Comments on: Homemade Meatballs: A Step-by-Step Tutorial

By: Bob

Bob — Sat, 29 Nov 2008 19:19:30 +0000

These are pretty close to the recipe I use, which my mom got from an Italian NY politicians mother on TV. They’re really good. Veal is also good to add, if you have the cash for it.

You might also try adding wine and some low sodium beef stock to the sauce. Well, red wine and stock if you want a richer sauce, white wine alone if you want a lighter sauce. Tomatoes have flavors that are only released in the presence of alcohol.

Clever using the pan fond as a base, I haven’t seen that before with a marianna sauce, I’ll have to try it.

By: Jessie

Jessie — Tue, 18 Nov 2008 20:20:21 +0000

Mike–Thanks so much for stopping by! I usually use the Kitchen Ready, as that’s what I stock at my house. The San Marzanos are good, but I usually prefer to add fresh basil (if the recipe calls for it).

+Jessie

By: Mike

Mike — Tue, 18 Nov 2008 20:03:33 +0000

You said you like Pastene’s tomatoes best. It is our most popular. I was wondering. Do you prefer the “kitchen ready” product or the San Marzanos?

By: Homemade herbed hamburgers which can be served as a sandwich or a main dish by itself | The Food Site

Sun, 16 Nov 2008 19:44:28 +0000

[...] for a hamburger recipe. In fact, I borrowed some tips from Jessie’s (The Hungry Mouse) meatball recipe and changed it a bit. After all, meat patties or hamburgers are simply the flatter, bigger version [...]

By: Happy Cook

Happy Cook — Wed, 29 Oct 2008 20:18:18 +0000

First time in your blog and you have such a wonderful blog.
I do make meat balls, but never made them like these and these looks so yummy delicious. Will try your recipe next time