, that the fewer ingredients the better, and that yes, pan-frying was the way to good taste, instead of baking them in the oven. Every time I make them I try another recipe, and am getting closer, but haven't found one that's "signature" worthy. What are your methods? your ingredients? do you fry? and in what kind of oil?, and so on.


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